Easy Sourdough English Muffins
These Easy Sourdough English Muffins are a delicious soft english muffin made from the use of a sourdough starter.
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The endless possibilities of a sourdough starter. I have made so many things with my starter that I didn’t realize was even possible before ever having one. Once you do have one it is fun to experiment and learn just what this bubbly wonder can do.
From Sourdough Focaccia Bread to Sourdough Biscuits and especially Sourdough Waffles. We love to use the sourdough starter for pretty much any type of baked good or bread-style item. I love to share them here with you.
Out of all the ones shared so far on the blog, these Easy Sourdough English Muffins remain one of my favorite things to make. They are so tasty and versatile. We often use them to make sandwiches both for breakfast and lunch.
They are super easy to whip up the night before and allow them to rest overnight. As I clean the kitchen at night I can throw this recipe together and allow the stand mixer to knead the dough while I wipe down my countertops. Allowing them to sit overnight allows the dough to rise and be ready for the next day’s breakfast.
I usually wake up, shape them, and allow them to sit for the second rise while I have my morning coffee. Then stand in the kitchen with my skillet slow baking batches of them which doesn’t take that long. A cast-iron skillet is a perfect pan to make these up due to the even heat distribution.
Why I Love This Recipe
Having the ability to throw the dough together and allow the stand mixer to do all the work is such a plus. I do tend to do this at night when cleaning the kitchen as I mentioned before. It just makes sense to get everything ready for the next day at the same time. However, you can have these for breakfast or dinner by mixing them up in the morning and allowing them to rise throughout the day. If you do this, just make sure you allow enough time for the second rise.
What You Will Need To Make Them
1 cup fed starter
1 cup filtered water
3 1/2 cups of all purpose flour
1 1/2 tsp salt
1 1/2 tbsp honey
coconut oil
1 tsp baking soda (optional)
Tools
Directions
In a mixer bowl add 3 cups of flour, salt, water, and fed starter. Attach a dough hook and knead for 5-7 minutes on the low setting until the dough feels supple to the touch. Add the dough ball to a greased bowl. Cover with a tea towel and allow the dough ball to sit overnight to rise. In the morning flour, a surface punch the dough down to release the air and fold in the honey.
The dough will become sticky so make sure to keep flouring the board when needed as you mix the honey in. Cut the dough into 10 pieces (or you can do 12 small) and shape them into rounds. Cover with a tea towel and allow them to do a second rise for 2 hours or until they double in size. (Or if you would like to make them quicker you can add the baking soda and mix it in with the honey. If using the baking soda method, reduce the rising time to 30 minutes and then cook.)
When ready heat a cast-iron skillet and add 1-2 tbsp coconut oil to the pan. Allow the pan to heat on medium, turn the pan down to low after it’s nice and hot. Add your first batch of English muffins. For a 12-inch skillet, I can fit 4 muffins at a time. I make sure to add more coconut oil in between batches to make sure the pan remains greased properly.
The muffins take about 4 to 6 minutes on each side with the pan on a low setting. (If your muffins are cooking too quickly on the outside see the baking note below). When turning the muffins over, I like to take my spatula and lightly press them down to flatten them a bit. I find this gives them that traditional English muffin shape.
Continue cooking in batches until all the Easy Sourdough English Muffins are cooked. Serve with butter, honey, or jam. Or make them into breakfast sandwiches.
Baking Notes
- Be sure to use all purpose flour for this recipe or if using a bread flour make sure to adjust the liquid as the bread flour has a higher gluten content and will require more liquid.
- Make sure the pan is heated before adding the sourdough English muffins otherwise, they may stick.
- Add more coconut oil to the pan as needed to keep it greased between batches.
- Keep the pan on low to allow enough time for the center of the sourdough english muffins to cook fully.
- If you find they are cooking too fast even on low and are fully browned on both sides you can turn the skillet off for a couple of minutes to allow the batch to finish off cooking. Then turn it back on for the next batch.
- For a quicker second rise, heat your oven to 100℉ and then turn it off. Click the oven light on and place your shaped muffins inside with the oven off to create a warmer place for them to rise.
- You can also opt to use baking soda, allow the shaped dough to rise for only 30 minutes, and then cook them.
Benefits Of Sourdough
Of course, we love the taste but sourdough is a healthier alternative to eating regular bread such as white or wheat loaves. The lower phytate levels in sourdough make for an easier-to-digest food and result in a better more nutritious bread.
It is a good alternative for those who are sensitive to gluten as sourdough is a fermented food that has a bacteria-to-yeast composition that works on breaking down the starches found in the grain before it’s even eaten. Sourdough is also known as a prebiotic food that simply put, will help keep your gut bacteria healthy.
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Cast Iron Skillets Set of 2 (10-inch and 12-inch)
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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
Sourdough English Muffins
a delicious pan cooked english style muffin made from the use of a sourdough starter
Ingredients
- 3 1/2 cups of all-purpose flour
- 1 cup fed starter
- 1.5 tbsp raw honey
- 1.5 tsp salt
- 1 cup of filtered water
- 1 tsp baking soda (optional, see baking notes)
- coconut oil
Instructions
- In a mixer bowl add 3 cups of flour, salt, water, and fed starter. Attach a dough hook and knead for 5-7 minutes on the low setting until the dough feels supple to the touch.
- Add the dough ball to a greased bowl.
- Cover with a tea towel and allow the dough ball to sit overnight to rise.
- In the morning flour a surface punch the dough down to release the air and fold in the honey. You will need to use your hands for this. The dough will become sticky so make sure to keep flouring the board when needed as you mix the honey in.
- Cut the dough into 10 pieces and shape them into rounds.
- Cover with a tea towel and allow them to do a second rise for 2 hours or until they double in size. (see baking note for a quicker second rise).
- When ready heat a cast-iron skillet and add 1-2 tbsp coconut oil to the pan.
- Allow the pan to heat on medium, and turn the pan down to low after it's nice and hot.
- Add your first batch of English muffins. For a 12-inch skillet, I can fit 4 muffins at a time. I make sure to add more coconut oil in between batches to make sure the pan remains greased properly. The muffins take about 4 to 6 minutes on each side with the pan on a low setting. (If your muffins are cooking too quickly on the outside see baking note below).
- When turning the muffins over, I like to take my spatula and lightly press them down to flatten them a bit. I find this gives them that traditional English muffin shape.
- Continue to make in batches until all the English muffins are all cooked.
- Serve with butter, honey, and jam or make breakfast sandwiches.
Notes
- Be sure to use all-purpose flour for this recipe or if using bread flour make sure to adjust the liquid as the bread flour has a higher gluten content and will require more liquid.
- Make sure the pan is heated before adding the sourdough English muffins otherwise, they may stick.
- Add more coconut oil to the pan as needed to keep it greased between batches.
- Keep the pan on low to allow enough time for the center of the sourdough English muffins to cook fully.
- If you find they are cooking too fast even on low and are fully browned on both sides you can turn the skillet off for a couple of minutes to allow the batch to finish off cooking. Then turn it back on for the next batch.
- For a quicker second rise, heat your oven to 100℉ and then turn it off. Click the oven light on and place your shaped muffins inside with the oven off to create a warmer place for them to rise.
- You can also opt to use baking soda, allow the shaped dough to rise for only 30 minutes, and then cook them.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 181Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 477mgCarbohydrates: 36gFiber: 1gSugar: 3gProtein: 5g
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