5.0 from 2 reviews
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
Ingredients
  • 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
Instructions
  1. 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.

  6. Food Processor Method
  7. 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 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.

  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.

  3. This recipe is featured at My Kitchen Addiction and The Keenan Cookbook.
7 Comments
  1. are these made in the pan on the stove top or in the oven? the recipe says bake them but it seems as if they are baked on the stove top

    • Hi Bernadine,
      Yes, the English muffins are baked on the stove top in a fry pan (already warmed), or on a preheated electric griddle.
      Happy baking!
      Carol

  2. This recipe is amazing. Easy and very tasty. Did not have a lot of nooks and crannies, but flavor could not be beat.

    • Make it a higher hydration and be sure to let rise at its max. You will then get the nooks and crannies

  3. A really great English muffin recipe! A joy to eat.

  4. The best sourdough English muffin recipe. Ever.

Leave a Reply to Carol Stevens Cancel reply

Rate this recipe: