If you’re looking to elevate your sourdough baking game with a beginner-friendly recipe, sourdough English muffins are the perfect choice! These muffins are soft, tangy, and perfect for breakfast or a snack. Plus, they’re an excellent way to use up your sourdough discard. The best part? You don’t need a ton of fancy equipment to get started. Just a few basic tools and a little patience, and you’ll have homemade English muffins in no time!
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Ingredients:
- 1 cup sourdough starter (fed or discard)
- 1 cup warm milk (about 110°F)
- 2 tablespoons butter, melted
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon baking soda
- Cornmeal for dusting
Tools You’ll Need:
- Mixing Bowls
- Wooden Spoon or Dough Whisk
- Bench Scraper
- Cast Iron Skillet or Griddle
- Rolling Pin
- Measuring Cups & Spoons
Instructions:
Activate the Starter: If you’re using sourdough discard, make sure it’s at room temperature and bubbly before starting. If you’re using a fed starter, a 4-6 hour rise at room temperature will work well.
Mix the Wet Ingredients: In a large mixing bowl, combine your sourdough starter, warm milk, melted butter, and sugar. Stir until fully incorporated.
Combine the Dry Ingredients: In another bowl, mix the flour, baking soda, and salt.
Mix the Dough: Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or your hands until a shaggy dough forms. You may need to add a bit more flour depending on your dough’s consistency.
Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic. The dough should feel slightly tacky but not too sticky.
Let It Rise: Lightly grease a bowl and place the dough in it, covering with a clean kitchen towel. Allow the dough to rise at room temperature for 1-2 hours, or until it has doubled in size.
Shape the Muffins: Once the dough has risen, gently deflate it and turn it out onto a floured surface. Roll it out to about 1/2 inch thickness using your rolling pin. Using a round cutter (a glass or mason jar works well), cut out circles from the dough.
Prepare to Cook: Sprinkle cornmeal onto a large plate or baking sheet. Place each muffin onto the cornmeal to coat the bottoms. This helps them crisp up while cooking and gives them that classic English muffin texture.
Cook on the Skillet: Heat your cast iron skillet or griddle over low-medium heat. Place the muffins onto the skillet, making sure they don’t touch each other. Cover and cook for about 7-10 minutes on each side. Flip them carefully and adjust the heat if necessary to avoid burning. The muffins should be golden brown with a soft, cooked interior. Use a dough thermometer to check if the internal temperature reaches 190°F.
Cool & Enjoy: Let the muffins cool on a wire rack. Once they’re slightly cooled, slice them open with a fork for that classic English muffin texture. Toast them and top with butter, jam, or your favorite spread for a delicious treat!
Final Tips:
- Don’t rush the rise time – it’s essential for getting those light and airy muffin pockets.
- If you don’t have a thermometer, you can test the muffins by gently pressing on the top. If they spring back, they’re done!
- If you want to make the muffins ahead of time, they store beautifully in an airtight container for up to 3 days or freeze for up to a month.
By following this simple sourdough English muffin recipe, you’ll get a perfect result every time. Plus, it’s a great way to use up that sourdough discard. Happy baking!