How To Make Sourdough English Muffins
how to make sourdough english muffins
DONT! Just kidding. They take a few hours, but most of it is hands off time while the sourdough works it’s magic. I hate going through a whole life story before I get to a recipe, so just look below, and be blessed. We love these and the kids eat them as breakfast sandwiches with eggs fresh from our chickens and cheddar that I make myself.
Foolproof Sourdough English Muffin Recipe
makes 16 English muffins
- 1 cup active sourdough starter (100% hydration) – I feed mine by weight equal parts water and flour, but over time I’ve learned that approx. 1/2 C. Flour + 1/3 C. Water will give me a good mix to give me bubbly sourdough starter in 2-3 hrs, and I’ve never weighed it since. Measure with your heart. I keep my sourdough start in these amazing Weck Jars. They’re easy to clean and keep your starter nice and neat.
- 3/4 cup warm water
- 1 cup whole milk, warmed to 110F (Because I don’t measure anything, I stick my finger in it. if it feels warm after 10 seconds without burning me, it’s good. Also.. I just milked a cow for the first time, and the temp of the milk fresh outta Dixie Queen seemed the perfect temp to me.)
- 5 cups unbleached all-purpose flour
- ¼ cup honey
- ¼ cup vegetable oil (but I always use avocado or olive oil)
- 2 teaspoons salt
- cornmeal
Combine your starter, warm milk and water, and just shy of half the flour. Mix up and let sit for 30 minutes. This helps the sourdough activate. (Holy Spirit activate!)
Add the honey, oil and salt and mix in.
Add in the rest of the flour and knead with a dough hook until it clears the bowl. It will be stiff. That’s ok. Trust the process. My Kitchenaid comes in really handy for this.
Turn into an oiled bowl and let sit for 30 minutes. Then, you’re going to stretch the dough. Lift one side of the dough up and onto the middle of the dough. Do this for all 4 sides of the dough and re-cover it and let rest.
After 30 min, do it again.
After 60 min, do it again.
After 60 min, do it one more time. It should now be light, stretchy, and smelling like yeasty goodness. Turn out onto a clean surface and give it a few kneads. Not a lot, just show it who’s boss. If it’s not yet light and airy, let it sit for another hour or so.
Roll out into a 1/2 inch sheet, and use a 3 inch cookie cutter to cut circles. Re-roll scraps until you’ve used all the dough. Do you see the top right bitty biscuit I have on the pan? That was the last of my scrap dough, and it only made a 1.5 inch round. I used that as my tester for doneness.
Place rounds on an ungreased baking sheet and let sit, covered until poofy (about 60 min. It’s super important to get it to 1/2 inch, because these things poof up so far it’s hard to get them baked on your cast iron if they’re too thick without burning the outsides.)
Heat a cast iron skillet or griddle over medium heat. I use a Lodge Cast Iron Griddle, because I’ve found that the Lodge Brand has a finer, smoother finish than other brands of cast iron, so it keeps a wonderful non stick surface that needs very little maintenance. Dip each round in cornmeal or lightly sprinkle, place in pan, and “bake” on your stovetop for approx 8 minutes per side. TA-DA!
Written by Jessica
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