WILBREAD

Sourdough English Muffins

Yield
8-10 Muffins
Prep Time
45 min
Cook Time
25 min
Added Time
10 h
Total
11 h 10 min



English muffins are small, round flatbreads with a soft, chewy texture. They are often sliced horizontally and served toasted, split, and buttered, or topped with various fillings. English muffins are a popular breakfast food, and can also be used as sandwich bread or in other dishes.

Ingredients

  • 100 g Active Sourdough Starter
  • 360 g All-Purpose Flour
  • 240 g Milk
  • 20 g Honey
  • 5 g Salt
  • 50 g Cornmeal

Equipment

  • Bowl
  • Danish Whisk/ Whisk
  • Scale
  • Plastic wrap/Tea Towel
  • Rolling Pin
  • Baking Sheet
  • Skillet
  • Cutter (3 in / 8 cm)

Instructions

(Show/Hide Images In The Recipe)

1. In a bowl, combine wet ingredients. Stir until well combined.
240 g Milk
100 g Active Sourdough Starter
20 g Honey

wet ingredients for sourdough English muffins recipe

2. Add the dry ingredients and stir until a shaggy dough forms. Cover with plastic wrap or with a tea towel, and let rest for 30 to 60 minutes.
360 g All-Purpose Flour
5 g Salt

English muffins sourdough

3. Turn the dough out onto a floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough back into the bowl and cover it. Allow the dough to rise at room temperature until it doubles in size. This typically takes from 6 to 10 hours, depending on the temperature of the room. I usually leave it overnight.

English muffins sourdough before kneading

English muffins sourdough after kneading

If you aren't baking the muffins immediately, you can refrigerate the dough for up to 24 hours, and take it out of the fridge 30 min before baking so it's easier to shape.

English muffins sourdough before bulk fermentation

English muffins sourdough after bulk fermentation

4. Place the dough on a lightly floured surface. Dust the top of the dough with flour or cornmeal. Press or roll the dough out to a thickness of about 2.5 cm / 1 inch.

English muffins sourdough with cornmeal

English muffins sourdough rolled out

5. Cut out circles and place them on a tray that has been pre-sprinkled with cornmeal, sprinkle some on top of them too, and cover them with a tea towel. Let them rise at room temperature for 1 hour.

Circles cut out for English muffins

English muffins proofing

6. Preheat a skillet over low-medium heat. Place the muffins into the skillet making sure there is space between each one. Cover and cook for about 4 minutes per side or until they reach at least 190 F° / 88°C.

English muffins cooking

English muffins are ready when they reach at least 190 F° / 88°C

7. Allow the muffins to cool for a few minutes before slicing them.

Sourdough English muffins

Sourdough English muffins crumb shot

Enjoy!

Tips:

  • To keep the texture intact when slicing them, gently score around the edges with a fork then squeeze inwards with your fingers while rotating and pulling the sides of the muffin.
  • Store them in a container or resealable bag at room temperature for up to 5 days or freeze them for up to 3 months.