Sourdough English Muffins
Sourdough English Muffins
Recipe By: My Bake Escape
Recipe Notes: Makes 8 muffins
Prep Time: 20 minutes
Bake Time: 12-15 minutes
Inactive Time: 24 hours minutes
tsp. = teaspoon Tbsp. = tablespoon g = grams
Recipe Difficulty Level: Moderate
Ingredients & Measurements
120g Active Sourdough Starter
20g Honey
300g All purpose flour
60g Whole Wheat Flour
6g Sea Salt
120g Water
120g Milk (any type will do, I used 2%)
120g Corn Meal for coating the muffins
Instructions
Step 1: Feed Starter
Be sure to have an active starter for this recipe. You will need 120g of active starter. If you want to have English Muffins on Sunday morning, feed your starter friday night and make the muffin dough Saturday morning. Allow the dough to ferment for 18-24 hours and then shape and bake on Sunday morning.
Step 2: Make the Muffin Dough
Make sure you have all of your ingredients. Place a large bowl on your kitchen scale and measure each ingredient (minus the corn meal, you will use this later). Start with the water and milk, then add the starter. Mix these together. Then add in the honey, flours and salt. Mix all ingredients until shaggy, cover and rest on your counter for 1 hour.
After allowing the dough to rest at room temperature for one hour, knead the dough for 5 minutes. Cover and allow the dough to rest on the counter for 8 to 12 hours. Then pop in the fridge until you are ready to make the muffins.
Step 3: Shaping and Baking the Muffins
Allow the dough to sit on the counter for 30-40 minutes, then pour out onto a lightly floured surface. This recipe makes 8 muffins that are roughly 90g each when measured. Roll each dough ball into a tight ball and let rest on the counter for 5 minutes.
Preheat your oven to 400degree F with two cookie sheets and the muffin rings.
Be careful as the pans and rings will be hot.
As the oven preheats, pour corn meal into a shallow bowl or plate. Roll each dough ball into the cornmeal, both top and bottom and the sides. Carefully take the pan with the rings out of the oven and place a ball of dough in each ring, gently pressing down. Take a second hot sheet pan from the oven and place on top of the rings flat side down. This will help keep the muffins from growing up and instead bake and grow out to fill the rings. Bake for 12-15 minutes until they are golden brown and reach an internal temp of at least 200 degrees F. Let the muffins rest on the sheet pan, after 5 minutes remove the rings and allow the muffins to cool for 15 minutes. After they have cooled you can enjoy.
Keep cooled muffins in an airtight container for up to 3 days or freeze for up to a month.
