Sourdough English Muffins Recipe
Ingredients:
- 150g (1 cup) active sourdough starter
- 360ml (1.5 cups) milk, lukewarm
- 510g (4 cups) all-purpose flour
- 30g (2 tbsp) granulated sugar
- 6g (1 tsp) sea salt
- 30g (2 tbsp) unsalted butter, melted
- 15g (1 tbsp) cornmeal, for dusting
Welcome to the delightful world of bread making, where the simplicity of flour, water, and time creates magic. Making sourdough English muffins is a skill that bridges the classic art of sourdough fermentation with the breakfast staple of English muffins. Perfect for those who relish the tangy, chewy goodness of sourdough, this recipe will guide you through creating these scrumptious muffins from scratch. Each bite will reward your patience and effort with a classic, rustic flavor that’s hard to resist.
Kitchen Equipment Required:
- Mixing Bowls
- Wooden Spoon
- Digital Kitchen Scale
- Measuring Cups and Spoons
- Bench Scraper or Large Knife
- Griddle or Heavy Skillet
- Baking Sheet
- Bread Proofing Container or Clean Towel
Cooking Time: Total estimated time: 18 hours (including overnight fermentation)
Instructions:
Step 1: Preparing the Dough
In a large mixing bowl, combine the sourdough starter and lukewarm milk. Stir in the sugar and melted butter until well combined. Gradually add the flour and sea salt, mixing with a wooden spoon until a dough forms. The dough should be soft and sticky.
Step 2: Kneading and First Rise
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise at room temperature for about 8-10 hours or overnight, until doubled in size.
Step 3: Shaping the Muffins
Turn the dough out onto a lightly floured surface and gently deflate it. Roll it out to about 2 cm (3/4 inch) thickness. Using a round cutter (8 cm or 3 inches in diameter), cut out muffins. Collect the scraps, re-roll, and cut until the dough is used up.
Step 4: Second Rise
Dust a baking sheet generously with cornmeal. Place the muffins on it, spacing them about 5 cm (2 inches) apart. Dust the tops with more cornmeal. Cover the muffins with a clean towel and let rise for about 45-60 minutes, until puffy.
Step 5: Cooking the Muffins
Preheat a griddle or a heavy skillet over medium-low heat. Grease lightly with butter or oil. Carefully transfer the muffins to the griddle and cook for 6-7 minutes per side, until golden brown and cooked through. Adjust the heat as needed to prevent burning.
Step 6: Cooling
Transfer cooked muffins to a wire rack to cool. They are best when split open with a fork and toasted before serving. Enjoy with butter, jam, or your favorite sandwich filling.
Conclusion:
Congratulations on crafting homemade sourdough English muffins! This recipe not only showcases the therapeutic joy found in traditional bread making but also yields an end product that brings warmth and comfort to your table. Whether you enjoy them with a classic butter and jam or use them as a base for eggs Benedict, these sourdough treats are sure to become a family favorite. Keep honing your bread-making skills, and may your culinary journey be as delightful as it is delicious!
