Easy Sourdough English Muffins
These easy sourdough English muffins are delicious and super simple to make! They are cooked right on your stove in a covered skillet in no time at all!
My family and I absolutely love a hearty egg sandwich made on a warm, toasted and buttered English muffin! Yum! We often have these for dinner instead of breakfast, but they would also make a great make-ahead breakfast sandwich to take with you to work or school during the week.
If you’ve ever tried store-bought English muffins, you know they take a bit of finesse to bring them back to life to eat. They are usually a bit stale. These homemade sourdough English muffins are perfectly soft and ready to slather with butter!
They make great egg and sausage sandwiches or even just to spread with butter and jam!
Equipment needed:
- Stand mixer (optional)
- Mixing bowl
- Baking sheet
- Parchment paper
- Non-stick skillet with lid
Ingredients Needed:
- All-purpose flour
- Sugar
- Salt
- Active sourdough starter
- Warm water
- Cornmeal (for sprinkling on top)
HOw To Make Easy Sourdough English Muffins:
To Make the Dough:
Make sure to feed your sourdough starter at least 4-12 hours prior to using in this recipe.
To a mixing bowl, add in the flour, sugar, and salt and whisk together well.
Next, add in the water and sourdough starter and using your hands, mix well. The dough will be slightly sticky.
Once the dough is fully combined, cover with a clean towel and allow to rest for 30 minutes. This will allow moisture to soak in well and the dough will be ready for kneading.
After 30 minutes, you want to knead the dough on a floured surface for about 5 minutes. Or you can use the dough hook on a stand mixer for this.
Step 6: Place the dough back into the mixing bowl, cover and allow to rest and bulk ferment on counter at room temperature (65-70 degrees F) for about 8-10 hours. Alternatively, you can place in refrigerator overnight to bulk ferment.
Shaping English Muffins for the Second Rise:
Line a baking sheet with parchment paper and sprinkle with cornmeal to prevent dough from sticking.
Place the dough on a lightly floured surface and roll the dough out until it is about 1/2 inch thick.
Using a 3-inch biscuit cutter, dip in flour to prevent sticking and cut out about 10-12 equal parts.
Reshape the dough and roll out again after the first round of cuts to use up the rest of the dough.
Place cut dough onto parchment lined baking sheet at least 1-inch apart to prevent sticking while rising. Sprinkle the tops of the dough with more cornmeal.
Cover the dough with a clean towel and allow to rise in a warm place for 1-2 hours or until they have risen a bit and are light and fluffy. You can place in your oven and turn the oven light on or use the bread proofing option on oven for this.
How to Cook the Sourdough English Muffins:
Preheat a non-stick pan on low heat. Be sure to heat it well before placing muffins on to cook.
Gently place muffins onto pan as many as you can and cover with lid. Cook for about 8 minutes on the first side of muffin.
Flip muffins and place lid back on. Cook on the final side for about 4-5 minutes.
Remove and place on wire rack to cool.
Slice and serve warm with butter and jam or use for a delicious egg sandwich!
Storage:
Once completely cooled, you can store in an airtight container at room temperature for up to 5 days.
You can also place in an airtight container and freeze in freezer for up to 2 months.
Easy Sourdough English Muffins
Equipment
- Stand mixer optional
- Mixing bowl
- baking sheet
- Parchment paper
- Non-stick skillet with lid
Ingredients
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1½ tsp salt
- 1 cup active sourdough starter
- 1 cup warm water
For Sprinkling on Muffins:
- ¼ cup cornmeal
Instructions
To Make the Dough:
- Make sure to feed your sourdough starter at least 4-12 hours prior to using in this recipe.
- To a mixing bowl, add in the flour, sugar, and salt and whisk together well.
- Next, add in the water and sourdough starter and using your hands mix well. The dough will be slightly sticky.
- Once the dough is fully combined, cover with a clean towel and allow to rest for 30 minutes. This will allow moisture to soak in well and the dough will be ready for kneading.
- After 30 minutes, you want to knead the dough on a floured surface for about 5 minutes. Or you can use the dough hook on a stand mixer for this.
- Place the dough back into the mixing bowl, cover and allow to rest and bulk ferment on counter at room temperature (65°-70℉) for about 8-10 hours. Alternatively, you can place in refrigerator overnight to bulk ferment.
To Shape for Second Rise:
- Line a baking sheet with parchment paper and sprinkle with cornmeal to prevent dough from sticking.
- Place the dough on a lightly floured surface and roll the dough out until it is about ½ inch thick.
- Using a 3-inch biscuit cutter, dip in flour to prevent sticking and cut out about 10-12 equal parts.
- Reshape the dough and roll out again after the first round of cuts to use up the rest of the dough.
- Place cut dough onto the parchment lined baking sheet at least 1-inch apart to prevent sticking while rising. Sprinkle the tops of the dough with more cornmeal.
- Cover the dough with a clean towel and allow to rise in a warm place for 1-2 hours or until they have risen a bit and are light and fluffy. You can place in your oven and turn your light on or use your bread proofing option on oven for this.
To Cook:
- Preheat a non-stick pan on low heat. Be sure to heat it well before placing muffins on to cook.
- Gently place muffins onto pan as many as you can and cover with lid. Cook for about 8 minutes on the first side of muffin.
- Flip muffins and place lid back on. Cook on the final side for about 4-5 minutes.
- Remove and place on wire rack to cool.
- Slice and serve warm with butter and jam or use for a delicious egg sandwich!
Notes
Storage:
Once completely cooled, you can store in an airtight container at room temperature for up to 5 days. You can also place in an airtight container and freeze in freezer for up to 2 months.
If you tried this recipe and like it, please share it, rate it, and leave me a comment below! I love to hear from you!
xo,
Amy
