Slow winter mornings deserve something truly special. There is nothing like the smell of toasted bread on a snowy day. You can skip the grocery store bread aisle this weekend. These homemade sourdough English muffins are much easier than you think.
The long fermentation makes them gentle on your tummy. You get that signature sourdough tang in every bite. Your kitchen will feel so cozy while these cook. It is the perfect way to use your active starter. Let’s get your morning started with a warm, buttery treat.
Why You’ll Love This Recipe
You will love the deep, tangy flavor of these muffins. They have those iconic nooks and crannies for your butter. This recipe is a winner for a lazy weekend brunch. It uses simple pantry staples you already have at home. Your family will feel so special eating these fresh. They are way better than store-bought versions.
Simple Cooking Steps
The process is mostly hands-off waiting time. You mix the dough and let it rest overnight. In the morning, you simply cut and cook them. No oven is needed for these golden-brown beauties. We use a simple cast-iron skillet instead. Even a beginner baker can master this easy method.
Ingredients You’ll Need
These muffins rely on basic ingredients and your active starter.
- 100g active sourdough starter
- 240g whole milk
- 15g honey
- 450g bread flour
- 8g fine sea salt
- 20g cornmeal for dusting
Step-by-Step Directions
- In a large bowl, whisk together the active sourdough starter, milk, and honey until combined.
- Add the bread flour and stir until a shaggy dough forms. Cover and let rest for 30 minutes.
- Incorporate the salt and knead the dough for 5-7 minutes until smooth and elastic.
- Cover the bowl and allow the dough to bulk ferment at room temperature for 8 to 12 hours until doubled in size.
- Gently turn the dough onto a lightly floured surface and roll it out to a thickness of 1 inch.
- Use a 3.5-inch circular cutter to punch out rounds, re-rolling scraps as needed.
- Place rounds on a baking sheet heavily dusted with cornmeal and sprinkle more cornmeal on top.
- Cover and allow to proof for 1.5 to 2 hours until noticeably puffy.
- Preheat a cast-iron skillet over medium-low heat.
- Transfer muffins to the skillet and cook for 7 to 8 minutes per side until the internal temperature reaches 200°F (93°C).
- Transfer to a wire rack and cool completely before splitting with a fork to preserve the internal crumb structure.
Best Ways to Enjoy It
Always split these with a fork to keep the texture. Serve them warm with a big pat of salted butter. They are perfect for hearty breakfast sandwiches with eggs. Try them with a drizzle of sweet local honey. Set a cozy table and enjoy a slow morning start.
Keep It Fresh
Store your leftovers in an airtight container for three days. You can also freeze them for months easily. Just slice them before freezing for quick toasting later. Reheat in your toaster until they are perfectly crispy. This makes your busy weekday mornings much smoother. Making a big batch is great for easy meal prep.
Tips for Best Results
- Use a well-fed, active starter for the best rise.
- Don’t skip the cornmeal dusting on your baking sheet.
- Keep your skillet heat on medium-low to avoid burning.
- Always use a fork to split them open for texture.
- Check the internal temperature to ensure they are done.
- For the holidays, double the batch for your guests.
- Let them cool completely before you try to eat them.
Ways to Switch It Up
- Swap bread flour for whole wheat for extra fiber.
- Add a dash of cinnamon for a sweet morning treat.
- Use maple syrup instead of honey for a different sweetness.
- Stir in some raisins during the final kneading step.
Quick Answers
Can I use sourdough discard?
You can use discard, but they may be less puffy. For the best rise, stick with an active starter. The flavor will still be wonderful either way.
Why do I need to use a fork?
Using a knife smoothes over the beautiful air bubbles. A fork creates those signature nooks and crannies we love. It makes the perfect surface for melting butter.
I hope these homemade sourdough English muffins bring warmth to your kitchen. There is so much joy in sharing fresh bread with family. Give your starter some love and try this today!
— Lidia
Homemade Sourdough English Muffins
Ingredients
- 100 g active sourdough starter
- 240 g whole milk
- 15 g hone y
- 450 g bread flour
- 8 g fine sea salt
- 20 g cornmeal for dusting
Instructions
- In a large bowl, whisk together the active sourdough starter, milk, and honey until combined.
- Add the bread flour and stir until a shaggy dough forms. Cover and let rest for 30 minutes.
- Incorporate the salt and knead the dough for 5-7 minutes until smooth and elastic.
- Cover the bowl and allow the dough to bulk ferment at room temperature (approx 70°F/21°C) for 8 to 12 hours until doubled in size.
- Gently turn the dough onto a lightly floured surface and roll it out to a thickness of 1 inch.
- Use a 3.5-inch circular cutter to punch out rounds, re-rolling scraps as needed.
- Place rounds on a baking sheet heavily dusted with cornmeal and sprinkle more cornmeal on top.
- Cover and allow to proof for 1.5 to 2 hours until noticeably puffy.
- Preheat a cast-iron skillet over medium-low heat.
- Transfer muffins to the skillet and cook for 7 to 8 minutes per side until the internal temperature reaches 200°F (93°C).
- Transfer to a wire rack and cool completely before splitting with a fork to preserve the internal crumb structure.
