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Soft and Puffy Sourdough English Muffins Recipe

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4 from 7 reviews

Learn how to make soft and puffy sourdough English muffins with a tender crumb and classic texture. This recipe uses an active sourdough starter for natural fermentation, resulting in a delightful tang and airy crumb. Perfect for toasting and slathering with butter or jam, these homemade English muffins are a delicious breakfast treat made with simple ingredients and cooked on a griddle.

Ingredients

Dough

  • 75 grams active sourdough starter
  • 15 grams cane sugar
  • 220 grams whole milk
  • 135 grams water
  • 3 tablespoons (43 grams) unsalted butter
  • 9 grams fine sea salt
  • 500 grams organic all-purpose flour

For Cooking and Dusting

  • Cornmeal for dusting
  • Butter knob for cooking

Instructions

  1. Combine starter and sugar: In the bowl of your stand mixer, add the active sourdough starter and cane sugar to begin the dough preparation.
  2. Melt butter in liquids: In a separate bowl, mix the whole milk, water, and unsalted butter. Microwave for about 40 seconds until butter is just melted. Let the mixture cool for 5 minutes to ensure it is not too hot for the starter.
  3. Mix wet ingredients: Add the cooled liquid mixture to the starter and sugar in the mixer bowl. Whisk together with a fork to combine and evenly disperse the starter throughout.
  4. Add flour and salt and knead: Add the organic all-purpose flour and fine sea salt to the bowl. Attach the dough hook to your stand mixer. Start mixing on low speed (speed 2 on a KitchenAid) for about one minute to incorporate the flour. Then increase to medium speed (speed 4 on a KitchenAid) and knead the dough for 8 minutes. The dough will be very wet at this stage. Use a spatula to scrape the edges and round the dough onto itself.
  5. Bulk fermentation: Allow the dough to bulk ferment at around 70°F (21°C) for 8-10 hours or overnight until it doubles in size, becomes puffy and domed, and looks pillowy on top.
  6. Shape the muffins: Dust your work surface with flour. Gently remove the dough from the bowl by grabbing underneath and place on the surface. Let it rest for 15 minutes. Pat the dough into a 3/4 inch thick circle or rectangle. Dust the top with flour and use a 4-inch wide glass or vase mouth to cut out circles. Transfer the circles onto a parchment-lined baking sheet dusted with cornmeal to prevent sticking.
  7. Final rise: Cover the baking sheet with a very light towel. Let the English muffins rise for 1 to 1.5 hours until they are puffy. They will not rise dramatically, but puffiness is the goal.
  8. Cook on griddle or skillet: Heat a griddle or cast iron skillet to about 350°F (175°C). Add a small knob of butter and place the English muffins on the hot surface, leaving space between them to allow for expansion. Cook the muffins undisturbed for about 7 minutes per side, until their internal temperature reaches 200°F (93°C) and they puff up beautifully.

Notes

  • Use active and bubbly sourdough starter for best fermentation and rise.
  • Cooling the melted butter mixture before adding prevents killing the starter microbes.
  • The dough is very wet and sticky; this is normal for English muffin dough and results in a tender crumb.
  • Bulk fermentation time depends on ambient temperature; warmer conditions shorten fermentation.
  • Dusting with cornmeal prevents muffins from sticking to the baking sheet and adds texture to the bottom crust.
  • Cooking temperature around 350°F ensures muffins cook through without burning.
  • Do not press or flip muffins prematurely; let them puff up fully on each side.

Find it online: https://glowcooks.com/soft-and-puffy-sourdough-english-muffins-recipe/