Community Pick
Sourdough English Muffins
photo by Galley Wench
- Ready In:
- 12hrs 30mins
- Ingredients:
- 8
- Yields:
-
18 muffins
ingredients
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The Night Before
- 1 cup proofed sourdough starter
- 2 tablespoons honey
- 2 cups milk, from reconstituted powdered milk (or regular milk)
- 4 cups unbleached white flour
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The Next Morning
- 1 teaspoon baking soda
- 1 -2 cup unbleached white flour
- 2 teaspoons salt (preferably sea salt)
- 1⁄4 cup cornmeal, for sprinkling
directions
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Night Before:
- Mix starter, honey and milk in mixing bowl until smooth.
- Add 4 cups flour, mixing in 2 cups at a time.
- Mix only until the flour is thoroughly wet.
- Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.
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Next Morning:
- Stir down mixture.
- Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.
- Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands.
- Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.
- Roll dough on floured board to about 1/2 inch thick.
- Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.
- Place them on wax paper sprinkled with corn meal, taking care that they do not touch.
- Sprinkle corn meal over tops of muffins.
- Allow to rise in warm place, covered, for about an hour or until risen again.
- Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill.
- Using a low flame or heat setting, bake one side for 4-5 minutes and turn. Place lid over the muffins to help them cook all the way through. Turn only once so be sure the one side is cooked before turning.
- Squish down a bit with spatula and pan bake other side for another 4-5 minutes.
- Look like store bought . . . taste even better!
Questions & Replies
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Reviews
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I've been looking for a good recipe for English Muffins after trying several tedious ones that have nowhere near the great results as these do. I now only use this one. It makes 17 for me and I use a large electric skillet set at 300 degrees and cook them 6 min. on each side. I use 1/2 white and 1/2 wheat flour in the starter and knead in white flour in the morning. We absolutely love them!
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i absolutely LOVE this recipe. I've made these english muffins probably a dozen times already and every time they turn out perfect..they're so easy, and fairly quick to put together and cook that I can't imagine I'll ever buy premade muffins again. My only adjustments I've made are to the cooking method. I spritz them with water when I first put them in the pan and cover them with the lid for the first 6 minutes. After that, I remove the lid and flip the muffins and let them cook for 6 more minutes. I find that misting them helps them get puffier. So far I've made cranberry and cinnamon raisin variations. Thank you so much for this recipe! :)
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Wonderful flavor and texture! I added almost 2 c flour during the next day's mixing, used the Kitchenaid with the dough hook to knead, then turned out and rolled. Mine didn't rise quite as much as I would have liked the second time, more out than up, but puffed up beautifully in the skillet. Followed Tweaker's advice to cook these with a lid and it worked great. Love the tang from the sourdough starter.
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Oh man... I became a member of Genius Kitchen JUST so I could give this recipe 5 stars! They were so easy and turned out perfectly. I halved the recipe since we are just a family of 5 and I don't need 18. I was able to get 9. So I did 1/2 cup of proofed starter, 1 TBSP honey, 1 cup milk, and 2 cups flour the night before. Then the following morning, I added 1 scant tsp baking soda (I forgot by morning that it was supposed to be half, but they turned out fine) and 1 tsp salt. Then I folded it into 1/2 cup flour but needed another 1/2 cup, so 1 cup total. I cooked on ML heat in a cast iron for 5 minutes each side. They were SOFT inside. Nice and tangy from the sourdough. Smothered in butter - so dreamy. And kid approved, too! I will NEVER eat a store-bought english muffin again. THANK YOU! I'll pop the left overs the freezer and see what happens, but I think they will be just fine thawed and toasted.
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These were great. I converted to metric and used slightly less starter. I used the following: 200g discard sourdough starter 500g Organic AP flour 480g whole milk 18g liquid honey ——————— Mixed together at 2pm and left overnight on countertop (21°C) —————The following day (9am) added 6g baking soda 12g sea salt Sprinkled this over the dough, then pinched in with a wet hand. 250g Organic AP Flour added as follows: Scattered 125g on counter, then dumped dough out on top. Used a bench scraper to incorporate, then added additional 125g (in 3 additions) folding in with bench scraper. Let dough rest a few mins before pressing (didn’t bother using a rolling pin) into an oval about 1/4 inch thick on a floured silicone mat. Used edge of pint glass (3 1/2 inch) to cut out muffins, then lightly pressed them into cornmeal before onto a parchment lined sheet pan. Proofed 2hrs Cooked in lightly buttered cast iron pan over lowest heat (gas) 5 mins per side. Did not cover after flipping as many did and they cooked great. Airy crumb, delicious tang of the sourdough. Thanks! **Next time I will set the muffins directly on a sheet pan scattered with cornmeal when proofing as there was a bit of an issue with sticking on the parchment.
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Tweaks
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I took the advice and cooked covered in a deep skillet with a lid, spritzing the tops with water, and that worked well. Also, because getting a cooked middle continues to be an issue, though I am doing 7 minutes the first side, and 5 the next. (I let one skillet-full go for almost 10 minutes on the first side because I got caught up doing dishes and they had the best puff and were the most cooked through). I might do 5 mins a side next time and then pop them in a 400?F oven for 5-7 minutes to finish them -- this is what my old English muffin recipe did, and it worked well to get a fully cooked centre.
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"