Sourdough English Muffins With All Those Nooks and Crannies
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If you’ve never tried making your own English muffins at home, you’re in for a real treat! These Sourdough English Muffins are soft, chewy, and loaded with those classic nooks and crannies—just perfect for catching all your favorite toppings. The sourdough starter gives them a delicious tang you just can’t get from store-bought, and they’re surprisingly simple to make with a little planning ahead. Serve them for breakfast, brunch, or even as a base for a hearty sandwich and watch them disappear!
Ingredients
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup warm water
- 1 cup warm milk
- 5 cups all-purpose flour, divided
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- Cornmeal, for dusting
How Do You Make Sourdough English Muffins?
Step 1: Mix the Dough
In a large bowl or the bowl of a stand mixer, combine your active sourdough starter, warm water, warm milk, and 2 cups of the flour. Mix until everything is well combined. The mixture will be sticky—that’s just right!
Step 2: Let It Rest (Autolyse)
Cover the bowl with a clean towel and let it rest for 30 minutes. This rest allows the flour to hydrate and helps start gluten development, which means a better texture later.
Step 3: Add the Rest of the Ingredients
After the rest period, add the remaining 3 cups of flour, sugar, salt, and vegetable oil. Knead the dough by hand or with your mixer until it’s smooth and elastic, about 5–7 minutes.
Step 4: First Rise
Place the dough in a lightly oiled bowl, cover it with a towel, and let it rise in a warm spot for about 3 hours, or until doubled in size. Don’t rush this step—the longer rise gives your muffins that signature sourdough flavor!
Step 5: Shape the Muffins
Turn the dough out onto a lightly floured surface. Roll it out to about ½-inch thickness. Use a biscuit cutter, cookie cutter, or even the rim of a glass to cut out circles.
Step 6: Second Rise
Transfer the rounds to a baking sheet dusted with cornmeal. Sprinkle a little more cornmeal on top, then cover with a towel and let them rise for another 30 minutes.
Step 7: Cook the Muffins
While the muffins are rising, preheat a griddle or large skillet over medium-low heat. Once hot, carefully transfer the muffins to the griddle. Cook for 7–10 minutes per side, or until golden brown and cooked through. If they brown too quickly, lower the heat so the centers have time to cook.
Step 8: Cool and Enjoy
Let the muffins cool on a wire rack. To reveal all those nooks and crannies, split them open with a fork instead of a knife. Serve with butter, jam, or your favorite toppings!
Nutrition Facts (per muffin)
- Calories: 130–140
- Total Fat: 0.5–1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 200–250mg
- Total Carbohydrates: 26–28g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 4–5g
- Calcium: 15% DV
- Iron: 6% DV
Tips for the Perfect Sourdough English Muffins
- Use an active starter: Make sure your sourdough starter is bubbly and at its peak for the best rise and flavor.
- Give it time: Don’t shortcut the fermentation or rising times; this is where the flavor and texture develop.
- Cook low and slow: English muffins cook best over medium-low heat. Too hot, and they’ll brown before the inside is done.
- Cornmeal is key: Dusting with cornmeal prevents sticking and adds a delightful crunch.
- Fork, don’t slice: For those beautiful nooks and crannies, always split your muffins open with a fork!
Why Make Sourdough English Muffins at Home?
Homemade sourdough English muffins are a world apart from anything you’ll find in a package. The flavor is tangy and complex, the texture is chewy yet tender, and you get to skip all the preservatives and additives in store-bought versions. Plus, you can control exactly what goes into your food—and nothing beats the smell of fresh muffins cooking on the griddle!
The Science Behind Sourdough
Sourdough isn’t just about flavor—it’s about nutrition, too! The wild yeast and bacteria in your starter help break down gluten and phytic acid, making the muffins easier to digest and increasing the availability of minerals like iron and magnesium. Sourdough fermentation also gives these muffins a lower glycemic index, so they won’t spike your blood sugar as quickly as regular bread.
Versatile Ways to Serve Sourdough English Muffins
- Classic breakfast: Toast and slather with butter and jam.
- Breakfast sandwiches: Add eggs, cheese, and bacon or avocado.
- Eggs Benedict: The perfect base for poached eggs and hollandaise.
- Lunch or dinner: Use as a unique burger bun or sandwich base.
- Sweet treat: Spread with nut butter and honey for an afternoon snack.
Storing and Freezing
- Room temperature: Store in an airtight container for up to 3 days.
- Fridge: Good for up to a week.
- Freezer: Freeze in a single layer, then transfer to a zip-top bag for up to 3 months. Toast straight from frozen for a quick breakfast!
Common Questions
Can I make these ahead?
Absolutely! They freeze beautifully and toast up perfectly.
Do I need a stand mixer?
Nope—a sturdy spoon and some elbow grease work just fine.
Can I use whole wheat flour?
You can swap in up to half whole wheat flour for a nuttier flavor and extra fiber.
The Bottom Line
Sourdough English muffins are a comforting, wholesome treat that’s worth every minute of effort. With their signature tang, chewy texture, and all those irresistible nooks and crannies, they’re sure to become a new family favorite. Give them a try for your next breakfast or brunch—you might never go back to store-bought again!
