Sourdough English Muffins

12-18
Servings
12h
Prep Time
6m
Cook Time
12h 6m
Ready In

Recipe: #171

September 15, 2011



"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. Preparation time indicated includes time required to ferment."

Original recipe yields 12-18 servings
OK

Nutritional

  • Serving Size: 1 (76.1 g)
  • Calories 272.5
  • Total Fat - 11.2 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 1.3 mg
  • Sodium - 515 mg
  • Total Carbohydrate - 29.7 g
  • Dietary Fiber - 7.2 g
  • Sugars - 5.3 g
  • Protein - 16.4 g
  • Calcium - 70.5 mg
  • Iron - 2.7 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.3 mg

Step 1

NIGHT BEFORE: Mix starter, honey and milk in mixing bowl until smooth.

Step 2

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.

Step 3

NEXT MORNING:

Step 4

Stir down mixture. Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.

Step 5

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..

Step 6

Cut the dough with a 3-4 inch cutter -- keeping them uniform in thinkness 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.

Step 7

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.

Step 8

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. NOTE: I've found that if you put a lid over them while they are on the grill, it helps to ensure that they are baked all the way through!

Step 9

Squish down a bit with spatula and pan bake other side for another 4-5 minutes.

Step 10

Look like store bought . . . taste even better!

Tips & Variations


No special items needed.

Related

HildasPantry

These are a joy to have in the house and we love them! They are so much cheaper to make than my favorite Thomas' English Muffins too. A keeper!

review by:
(20 Mar 2020)

Luvcookn

These are just the best! No comparison to the store bought. These were easy to put together. I had some adjusting of the temp on my stove but was not sure if they were cooked all the way through, so I put them in a 375F oven for 10-15 minutes and they came out great. Given that my elements have temp changes, next time I make them, I will brown them on top and finish in the oven. I toasted mine and love the crunchy outside and soft insides! Excellent recipe!! Thank you for sharing.

review by:
(18 Mar 2012)

Engrossed

WONDERFUL! GW, recommended this recipe as an easy one to use sourdough starter for the first time. It was easy to follow, and the muffins turned out with a great texture. I did use an extra sour starter, and let this sit for the maximum length of time, so it ended up very very sour...I loved it, but Hubby thought it was too sour. I also was running low on white flour, so used half whole-wheat...while it did make these a bit heavier, they were still really good. I have an aversion to kneading dough and don't have a kitchen aid or bread maker, so I did knead it by hand, and it wasn't as hard as I imagined (I forgot to take photos of this step darn-it. I then went in search of something I could cut them out with, and ended up with the plastic guard for my slap chopper. I then cooked them in a non-stick electric skillet. I did have to cook them about double the length of time, even with the lid on...this could be because of the whole wheat flour and their size. If a novice like me could make this recipe, anyone can! Thanks for the wonderful adventure GW!

review by:
(23 Feb 2012)

racrgal

These are excellent! Prepared exactly as written. I cooked them in a non stick skillet and did use a lid. Thanks for a great recipe, GW!!!

review by:
(4 Dec 2011)

limeleaf

These were really good! There is a minimum of work the day before, so they can be started in the evening in about 5 minutes. They rose nicely in the skillet and were very tasty. I used a whole wheat starter, but otherwise followed the recipe. Thanks G W for posting.

review by:
(31 Oct 2011)