sourdough english muffin recipe
This recipe guides you through making delicious sourdough English muffins with a perfect rise and chewy texture. They are great toasted with butter or used for breakfast sandwiches.
Equipment
- 1 mixing bowl
- 1 whisk or fork
- 1 measuring cups and spoons
- 1 kitchen scale (optional)
- 1 bench scraper or spatula
- 1 cast iron skillet or non-stick frying pan
- 1 baking sheet
- 1 parchment paper
- 1 clean kitchen towel
Ingredients
- 1 cup active sourdough starter Make sure your sourdough starter is active and bubbly for best results.
- 1 cup whole milk Warmed.
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 cup bread flour
- Cornmeal for dusting To prevent sticking.
Instructions
- In a mixing bowl, combine the active sourdough starter, warm milk, sugar, and salt. Mix well until blended.
- Gradually add the all-purpose flour and bread flour to the mixture, stirring with a fork or whisk until it forms a rough dough.
- Transfer the dough onto a floured surface and knead for about 5 minutes, or until the dough is smooth and elastic.
- Place the dough into a lightly greased bowl. Cover it with a clean kitchen towel and let it rise at room temperature for 4-6 hours, or until doubled in size.
- Once the dough has risen, turn it out onto a floured surface and flatten it gently. Using a bench scraper or round cutter, cut out 6 muffins, about 3 inches in diameter.
- Place the cut muffins on a baking sheet lined with parchment paper. Dust the tops with cornmeal to prevent sticking. Cover with the towel and let them rise for another 30-60 minutes.
- Heat a cast iron skillet or non-stick frying pan over medium-low heat. Carefully transfer the muffins to the skillet, making sure not to overcrowd the pan.
- Cook the muffins for about 7-8 minutes on each side, or until they are golden brown and sound hollow when tapped.
- Once cooked, transfer the muffins to a wire rack to cool completely before slicing.
Notes
Make sure your sourdough starter is active and bubbly for the best results.
For a more pronounced sour flavor, consider letting the dough rise longer or refrigerating it overnight before cooking.
Serve toasted with your favorite toppings like butter, jam, or eggs for a delicious breakfast treat.