Sourdough English Muffins
The perfect combination of crusty and chewy, there really is no comparison in flavor and texture to these naturally leavened sourdough English muffins!
Ingredients
- 3 cups all-purpose flour
- 3/4 cup milk
- 1/2 cup water
- 1/2 cup fed/active sourdough starter
- 2 teaspoons honey or sugar (optional)
- 1 1/4 teaspoons salt
- 1 tablespoon butter , melted but not hot
Instructions
- In the bowl of your stand mixer fitted with the dough hook, add the flour, salt, sourdough starter, milk, water, honey or sugar, and melted butter. Knead the dough on 2 for 6-8 minutes until a smooth dough has formed (note, you can also knead it by hand). It should be soft and not too stiff, but not overly wet (if there isn't enough flour the muffins will turn out flat). Form the dough into a ball, lightly spray the bowl with oil, place the dough ball in it and cover with plastic wrap. Let it sit at room temperature for 8-10 hours (over overnight) to bulk ferment or until it has doubled in size. You now have two options: 1) Proceed with the recipe to make English muffins, or 2) let the dough continue to ferment in the refrigerator for a more complex flavor. If fermenting it longer, punch down the dough, form it into a ball, place it back in the bowl, cover with plastic wrap and refrigerate for up to another 36 hours (see blog post about going longer).
- Turn the dough out onto a lightly floured surface. Gently press it into an oval or circle with a 1/2 inch thickness (any thicker and you risk the muffins not fully cooking through). Use a 3 inch biscuit cutter to cut the dough into circles and then transfer them to a lined baking sheet dusted with cornmeal. Cover the rounds loosely with plastic wrap and let them rise at room temperature for about another hour or until puffy (they will not rise much). If you chilled your dough in the refrigerator, this will take 2 or more hours (no need to bring the dough ball to room temp first, simply proceed with cutting into rounds and then let them rise longer).
- Preheat a griddle or cast iron skillet to about 325 degrees F. Do not grease.Place the rounds cornmeal side down onto the un-greased griddle or cast iron skillet at least an inch apart. The muffins will rise as they cook. Let them cook undisturbed for 8-10 minutes, then gently flip them over to cook on the other side for another 8-10 minutes. They should be a nicely browned on both sides and they are done when the internal temperature reads 200-205 F. I strongly recommend using an instant read thermometer; it removes all the guesswork. Remove the muffins from the griddle, and cool on a rack. Slice them open and enjoy. For a lovely crispy texture, slice and toast them. To get those characteristic nooks and crannies use a fork to cut the English muffins open: stick a fork into the sides of the muffins and pull them apart with your fingers. To store, wrap them tightly or place them in an airtight container where they will at room temperature for 4-5 days. They can also be frozen for up to 3 months, then thawed, sliced and toasted.
Nutrition
Serving: 1muffin | Calories: 143kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 257mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Calcium: 24mg | Iron: 1mg
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