These sourdough English Muffins are a real crowd pleaser. Perfect for breakfast, or sandwiches. They’ve got plenty of holes 😉 !

A few weeks ago I saw these english muffins on The Spiffy Cookie’s Instagram Page and knew that I had to try it out once I had some sourdough starter. In an effort to conserve flour and yeast, I made a few adaptations. I also have not seen powdered milk on the shelves in a while, so that wouldn’t work. So, I have pared the recipe down to the bare essentials, halved it (while increasing the starter proportion), and gave it a go. I also did not actually use regular butter, I substituted Ghee because I had it handy.

If you have one, I also highly recommend using a stand mixer to mix all of your sourdough recipes. I have typically advocated for only needing a bowl and a sturdy spoon to make breads, but the ease with which the dough hook is able to work the somewhat elastic starter in to the rest of the flour is worth cleaning one more bowl.

Ingredients for Sourdough English Muffins

• 1 cup of un-fed sourdough starter
• 1 cup of warm milk
• 3 1/2 cups of All Purpose Flour
• 2 Tbsp butter – room temp
• 1 1/2 tsp salt
• cornmeal or corn flour for coating

Directions

1. In a heavy bowl, or the bowl of your stand mixer, combine all ingredients except cornmeal.
2. Knead or mix with dough hook until a smooth consistent dough is achieved. If it is sticky, add flour 1 tbsp at a time. The surface should be smooth, not crumbly.
3. Transfer to a lightly greased bowl and allow to rise 4 hours
4. Shape into a smooth ball in your hands, and place on a lightly floured surface
5. Roll out the dough until it is roughly 1/2″ thick.
6. With a 3″ cutter, cut out muffins (I used a wide mouth mason jar ring).
7. Reshape the remaining dough, roll out again, and repeat, until you have used all of the dough (approximately 12 muffins).
8. Dust a baking sheet with corn meal and transfer the muffins onto this, then sprinkle with more cornmeal.
9. Allow to rest covered in plastic wrap for 60 minutes.
10. Preheat your oven to 350 degrees.
11. Heat a griddle or large skillet over med-high heat.
12. Arranging them so that they do not touch, transfer the muffins onto the griddle and cook each side 4-5 minutes, until they are a toasted brown (careful not to burn.)
13. Return the muffins to the baking sheet, and put them into the oven for 8 minutes.
14. Remove, and enjoy!

If you’re starting to try out the world of sourdough, give these recipes a go, and let me know how they came out in the comments!

• easy sourdough
• sourdough corn tortillas
• rustic whey bread

If you have tried my Sourdough English Muffins, or any other recipe on  Real Life with Dad, please rate the recipe.  And be sure to follow us on FaceBook and Instagram @RealLifeWithDad

Yield: 12 English Muffins

Sourdough English Muffins

Print

These sourdough English Muffins are a real crowd pleaser. Perfect for breakfast, or sandwiches. They've got all the nooks and crannies!

Prep Time 20 minutes

Rise Time 4 hours

Cook Time 20 minutes

Total Time 4 hours 40 minutes

Ingredients

• 1 cup of un-fed sourdough starter
• 1 cup of warm milk
• 3 1/2 cups of All Purpose Flour
• 2 Tbsp butter - room temp
• 1 1/2 tsp salt
• cornmeal or corn flour for coating

Instructions

1. In a heavy bowl, or the bowl of your stand mixer, combine all ingredients except cornmeal.
2. Knead or mix with dough hook until a smooth consistent dough is achieved. If it is sticky, add flour 1 tbsp at a time. The surface should be smooth, not crumbly.
3. Transfer to a lightly greased bowl and allow to rise 4 hours
4. Shape into a smooth ball in your hands, and place on a lightly floured surface
5. Roll out the dough until it is roughly 1/2" thick.
6. With a 3" cutter, cut out muffins (I used a wide mouth mason jar ring).
7. Reshape the remaining dough, roll out again, and repeat, until you have used all of the dough (approximately 12 muffins).
8. Dust a baking sheet with corn meal and transfer the muffins onto this, then sprinkle with more cornmeal.
9. Allow to rest covered in plastic wrap for 60 minutes.
10. Preheat your oven to 350 degrees.
11. Heat a griddle or large skillet over med-high heat.
12. Arranging them so that they do not touch, transfer the muffins onto the griddle and cook each side 4-5 minutes, until they are a toasted brown (careful not to burn.)
13. Return the muffins to the baking sheet, and put them into the oven for 8 minutes.
14. Remove, and enjoy!

Notes

if you have yeast and want to speed things up, add a teaspoon in with the rest of the ingredients.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  King Arthur Flour Unbleached All-Purpose Flour, 5 Pound
• 
  KitchenAid Professional 600 6 Qt Lift Bowl Stand Mixer (Certified Refurbished)
• 
  Top Rated Bellemain Stainless Steel Non-Slip Mixing Bowls with Lids, 4 Piece Set Includes 1 Qt, 1.5 Qt, 3 Qt. & 5 Qt.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 268Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 322mgCarbohydrates: 52gFiber: 3gSugar: 0gProtein: 7g