Sourdough English Muffins

Most people envision crusty boules when they think of sourdough. Yet, until active dry yeast was commonplace, the wild yeast in sourdough starter was the leavening agent for everything from waffles to pizza dough, and sourdough English muffins. Sourdough is versatile enough to be used in all kinds of dough. It can be used for pourable batter or kneadable dough. It can be shaped into loaves or cut out like biscuits. And it can be baked in the oven, on an outdoor grill or—for English muffins—in a griddle or electric skillet.

This homemade sourdough English muffin recipe has far more tanginess than any package labeled “sourdough” at the grocery store. Most factory-produced sourdough bread contains only a dollop of sourdough starter to add a whisper of flavor. And most companies also use dry yeast to make the bread rise quickly. By contrast, this recipe is 100% sourdough. Start by feeding a sourdough starter and then let it sit overnight to develop the signature pungent smell and taste.

What are sourdough English muffins?

Sourdough English muffins are small, round breads leavened by sourdough starter. Despite the name, English muffins are neither English nor muffins! They were invented in New York City by British expat Samuel Bath Thomas, who trademarked the name in 1894.

The first English muffins were so similar to crumpets that they were called toaster crumpets. Both breads are cooked on the stovetop, but crumpet dough is so moist and batter-like that it needs to be cooked in a ring mold until it firms up. English muffin dough evolved into a kneadable dough that can be cooked in a pan without supporting rings.

Ingredients for Sourdough English Muffins

ELLIE CROWLEY FOR TASTE OF HOME

• All-purpose flour: The wild yeast in sourdough works well with all-purpose flour for small shapes like English muffins. If the muffins seem a little flat and your starter is active and bubbly, try using a type of flour with a higher protein content, like bread flour.
• Sourdough starter: The first step of this sourdough English muffin recipe is to feed a sourdough starter with flour and water so that it’s thick and bubbly. If you’ve recently used and replenished your sourdough starter, it will bubble more quickly than an unfed starter.
• Instant nonfat dry milk powder: Using milk instead of water makes bread dough softer, more tender and slightly sweeter. This sourdough English muffin recipe uses dry milk powder rather than fresh milk to achieve those qualities.
• Sugar and salt: Salt and sugar flavor the dough, taking the bland edge off the English muffins sourdough and bringing out its complex flavor.
• Cornmeal: Dusting the baking sheets and English muffins with cornmeal prevents them from sticking as they rise. Don’t worry if the coarse grains cling to the dough when you transfer it to the griddle or electric skillet; it will also help prevent sticking there and add a little texture to the outside of the cooked bread.
• Butter, jam or honey: Serve sourdough English muffins with any of these toppings for breakfast (or skip them if you use the bread to make grab-and-go breakfast sandwiches).

Directions

Step 1: Build up the starter

ELLIE CROWLEY FOR TASTE OF HOME

In a large bowl, stir together 2 cups flour, water and the sourdough starter.

ELLIE CROWLEY FOR TASTE OF HOME

Cover the bowl with a damp tea towel and let stand overnight.

Editor’s Tip: Let the starter stand at room temperature. The refrigerator is too cold for the yeast to grow. It’s OK to leave the mixture at room temperature for up to 24 hours to build its flavor, but any longer will cause the yeast to lose its effectiveness.

Step 2: Mix the dough

ELLIE CROWLEY FOR TASTE OF HOME

In a small bowl, combine the milk powder, sugar, salt and 1/2 cup flour. Add this to the English muffins sourdough mixture and mix well.

Editor’s Tip: Mix until the dough clings together.

Step 3: Knead the dough

ELLIE CROWLEY FOR TASTE OF HOME

Turn the dough onto a floured surface. Knead the dough until smooth and no longer sticky, two to three minutes, adding more flour if needed.

Step 4: Cut out the muffins and let them rise

ELLIE CROWLEY FOR TASTE OF HOME

Roll the dough to 1/2-inch thickness. Cut the dough with a 3-inch round cookie cutter. Grease two baking sheets and sprinkle them with 2 tablespoons cornmeal. Place the muffins 2 inches apart on the prepared baking sheets. Sprinkle the remaining cornmeal over the muffin tops. Cover the muffins and let them rise in a warm place until doubled, about 45 minutes.

Editor’s Tip: If you don’t have a cookie cutter, use a wide-mouth canning ring or inverted pint glass to cut out the muffins. When you’ve cut as many circles as possible, gather the scraps and reroll the dough to shape it all into muffins. If the dough doesn’t stretch easily as you reroll it, let it rest for about 10 minutes so the gluten relaxes before you try again.

