Soft and Puffy Sourdough English Muffins
Ingredients
- 75 grams active sourdough starter
- 15 grams cane sugar
- 220 grams whole milk
- 135 grams water
- 3 tablespoons unsalted butter
43 grams
- 9 grams fine sea salt
- 500 grams organic all-purpose flour
- cornmeal for dusting
Directions
- 1
In the bowl of your stand mixer, add starter and sugar.
- 2
Add milk, water, and butter to a bowl. Microwave 40ish seconds, until butter is just melted. Let cool for 5 minutes, you don't want it to be too hot.
- 3
Add liquid mixture to bowl, and whisk with a fork to combine and disperse the starter.
- 4
Add flour and salt. Put dough hook on mixer, and start on low, speed 2 on kitchenaid mixer to incorporate flour, about one minute. Then turn to medium, speed 4 on a Kitchenaid, for 8 minutes. When finished, the dough will very wet. This is normal. Take a spatula and scrape the edges of the dough up onto itself, to round it out.
- 5
Let dough bulk ferment. This will take about 8-10 hours if your house is at 70 degrees. (So you could do this overnight while you sleep). Bulk ferment is complete when the dough has at least doubled, and is puffy and domed on the top. It should look pillowy and domed.
- 6
Dust your work surface with flour, and grab underneath the dough to take it out of the bowl and onto the surface. Let rest for 15 minutes. Pat into a 3/4 inch inch high circle or rectangle. Dust the top of muffins with flour, and a vase or glass mouth that is about 4 inches wide. Cut out circles, and move them onto a parchment lined baking sheet dusted with cornmeal. They will stick if you do not do this.
- 7
Cover pan with a very light towel, and let rise again for about 1 to 1 1/2 hours, until your english muffins are puffy. They will not rise a ton. It's the puffiness you're going for.
- 8
Heat griddle or cast iron skillet to about 350 degrees F. Add a knob of butter, and place the english muffins on the surface, with room between each other to allow for their growth. They'll now puff when they cook! Leave undisturbed, cooking english muffins for about 7 minutes on each side, until internal temperature reaches 200 degrees F.
Soft and Puffy Sourdough English Muffins
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Imagine waking up to the aroma of freshly baked English muffins, light as air and bursting with those signature nooks and crannies. This recipe for Soft and Puffy Sourdough English Muffins delivers that dream, transforming simple ingredients into an extraordinary breakfast staple.
The magic behind these truly soft and puffy English muffins lies in the active sourdough starter, which lends a delicate tang and creates an incredibly airy structure. Unlike dense store-bought versions, these homemade sourdough English muffins boast an open, tender crumb perfect for soaking up all your favorite toppings.
Prepare for a delightful eating experience with every bite. You'll discover a subtly tangy flavor beautifully balanced by a hint of sweetness, complementing the rich, yeasty notes of the sourdough. The texture is truly remarkable – incredibly soft and light, with countless irregular 'nooks and crannies' ready to capture melted butter, preserves, or any topping you desire. These are not just muffins; they're a canvas for your breakfast dreams.
While the core recipe creates an exceptional English muffin, you can personalize your experience. Experiment with different types of jam, honey, or even savory spreads like avocado or cheese. For those who enjoy a richer flavor, a sprinkle of cinnamon sugar on top after toasting makes a lovely addition.
These homemade Soft and Puffy Sourdough English Muffins are perfect for a lazy weekend brunch, a special breakfast, or simply as a comforting snack. Split them open, toast lightly, and slather with butter and your favorite jam for a truly satisfying treat. They also make a fantastic base for eggs Benedict or a breakfast sandwich.