Easy Sourdough English Muffin Recipe
Delicious easy homemade sourdough English muffins with plenty of nooks and crannies for homemade butter, peanut butter, or jam. Perfect for breakfast sandwiches or mini pizzas.
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Ingredients
- 125 g active sourdough starter ½ cup
- 58 g whole milk ¼ cup
- 235 g water 1 cup
- 20 g honey or sugar 1 tbsp
- 10 g sea salt 2 tsp
- 438 g bread flour 3½ cups
- 28 g unsalted butter 2 tbsp
Instructions
Feed the Starter
- Feed the starter 4-12 hours before you plan to mix the dough. The exact time depends on the temperature of your kitchen and the feeding ratios.
- Generally, the starter is ready when it shows plenty of visible air bubbles causing it to double in size, has a loose consistency that's easily pourable, and has a yeasty, sour smell.
Mix the Dough
- When the starter is at its peak, it's ready to mix the dough.
- Add 125 g (1/2 cup) active sourdough starter, 58 g (1/4 cup) whole milk, 235 g (1 cup) water, 20 g (1 tbsp) honey, 10 g (2 tsp) sea salt, and 438 g (3 1/2 cups) bread flour in a mixing bowl of a stand mixer.
- Mix the dough ingredients on medium-low speed with a dough hook attachment for 5 minutes.
- Add the butter slices to the dough, one at a time, with the mixer on low speed. Mix until the butter is completely incorporated. Increase the speed to medium and continue to mix for 1-2 more minutes.
Bulk Fermentation and Stretch and Folds
- The dough will bulk ferment at room temperature with 3 series of stretches and folds. Remove the dough hook from the dough and cover the bowl. I like to use a large plate, but you can use plastic wrap, a tea towel, or a large cutting board. Rest for 30 minutes.
- Do the first set of stretch and folds. Grab the edge of the dough, lift it straight up, and fold it over to the other side of the bowl, pressing it into the dough. Rotate the bowl 90 degrees and stretch and fold again. Continue to stretch and fold the dough until it starts to feel resistant, roughly 8-10 times. This completes one set of stretch and folds.
- Continue to do a total of 3 sets of stretch and folds with 30 minute intervals. By the last set of stretch and folds, the dough will change from a shaggy dough that breaks easily, to an elastic dough that holds as it stretches, showing signs of proper gluten development.
- After the last set of stretch and folds, cover the bowl and continue to bulk ferment for an additional 2 hours. The dough will grow roughly 1.5 times its original size.
Divide and Shape
- Line a baking sheet with parchment paper and dust with a light layer of corn meal and set aside.
- Gently turn out the dough onto a lightly floured work surface and divide the dough into 8 equal pieces using a bench scraper.
- Gather the ends under and pinch them together, forming a taut ball. Place each ball onto the prepared baking sheet. Continue with the remaining dough balls. Sprinkle the tops with more cornmeal and flatten slightly with your hand.
- Place the pan with the English muffins into a reusable plastic bag and seal.
Cold Proof
- Place the sealed pan in the refrigerator to proof overnight, up to 18 hours.
Warm Proof
- Leave the sealed pan at room temperature to proof. Depending on the temperature of your kitchen, this can take 2-4 hours.
- The dough is ready when it is very soft and puffy looking. It should feel delicate and full of air. If the dough still feels tight or dense, let proof for 30 more minutes and check again.
Cook
- Preheat the oven to 350°F/175°C.
- Heat a cast iron skillet, griddle, or non-stick pan to medium-low heat.
- Use a small, thin spatula to lift the English muffins from the parchment paper to the griddle and cook for 2-3 minutes until the bottom is a light golden brown. Check each muffin halfway through cooking time and rotate for even cooking.
- Flip the muffin and cook the second side for 2-3 minutes. Transfer the muffins to a parchment-lined baking sheet and continue with the remaining muffins.
Bake
- Place the baking pan in the oven and bake for 15-18 minutes.
- The outside of the muffin color doesn't brown too much as it bakes. The best way to know the muffin is done is to use a digital thermometer. The internal temperature will read 200 degrees.
- Place on a wire rack to cool for at least 45 minutes.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 227.1kcalCarbohydrates: 40.1gProtein: 6.8gFat: 4gSaturated Fat: 2.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.9gTrans Fat: 0.1gCholesterol: 8.4mgSodium: 490.2mgPotassium: 66.6mgFiber: 1.3gSugar: 0.5gVitamin A: 100.3IUCalcium: 19.2mgIron: 0.5mg
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