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Sourdough English Muffins

Buttery, soft, easy to make, and SO GOOD! These Sourdough English Muffins are the perfect compliment to any breakfast.
Prep Time25 mins
Cook Time20 mins
Additional Time2 d
Total Time2 d 45 mins
Course: Breads
Cuisine: British
Servings: 18 3-inch muffins
Calories: 275kcal
Author: Traci

Ingredients

Firm Starter

English Muffins

  • 3 cups water
  • All of Firm Starter
  • 2 teaspoons barley malt syrup or honey optional
  • 6 cups bread flour
  • 4 teaspoons kosher salt

Instructions

Firm Starter:

  • Combine starter and flour, adding water as necessary to make a soft dough.
  • Knead 4-5 minutes until smooth.
  • Place in a clean glass bowl or plastic container.
  • Cover and let rise in a warm place until doubled in bulk, about 4 hours.
  • Refrigerate overnight.

English Muffins:

  • Remove firm starter from refrigerator 1-2 hours before you are ready to start.
  • In a large glass bowl, combine water and Firm Starter.
  • Stir until combined and smooth.
  • Stir in malt syrup.
  • Add bread flour and mix to a tacky dough.
  • Cover and let rest for 30 minutes.
  • Add salt and work through dough thoroughly.
  • Place in a large lidded container or clean glass bowl. Cover.
  • Let rise until nearly doubled in bulk, about 4 hours, turning the dough every 30 minutes for the first 2 hours.*
  • Line a rimmed sheet pan with parchment, letting it curve up the sides. Flour heavily.
  • Turn the dough onto the floured parchment and press to 1" thickness.
  • Lightly sprinkle the top with flour, and cover with another piece of parchment.
  • Wrap the whole thing in flour sack or tea towel, and place in the refrigerator overnight.
  • When you are ready to cook the muffins the next morning, preheat a griddle to 300 degrees.
  • Remove the pan of dough from the refrigerator.
  • Coat the griddle with clarified butter. (There needs to be a puddle.)
  • Cut out each round of dough with a 3 or 4-inch cutter as you are ready to place it on the grill.
  • Brush off any excess flour, place on grill and allow to cook until light golden brown.
  • Turn over and brown on other side.

Notes

  • If the dough is still loose when you put it in the rising container, turn it out onto a heavily floured surface to turn it instead of turning it in the container. This will work in some extra flour to make it a firmer dough.
  • Use rice flour to dust the parchment and the top of the dough! It's the best to keep it from sticking.
  • While you can use a knife to cut the muffins open, or a fork to pull them apart, I recommend a muffin splitter. It keeps the muffin from being smushed and keeps that wonderful hole structure in tact!

Nutrition

Serving: 1 | Calories: 275kcal | Carbohydrates: 56g | Protein: 9g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 474mg | Fiber: 2g | Sugar: 2g