Sourdough English Muffins

4.69 from 22 votes

Put that sourdough starter to good use and make your own sourdough English muffins from scratch, with all the nooks and crannies you love about the store-bought ones!

Prep Time15

Bake Time8

Resting Time5

Total Time5 23

Recipe Author Lynn April

Servings: 8 muffins

Ingredients

▢ 80 grams fed sourdough starter (100% hydration) a little more than ⅓ cup
▢ ½ cup (120g) warm water
▢ 2 and ½ cups (300g) all-purpose flour be sure to measure properly
▢ 1 Tablespoon (15g) granulated sugar
▢ 1 Tablespoon (15g) unsalted butter softened to room temperature
▢ 1 large egg lightly beaten
▢ 1 and ¼ teaspoon salt
▢ corn meal for rolling/dusting pan

Need to keep track of your ingredients?Check out my Printable Ingredient List!

Instructions

In a large bowl, whisk together the starter and the water until starter is dissipated. Add the flour, sugar, butter, egg, and salt and stir to combine. Once the dough becomes less sticky, use your hands to bring everything together to form a shaggy dough.
Turn the dough out onto a lightly floured surface and knead until dough becomes smooth (about 5-8 minutes).
Coat the bowl with oil or nonstick spray, then place the dough back into the bowl, turning and flipping it to coat it. Cover bowl with a kitchen cloth and set in a warm spot until doubled in volume, approximately 3-4 hours.
When you are ready to work with the dough again, dust a baking sheet generously with corn meal. Set aside.
Dust your surface with more flour and a little corn meal. Gently roll the dough out to about ½ inch (1.5cm) thickness. Using a 3 inch (8cm) cookie cutter or rim of a glass, cut out rounds of dough. You can gently re-roll the dough one time to cut more circles, but refrain from working the dough too much or it will become too tough. You should get about 8-10 rounds of dough.
Place the cut rounds on the dusted pan and cover with plastic film. Let rounds sit in a warm spot until they have puffed up slightly, about 1 hour.
When you are ready to cook the muffins, pre-heat a heavy-bottom skillet over medium heat for about 5 minutes. Place 2-3 muffins in the pan and cook for about 3-4 minutes. Flip the muffins to cook the other side, about 3-4 additional minutes, or until an instant-read digital thermometer reads 190ºF (88ºC) inside each muffin. Transfer to a wire rack to cool, and continue with remaining muffins.
When you are able to handle the muffins, they are ready to eat. Score around the perimeter with a fork to separate, or cut carefully with a serrated knife. Store muffins covered at room temperature up to 5 days. Muffins freeze well, up to 3 months. Thaw in refrigerator or at room temperature.

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.