Sourdough English muffins have become a staple food in homes throughout the world due to their rich taste and soft spongy texture.
Last week my grandma was telling my toddler the story about Muffin Man. Early in the 1800s, an English muffin was sold door to door in England by a muffin man.
Naturally, I was inclined to try these, and trust me I have never been happier. They turned out just how I imagined them to be. My children adored them as well.
They are going into their lunch boxes from now on.
Easy sourdough English muffins are an excellent sourdough recipe for minimum effort, and you can freeze these muffins as well for future breakfasts! For making English muffins, it is not necessary to knead, and no oven is required.
English muffins are worth creating at home using a pretty simple procedure. The work required is not as difficult as the pancakes, and this recipe is applicable for later freezing.
- 1 cup milk
- sourdough starter 15g (1 tbs)
- 2 tablespoons white sugar
- 1 (.25 ounce) package of active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- ¼ cup melted butter
- 6 cups all-purpose flour
- 1 teaspoon salt
- Melt the butter over medium heat in a small cup. After melting, add milk and sweets to the pot, then turn off the heat.
- In a big blender, place the starter and add the milk mixture. Merge the mixture well.
- Fill the bowl with the mixture and salt and combine it with the dough. Set aside for 20 minutes.
- After the dough has rested, make three rings and fold over an hour, once every twenty minutes.
- Upon completion of the folds, cover the dough with a dish or damp tea towel. Place the dough in a cool place (or cool if you like) for around 12 hours overnight.
- The dough is to be puffed after 12 hours. Place the dough for kneading and also add little flour on the surface to avoid stickiness.
- Cut the dough into rounds by using a cookie cutter or glass. The average English muffin has a diameter of 8cm. However, it is slightly larger or smaller.
- Put the rounds into a baker’s sheet coated with parchment. Cut together the remaining dough pieces and repeat until the whole dough is used.
- Cover the rounds with a moist tea towel and leave for about 2 hours at room temperature. The muffins should be slightly increased but not doubled in size after this period.
- Heat the muffins on medium heat in a saucepan. Once the pan is hot, take an English muffin off the tray carefully and put it in the dry bowl. Don’t add oil. Do not worry, and it will puff up again if it slowly deflates when moved.
- Cook from one side for 4-5 minutes, then turn and cook on the second side for another 2-3 minutes to cook them perfectly. The muffins should nearly double in height and be ready for golden brown on all sides. Repeat the cooking of all muffins.
- Before cutting, cool completely. The english muffins can be frozen in an airtight jar for up to a month and remain at room temperature for around five days.
- The remaining muffins are even more browned and fried on top of the stove because of extra heating in the pan.
Notes And Tips:
If you do not have a sourdough starter, you can refer to our recipe for the instructions.
To enhance the flavor, even more, put the dough in the fridge for 24 hours.
Heat the milk with the melted butter in a saucepan before putting it in the bowl to stir. The use of cold ingredients can cause sourdough to rise much slower (which sometimes seems unpredictable).
Therefore heating makes for a more consistent result very significantly.
The frying pan probably isn’t hot enough if the English muffins don’t rise the way you want. Like pancakes, the first batch of muffins flops if the pot isn’t heated sufficiently.
I prefer to use my mixer stand and dough hook to mix my sourdough English muffins. It takes less time, it’s easier, less disorderly, and I think that’s better.
But some prefer to combine and knead hands, and it’s good too! It works as well with both techniques; it’s just a matter of favor.
Keeping an eye on the heat is crucial. Some fireplaces are modern; some are low. I put my head down and let it heat up for 7-8 minutes.
Otherwise, sourdough English muffins can burn. Better starting too small than starting too high!
How Do I Store Sourdough English Muffins?
These English muffins may be stored for up to 3 days in an airtight container, but they freeze as well for a long time! Keep them for up to 6 weeks in the freezer in an airtight container.
What can I use to cut them out? Do I need an English muffin ring?
No muffin ring is required! As I said, I’m using a flower vase, or I put a big glass jar to cut the muffin shape. But if you have not one of them, you may find English muffin rings, too, and you can use them for many years!
Sourdough English muffins are easy to make. Their fluffy nature and soft texture have made them equally popular with adults as well as children.
If you make sourdough in your household frequently, you can instantly make these sourdough English muffins. I swear I’m going to make them as many times as I make sourdough since they’re so amazing.
They are straightforward to cook and only a few quick plans to prepare the pre-mix the night before.
I don’t place them on the pan and walk away when I make my English muffins. To make sure that they are flawless, I will be seated there! Every minute, I lift and control muffins.
Obsessive? Perhaps, but it takes a few seconds to get from cooked to scorched. I know from experience, trust me!