Sourdough English Muffins Recipe

5 2 2
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Sourdough English Muffins Recipe

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5 2 2
Publisher Photo
This recipe was a winner in a local newspaper contest years ago and has become a family favorite. The muffins are fun to make on a griddle and delicious to eat.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + standing Cook: 20 min.

Ingredients

  • 2-3/4 to 3 cups all-purpose flour
  • 1 cup water
  • 1/2 cup Sourdough Starter (recipe also in Recipe Finder)
  • 1/3 cup instant nonfat dry milk powder
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/4 cup cornmeal, divided
  • Butter, jam or honey

Directions

In a large mixing bowl, combine 2 cups flour, water and Sourdough Starter. Cover and let stand overnight.
Combine the milk powder, sugar, salt and 1/2 cup flour. Add to sour dough mixture; mix well. Turn onto a floured surface; knead until smooth and no longer sticky, about 2-3 minutes, adding more flour if needed.
Roll to 1/2-in. thickness. Cut with a 3-in. round cookie cutter. Greased baking sheets and sprinkle with 2 tablespoons cornmeal. Place muffins 2 in. apart on prepared baking sheets. Sprinkle remaining cornmeal over muffin tops. Cover and let rise in a warm place until doubled, about 45 minutes.
In a lightly greased griddle or electric skillet, cook muffins at 275° for 10 minutes. Turn and cook 10-15 minutes longer or until golden brown. Split with a sharp knife or a fork and toast if desired. Serve with butter, jam or honey. Yield: 1 dozen.
Originally published as Sourdough English Muffins in Best of Country Breads 2000, p55

  • 2-3/4 to 3 cups all-purpose flour
  • 1 cup water
  • 1/2 cup Sourdough Starter (recipe also in Recipe Finder)
  • 1/3 cup instant nonfat dry milk powder
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/4 cup cornmeal, divided
  • Butter, jam or honey
  1. In a large mixing bowl, combine 2 cups flour, water and Sourdough Starter. Cover and let stand overnight.
  2. Combine the milk powder, sugar, salt and 1/2 cup flour. Add to sour dough mixture; mix well. Turn onto a floured surface; knead until smooth and no longer sticky, about 2-3 minutes, adding more flour if needed.
  3. Roll to 1/2-in. thickness. Cut with a 3-in. round cookie cutter. Greased baking sheets and sprinkle with 2 tablespoons cornmeal. Place muffins 2 in. apart on prepared baking sheets. Sprinkle remaining cornmeal over muffin tops. Cover and let rise in a warm place until doubled, about 45 minutes.
  4. In a lightly greased griddle or electric skillet, cook muffins at 275° for 10 minutes. Turn and cook 10-15 minutes longer or until golden brown. Split with a sharp knife or a fork and toast if desired. Serve with butter, jam or honey. Yield: 1 dozen.
Originally published as Sourdough English Muffins in Best of Country Breads 2000, p55

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Reviews forSourdough English Muffins

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MY REVIEW
Linda User ID: 8964314 256480
Reviewed Nov. 6, 2016

"May I have another glass of English Muffin please. ATTENTION ALL PERSONNEL......RUN....do not walk away from this recipe. Unless you drink English Muffins. I've tried the recipe twice and the dough is just plain too wet. They do not rise. Go on to another recipe."

MY REVIEW
marbuc User ID: 131742 121595
Reviewed May. 29, 2011

"I've had this recipe for years and have just begun making and using my Sourdough Starter again. I use 1 cup milk (1%), but everything else is the same. Delish!!"

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