sourdough english muffins

Easy Sourdough English Muffins

These Easy Sourdough English muffins are a delightful combination of the tangy flavor and chewy texture of sourdough bread with the soft, pillowy interior of classic English muffins. This recipe is perfect for anyone looking to incorporate sourdough into their breakfast routine, offering a healthier, homemade alternative to store-bought options.

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best sourdough english muffin recipe

What Is Sourdough and How Can It Be Used to Make English Muffins?

Sourdough is a type of bread made from a natural fermentation process that involves wild yeasts and lactic acid bacteria. This process not only gives sourdough its signature tangy flavor but also makes it easier to digest compared to commercially yeasted breads. The leavening agent in sourdough is a sourdough starter, a mixture of flour and water that captures wild yeast from the environment. This starter needs to be maintained through regular feedings to keep the wild yeasts and bacteria active and healthy.

When making sourdough English muffins, you can use either discard or an active starter. Discard is the portion of the starter that is removed during feedings and can be used in recipes to avoid waste. However, using an active starter, one that has been recently fed and is at its peak, will result in more air pockets and a better rise in your English muffins. This gives the muffins their characteristic nooks and crannies, perfect for catching melted butter, jam, or honey.

sourdough english muffin recipe

Tips and Tricks for Perfect Air Holes and Soft Muffins

Achieving the perfect air holes and a soft texture in your sourdough English muffins can be a bit tricky, but with these tips, you’ll be well on your way to mastering the art:

  1. Use an Active Starter: While you can use discard, an active starter will give you a better rise and more air pockets. Make sure your starter is bubbly and at its peak when you mix your dough.
  2. Gentle Handling: After the overnight rise, handle the dough as gently as possible to preserve the air bubbles. This means avoiding the rolling pin and instead using your fingers to stretch the dough to the desired thickness.
  3. Adequate Proofing: Allowing the muffins to proof for an additional hour or two after cutting is crucial. This gives the dough time to relax and rise again, resulting in a softer, more airy muffin.
  4. Low and Slow Cooking: Cooking your muffins on low to medium heat ensures that they cook through without burning. Covering the pan while cooking helps trap steam, keeping the muffins soft while they cook evenly.
  5. Cornmeal for Texture: Dusting the muffins with cornmeal before the second rise and during cooking adds a delightful crunch to the exterior while keeping the dough from sticking to the pan.

Sourdough English Muffins Recipe

sourdough english muffins

Easy Sourdough English Muffins

A delicious sourdough twist on the classic english muffin. Soft, crispy, and bursting with flavor!
Prep Time 1 hour
Cook Time 30 minutes

Equipment

  • Stand mixer w/ Dough Hook optional
  • Sheet pan
  • Round Biscuit Cutter optional, wide mouth canning ring works great
  • Plastic wrap or damp towel

Ingredients

For The Leaven

  • 10 g from mother starter
  • 50 g flour
  • 50 g water

For The English Muffins

  • 100 g active starter
  • 20 g honey
  • 240 g water
  • 360 g all-purpose flour
  • 5 g sea salt
  • Cornmeal for dusting

Instructions

Make Your Leaven

  • Begin by making your leaven around 1-2 PM. This ensures that it will be at its peak around 9-10 PM. If you prefer to go to bed earlier or later, adjust your time accordingly. Just be sure you have about 2 hours to build your dough before you call it a night and let it sit. 10 g from mother starter,50 g flour,50 g water,

Mix the Dough

  • When your starter is at peak, combine all the ingredients (except the cornmeal) into the bowl of a stand mixer. Use your dough hook to mix the ingredients thoroughly. You can also mix and knead by hand if preferred. 100 g active starter,20 g honey,240 g water,360 g all-purpose flour,5 g sea salt

Kneading

  • Knead the dough with the dough hook for about 10 minutes after everything is combined. Cover the bowl with a damp towel or plastic wrap and let it rest for about 20 minutes before kneading another 15 minutes with the dough hook or by hand.

Stretch and Fold

  • Cover the bowl again and allow the dough to sit for 30 minutes before performing several stretch and folds. To do this, take one side of the dough and stretch it up and over to the other side. Rotate the bowl and repeat until a smooth ball has formed. Avoid overstretching, which can cause the dough to tear.

Overnight Rise

  • Allow the dough to sit, covered, for another 30 minutes. Do at least 4 more stretch and folds before covering the dough and letting it sit overnight at room temperature.

Morning Preparation

  • In the morning, the dough should have more than doubled in size, with lots of air bubbles throughout. Heavily flour your counter before dumping the dough out of the bowl.

Shaping

  • Stretch the dough out flat with gentle fingers instead of a rolling pin to preserve as many air bubbles as possible. These bubbles will become the air pockets in your English muffins. Press and stretch the dough until it’s about 1 inch thick.
    easy sourdough english muffins

Cutting the Muffins

  • Flour the top of the dough and your cutter before cutting out your rounds. You can use a biscuit cutter or a wide-mouth canning ring for perfect rounds. Alternatively, you can press the dough into a square and cut out squares to avoid wasting any dough. Re-roll the excess dough if needed, but note that these muffins might not be as airy.
    english muffin sourdough starter

Second Rise

  • After cutting your muffins, heavily dust a parchment-lined baking sheet with cornmeal before placing the muffins on the tray. Leave about 1-2 inches of space between each muffin as they will rise again. Dust more cornmeal over the top and then cover with plastic wrap or a damp towel. Allow the muffins to sit for an additional hour or two until they puff up slightly.Cornmeal for dusting

Cooking

  • Preheat a skillet or griddle on low to medium heat. I prefer using a cast iron skillet on low for a soft golden brown finish. Add a little butter to the pan before placing the muffins in. Leave enough room between muffins as they will expand a bit as they cook. Cover the pan to trap in heat and steam, and allow the muffins to cook undisturbed for 6-8 minutes.

Flip and Finish

  • Flip the muffins and cook the other side, covered, for another 6-8 minutes. The top and bottom should become golden and crispy, and the internal temperature should reach 197-200°F.

Cooling

  • Allow the muffins to cool before slicing them open or pulling them apart with two forks. Slather with jam, jelly, or honey, or make a delicious breakfast sandwich.
soft sourdough english muffins

Best Way to Store Sourdough English Muffins

Proper storage is key to maintaining the freshness of your homemade sourdough English muffins. Here’s how to store them at room temperature, in the fridge, and in the freezer:

bays sourdough english muffins
  1. Room Temperature: Store your muffins in an airtight container or a resealable plastic bag at room temperature. They will stay fresh for up to 2-3 days. To refresh them, simply toast them lightly before serving.
  2. Refrigerator: If you need to keep your muffins longer, store them in the refrigerator in an airtight container. They will stay fresh for up to a week. Be aware that refrigeration can make the muffins slightly denser, so toasting them before eating is recommended.
  3. Freezer: For longer storage, freeze the muffins in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They will keep for up to 3 months. To reheat, thaw at room temperature or in the microwave, then toast lightly before serving.
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