A Tradition in Family Baking

Sourdough English Muffins

5.0 from 1 reviews
Sourdough English Muffins
Full of nooks and crannies, these homemade English muffins will turn any morning into a special day.

This recipe makes 14 - 16 muffins
Ingredients
  • ½ cup Water
  • 2 TBSP Vegetable Oil
  • 1 cup Sourdough Starter
  • 3 cup Bread Flour
  • 1 tsp Salt
  • 1 TBSP Sugar
  • 2+1/4 tsp Active Dry Yeast
Instructions
  1. This recipe is featured at My Kitchen Addiction and The Keenan Cookbook.

  2. Click here for Sourdough Starter recipe.

Bread Machine Method

  1. 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.

Mixer Methods

  1. Combine yeast, 1 cup flour, salt and sugar. Combine water and oil; heat to 120º to 130º F.

  2. Hand-Held Mixer Method

  3. 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.

  4. Stand Mixer Method

  5. 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

  1. 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

  1. 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 325º F electric griddle or fry pan. Bake 10 minutes on each side or until sides are deep golden brown. Cool. To serve, split and toast.

  2. *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.

 

1 Comment
  1. The best sourdough English muffin recipe. Ever.

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