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Recipe Image – 10 + servings
Sourdough English Muffins Recipe
These easy sourdough english muffins cook up light and fluffy, with a
delicious sourdough flavor! Mix everything the night before and wake up to
a beautiful dough that's ready to be cut out and cooked to "nook and
cranny" perfection!
Prep Time Cook Time Fermenting Time Total Time
20 mins 8 mins 12 hrs 12 hrs 28 mins
5 from 24 votes
Course: Breakfast Cuisine: American Servings: 10
Calories: 161kcal Author: Amy Duska
Equipment
Mixing Bowl
Stand Mixer (optional)
Baking Sheet
Parchment Paper
Tea towel
Non-stick skillet with cover
Ingredients
1/2 cup (125 g) sourdough starter "levain" (active)
1 tablespoon (20 g) honey (sugar or maple syrup can be substituted)
1 cup (240 g) milk (any milk can be used)
3 cups (360 g) all-purpose flour
1 teaspoon (5 g) fine sea salt
1/4 cup (40 g) cornmeal (for sprinkling)
Instructions
The morning before cooking
1. Prepare sourdough starter in advance: You will need to prepare 125g of active starter before
you begin mixing the dough. To a clean jar add 25g starter + 50g water + 50g flour and let rise
until doubled. Depending on the temperature of your kitchen and the maturity of your starter, this
can take anywhere from 4-12 hours.
The night before cooking
1. Add all of the ingredients (except corn meal) to a large bowl and use your hands to mix until
well combined. Cover and let rest 30-60 minutes. Turn the dough out onto a floured surface
and knead the dough for 5 minutes.
2. Place the dough back into the bowl, cover and let ferment on the counter at room temperature
10-14 hours. (Room temperature is 65-70°)
The next morning
1. Turn the dough out onto a floured surface, flour the top of the dough and press it out using
your fingertips until it is 1/2" in thickness.
2. Use a 3" biscuit cutter to cut rounds and place them on a parchment lined baking sheet that's
been sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel and allow
to rise for 1 hour at room temperature.
3. Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2" apart,
cover and cook the first side for 4 minutes. Turn the muffins over and cook for an additional 4
minutes. (When done, the center of a muffin should register about 200°F on an instant-read
thermometer.)
Notes
The "levain" is the amount of active starter we prepare to mix into the dough.
Use the scoop and level technique to measure your flour if you do not have a kitchen scale.
To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a
measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give
you the most accurate measurement for flour.
If you live in a very warm or humid environment, you may need to make adjustments in the
recipe. I recommend reducing the milk by 30g and using granulated sugar instead of honey to
help the dough from being too sticky to work with. Add more liquid if the dough is too stiff.
A stand mixer with a dough hook attachment can be used to knead to the dough. Mix on lowest
speed for 5 minutes.
Make sure to cook the muffins over very low heat.
Freeze for up to 3 months.
Store at room temperature for up to 5 days in a container.
Nutrition
Serving: 1muffin | Calories: 161kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 1g |
Cholesterol: 2mg | Sodium: 299mg | Potassium: 70mg | Fiber: 1g | Sugar: 3g | Vitamin A: 39IU |
Calcium: 33mg | Iron: 2mg
Tried this recipe?
Mention @amyduska or tag #littlespoonfarmtn!
