Sourdough English muffins are a delicious and naturally leavened alternative to store-bought versions. They have a perfect balance of tangy flavor, a chewy texture, and a soft, craggy interior—ideal for toasting and slathering with butter or jam. This recipe uses a sourdough starter to create flavorful muffins with a golden-brown crust. Let’s get started!
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| Sourdough English Muffin Recipe |
Are sourdough English muffins better for you?
Sourdough English muffins are often considered healthier than regular muffins because they are naturally fermented. The fermentation process helps break down gluten, making it easier to digest and improving nutrient absorption. Sourdough also has a lower glycemic index, which can help with blood sugar control. Additionally, the probiotics and prebiotics in sourdough support gut health, making it a nutritious choice for many people.
What not to do with sourdough.
Avoid using an inactive or weak starter when working with sourdough, as this will prevent proper fermentation and rise. Do not rush the fermentation process—sourdough needs time to develop flavor and texture. Avoid using too much flour when shaping as this can lead to dense bread. Never use metal utensils or bowls that react with acidic sourdough, as this can affect fermentation. Lastly, don’t skip regular feedings for your starter, or it may weaken and lose its effectiveness.
Why are my sourdough English muffins so dense?
Dense sourdough English muffins are often caused by an underactive starter, insufficient fermentation time, or too much flour in the dough. If your starter isn’t bubbly and active, the dough won’t rise properly. Skipping or shortening the bulk fermentation can also lead to dense muffins. Additionally, over-kneading or using too much flour can make the dough too stiff, preventing the light, airy texture. Ensure proper fermentation, hydration, and gentle handling for the best results.
Can I use water instead of milk in sourdough English muffins?
Yes, you can use water instead of milk in sourdough English muffins, but the texture and flavor will change. Milk adds richness, tenderness, and a slightly sweet flavor, while water results in a chewier and less soft muffin. If using water, consider adding a little extra fat, like butter or oil, to maintain some of the softness. The muffins will still rise and cook well, but they may have a slightly different feel.
Are English muffins healthier than bread?
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| Sourdough English Muffin Recipe |
English muffins can be healthier than some types of bread, depending on ingredients and portion size. They are generally lower in calories and carbohydrates per serving than regular bread slices. Whole wheat or sourdough English muffins provide more fiber and nutrients, supporting better digestion and blood sugar control. However, highly processed varieties with added sugars or preservatives may not be as healthy. Choosing whole grain or sourdough options makes them a more nutritious choice.
Why is sourdough better for you?
Sourdough bread is often considered healthier than regular bread because its natural fermentation process improves digestion and nutrient absorption. The fermentation helps break down gluten, making it easier on the stomach, and lowers the bread’s glycemic index, which can aid in blood sugar control. Sourdough also contains beneficial probiotics and prebiotics that support gut health. Choosing whole-grain sourdough further enhances its nutritional benefits by adding more fiber and essential nutrients.
Ingredients:
- For the Dough:
- 1 cup (240g) active sourdough starter
- 1 cup (240ml) whole milk, lukewarm
- 2 tablespoons (28g) unsalted butter, melted
- 1 tablespoon (12g) sugar or honey
- 2 ¾ cups (350g) all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda (added just before cooking)
- Cornmeal or semolina for dusting
Instructions:
Step 1: Prepare the Dough
Combine the active sourdough starter, lukewarm milk, melted butter, and sugar or honey in a large mixing bowl. Stir well until fully incorporated.
Gradually add the flour and salt, mixing until a sticky dough forms.
Knead the dough by hand for about 5–7 minutes or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3–4 minutes on medium speed.
Place the dough in a greased bowl, cover it with a damp towel or plastic wrap, and let it ferment at room temperature for 8–12 hours (overnight). The dough should double in size.
Step 2: Shape the Muffins
On a surface dusted with flour, turn out the dough.
Gently roll or press the dough to about ½-inch thickness.
Use a round cutter (3–3.5 inches in diameter) to cut out the muffins. Gather scraps and re-roll if necessary.
Place the muffins on a parchment-lined baking sheet dusted with cornmeal or semolina. Lightly sprinkle more cornmeal on top.
Cover and let the muffins rise at room temperature for 1–2 hours until slightly puffy.
Step 3: Cook the Muffins
Preheat a cast-iron skillet or griddle over medium-low heat.
Just before cooking, sprinkle baking soda over the muffins and gently rub it in.
Grease the skillet with a little butter or oil.
Place the muffins on the skillet and cook for 4–6 minutes per side until golden brown and firm. Adjust the heat as needed to prevent burning while ensuring they cook through.
Transfer to a wire rack to cool.
Step 4: Serve and Enjoy
Split the muffins with a fork to reveal the airy texture.
Toast them for extra crispiness and serve them with butter, jam, or your favorite spread.
Use them for breakfast sandwiches with eggs, cheese, and bacon.
Tips for Success
Active Starter: For the optimum rise, make sure your sourdough starter is bubbling and active.
Fermentation Time: Longer fermentation enhances flavor. After mixing, you can refrigerate the dough and let it ferment for up to 24 hours.
Low and Slow Cooking: Cook over medium-low heat to avoid burning while ensuring the centers cook thoroughly
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| Sourdough English Muffin Recipe |