Homemade Sourdough English Muffins
Making homemade sourdough english muffins is so much easier than I thought it was going to be! You mix up the dough using fed starter, or levain. Here’s the thing that I love, it has to proof overnight before making them, which I know can feel like a bummer but I’ve tested it and the dough can proof in the fridge for several days and still make the fluffiest english muffins. What this means? You can make the dough during the week for the easiest brunch and weekend breakfast sandwiches.
Here are all of the links, the recipe and more . Click on the Photos to watch the full cooking class video. It will be like we’re in the kitchen making a batch of English Muffins together.
The Easiest Way to Keep your Sourdough Starter from Running Out
Our Full Sourdough Playlist! Be sure to Subscribe so you know when we post the Next Video
My favorite Danish Dough Whisk
All of our Sourdough Essentials
If you want even more inspiration to fill your own cookie jars and Red Tins, here’s Our Red Tin Treats ECookBook we filled it with all of our family favorite baked goods!
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Ciderpress Lane English Muffins
½ cup (100 g) active sourdough starter
1 tablespoon (20 g) honey, you can use sugar or maple syrup
1 cup (240 g) milk
3 cups (360 g) all-purpose flour
1 heaping teaspoon (10 g) fine sea salt
*for dusting the cut out dough : 1/8 cup (40 g) cornmeal
Make the Dough
Add 100g of the active starter to a medium sized bowl, using a dough whisk combine the honey and milk with the starter.
Then add in the flour and mix until incorporated.
Sprinkle the salt over the mixed dough and cover.
Let rest for 30 minutes.
Then use your hands to push the salt down into the dough and do your first stretch and fold.
Repeat the stretch and folds 3 more times, every 30 minutes.
Then cover the dough so it’s airtight either with plastic wrap, a lid for your bowl, place in an airtight container and refrigerate until you’re ready to make the english muffins.
**the dough can rest in the fridge for up to 5 days! Go ahead and make the dough ahead of time so you can have a ‘lazy’ weekend breakfast.
Cut Out + Rise
Take the dough out of the fridge and flour your work surface.
Pat the dough ball out into a large round that is an even ½" inch thickness.
Prepare a baking sheet by sprinkling a thin layer of corn meal over the surface, this is where you’ll place the cut out muffins.
Use a 3" biscuit cutter to cut rounds and place them on the baking sheet. Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.
Cook
Preheat a non-stick skillet that has a lid over LOW heat. Let the pan sit on the burner at level 3 for 10 minutes.
Do not put any oil or butter into the pan
Make one muffin to test the heat of the skillet. Gently transfer the muffin from the baking sheet into the pan and put the lid on. You want the temperature to be low enough that the muffin can cook on 1 side for about 4 minutes before flipping. Check this first test muffin consistently to ensure you don’t burn it! Flip at 4 minutes, replace the lid and cook for another 4 minutes. Once both sides are golden toasted remove from the pan and place on a cooling wrack. Adjust the temperature as needed and repeat this process for the remaining muffins.
When done, the center of a muffin should register about 200°F on an instant-read thermometer.
We love to slice ours in half and toast them so they’re crunchy. Then top with our homemade plum butter or jam, or make breakfast sandwiches!
These get tough fairly fast so store them in an airtight container, or pop the cooked english muffins into the freezer until you’re ready to enjoy.
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