There’s something incredibly satisfying about making your own sourdough English muffins at home. Trust me, once you try this recipe, you’ll never want to go back to store-bought! The secret? A bubbly sourdough starter that adds that delightful tang and a chewy texture that makes these muffins truly special. Plus, they’re surprisingly simple to whip up! You’ll love how the dough comes together easily and rises beautifully, filling your kitchen with that warm, inviting aroma. Picture this: golden-brown muffins, perfectly toasted, with a soft and airy interior just waiting to be slathered with butter or your favorite jam. It’s a breakfast game changer, and I can’t wait for you to try it!

Ingredients for Sourdough English Muffin Recipe

500g all-purpose flour – This is the base for your muffins, giving them that perfect chewy texture.
300g sourdough starter – Make sure it’s bubbly and active; this is what brings the tang and depth of flavor!
200ml water – Lukewarm water helps to activate the starter and make mixing easier.
10g salt – Enhances flavor and strengthens the dough structure.
1 tbsp sugar – Just a touch of sweetness helps balance the flavors and promotes browning.
1 tbsp olive oil – Adds richness and moisture to the muffins, keeping them soft.

How to Prepare the Sourdough English Muffin Recipe

Step-by-Step Instructions

Ready to dive in? Let’s start by mixing the dry ingredients. In a large bowl, combine the 500g of all-purpose flour, 10g of salt, and 1 tbsp of sugar. Give it a good stir to ensure everything is well incorporated. Now, it’s time to add the magic: pour in your 300g of bubbly sourdough starter and 200ml of lukewarm water. Mix until it forms a shaggy dough—don’t worry if it looks a bit rough at this stage.

Next, let’s knead! Turn the dough onto a lightly floured surface and knead for about 10 minutes. You want it to be smooth and elastic. Once that’s done, place your dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.

Once risen, gently punch it down to release the air. Now, shape the dough into balls, about the size of a golf ball, and flatten them slightly. Let them rest for another hour on a floured surface. Finally, heat a skillet over medium heat and cook each muffin for 6-8 minutes on each side, until they’re golden brown and cooked through. Oh, the aroma is going to be heavenly!

Tips for Success

Kneading: Make sure to knead thoroughly; it develops gluten, giving your muffins that perfect chew.
Rising: If your kitchen is a bit chilly, consider placing the dough in a slightly warmed oven (turned off!) to help it rise faster.
Cooking: Adjust the heat as necessary. If they’re browning too quickly, lower the heat to ensure they cook through without burning.
Thickness: Remember that thicker muffins may need a little extra cooking time, so keep an eye on them!

Nutritional Information

These sourdough English muffins are not just delicious; they’re also a great option for a wholesome breakfast! Here’s the estimated nutritional breakdown per muffin:

Calories: 150
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Sugar: 1g
Protein: 5g
Sodium: 200mg
Cholesterol: 0mg

Keep in mind that these values are estimates and can vary based on your specific ingredients and portion sizes. But isn’t it nice to know you’re enjoying a tasty treat that also has some nutritional benefits? Perfect for a hearty breakfast or a satisfying snack!

Why You’ll Love This Recipe

Easy to Follow: This recipe is straightforward and perfect for both beginners and seasoned bakers alike—no fancy equipment needed!
Delicious Flavor: The unique tang from the sourdough starter elevates these muffins to a whole new level of taste. You won’t believe the depth of flavor!
Versatile: Enjoy them toasted with butter, as a breakfast sandwich, or even with your favorite jams. The possibilities are endless!
Homemade Goodness: There’s just something special about making your own bread. It fills your kitchen with warmth and delightful aromas.
Wholesome Ingredients: You know exactly what’s going into your muffins, making them a healthier choice than many store-bought options.
Freezer Friendly: Make a big batch and freeze extras for a quick breakfast on busy mornings!

Storage & Reheating Instructions

Once you’ve baked these delicious sourdough English muffins, you might be wondering how to keep them fresh and tasty for later. To store your muffins, simply let them cool completely on a wire rack first. Then, place them in an airtight container or a resealable plastic bag. They’ll stay fresh at room temperature for about 2 days. If you want to keep them for longer, I recommend freezing them!

To freeze, wrap each muffin individually in plastic wrap or aluminum foil, and then place them in a freezer-safe bag. They can last for up to 3 months in the freezer. When you’re ready to enjoy one, just take it out and let it thaw at room temperature for a couple of hours, or pop it in the microwave for about 30 seconds to warm it up. You can also toast them directly from the freezer—just be sure to keep an eye on them so they don’t get too crispy!

For the best results, I love to toast my muffins lightly before serving. It brings back that freshly baked texture and enhances the flavor. Trust me, there’s nothing quite like a warm, toasty sourdough English muffin to start your day right!

FAQ About the Sourdough English Muffin Recipe

Common Issues and Solutions

We all have those moments in the kitchen where things don’t go quite as planned, right? Here are some common issues you might face when making these sourdough English muffins and how to tackle them:

Dough Not Rising: If your dough isn’t rising, it could be that your sourdough starter isn’t active enough. Make sure it’s bubbly and has been fed recently. Try placing the dough in a warm spot to encourage rising; it loves a cozy environment!
Muffins Too Dense: Dense muffins can happen if the dough is over-kneaded or if there wasn’t enough rising time. Remember, gentle kneading is key! Also, ensure you give the dough plenty of time to rise until it has doubled in size.
Burnt Muffins on the Outside: If your muffins are browning too quickly on the skillet, turn down the heat. Slow and steady cooking allows the insides to cook through without burning the outside. You want that golden-brown perfection, not charred edges!

Ingredient Substitutions

Sometimes, you might not have all the ingredients on hand, and that’s totally okay! Here are some substitutions you can try without losing the essence of your sourdough English muffins:

Flour: While I love all-purpose flour, you can swap in bread flour for a chewier texture. Just keep an eye on hydration as bread flour absorbs more water!
Sourdough Starter: If you don’t have a starter, you can make a quick version using a mix of plain yogurt or buttermilk with a little baking soda. It won’t have the same depth of flavor, but it’ll still yield tasty muffins!
Olive Oil: Feel free to use melted butter or any neutral oil if you’re not a fan of olive oil. Each will add a slightly different flavor, but they all work well!
Sugar: For a healthier option, you can substitute honey or maple syrup. Just remember that these liquid sweeteners might alter the dough’s consistency slightly, so adjust your water accordingly.

With these tips and substitutions, you’ll be well on your way to baking up a storm with your sourdough English muffins! Happy baking!

For more information on the benefits of sourdough, check out this Healthline article.

If you’re interested in exploring more recipes, visit our all recipes page for a variety of delicious options!

Sourdough English Muffin Recipe: 7 Steps to Perfect Muffins

Author: Lisa
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 7 hours
Yield: 6 muffins 1x
Category: Breakfast
Method: Skillet cooking
Cuisine: British
Diet: Vegetarian

Print Recipe

Description

A simple sourdough English muffin recipe that is easy to follow.

Ingredients

Scale

500g all-purpose flour
300g sourdough starter
200ml water
10g salt
1 tbsp sugar
1 tbsp olive oil

Instructions

Mix flour, sugar, and salt in a bowl.
Add sourdough starter and water. Mix until combined.
Knead the dough for about 10 minutes.
Let the dough rise for 4-6 hours at room temperature.
Shape the dough into balls and flatten them.
Let them rest for another hour.
Cook on a skillet over medium heat for 6-8 minutes on each side.

Notes

Adjust cooking time based on thickness.
Store in an airtight container.
Can be frozen for later use.

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 1g
Sodium: 200mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg

Keywords: sourdough english muffin recipe

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