If you are going to make one thing with your sourdough starter make these sourdough english muffins! I promise you they will not disappoint.
These sourdough english muffins are my absolute favorite thing to make with my sourdough starter! Yes, you heard that right, they are my favorite. And they are a billion times better than store bought and once you taste these you will never buy another english muffin again.
The best part about this recipe is it makes a ton of english muffins so you can either give some away to family or neighbors or freeze them for a quick on the go breakfast.
This recipe is one of the amazing recipes Chef Eva has come up with for the More Momma Sourdough Class. She is a total genius and has created a recipe that can morph into 5 different things. This 5 in 1 recipe makes these delicious sourdough english muffins along with cinnamon rolls, dinner rolls, sandwich bread and a cast iron Dutch oven bread.
If you want to learn all the ins and outs about sourdough starter and get the full 5 in 1 recipe check out the sourdough class. She covers literally everything you need to know about sourdough, along with troubleshooting questions in a monthly Facebook live.
Now let’s make these bad boys and answer some common questions.
How long do sourdough english muffins last:
Like a good homemade sourdough bread, sourdough english muffins will last 5-6 days stored at room temperature in a sealed container.
They probably won’t last that long though! This recipe is just that good.
How to store:
You can either store the english muffins in an air tight container and leave out at room temperature or you can place them in a ziplock freezer safe bag and freezer for up to 3 months.
When you are ready to serve just pop them in the microwave for 30 seconds or so to heat through.
What do you spread on english muffins:
My favorite part about these english muffins is they are really a blank canvas. The beautiful nook and cranny texture and the slightly sour flavor makes for a delicious base for delectable toppings, hamburger buns or even a breakfast sandwich.
And as always you can cut them open, toast them up and top with your favorite spread.
Here are some of my favorite items to spread on top after you toast them up.
- Apricot jam
- Strawberry butter
- Kerrygold butter, Maldon salt
- Kerrygold butter, cinnamon and sugar
- Cream cheese
- Cream cheese and jam
- Peanut butter and jelly
- Boursin cheese
- Garlic butter
Sourdough english muffins are pretty straight forward and have minimal ingredients.
You will need to plan ahead for this recipe as it requires an overnight poolish. Even though this recipe takes a little time, I promise it’s not active cooking time and it’s easy to make. And it’s so worth it!
Here is what you need to make this english muffins recipe:
- sourdough starter ( a quick note- make sure your starter is active and bubbly)
- bread flour
- olive oil
- dry milk
How to make sourdough english muffins:
Sourdough english muffins are easy to make, they just take some time.
First start by making a poolish which is a mixture of active starter, sugar, bread flour and water. Cover the bowl and let sit for 8-12 hours.
Next add the poolish to a stand mixer and add the olive oil, salt, dry milk and flour. Knead for 8 minutes and transfer to a mixing bowl to rise for 1-2 hours.
When the dough has risen, form the dough balls on a clean work surface and top with corn meal on both sides.
Let the english muffins rise again until fluffy.
Cook the english muffins in butter in a frying pan, cast iron skillet or griddle for 6-7 minutes per side.
Transfer to a baking sheet and let sit for 30 minutes. Enjoy this english muffins recipe right away with some butter or jam or place in freezer bags and freeze for a later time.
Step By Step:
The Night Before:
- 4 cups bread flour
- 3 cups water
- 1 cup starter, brought to room temp if refrigerated
- ¼ cup granulated sugar
The Next Day:
- ¼ cup olive oil
- 1 ½ tsp. fine salt
- ½ cup dry milk
- 4 ½ -5 cups bread flour
- 6 tablespoons butter
- Make the poolish by adding the sourdough starter, water, bread flour and sugar to a bowl. Let sit at room temperature overnight or for 8-12 hours.
- Add the mixture to a stand mixer (the next morning or after 8-12 hours).
- Add the dry powdered milk.
- Add the olive oil.
- Add the salt.
- Add the bread flour and mix on low. Knead for 5-8 minutes.
- Remove from the bowl.
- Place in a bowl and cover to rise for 1-2 hours.
- Cover a parchment lined baking sheet with corn meal.
- Grab about 1/4 cup dough and roll into a ball, flatten slightly and coat on both sides in the corn meal.
- Continue with the remaining dough.
- Cover and let rise for 1 hour.
- When the English muffins are ready they should be fluffy and have risen by half.
- Melt 2 Tbsp butter in a large, heavy skillet (preferably cast-iron) or griddle over medium heat until melted and hot, but not smoking.
- In batches, add the dough rounds to the skillet. Cook, adjusting the heat as needed so the muffins brown without scorching, adding more butter as needed.
- The undersides should be nicely browned, about 6 minutes. Turn carefully and cook until the other sides are browned and the muffins are puffed, about 6 minutes more.
- Transfer to a sheet pan and let cool. (It will be tempting to eat these hot off the griddle, but let them stand for at least 20 minutes to complete the cooking with carry-over heat.) Repeat with the remaining muffins, wiping the cornmeal out with paper towels in between batches and adding more butter as needed.
If the English muffins are not cooked through you can place them in a 350 degree oven for 10 minutes to finish cooking.
English muffins freeze wonderfully 9 to a gallon size bag. Save extra cornmeal in a plastic bag in the freezer until you make your next batch.
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