Easy Sourdough English Muffins
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This easy and delicious sourdough English Muffins will easily become your go to recipe for breakfasts.
This easy and delicious sourdough English Muffins will easily become your go to recipe for breakfasts. All it requires a little planning and you can make it ahead and these muffins are versatile too. What more you can also use your sourdough discard for this recipe.
With the holiday season upon us, I have so many things in my head with all the planning that goes weeks ahead to make this end of the year festivities memorable. So far, I made my Christmas cake and put up all the decorations. I like to make a few things ahead of time and store them in the freezer to avoid last minute stress. And this easy sourdough English muffins fits my schedule. We love its soft and fluffy texture for breakfast and its also easy on your stomach too due to long fermentation. These muffins can also be made to a sandwich.
The best part, is that you don’t need much planning or kneading like a traditional sourdough bread. You throw in all the ingredients and let it long ferment and next day make it. You can also start it in the morning and finish it off the same day, depending on the season the temperature of your home. The best part is that its a very flexible recipe and you can’t go wrong with it. A beginner can easily make these muffins.
Table of Contents
Tools you may need
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- Large mixing bowl
- Danish dough hook
- Rolling pin
- Muffin Rings
- Cookie sheets
- Cast iron skillet
- Spatula
How to make Easy Sourdough English Muffins?
Ingredients List
- Flour: If you want to make soft and fluffy sourdough English muffins, white wheat flour is the best choice. I use spelt flour since about a decade and it works out too.
- Greek Yogurt – Yogurt adds fat and additional flavor. Moreover, helps the fermentation process. You can also use milk or even normal yogurt. ( I have done with all of them with slight variations.)
- Baking Soda – Makes the dough fluffier. Add the soda after the bulk ferment only.
- Honey – I usually substitute honey with sugar. Because heating and baking with honey creates toxins.
Cooking Instructions
Make the Dough
Feed your sourdough starter the day you want to use in the morning so that its nice and bubbly.
On the previous night, mix together the starter, half of the flour roughly and yogurt and leave the dough covered overnight. You can refrigerate the dough for long fermentation depending on your schedule.
Day 2- Roll out the dough
Next day add the remaining flour, salt and baking soda if any and knead until smooth.
Roll out on a floured surface to about 1-2 cm in thickness and cut into circles and place them 5 cm apart on a tray sprinkled with semolina or corn flour.
Cover and let it rise for 45 min or until they bounce off when you make a dent with your finger.
Tip: If you want an even rise, use muffin rings for cutting, and second rise. Cook the muffins with the ring and it will puff up taller. But first grease the rings well with coconut oil.
Cook the Muffins
Preheat a cast iron skillet over medium-low heat. Add a few drops of coconut oil or any neutral oil and add 3-5 muffins, and cover the skillet with a lid. Cook them for about 5 to 7 minutes, flip them, put the lid back on, and bake them for another 4 minutes or until golden brown on both sides. Cover the lid as the steam will make the muffins cook softer and even. Cook them in batches until they are all done.
Cool the Muffins
Transfer the muffins to a wire rack to cool.
Serving Suggestions
- Serve them fresh and warm if possible.
- You can easily toast them in a toaster the next day. We love it toasted too. If you are going to freeze a batch, take them out the night before to thaw, toast and serve.
- We love to spread butter and a little of our homemade jam for breakfast.
Health Benefits of Sourdough
Sourdough has many health benefits. The main reason sourdough has gained popularity is due to the probiotic benefit of long fermentation which helps in boosting digestion and gut health. Moreover, it adds to better nutrient absorption in addition to promoting gut health.
People with gluten sensitivity can easily digest sourdough bread. Because the anti-nutrients present in grains like phytic acid breaks down during the fermentation making it easily digestible. The fermentation helps to lower the gluten in the grains and its rich in probiotics too.
These are some of the benefits of sourdough breads. Take a look at this site to know more about the health benefits of sourdough.
These are some of the benefits of sourdough breads. Take a look at this site to know more about the health benefits of sourdough.
Recipe Card
Easy Sourdough English Muffins
- Total Time: 12 hours 20 minutes
- Diet: Vegetarian
Description
This easy and delicious sourdough English Muffins will easily become your go to recipe for breakfasts. All it requires a little planning and you can make it ahead and these muffins are versatile too.
Ingredients
- Flour : If you want to make soft and fluffy sourdough English muffins, white wheat flour is the best choice. I use spelt flour since about a decade and it works out too.
- Greek Yogurt – Yogurt adds fat and additional flavor. Moreover, helps the fermentation process. You can also use milk or even normal yogurt. ( I have done with all of them with slight variations.)
- Baking Soda – Makes the dough fluffier. Add the soda after the bulk ferment only.
- Honey – I usually substitute honey with sugar. Because heating and baking with honey creates toxins.
Instructions
Make the Dough
Feed your sourdough starter the day you want to use in the morning so that its nice and bubbly.
On the previous night, mix together the starter, half of the flour roughly and yogurt and leave the dough covered overnight. You can refrigerate the dough for long fermentation depending on your schedule.
Day 2- Roll out the dough
Next day add the remaining flour, salt and baking soda if any and knead until smooth.
Roll out on a floured surface to about 1-2 cm in thickness and cut into circles. And place them 5 cm apart on a tray sprinkled with semolina or corn flour. Cover and let it rise for 45 min or until they bounce off when you make a dent with your finger.
Tip : If you want an even rise, use muffin rings for cutting, and second rise. Cook the muffins with the ring and it will puff up taller. But first grease the rings well with coconut oil.
Cook the Muffins
Preheat a cast iron skillet over medium-low heat. Add a few drops of coconut oil or any neutral oil and add 3-5 muffins, and cover the skillet with a lid. Cook them for about 5 to 7 minutes, flip them, put the lid back on, and bake them for another 4 minutes or until golden brown on both sides. Cover the lid as the steam will make the muffins cook softer and even. Cook them in batches until they are all done.
Cool the Muffins
Transfer the muffins to a wire rack to cool.
Notes
- Serve them fresh and warm if possible.
- You can easily toast them in a toaster the next day. We love it toasted too. If you are going to freeze a batch, take them out the night before to thaw, toast and serve.
- We love to spread butter and a little of our homemade jam for breakfast.
- Prep Time: 12 Hours
- Cook Time: 20 Minutes
- Category: Breads
- Method: Baking
Nutrition
- Serving Size: 8
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