Name: Sourdough English Muffins
Prep time: 30 min
Cook time: 12 h
Total time: 12 h 30 min
Yield: 18 muffins
Ingredients: 1 cup proofed sourdough starter; 2 tablespoons honey; 2 cups milk, from reconstituted powdered milk (or regular milk); 4 cups unbleached white flour; 1 teaspoon baking soda; 1 -2 cup unbleached white flour; 2 teaspoons salt (preferably sea salt); 1/4 cup cornmeal, for sprinkling

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Recipe by Galley Wench

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Sourdough English Muffins created by Galley Wench

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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.

Ready In:: 12hrs 30mins
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ingredients

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 sprinkling

directions

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

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RECIPE MADE WITH LOVE BY

@Galley Wench

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@Galley Wench

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"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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review by Gretchen B.

12/1/2021

What a wonderful recipe! I've been making these about twice a month for about a year and a half. They aren't at all difficult to make and they're delicious with a nice texture. I followed the recipe except I did not squish them down after turning in the pan because I like them fluffy. Also, I use a covered cast iron frying pan, heated to "low" and cook them for 7 minutes per side. A good trick to see if the salt has been evenly incorporated into the dough is to add a few seeds (flax, chia, sesame, etc. - just a few for visibility) so that you can see if they (so also the salt and baking soda) are evenly mixed into the dough.

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question by Piratebunny1

4/17/2021

Can you use bread flour in place of bleached flour?

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question by breadlady

1/24/2021

Instead of making regular round muffins, is it possible to make your recipe in a loaf pan. I have been using a loaf pan for regular English Muffin Bread for years. I would like to try it for sougdough. Breadlady

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review by Jennifer F.

1/5/2021

This is a wonderful recipe. I have tried the King Arthur and one other and this is superior. I cooked these on a griddle, 6 at a time, with a 9×13 pyrex inverted over the top. My yield was 16 large muffins. These are not super sour tasting. Next time I might try the second rise as a cold rise in the fridge overnight to intensify the sourdough flavor.
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review by cestanciu1

11/9/2020

I have been making these muffins now for about 2 years. They are amazing. This is about all my picky 9 year old will eat for breakfast. They are a nice big size and make a great big batch. My family eats these fresh for the first couple days. But I always immediately cut most of them in half and freeze them in a ziplock bag so we can easily pop them in the toaster for the next month or two.

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