It’s kinda awesome when you bite into a warm, slightly chewy sourdough english muffin you made yourself. Those breakfast things aren’t just for butter and jam—they show off this oldtime craft of sourdough bakeing. Making ’em at home gives you fresh muffins right off the griddle and the proud feeling that you created sumthing really special that most store-bought ones just don’t have.
In this article, we’ll walk you through every step of making your own sourdough english muffins. From the basics of sourdough to the exact ingredients and must-do steps, we got you. You’ll see tips for success and easy ways to change things up so they fit your taste. Whether you’ve been baking for years or you’re just curious, we hope you’ll roll up your sleeves and dive into this fun kitchen project. Let’s get bakin’!
Understanding Sourdough
Sourdough is bread that rises by using wild yeast and lactic acid bacteria in a starter instead of store-bought yeast. Unlike commercial yeast, which makes dough rise super fast and even, sourdough takes its time and gives a tangy taste plus a nice chewy crumb. People has been making sourdough for thousands of years, way before commercial yeast showed up in the 1800s. Lately, home bakers are getting back into it to make artisan-style loaves right in their kitchens.
Benefits of Using Sourdough
One big good thing about sourdough is it’s easier to digest. The long fermenting breaks down gluten and phytic acid, so your body can get more nutrients. Some folks find it gentler on their stomachs than breads made with quick yeast. Plus, that tangy flavor you love comes from the fermentation itself, giving your muffins a little extra zing.
Nutrition-wise, sourdough has a lower glycemic index compared to regular bread, which can help keep your blood sugar steadier. Fermentation also boosts vitamins and minerals like B vitamins, iron, and magnisium. So by choosing sourdough, you’re not just enjoying a yummy bite, you’re grabbing a healthier option than most store breads.
Ingredients List
Here’s what you need for these tasty sourdough english muffins:
- Sourdough Starter: Make sure your starter is active and bubbly for best results.
- Bread Flour: Gives structure and a chewy texture to the muffins.
- Whole Wheat Flour: Adds a nutty flavor and some extra nutrition.
- Water: Room-temp water helps the dough come together.
- Honey or Sugar: Natural sweeteners that also help fermentation.
- Salt: Brings out the flavors and keeps the yeast in check.
- Optional Add-ins: Try herbs, cheese, or dried fruit to switch things up.
Detailed Recipe Section
Equipment Needed
Before you start, gather:
- Mixing Bowl: Big enough to hold all your dough.
- Kitchen Scale: Accurate measurements make a difference.
- Wooden Spoon or Spatula: For mixing without breaking your arms.
- Baking Sheet: To hold your shaped muffins.
- Ring Molds or Biscuit Cutter: To make perfect rounds.
Step-by-Step Instructions
Prepare the Sourdough Starter
Feed your starter about 4 to 6 hours before you begin so it’s bubbly and active. If you start too soon or too late, the muffins might not rise well.
Mixing the Dough
In a large bowl, put 300 g bread flour and 100 g whole wheat flour. Add 200 g active sourdough starter, 200 ml room-temp water, 1 tablespoon honey or sugar, and 1 teaspoon salt. Stir until you get a sticky dough. It might feel loose—that’s okay.
First Rise (Bulk Fermentation)
Cover the bowl with a damp cloth or plastic wrap. Let it sit at room temperature for about 4–6 hours, or until it’s almost doubled in size. This slow rise builds flavor and texture.
Forming the Muffins
Lightly flour a clean surface and turn out the dough. Gently pat or roll it into a rectangle about 1 inch thick. Press your ring molds or cutter into the dough, then place each round on a floured baking sheet.
Second Rise
Cover the muffin rounds with a cloth and let ’em rise another 1–2 hours until puffy. This step is key to get that airy inside.
Cooking the Muffins
Heat a skillet or griddle to medium-low. Carefully put the muffins on and cook 7–10 minutes per side until golden brown. If you want, slide them into a 350 °F (175 °C) oven for about 10 more minutes to finish.
Tips and Tricks for Success
Keep your kitchen a bit warm, especially during rises. If the dough sticks too much, sprinkle a little extra flour when you handle it. Feel free to add shredded cheese, chopped herbs, or dried fruit to the dough to make it your own.
Storing and Serving Suggestions
Store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. For long-term, freeze them in a freezer bag and they’ll last up to 3 months.
These muffins are super versatile. Toast ’em with butter and jam, use them for eggs Benedict, or make breakfast sandwiches. There’s no wrong way to enjoy ’em!
Frequently Asked Questions (FAQ)
How do i know if my sourdough starter is active?
You’ll see the starter has doubled in size and it smells a bit tangy. Bubbles all through the mixture mean it’s doing its job.
Can i use all-purpose flour instead of bread flour?
Yes, but the muffins might be a bit less chewy since all-purpose flour has less protein.
What if my muffins don’t rise?
It could be your starter wasn’t active enough or you didn’t give the dough enough time to ferment. Check that your kitchen is warm enough too.
How long will homemade english muffins last?
About 3 days at room temp, up to a week in the fridge, or 3 months in the freezer.
Can i freeze sourdough english muffins?
Totally! Let them cool fully, put them in a freezer bag, and freeze. To reheat, pop them in the toaster or warm them in the oven.
Conclusion
Making sourdough English muffins at home is fun and super rewarding. You get fresh, tasty, healthier muffins that beat store-bought any day. Try our sourdough bread recipe for more delicious sourdough creations. Follow these steps, share your creations with friends and family, and enjoy every bite. Happy baking!
sourdough english muffin recipe
Equipment
- 1 mixing bowl
- 1 kitchen scale
- 1 whisk
- 1 dough scraper
- 1 baking sheet
- 1 parchment paper
- 1 cast iron skillet or griddle
- 1 cooling rack
Ingredients
- 200 g active sourdough starter Ensure your sourdough starter is active and bubbly for the best results.
- 250 g all-purpose flour
- 150 g whole wheat flour
- 300 ml water (lukewarm)
- 10 g salt
- 10 g sugar
- to taste cornmeal For dusting to prevent sticking.
Instructions
- In a mixing bowl, combine the active sourdough starter with lukewarm water. Whisk until smooth.
- Add both flours to the mixture, followed by salt and sugar. Mix until combined to form a shaggy dough.
- Use a dough scraper to knead the dough gently for about 5-7 minutes, until it becomes smooth and elastic.
- Place the dough into a lightly greased bowl, cover with a damp cloth, and let it rest at room temperature for about 4 hours or until doubled in size.
- After the dough has risen, turn it out onto a floured surface. Flatten it gently with your hands to about 1-inch thickness.
- Use a round cutter (preferably 3-4 inches) to cut out muffins and place them on a baking sheet lined with parchment paper.
- Dust the tops of the muffins with cornmeal to prevent sticking. Cover lightly with a cloth and allow them to proof for another 2 hours.
- Preheat your cast iron skillet or griddle over low to medium heat. Cook the muffins for about 7-8 minutes on each side until they are golden brown.
- Remove the muffins from the skillet and let them cool on a wire rack.
- Store them in an airtight container and enjoy toasted, with butter, or your topping of choice.
