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    You are in: Home / Recipes / Sourdough English Muffins Recipe
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    Sourdough English Muffins

    Sourdough English Muffins. Photo by Galley Wench

    1/10 Photos of Sourdough English Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 30 mins

    30 mins

    12 hrs

    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.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    The Night Before

    The Next Morning

    Directions:

    1. 1
      Night Before:.
    2. 2
      Mix starter, honey and milk in mixing bowl until smooth.
    3. 3
      Add 4 cups flour, mixing in 2 cups at a time.
    4. 4
      Mix only until the flour is thoroughly wet.
    5. 5
      Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.
    6. 6
      Next Morning:.
    7. 7
      Stir down mixture.
    8. 8
      Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.
    9. 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. 10
      Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.
    11. 11
      Roll dough on floured board to about 1/2 inch thick.
    12. 12
      Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.
    13. 13
      Place them on wax paper sprinkled with corn meal, taking care that they do not touch.
    14. 14
      Sprinkle corn meal over tops of muffins.
    15. 15
      Allow to rise in warm place, covered, for about an hour or until risen again.
    16. 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. 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. 18
      Squish down a bit with spatula and pan bake other side for another 4-5 minutes.
    19. 19
      Look like store bought . . . taste even better!

    Ratings & Reviews:

    • on October 29, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 06, 2009

      55

      Wonderful flavor and texture! I added almost 2 c flour during the next day's mixing, used the Kitchenaid with the dough hook to knead, then turned out and rolled. Mine didn't rise quite as much as I would have liked the second time, more out than up, but puffed up beautifully in the skillet. Followed Tweaker's advice to cook these with a lid and it worked great. Love the tang from the sourdough starter.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2013

      55

      i absolutely LOVE this recipe. I've made these english muffins probably a dozen times already and every time they turn out perfect..they're so easy, and fairly quick to put together and cook that I can't imagine I'll ever buy premade muffins again. My only adjustments I've made are to the cooking method. I spritz them with water when I first put them in the pan and cover them with the lid for the first 6 minutes. After that, I remove the lid and flip the muffins and let them cook for 6 more minutes. I find that misting them helps them get puffier. So far I've made cranberry and cinnamon raisin variations. Thank you so much for this recipe! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Sourdough English Muffins

    Serving Size: 1 (1202 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 156.9
     
    Calories from Fat 12
    96%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.6 g
    3%
    Cholesterol 3.8 mg
    1%
    Sodium 342.9 mg
    14%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 1.0 g
    4%
    Sugars 2.0 g
    8%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    sourdough starter

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