Sourdough English Muffins

Galley Wench's Note:

Found this recipe on the internet, unfortunately I can't remember where. These take some advance planning, however they are delicious and easy to make! I've made them in my little galley on the sailboat. To ensure that muffins are done inside, be sure to bake them on a very low heat. If using english muffin rings a cookie sheet can be placed over the top after turning them once.

• Total Time: 12 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 12 hrs

Ingredients:

Yield: 18 muffins

The Night Before

• 1 cup proofed sourdough starter
• 2 tablespoons honey
• 2 cups milk, from reconstituted powdered milk (or regular milk)
• 4 cups unbleached white flour

The Next Morning

• 1 teaspoon baking soda
• 1 -2 cup unbleached white flour
• 2 teaspoons salt (preferably sea salt)
• 1/4 cup cornmeal, for sprinkeling

Directions:

1. Night Before:.
2. Mix starter, honey and milk in mixing bowl until smooth.
3. Add 4 cups flour, mixing in 2 cups at a time.
4. Mix only until the flour is thoroughly wet.
5. Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.
6. Next Morning:.
7. Stir down mixture.
8. Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.
9. Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands.
10. Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.
11. Roll dough on floured board to about 1/2 inch thick.
12. Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.
13. Place them on wax paper sprinkled with corn meal, taking care that they do not touch.
14. Sprinkle corn meal over tops of muffins.
15. Allow to rise in warm place, covered, for about an hour or until risen again.
16. Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill.
17. Using a low flame or heat setting, bake one side for 4-5 minutes and turn. Place lid over the muffins to help them cook all the way through. Turn only once so be sure the one side is cooked before turning.
18. Squish down a bit with spatula and pan bake other side for another 4-5 minutes.
19. Look like store bought . . . taste even better!

Reviews

[dna414]

These are the best english muffins I've ever had. I just made my 2nd batch in 3 days. I cooked half of them on a cast iron griddle and half in a cast iron skillet. I let them go 7 min. on the first side and 6 on the 2nd and they were cooked perfectly. Thanks for posting this recipe, Dan

[GourmetGrandma]

I've been looking for a good recipe for English Muffins after trying several tedious ones that have nowhere near the great results as these do. I now only use this one. It makes 17 for me and I use a large electric skillet set at 300 degrees and cook them 6 min. on each side. I use 1/2 white and 1/2 wheat flour in the starter and knead in white flour in the morning. We absolutely love them!

[PrincessPage]

Although these looked beautiful and taste just like store bought (if not better), they did not cook as quickly as your directions. They were under cooked in the middles. I ended up putting them on a griddle at 300ish and letting them just sit until real brown. Next time I would make mine bigger, too so they can fit in the toaster. I cut mine with a 3 inch cutter. So not sure how to get the middles done then. I may try the lid method as another reviewer suggested. They rose beautifully overnight, then on the parchment and again while cooking. If it werent for the middles, this would be a 5 star for sure. Thank you so much for the great recipe!!