Sourdough English Muffins Recipe
In this episode of Sourdough Goods Around the World, we’re making soft and fluffy English muffins using sourdough! These classic muffins are perfect for breakfast or a snack, and their sourdough base gives them a flavorful twist.
Ingredients:
• Main Dough:
• ~500 g all-purpose or bread flour
• 260 ml water
• 60 g unsalted butter (softened)
• 30 g honey
• 10 g fine sea salt
• Stiff levain or madre levitó (see below)
• Stiff Levain (for those without madre levitó):
• 40 g ripe sourdough starter
• 90 g flour
• 70 g water
• Fermentation time: 8-12 hours
Instructions:
1. Prepare the Stiff Levain (if using):
Mix 40 g of sourdough starter, 90 g of flour, and 70 g of water. Cover and let ferment for 8-12 hours until bubbly and active.
2. Make the Main Dough:
• In a large mixing bowl, combine 260 ml water, 30 g honey, stiff levain (or madre levitó), and 10 g salt. Mix well until the levain dissolves.
• Gradually add ~500 g of flour, mixing to form a rough dough.
• Once the flour is fully incorporated, add the softened butter and knead until the dough is smooth and elastic.
3. Fermentation:
Cover the dough and let it ferment at room temperature until it doubles in size.
4. Shape the Muffins:
Divide the dough into 11 equal pieces. Shape each piece into a smooth ball, flatten slightly, and place them on a floured surface. Cover and let proof until they double in size.
5. Cook the Muffins:
Heat a griddle or frying pan over medium-low heat. Cook the muffins on each side until golden brown, about 3-4 minutes per side.
6. Bake (Optional):
Transfer the cooked muffins to a preheated oven at 180°C (350°F) and bake for 5-10 minutes to ensure they are fully cooked inside.
Enjoy your sourdough English muffins warm or toasted, topped with butter, jam, or your favorite spreads!
In this series, I help people make bread like their ancestors—with sourdough. Comment your country below, and I might make your traditional bread next!”
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