Sourdough English Muffins Recipe

Sourdough English muffins recipe enhances your breakfast experience to new heights. This recipe changes the traditional English muffin into a lovely canvas for creativity. The magic lies in the fermentation process. The use of a sourdough starter carries a special flavour and increases the texture make a each muffin light and airy with a crust. This recipe is same as a sourdough pumpkins muffins recipe.

Why You’ll Love This Recipe:

Soft and Fluffy;

Incorporate soft elements can change a space from sterile to inviting cheer meet and conversations. 

Easy to Prepare;

With just a few ingredients and minimum hands-on time you can change your sourdough starter into a breakfast masterpiece.

​Freezer Friendly;

The fermentation process in sourdough English muffins freeze unsually well and permit you to enjoy that fresh baked taste anytime you crave it. 

Ingredients

INGREDIENTS	QUANTITY
milk	240 grams, (1 cup)
water	120 grams (1/2 cup)
unsalted butter	42 grams (3 Tablespoons)
active sourdough starter	75 grams (1/3 heaping cup)
honey	24 grams (1 Tablespoon)
all-purpose flour	550 grams (4 cups + 3 Tablespoons)
salt	10 grams (1 1/2 teaspoons)
cornmeal	for dusting

Supplies:

• Large Mixing Bowl
• Kitchen Scale
• Danish Dough Whisk
• Shower Cap
• Bench Scraper
• Baking Sheet
• Frying Pan or 12-inch Cast Iron Skillet

Baking Schedules:

Baking Schedule 1:

Day 1:

1:00 PM: Mix dough

1:30 PM: Knead the dough

7:30 PM: Place the dough in the fridge

Day 2:

7:00 AM: Remove the dough from the fridge and shape

9:00 AM: Fry in the pan

Baking Schedule 2:

Day 1:

8:00 PM :Mix the dough

8:30 PM: Knead the dough

Day 2:

6:00 AM: Shape the dough

8:00 AM: Fry in the pan

How to Make Sourdough English Muffins

Step-by-step Instructions:

I explain the following instructions to make a sourdough english muffin recipe.

Feed the sourdough starter;

Feeding a sourdough starter with flour and water feeding creates the wild yeast and bacteria that create the special character of your bread. Change your sourdough dough on the bubbling surface with the tangy smell. Let the dough rest for at least 30 minutes.

Kneading; 

Kneading is a bread-making process. When you turn your dough out onto a floured surface. Each push and fold helps to develop gluten creating air bubbles during fermentation.

If you prefer a hands-off approach use a stand mixer with a dough hook can get similar results in less time. Just set your mixer to medium speed and let it knead for about 5 minutes. 

When the dough is ready place it into a bowl and cover it. Let it  at least for about 8-10 hours for it to rise 70 degrees.

After 8-10 hours place your dough at a floured work surface and press with the fingertips  ½ for thickness.

Shape the Dough;

Shaping dough is an art. Start by cutting out 3″ rounds from your carefully kneaded dough. As you place these rounds on a parchment baking sheet sprinkled with corn. It  prevents sticking and  adds a subtle texture and flavor.

Once set out, sprinkle the tops with a light dusting of cornmeal to create a golden, crunchy crust during baking. Cover your shaped rounds with a tea towel and let them rise at room temperature let the yeast rise. 

Bake;

Start by preheating a non-stick skillet over medium heat. This step is essential to stop sticking. It gives you a golden-brown finish. Place four muffins in the skillet making sure to leave at least 2 inches of space between each one.

Cook the muffins for about 5 minutes per side.  After attaining that ideal color and texture remove the muffins and transfer them to a sheet lined with parchment paper to cool.

Tips for success:

The key tip is to hold a slow and steady cooking method. By cooking them over a very low heat  you let the interior rise beautifully while attaining that coveted golden-brown crust on the outside.

Another curious feature is the choice of quality flour. Investing in high-quality flour will raise your muffins remarkably.

Don’t have a kitchen scale to measure flour?

Measuring flour without a kitchen scale feels formidable but with a few clever techniques. One popular method is the scoop and level technique. Instead of dive your measuring cup directly into the flour bag use a spoon to fluff up the flour first. Which can lead to excess flour in your measurements. Once fluffed scoop the flour into your measuring then use a straight edge, like a knife to level it off for accuracy.

How to store and freeze:

Sourdough English muffins are frozen for newness and permit you to enjoy their lovely texture and flavor long after baking. To make sure they keep in top shape let the muffins cool completely before covering them individually in plastic wrap or aluminum foil. Placing them in an airtight container will provide an extra layer of defence against freezer burn. When stored accurately these tasty treats can be kept in the freezer for up to 3 months.  

When you are ready to enjoy your frozen sourdough english muffins recipe. Simply go off them in the toaster or oven until warm and golden brown. Topped with a slab of honey butter melted on top. 

Conclusion:

The sourdough English muffins recipe offers a lovely twist on breakfast. Added the flavor of sourdough with the soft, chewy texture we all love. Their special fermentation process increases taste and gives better digestibility and nutritional benefits. Experimenting with different toppings and fillings can make each bite a new exploit. If you enjoy them toasted with butter topped with jam or as the base for a savory breakfast sandwich, these muffins are sure to impress.

FAQs.

Are sourdough English muffins better for you?

Sourdough English muffins are healthier for some reasons. The fermentation process take apart in making sourdough better the bioavailability of nutrients make it easier for your body to absorb vitamins and minerals.

What is the biggest mistake you can make with your sourdough starter?

The biggest mistake you can make with your sourdough starter is neglecting it. Another common error is using the wrong flour or water too much when feeding your starter.  Similarly, using water that is too hot can kill the favourable microorganisms in your starter.

Why are my sourdough English muffins gummy?

There are few factor in the sticky sourdough English muffins that give to this texture. One common reason is the hydration level of your dough. If your dough is too wet, it can lead to a sticky interior. Make sure to measure your flour and water correctly and consider lower the water slightly if you notice stickeness in your finished muffins.

What is the secret to sourdough?

The secret to sourdough lies in the special relation between flour, water, and wild yeast. Unlike commercial yeast which give a quick rise sourdough relies on a natural fermentation process driven by the wild yeast and lactic acid bacteria present in the environment and in the starter itself. Another key feature of sourdough is hydration. The amount of water in your dough effect its texture and crumb.