Crafting your own batch of English Muffins using a sourdough starter holds a captivating allure. It's a tangible declaration of ownership within your household, embodying a triumphant mindset as you master this simple yet utterly irresistible bread.
This post is about homemade sourdough English muffins. Easy recipe to follow. Prepare the dough in the morning and by evening (or morning) you have yourself a batch of freshly pan roasted English muffins to enjoy!
once you enter the realm of making your own English muffins from sourdough, it swings wide to reveal a realm of possibilities that extend far beyond the kitchen. It's an invitation to unleash your creativity, signaling to the world that you're ready to embrace a life of culinary mastery, perhaps even envisioning a farmhouse idyll.
Did I go too far, and scared you? Ok, lets say, its an absolute win for you, and I know this is just the beginning.
Why Try This Recipe?
Beyond the convenience of store-bought options, crafting these delectable delights at home adds a touch of artisanal flair to your mornings. Join us as we delve into the joy of creating these golden, flavorful discs. And of course, lets discuss why this recipe is right for you.
Flavorful Complexity:Sourdough imparts a unique and subtle tang that transforms the flavor profile of the English muffins. The fermentation process adds complexity, making each bite a delightful journey for your taste buds.
Control Over Ingredients:Making your own English muffins allows you to have control over the quality of ingredients. You can choose organic flour, local honey, and other wholesome components, ensuring a healthier and more personalized breakfast option.
No Preservatives or Additives:Unlike many commercially available muffins, homemade versions generally don't contain preservatives or additives. You have the assurance of serving a wholesome and natural breakfast to yourself and your loved ones.
Honestly, making sourdough English muffins is not just about the end product; it's about embracing a journey of flavor, craftsmanship, and culinary exploration that enhances your breakfast routine and brings joy to your kitchen.
And above all, sharing these experiences with others that can taste your art, dedication, and love of food.
What You'll Need
Sourdough Starter
If you have your own sourdough starter, then great, use it! But if you don't or don't even know what exactly is a sourdough starter, you can have a read and find the recipe here How to Make Sourdough Starter.
Electric Stand Mixer
I use my Kitchenaid Professional 7 Quart Stand Mixer. It is what I've used since I started baking at the age of 15 years old. These machines lasts for a long time! I've only had it broken on me once, and the piece that was broken was replaceable on Amazon. If you don't have one, it is really worth the investment!
Rolling Pin
A good rolling pin is a must in all kitchen. I have both the regular and French rolling pins. Either one works.
Round Pastry Cutter
For this recipe, we will need a round pastry cutter. The size we are looking for is between 3-3.5inch. I like the 3.5inch round stainless steel cutter because I tend to over stuff my English muffins and I like them a little bigger.
Cast Iron Skillet
Generally I like to use cast iron skillets for this job is because cast iron tends to given an even heat around the pan. I do not recommend non stick pans or any other pans since we will be raising the temperature high, it could burn off special coatings in the pan, which can be toxic or simply ruin your pan.
I love my Lodge 10.25 inch Cast Iron Skillet. This one is pre-seasoned, affordable, and heavy duty. I've taken it to camping trips and blast it with some real woodturning heat, and it's still in very good condition.
ingredients
Flour
Regular all-purpose flour does great for this recipe. Yes, you can go fancy and buy organic flour, but that's a personal choice. I like King Arthur Organic Flour is because the taste is very different, and it's healthier. Most flour is grown in fields with pesticides. When it comes to harvesting and grinding the wheat down, standard all-purpose flour works perfectly for this recipe.
While you have the option to opt for organic flour for a more elevated choice, that decision is entirely personal. My preference for King Arthur Organic Flour stems from its distinct taste and the added health benefits.
Many conventional flours are cultivated in fields treated with pesticides. When it's time for harvest and wheat processing, consider who ultimately consumes those residues. Unfortunately, it tends to be us. Guess who consumes it all? Unfortunately, it will be us.
Milk
I like using full fat milk. It definitely gives it a fluffier texture. If you prefer to use other dairy alternative like low fat, it can work as well.
Honey
Certainly, you have the option to substitute sugar for honey, but the question arises: why opt for sugar when honey stands as a healthier and superior alternative? The inclusion of honey serves a dual purpose – not only does it contribute to a balanced flavor profile, but it also acts as a source of nourishment for the beneficial bacteria in the sourdough starter, facilitating the dough's optimal rise.
Olive Oil
Extra virgin oil please! Always! Olive oil is used after the dough is combined and knead a little with the stand mixer. The coat of oil placed on top while the dough is resting and rising is to keep it moist and not drying out.
Cornmeal
Cornmeal is used to create space between the hot pan and the dough. Any type of cornmeal will work but I normally use the regular Pan White Cornmeal.
This post is about homemade sourdough English muffins. Easy recipe to follow. Prepare the dough in the morning and by evening (or morning) you have yourself a batch of freshly pan roasted English muffins to enjoy!
Other Recipes You May Also Like
Sourdough English Muffins
Equipment
- electric stand mixer
- round steel pastry cutter
- Rolling Pin
- cast iron skillet
Ingredients
- 1 cup active sourdough starter
- ¾ cup warm water
- 1 cup warm whole milk
- 5 cups flour split 2 cups first then 3 cups
- ¼ cup honey
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt
- cornmeal
Instructions
- Ensure your sourdough starter is active and bubbly. If it has been in the refrigerator, take it out a day before and feed it with equal parts flour and water until it becomes vigorous.
- In the electric stand mixer with the dough hook attached, combine the active sourdough starter, warm water, and warm milk until it is well combined. Wait 5 minutes.
- Now add TWO CUPS of all-purpose flour, and mix until a sticky dough comes together. Cover and leave for 30 minutes. Mix the ingredients until they come together into a sticky dough.
- Now add in the remaining 3 cups of all-purpose flour and honey. Knead the dough for about 5 minutes and a smooth elastic dough forms. Drizzle the olive oil on top and cover the top with plastic. Rest for 4-6 hours until it double in size.
- Once the dough has risen, gently deflate it and turn it out onto a floured surface. Roll the dough to about 1/2 inch thickness. Using a round cutter or a glass, cut out individual muffins. Place them on a baking sheet dusted with cornmeal to prevent sticking.
- Cover the muffins with a kitchen towel and let them rise for another 1-2 hours. They should puff up but not necessarily double in size.
- Preheat a large skillet over medium-low heat. Sprinkle some cornmeal on the hot surface. Carefully transfer the muffins onto the skillet and cook for 6-8 minutes on each side or until they are golden brown and cooked through.
- Once cooked, transfer the English muffins to a wire rack to cool. They can be split with a fork or a serrated knife.
