Sourdough English Muffins Recipe
Learn how to make a classic sourdough English muffins recipe with the voice-enabled recipe builder app
Servings
24
Cook In:
10 mins
Prep In:
26 hours
Method:
Griddle
Introduction
About Sourdough English Muffins Recipe
By: Sous Chef Myka
Whether you’re a professional chef or just love to cook at home, you’re going to love these Sourdough English Muffins.
-
4 Tbsp Butter
-
25 Grams Sugar
-
454 Grams Water
-
1 Tbsp Active Dry Yeast
-
227 Grams Sourdough Discard
-
840 Grams All Purpose Flour
-
56 Grams Nonfat Dry Milk
-
18 Grams Salt
-
Semolina Flour
How to make sourdough English muffins
The sourdough is surprisingly easy to make and has a delicious, slightly sour flavor that makes these English muffins stand out from the ordinary. Plus, they’re perfect for breakfast or brunch! So get your kitchen tools ready and let’s get started.
Step by Step Instructions
Step 1
Bring 4 tablespoons of butter up to room temperature.
Step 2
In the bowl of a stand mixer, combine 25 grams of sugar, 454 grams of warm water, 227 grams of sourdough discard and 1 tablespoon of active dry yeast. Let bloom for 5 minutes.
Step 3
In a large bowl, measure out 840 grams of all-purpose flour, 56 grams of nonfat dry milk and 18 grams of salt. Mix to thoroughly combine and add to the stand mixer.
Step 4
Add the butter and mix with a dough hook on low until the dough becomes smooth and elastic.
Step 5
Cover the mixing bowl with plastic wrap and place inside the refrigerator for 24 hours.
Step 6
Remove the bowl from the refrigerator, turn the dough out onto a lightly floured work surface and cover with a towel for a few minutes.
Step 7
Divide the dough in half. Working 1 piece at a time, roll out into ½” thickness and cut into 3” rounds. Place the cut rolls onto a baking sheet sprinkled with semolina flour. Re-roll any remaining scraps and repeat with the remaining dough.
Step 8
Cover the baking sheets with plastic wrap and let rise for approximately 2 hours until light and puffy.
Step 9
Heat a griddle or cast iron skillet to 350℉. Transfer a few rounds at a time to the griddle. Cook the muffins for about 10 minutes on each side until lightly browned and the inside registers 190℉.
Step 10
Store tightly wrapped at room temperature for 3-4 days or freeze for longer storage.
Nutrition
Sourdough English Muffins
- Saturated Fat 100%
- Polyunsaturated Fat 100%
- Monounsaturated Fat 100%
- Cholesterol 100%
- Sodium 100%
- Potassium 100%
- Dietary Fiber 100%
- Protein 100%
- Calcium 100%
- Iron 100%
