Homemade bread is a dream come true. Homemade Sourdough English Muffins are a dream within that dream! These beauties are filled with those iconic nooks and crannies we’ve come to expect and crave in our English Muffins. And, they’re easier than you’d think to make from scratch. Like most yeast breads, these do take some patience, but it’s all well worth it in the end, promise!
It All Begins with Sourdough
Making my own sourdough bread has been a dream of mine for awhile now. I mean, I love bread and I love baking my own bread. And the thought of creating my own naturally leavened bread seemed like the ultimate in scratch-made baking. Somehow, though, having my own sourdough starter always seemed like too big of a commitment or too time-consuming a process. Well, I was wrong! I’ve found the process of establishing and maintaining my own sourdough starter so fun and fulfilling. And it’s not at all as time consuming as I had thought it would be!
The best part of having my own sourdough starter is that it can be used in so many other recipes other than bread, which makes it even more worthwhile. Take these English Muffins, for instance. They use up a good amount of sourdough starter which means less of it goes to waste when I need to refresh or feed my starter. (For those of you new to the sourdough world, check out this post from King Arthur Flour for more information on how sourdough starter is created and how it leavens bread). And, making my own homemade English Muffins means one less processed product I need to buy and consume. This recipe also makes about a dozen and a half English Muffins, keeping us in tasty scratch-made Sourdough English Muffin land for quite a while.
How-to Make Your Own English Muffins
To begin making these English Muffins, combine all the ingredients to make a dough. One of the ingredients, citric acid or sour salt, can be found at most major grocery stores near the canning supplies or, of course, on Amazon here. The recipe says it’s optional, but I would recommend using it, as it adds to the flavor. The recipe also says you can allow the dough to proof for a couple of hours or overnight. I would recommend letting your dough proof overnight in the fridge, if you have the time. The flavor of the English Muffins will be more pronounced, which is what we are going for.
Use What You’ve Got to Cut out the Rounds
After the dough has proofed, let it rest for a few minutes (we all need our rest, even dough!) and then cut out the rounds for your muffins. You can use a biscuit cutter for this if you have one. I like to use the ring of a wide-mouthed mason jar (see photo above). I find the shape and size to be just perfect. If you don’t have either a biscuit cutter or a mason jar ring, use an upside-down mug or glass or even a small bowl. You can also cut the shapes out by hand, if you are the world’s most patient person (this is not me….). Any way you cut ’em, just be sure they’re evenly sized. And be sure to re-roll all the dough scraps to yield the maximum number of muffins as possible. Size does not matter here, it’s really a personal preference (no jokes, please haha!). The cooking time won’t change because the thickness of the dough will remain the same regardless of the width of your English Muffin rounds.
A Bit More Rest Time
Sprinkle some cornmeal or semolina flour onto two baking sheets and place 6-12 English Muffins on each sheet. Personally, I prefer using cornmeal here, as the flour sticks to the muffins and can burn while cooking. If you’ve proofed your dough overnight in the fridge, the second proof time will be about 2 hours. If not, the proof time will be about 45 minutes. The English Muffins won’t necessarily rise a lot, but they will have puffed slightly as in the photo below.
Let’s Get Cooking!
I have found the best and most efficient way to cook these English Muffins is on an electric griddle. It’s big enough to cook many muffins at a time which is ideal. You can also use a frying pan which works just as well. You may have to cook more batches with a frying pan, as you won’t be able to fit as many on at a time. But, fear not, your English Muffins will be tasty and well worth the multiple batches.
How to Attain Flat Tops and Bottoms
The best way to cook your English Muffins and to attain the flat tops and bottoms is to cook the muffins on the first side for 5 minutes. Then, place a baking sheet on top of the muffins to gently press them down and bake for another 5-7 minutes. Don’t place anything too heavy on top as the English Muffins will get dense. You are looking for something light enough not to compress the muffins much but heavy enough to flatten. The baking sheet you used to proof your muffins works perfectly here! After 10-12 minutes total cooking time on the first side, flip the muffins over and cook (without the baking sheet on top) for another 10 minutes.
Voila! You now have about a dozen and a half perfect homemade sourdough English Muffins. You can toast ’em up and slather ’em in butter or jam or both. Or, you can slap on some cheese and eggs and make yourself the finest of breakfast sandwiches, like the one pictured below I made for my hubby from Pinch of Yum. Yummo!Print
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