Sourdough English Muffins
While you can buy English muffins at the store, they just don't hold a candle to fresh ones from your very own sourdough starter. Let me show you how.
Ingredients
- 4 Tablespoon honey
- 2 cups warm water
- 1 Tablespoon yeast optional
- 2 cups active sourdough starter
- 7 to 10 cups unbleached all purpose flour or bread flour
- ¾ cup non-fat dry milk
- ½ cup 1 stick butter at room temperature
- 1 ½ Tablespoon sea salt
- 1/2 teaspoon citric acid optional, for a more pronounced "sour" flavor
- cornmeal or semolina to sprinkle on pans and on top of muffins
Instructions
Yeast Added Method
- In a large mixing bowl, dissolve the honey in the warm water. Stir in and dissolve the yeast, and then mix in the sourdough starter and 1 cup of flour. Let this sit for a few minutes, until the mixture begins to bubble.
- Add the dry milk, butter, salt, and a second cup of flour, and beat well.
- Add 5 to 8 cups of flour, one cup at a time, to form a dough that holds together and pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead it until it's smooth and springy, but slightly on the slack side, about 8 minutes. This dough is supposed to be slightly sticky. Add flour only as necessary to prevent sticking.
- Clean out and grease your bowl and place the dough in the greased bowl, turning it so that a thin film of oil coats all sides. Cover the dough with plastic wrap or a damp towel, let it stand until it has doubled in size, 1 to 1 1/2 hours.
- Punch down dough, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes.
- Divide the dough into two pieces and roll each piece out separately to a 1/2-inch thickness. Cut the dough into rounds; re-roll and cut any remaining scraps.
- Place the rounds onto cornmeal or semolina-sprinkled baking sheets, sprinkle them with additional cornmeal or semolina, cover with a damp towel, and let them rise until light and puffy, about 1 hour.
- Transfer the rounds to an electric griddle preheated to 275°F. OR cook in a large skillet over medium heat.
- Cook for 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F.
- Remove them from the griddle and cool on a rack.
Traditional Method without Yeast
- This version does not use yeast and is the traditional sourdough method. Follow all the instructions above. The only difference is the time it will take for the dough to rise.
- First Rise time is 8 to 12 hours or overnight.
- Second Rise time is 4 to 8 hours.
Notes
This recipe males 24 large muffins or 30 to 36 regular sized ones
Nutrition
Serving: 1muffinCalories: 212kcalCarbohydrates: 37gProtein: 6gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 11mgSodium: 490mgPotassium: 115mgFiber: 1gSugar: 5gVitamin A: 205IUVitamin C: 1mgCalcium: 58mgIron: 2mg
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