Recipes > Sourdough English Muffins Find A Store 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 Print Recipe Pin Recipe 3 Reviews Ingredients3 cups bread flour1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast1 tablespoon granulated sugar1 teaspoon salt1 cup Sourdough Starter1/2 cup warm water (120-130°F)2 tablespoons vegetable oil InstructionsIn stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. Add sourdough starter, warm water and oil to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 4 minutes.Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.On surface dusted with cornmeal, roll dough to 1/4-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. Preheat griddle to 325°F.Carefully place muffins on preheated electric griddle or fry pan. Bake 10 minutes on each side or until sides are deep golden brown. Cool on wire rack. To serve, split and toast. NotesGet Bread Machine Method here. Photo by Jen Schall Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
