These Soft Sourdough English Muffins are my family’s favorite breakfast food. They are naturally fermented and oh so delicious. Enjoy them as a snack with some butter and fresh jam or add an egg, cheese and bacon or sausage for an amazing breakfast sandwich.
When I started my sourdough journey I failed at making bread countless times. As discouraging as it was, there were two recipes that kept me on the sourdough train: Sourdough Pancakes and Waffles and these Sourdough English Muffins.
I made these Sourdough English Muffins on repeat for years. I know the recipe like the back of my hand and can whip up a batch at any time. In fact, in 2020 when we spent three weeks in California, I packed along my sourdough starter so we didn’t have to go without our beloved english muffins.
Some of our favorite ways to enjoy them are slathered with grass fed butter and homemade jam or with peanut butter and honey. I like to keep english muffins on hand because they make a quick, easy snack and my kids absolutely love them. Give them a try and I guarantee they will be a staple in your home too!
Before we get started you will need a sourdough starter. If you do not have one yet, here is a Day by Day Guide to help you make your own Sourdough Starter. If you’d like to learn more about the benefits of sourdough, check out my “Why Sourdough?“
The Kitchen Tool that keeps Giving
One year at Christmas my parents received a box of assorted bakery English muffins. Inside the box was a free English Muffin Splitter. My parents let me have it, and it’s been the gift that keeps giving. We have cut every single English muffin the last 3 years with it. It’s the most amazing little gadget I never knew I needed.
I slice into the center of each muffin and gently pull the muffin apart. It gives our English muffins all those amazing nooks and crannies allowing the butter and jam to spread perfectly over the soft bread. I highly recommend gifting yourself one of these amazing tools if you find yourself making these English muffins on repeat like we have the last few years.
It’s such a simple little tool, but it really gives the English Muffins the most perfect texture. It also gives my kids independence and is a fun way for them to cut their own English Muffins and make their own snack when they want.
Ingredients
- Unbleached Flour (I always recommend organic)
- Sourdough Starter
- Milk (or water)
- Honey
- Baking Soda
- Unrefined Salt
How to Make Soft Sourdough English Muffins
These English Muffins are simple to make, but I need to explain one thing first. The dough you will be working with will be very wet. I don’t want you to give up on me when the dough gets sticky and is hard to roll out. But do not fear! Even if you just dropped blobs of dough onto your skillet or griddle your muffins will still turn out. And there are some tips and tricks that I will share with you to combat the stickiness . Now that you have my full disclosure, let’s get started!
Step 1: Ferment Sponge
I used to think this sponge terminology was weird. But it does make sense. When your dough is fermented it definitely has a sponge like texture and consistency. So as weird as it may sound, I will keep using the term sponge.
To make the sponge, simply mix the flour, sourdough starter, milk (or water) and honey together by hand in a large glass bowl. Cover with damp towel, plastic wrap or Bee’s Wrap and ferment at room temperature for 8-12 hours.
Step 2: Mix
After fermenting, place the sponge into a stand mixer and add in salt and baking soda. Mix everything together on high for 5 minutes. Your dough will appear silky and smooth and will be sticky to the touch.
Step 3: Cut out English Muffins
This is the step I cautioned you about at the beginning. This dough is wet and sticky! To combat this, drizzle a good amount of oil (I use avocado oil, olive oil or coconut oil–Why Fat’s?) to your surface and smear it around. You can add a little oil to your hands as well.
Scoop out the dough from your mixer and plop it on top of your oiled surface. Lightly roll out the dough until it is about 1/2 inch thick. You can oil your rolling pin if needed. Using a 3 inch biscuit cutter or the edge of glass cup, cut out your english muffins. Again, you can also oil the edge of your cutting tool to prevent sticking.
Roll back out the excess dough and continue to cut until you’ve used up all of your dough. I usually yield about 10 English Muffins per batch. Take the dough disks that you cut out and place them onto a lightly greased cookie sheet. Keep them spaced about an 1.5″ apart from each other. Proof for another 1-2 hours (preferably 2 hours).
Step 4: Cook English Muffins
After proofing, the English Muffins should be nice and puffy. Preheat a cast iron skillet or griddle to 325 degrees F. At the same time, preheat the oven to 275 degrees F. (Yes, that temp is correct, we are cooking them at a low heat) Carefully remove the English Muffins from the cookie sheet with a flat spatula. Add them to your skillet or griddle and cook until lightly browned. This should only take two or three minutes. Flip each muffin over and lightly brown the other side.
Remove the English Muffins from the skillet and place them directly onto the rack inside the preheated oven. Bake them for 10 minutes at 275 degrees. Remove and cool on wire rack.
Struggling to make sourdough rise in the winter?
Try this Seedling Heat Mat. It’s a 20×10 mat that lays flat on your counter. It plugs into the wall and gives off a very small amount of heat (like really small).
Simply place your dough on this mat to help your dough rise during the cool winter months.
I get asked often how to rise dough in a cold house during the winter. My suggestions are to place your dough in the oven with the light on, or slightly warm your oven a few seconds and then place dough into a warm oven, or add dough on top of your refrigerator where it’s warm OR this using this Seedling Heat Mat. I have had great success with it, and would recommend it to anyone to use when the house gets cold.
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Let’s make Sourdough English Muffins!
Soft Sourdough English Muffins
Ingredients
Sponge
- 100g Active Sourdough Starter
- 375g Flour
- 240g Milk
- 2 Tbsp Honey
Add after Ferment
- 1 1/2 tsp Baking Soda
- 1 tsp Unrefined Salt
Instructions
- First mix together the sponge. Add flour, active sourdough starter, milk (or water) and honey to a large bowl. Mix together by hand. Cover with damp towel, plastic wrap or bee's wrap. Ferment at room temperature for 8-12 hours.
- After ferment, place the sponge into a stand mixer and add in salt and baking soda. Mix everything together on high for 5 minutes. The dough will appear silky and smooth and will be sticky to the touch.
- The dough is wet and sticky. To combat this, drizzle a good amount of oil (I use avocado oil, olive oil or coconut oil) to your surface and smear it around. You can add a little oil to your hands as well.
- Add the dough to the oiled surface. Lightly roll out the dough until it is about 1/2 inch thick. You can oil your rolling pin if needed. Using a 3 inch biscuit cutter or the edge of glass cup, cut out your english muffins. Again, you can also oil the edge of your cutting tool to prevent sticking.
- Roll back out the excess dough and continue to cut until all dough has been used. I usually yield about 10 English Muffins per batch. Add the cut english muffins onto a lightly greased cookie sheet. Keep them spaced about an 1.5 inches apart from each other. Proof for another 1-2 hours (preferably 2 hours).
- After proof, the English Muffins should be nice and puffy. Preheat a cast iron skillet or griddle to 325 degrees F. At the same time, preheat the oven to 275 degrees F. (Yes, that temp is correct, we are cooking them at a low heat) Carefully remove the English Muffins from the cookie sheet with a flat spatula. Add them to the preheated skillet or griddle and cook until lightly browned. This should only take two or three minutes. Flip each muffin over and lightly brown the other side.
- Remove English Muffins from skillet and place directly onto rack inside preheated oven. Bake for 10 minutes at 275 degrees. Remove and cool on wire rack.
- Enjoy with fresh butter and jam for a tasty snack or egg, bacon and cheese for a tasty breakfast sandwich.
Notes
For longer ferment: After proofing, cover and place English muffins into refrigerator overnight and bake the next day.
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