Step 5: Cook the muffins

ELLIE CROWLEY FOR TASTE OF HOME

Preheat a lightly greased griddle or electric skillet to 275°F. Once preheated, cook the muffins for 10 minutes.

ELLIE CROWLEY FOR TASTE OF HOME

Turn and cook for 10 to 15 minutes longer or until golden brown.

Editor’s Tip: You can test the muffins for doneness by sliding an instant-read thermometer into the narrow edge of a muffin. When the center registers 200°, the muffin is done. If the outer surface seems to be darkening too quickly, loosely cover the pan for the remaining cook time.

Step 6: Split and serve

Split each muffin with a fork or a sharp knife, and toast if desired. Serve with butter, jam or honey.

ELLIE CROWLEY FOR TASTE OF HOME

Recipe Variations

• Blend all-purpose and whole wheat flour: Replace 1 cup all-purpose flour with whole wheat flour to add flavor and texture. We don’t recommend using more whole wheat flour, though, or the dough can become dense.
• Change the sweetener: Instead of white granulated sugar, use dark brown sugar or honey to sweeten the dough slightly. You can also leave the sugar out for a sugar-free muffin, but it won’t taste as balanced.
• Use a cast-iron skillet: If you don’t have an electric skillet or griddle, you can cook English muffins in a skillet on the stovetop. Preheat a well-seasoned cast-iron skillet over low heat, and cover the pan after adding the dough circles. Cook the muffins as directed, checking the bottoms occasionally to ensure they don’t brown too quickly. Check the muffins’ internal temperature as you approach the end of the cooking time. If the thermometer registers below 200°, increase the heat slightly for the final few minutes.

How to Store Sourdough English Muffins

Whether you’ve baked with sourdough or dry yeast, the way to store bread so it stays fresh remains the same. Let English muffins cool completely, then store them in a bread box or a sealed storage bag. Store them unsplit and at room temperature rather than in the refrigerator to ensure the bread doesn’t dry out prematurely.

How long do sourdough English muffins last?

This homemade sourdough English muffin recipe lacks preservatives and chemicals, so don’t expect the muffins to last as long as store-bought ones. Leave them whole and they will last for up to five days at room temperature. The tools you use to keep bread fresh make a big difference in how long it lasts. If you bake regularly with sourdough, consider a bread box for your creations.

Can you freeze sourdough English muffins?

You can freeze English muffins with sourdough for up to three months. Cool them completely first (otherwise, they could thaw into soggy pucks). Then, wrap each muffin in a double layer of storage wrap and foil or freezer paper to protect it from freezer burn. Thaw the English muffins on the counter before using them.

Can you make sourdough English muffins in advance?

You can prepare sourdough English muffin dough several days in advance. After mixing the build-up for the sourdough starter, store it in a covered bowl in the refrigerator for up to two days. Re-dampen the tea towel as needed to keep the top from crusting over. Return the mixture to room temperature and let it start to bubble again before moving on with the sourdough English muffin recipe.

Alternatively, you can prepare the cutout dough up to two days in advance. Cut out the muffins and place them on the baking sheet as directed, but do not let them rise at room temperature. Instead, refrigerate the covered baking sheets for up to two days. Check the muffins occasionally to be sure their top surface isn’t drying out. Return them to room temperature to rise as directed before baking.

Sourdough English Muffin Tips

ELLIE CROWLEY FOR TASTE OF HOME

How do you fix undercooked sourdough English muffins?

If any of the English muffins with sourdough have an undercooked interior, split the muffins and finish cooking them in a toaster. Alternatively, you can bake the muffins whole in a 350° oven to help them finish cooking through.

What’s the best way to cut an English muffin?

Although it seems odd to grab a dinner fork to cut bread, it’s the best tool for creating an English muffin’s classic nooks and crannies. Poke the fork tines into a muffin until you have scored it enough to pull the halves apart. If you prefer a smooth split surface, cut English muffins with a sharp knife. Either way, let the muffins cool to room temperature before you split them.

How else can you use sourdough English muffins?

English muffins with sourdough are an excellent substitute for toast at breakfast, especially when slathered with butter or jam. They also form the classic base for eggs Benedict with homemade hollandaise and are sturdy enough to use when making freezer breakfast sandwiches. If your sourdough English muffin recipe has dried out, cut the muffins into pieces for make-ahead breakfast recipes like overnight asparagus strata or eggs Benedict casserole.

Remember English muffins with sourdough for other meals too. Use them instead of crostini for appetizers or as soft buns for grilled burgers. They toast nicely for open-faced sandwiches with toppings from egg salad to seafood.