Are you ready to elevate your breakfast game? Forget store-bought English muffins – today, we're diving into the delightful world of homemade sourdough English muffins! These fluffy, slightly tangy gems are surprisingly easy to make, even for beginner bakers. This recipe delivers perfectly crisp edges and a soft, pillowy interior, guaranteed to become a weekend breakfast staple. Get ready to experience the joy of homemade, healthy goodness with this easy recipe!
Ingredients:
This recipe yields about 8 large English muffins.
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For the Levain (Sourdough Starter Build):
- 50g ripe sourdough starter (fed 4-6 hours prior)
- 50g bread flour
- 50g water (lukewarm)
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For the Dough:
- All of the levain
- 300g bread flour (plus extra for dusting)
- 150g lukewarm water
- 5g salt
- 1 tbsp olive oil (optional, for extra richness)
Instructions:
Step 1: Making the Levain
In a medium bowl, combine the sourdough starter, bread flour, and water. Mix well until a smooth paste forms. Cover the bowl with plastic wrap and let it rest at room temperature (ideally 70-75°F) for 4-6 hours, or until doubled in size and bubbly. This step activates your starter, providing the necessary yeast for a flavorful rise.
Step 2: Mixing the Dough
In a large bowl, combine the levain, bread flour, and water. Mix with your hands or a stand mixer with a dough hook until a shaggy dough forms. Let the dough rest for 30 minutes (autolyse). This allows the flour to fully hydrate, resulting in a smoother dough.
Add the salt and olive oil (if using) to the dough and continue mixing until it forms a cohesive ball. If using a stand mixer, knead for 5-7 minutes on medium speed. If kneading by hand, knead on a lightly floured surface for 10-12 minutes, until the dough is smooth and elastic.
Step 3: Bulk Fermentation
Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise at room temperature for 3-4 hours, or until doubled in size. During this bulk fermentation, the dough will develop flavor and texture. Remember to perform a few gentle stretches and folds every 30-45 minutes during the first hour of bulk fermentation.
Step 4: Shaping and Proofing
Gently punch down the dough to release any air bubbles. Divide the dough into 8 equal pieces. Shape each piece into a smooth ball.
Lightly flour a surface and roll each ball into a 3-4 inch disc. Transfer each disc to a lightly greased muffin tin. Cover loosely with plastic wrap and let proof in the refrigerator for 12-18 hours, or overnight. This slow cold proof enhances the flavor development.
Step 5: Baking
Preheat your oven to 450°F (232°C) with a baking stone or sheet pan inside for at least 30 minutes. This step creates a hot baking environment.
Carefully remove the muffin tin from the refrigerator and score an 'X' onto the top of each English muffin with a sharp knife or lame. This allows for even expansion during baking.
Carefully transfer the muffins (still in the tin) to the hot baking stone or sheet pan. Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
Remove from the oven and let them cool slightly before enjoying.
Cooking Tips and Variations:
- Starter Activity: Ensure your starter is active and bubbly before beginning. A weak starter will result in a less flavorful and less risen final product.
- Flour Type: You can experiment with different bread flours for subtle variations in taste and texture.
- Add-ins: Feel free to add seeds, herbs, or cheese to the dough for extra flavor.
- Freezing: These muffins freeze beautifully! Once cooled completely, store them in a freezer-safe bag for up to 3 months.
Nutritional Information (per muffin, approximate):
Calories: ~150 Protein: ~5g Carbohydrates: ~30g Fat: ~2g
Enjoy your delicious, homemade sourdough English muffins! They’re perfect toasted with butter, jam, or avocado. They also make a great base for gourmet sandwiches. This recipe will become your go-to for quick dinner ideas, healthy meals, and delicious dishes – the best recipes start with homemade cooking.