Sourdough English Muffins

If you can make homemade rolls, you can handle English muffins. They are much easier than you’d expect and taste far better than anything at the store.

Jump to recipe

We are now a household of one income, and unfortunately it’s not Bob’s because he made more than I do. But I guess we are lucky to still have the one. Side note, I realize the date says April 1, but I swear this is no joke. It wouldn’t be a very funny one anyway given the times.

But I digress, let’s get back to my week-long celebration of all things sourdough, most importantly because today is actually National Sourdough Bread Day!

Homemade English muffins are one of my favorite bread products to make. While they have similar steps to make the initial balls of dough, the pan cooking is what really sets them apart and gives them the characteristics that distinguish them as English muffins.

Yes, if you have ever wondered how these muffins get those browned tops and bottoms, it’s because you are basically cooking giant puffy pancakes on a griddle. Which now makes me want to try these drizzled with maple syrup.

And as far as your sourdough starter goes, these are great because you can use fed or discard to make them, but obviously you will need more time if you use unfed. But you can also let it rise in your fridge overnight too. Bread is an art, but it’s also forgiving!

This recipe makes 2 dozen, but can easily be divided in half. But I think you should still make the whole batch because even if you are a household of two like us, these freeze very well and your future self will thank you.

I know we are loving all the stock piles we have in the freezer as we now attempt to decrease our spending while also generally avoiding going in public any more than necessary. It’s a good thing we are always stocked to survive a few weeks at a time!

Four years ago: Holy Crap Cookies (Chocolate Meringues)

Five years ago: Greek Yogurt-Banana Chocolate Chip Pancakes

Six years ago: Blueberry Blue Velvet Cake

Seven years ago: Rainbow Guacamole Deviled Eggs

Nine years ago: Baked Funfetti Doughnuts

SOURDOUGH ENGLISH MUFFINS

Print

Yield: 2 dozen

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 7 cups all-purpose flour
• 1 cup sourdough starter (fed or discard)
• 1/2 cup nonfat dry milk powder
• 1/4 cup (4 Tbsp) unsalted butter, room temperature
• 2 cups warm water (110°F-115°F)
• 2 Tbsp sugar
• 1 Tbsp active dry yeast*
• 1 Tbsp salt
• 1/4 tsp citric acid, optional (enhances sour flavor)
• Cornmeal, for dusting

Directions

1. In a large bowl, combine all ingredients except the cornmeal. Knead for 8-10 minutes to form a smooth and elastic dough. If sticky add more flour.
2. Place the dough in a lightly greased bowl, cover, and let rise until doubled, about 1-1.5 hour. (For more sour flavor, cover and immediately place in the fridge without rising first.)
3. Gently deflate the dough, turn it out onto a lightly floured work surface, and divide the dough into 24 pieces. Shape each piece into a round ball, then flatten each ball into a 3" round.
4. Line a sheet pan with baking parchment and dust with cornmeal. Transfer the balls of dough to the sheet pan, spacing them about 3 inches apart, sprinkle with cornmeal, and cover the pan loosely with plastic wrap or a towel. Proof at room temperature for 45-60 minutes, or until the pieces nearly double in size. (If dough was refrigerated overnight, about 2 hours.)
5. Heat an ungreased skillet or flat griddle to medium (350 degrees if you have a thermometer setting). Also, preheat the oven to 350 degrees with the oven rack on the middle shelf.
6. Carefully transfer the rounds to the skillet or griddle and cook for 8-10 minutes on each side, or until the bottom of the dough cannot cook any longer without burning. The bottoms should be a rich golden brown (they will brown quickly but will not burn for awhile, so resist the temptation to turn them prematurely).
7. Transfer to a sheet pan and place the pan in the oven (don’t wait for the still uncooked pieces) and bake for 5-8 minutes. Meanwhile, return to the uncooked pieces and cook them, then bake them, as you did the first round.
8. Transfer the baked muffins to a cooling rack and cool for at least 30 minutes before slicing or serving.

Notes

*Don't have yeast? Use equal parts baking soda and lemon.

Source: Adapted slightly from King Arthur Flour and my English Muffins.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE