Sourdough English Muffins
Full of nooks and crannies, these homemade English muffins will turn any morning into a special day.
Yield: 14-16 English muffins
- ½ cup water
- 2 TBSP vegetable oil
- 1 cup sourdough starter
- 3 cup bread flour
- 1 tsp salt
- 1 Tbsp sugar
- One package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
- Click here for Sourdough Starter recipe.
Bread Machine Method
- Have water and oil at 80º F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When cycle is complete, remove dough and follow directions under the Shaping, Rising and Baking section. See our Bread Machine section for more helpful tips and information.
- Combine yeast, 1 cup flour, salt and sugar. Combine water and oil; heat to 120º to 130º F.
- Hand-Held Mixer Method
- Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Stand Mixer Method
- Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Food Processor Method
- Put sourdough starter and dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Shaping, Rising and Baking
- On surface sprinkle with cornmeal, roll dough to ¼-inch thickness. Cut into 14 to 16 circles (3 to 4 inches in diameter). Turn to coat topside with cornmeal. Place on greased cookie sheet. Cover; let rise until indentation remains after touching. Carefully place muffins on a greased and preheated 325ºF electric griddle or fry pan. Bake 10 minutes on each side or until sides are deep golden brown. Cool. To serve, split and toast.
- *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.
- This recipe is featured at My Kitchen Addiction and The Keenan Cookbook.