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English Muffins

Sourdough English Muffins

A lot of people will tell you to use your “leftover sourdough starter” to make English muffins, but in my opinion these are good enough to warrant the full batch. Around our house these muffins are a breakfast staple and are perfect either on their own or with a Churned Butter, or as part of a bacon, egg, and cheese sandwich. Better yet, use them for a classic Eggs Benedict!
The recipe itself couldn’t be more simple. In fact, it might be easiest bread recipe you’ll ever make. The only tricky part being the requirement for a Sourdough Starter, but once you’ve mastered that you’ll be asking yourself why you’d ever buy these from a store again.
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Prep Time 25 minutes
Cook Time 12 minutes
Proofing 8 hours
Total Time 8 hours 37 minutes
Servings: 12
Course: Breakfast
Cuisine: Global
Calories: 193
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sourdough starter
  • 4 cups bread flour
  • 2 cups 2% milk
  • 2 tbsp honey
  • 2 tsp Kosher salt

Equipment

  • stand mixer (or hand mixer)
  • stove-top or electric griddle/cast iron pan
  • whisk
  • large mixing bowl
  • tea towel
  • Rolling Pin
  • spatula
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Measure and separate all ingredients.
Bring it Together
  1. Add milk, sourdough starter, and honey to the bowl of a stand mixer. Using the dough hook attachment, mix the wet ingredients on medium speed until fully incorporated.
  2. Use a whisk to combine salt and flour in a large mixing bowl. Gradually add the dry ingredients to the mixer and mix on medium-low speed until a soft and sticky dough ball is formed. Remove the dough and place it back in the mixing bowl. Cover with a tea towel and let proof at room temperature for a minimum of 8 hours.
  3. After the proofing is completed, wet your hands and stretch, fold, and punch down the dough, re-shaping it into a ball. Let the dough stand for an additional 10 minutes before continuing.
  4. Prepare a floured surface for the dough. Turn the dough out and add enough flour so that the dough can be easily worked with without sticking.
  5. Use a floured rolling pin to roll out dough until it's approximately 3/4 inches thick. Use a 4.5 inch baking round to cut out the individual muffins, placing them on a floured surface once completed. Repeat the process until all of the dough has been used, folding and recombining any scraps and re-rolling as required.
  6. Let the cut muffins rest for an additional 30 minutes before cooking.
  7. Preheat a griddle or cast iron pan to medium low. Once the surface is fully heated, dust off any excess flour and add the cut muffins. Cook for approximately 12 minutes - turning half way through. The finished muffins should be nicely puffed and golden brown.
  8. Transfer muffins to a wire rack and allow to cool before serving.

Notes

  • If possible, you can make the dough in evening and then let it proof overnight.
  • These English muffins freeze very well so don't hesitate to seal and freeze them for later use.