Homemade English Muffins Recipe
This homemade English muffins recipe uses a sourdough starter to create light, fluffy muffins with a slightly tangy flavor. Perfectly cooked on the griddle, these muffins have a delightfully tender crumb and the characteristic nooks and crannies that soak up butter and jam beautifully. The recipe includes an overnight fermentation for deep flavor development and a simple, hands-on process to make authentic English muffins right in your kitchen.
- Prep Time: 15 minutes (plus 8-10 hours fermentation overnight)
- Cook Time: 15 minutes
- Total Time: 8 hours 30 minutes to 10 hours 30 minutes
- Yield: 18 English muffins (about 3-inch size) or 9 large muffins 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: British
Ingredients
Scale
Starter and Dough
- 1 cup active sourdough starter (100% hydration)
- 2 tablespoons honey
- 2 cups milk
- 4 cups all purpose flour, unbleached
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1 cup all purpose flour, unbleached (additional, up to 2 cups as needed)
For Cooking
- Cornmeal for dusting griddle (or semolina or farina)
- Lightly greased baking sheet
Instructions
- Mix starter and initial ingredients: In a medium-sized bowl, combine the active sourdough starter, milk, honey, and 4 cups of flour. Mix thoroughly until all ingredients are incorporated.
- Ferment overnight: Cover the bowl and leave it on the counter at room temperature for several hours or overnight, estimated at 8 to 10 hours depending on starter activity. This allows the dough to ferment and develop flavor.
- Add remaining dry ingredients: After fermentation, sprinkle in the baking soda, salt, and add 1 cup of additional flour. This will help adjust the dough texture.
- Knead the dough: Knead the dough until smooth and elastic. Use a stand mixer for about 5 minutes or knead by hand for 10 minutes. Add more flour if the dough feels too sticky, but keep the dough soft.
- Rest the dough: Let the dough rest for 10 to 15 minutes, which relaxes the gluten and makes rolling easier.
- Roll out and cut circles: Roll the dough to about 1/2 inch thickness. Using a 3 to 4 inch round cutter or glass, cut circles and place them on a lightly greased baking sheet dusted with cornmeal or semolina to prevent sticking.
- Reroll scraps: Gather the leftover dough scraps, reroll, and cut additional circles. This recipe yields about 18 muffins or 9 larger muffins.
- Proof the muffins: Cover the cut dough rounds lightly with sprayed or oiled plastic wrap and allow them to rise for about 1 hour until puffy.
- Cook on griddle: Preheat a griddle or heavy skillet to 325°F (medium-low heat). Lightly dust the griddle with cornmeal. Cook muffins a few at a time for about 5 to 6 minutes per side. Covering the pan during cooking helps ensure even heat and softness.
Notes
- Ensure your sourdough starter is active and bubbly before starting for best rise and flavor.
- You can substitute semolina or farina for cornmeal when dusting the griddle or baking sheet.
- If dough is too sticky when kneading, add flour gradually but avoid making the dough too stiff.
- Covering the pan while cooking traps steam and helps the muffins cook through with a tender crumb.
- English muffins are delicious toasted and served warm with butter, jam, or your favorite toppings.
Keywords: English muffins, sourdough English muffins, homemade English muffins, breakfast bread, griddle bread
Find it online: https://bitesizedbenny.com/homemade-english-muffins-recipe/