Sourdough English muffins

English muffins with butter and jam

Are you in a hurry in the morning yet you want to have breakfast? not any breakfast but a decent one?

Do you have kids who are always bored of the routine breakfast?snack or the stuff you put in their lunch box?  Are you looking for new and refreshing ideas to make them eat their food instead of whining about it?

I have the answer for you..

English muffins

No, no , not the cardboard stuff they sell in the super market. I am talking about real English muffins made at home from scratch.

They are super easy to make. They freeze beautifully. They can be used in a million ways.

Sure there is always eggs benedict but that is just the tip of the iceberg. Think of them toasted with butter and jam. Made into sandwiches. Add a few toppings and turn them into a pizza that is ready in minutes. If you are in the mood for something sweet how about making them into french toast.The possibilities are endless. Here is one of them

Poached egg with english muffins

Ok Sawsan, I am sold on the English muffins but why sourdough?

Well, using a sourdough starter makes your baked goods more digestible and more nutritious too. Lactic acids  present in sourdough starters make the vitamins and minerals in the flour more available to the body by helping neutralise the phytates in flour that would interfere with their absorption. The acids also slow down the rate at which glucose is released into the blood-stream and lower the bread’s glycaemic index (GI), so it doesn’t cause undesirable spikes in insulin. They also render the gluten in flour more digestible and less likely to cause food intolerance.

Convinced?head over to my tutorial on how to create your sourdough starter and come on this sourdough adventure with me :).

I want to make these but without the sourdough, can I ?

Sure,follow the technique in this recipe and use my pita bread recipe(which is a regular yeasted dough) and you will get amazing English muffins without the sourdough

Now let’s make English muffins

English muffins step by step

Sourdough English muffins

Recipe adapted from here

You can easily divide the recipe in half

2 tablespoons sugar
454g (2 cups) warm water
2 teaspoons active dry yeast or instant yeast
241g  (1 cup )sourdough starter, fed or unfed; fed will give you a more vigorous rise
843g (7 cups) All-Purpose Flour
43g (1/2 cup) nonfat dry milk
57g (1/4 cup or half a stick)butter, at room temperature
1 tablespoon salt
semolina or cornmeal, for coating

In a bowl mix the starter with warm water then gradually add the rest of the ingredients, except the cornmeal/semolina.

Knead — by hand, electric mixer, or bread machine — to form a smooth and elastic dough. If the dough is sticky; add additional flour if necessary.

step 1

Place the dough in a lightly greased bowl, cover, and set it aside to rise for about 3- 4 hours, or until it’s almost doubled.

step2

If you like the sour flavor to be more pronounced, cover the bowl, and immediately place it in the refrigerator (without rising first). Let the dough chill for 24 hours; this will develop its flavor.

Gently deflate the dough, turn it out onto a lightly floured work surface, cover it, and let it rest for a few minutes, to relax the gluten.

Divide the dough in half. Working with one piece at a time. Now you have two options. Either roll out the sough and cut it using a round cutter. Re-roll and cut any remaining scraps. Repeat with the remaining half of dough.

Or you can cut each half of the dough into 12 pieces (that is 24 total) and shape it by hand, to do that just roll each piece into a ball then gently flatten it

Do keep in mind though that muffins with cut (rather than flattened) sides will rise more evenly.

step3

Place the rounds, evenly spaced, onto cornmeal- or semolina-sprinkled baking sheets . Sprinkle them with additional cornmeal or semolina, cover with plastic wrap, and let them rise until light and puffy, about 1-2 hours. If the dough has been refrigerated overnight, the rise time will be longer.

step4

Carefully transfer the rounds (as many as a time that will fit without crowding) right-side up to a large electric griddle preheated to 350°F, or to an ungreased frying pan that has been preheated over medium-low heat.

step5

Cook the muffins for about 5 to 6 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F. The edges may feel a bit soft; that’s OK.

Remove the muffins from the griddle, and cool on a rack. Store tightly wrapped at room temperature for 4 or 5 days; freeze for longer storage.

english muffins

Notes:

  • If you’re having trouble getting muffins to cook all the way through on the stove top, cook until golden brown on both sides, then transfer to a preheated 350°F oven and bake until the muffins’ interior shows no sign of wet dough, about 10 minutes or so.
  • For best sourdough flavor, refrigerate the dough for 24 hours before shaping and cooking the muffins
  • This recipe is easily halved, if you don’t want to make 2 dozen muffins. Halve all of the ingredients
  • If you are in a hurry you can increase the yeast by 1 teaspoon (that’s 3 teaspoons total). That will reduce the time it takes the dough and the formed muffins to rise
  • You can slice these open with a knife but for better texture split them with a fork.Use the tines of the fork  to poke the sides of the  muffin (create perforations), in a single line along the equator then split the two halves. This helps create a surface that has more texture and thus is better for toasting and topping with all the different toppings
  • To get the surface of your muffins to be more even , cook them for two minutes on one side then flip them and cook them for 2 minutes on the other side then flip them back and continue cooking
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18 Comments

  1. Whoa, don’t these look good. I must get my starter going. I keep sayin’, and I keep not doin’.

    Reply
  2. You’re absolutely right, they are super easy to make! My hubby lives English muffins so I know this is going on my list, and I know I’ve been saying that I’m going to try your sour dough starter, but this time I surely will. That egg is gorgeous,

    Reply
  3. Great directions for making this sourdough treat. The best reason to make sourdough English muffins? – it’s a practical way to use up excess sourdough starter. I agree that fork splitting is better, if only to hold more butter and jam.

    Reply
  4. Beautiful production, Sawsan! Loved the write-up on the advantages of using the sourdough starter… i can hardly wait to be able to bake bread again, so I am pinning your version of sourdough English muffins for the future! Near future, I hope… near future…

    Reply
  5. Wow Sawsan, you bake miracles. Sourdough is one of my all time favorites, and I have my local bakery bake it fresh for me. Nothing like chewing on a fresh bun sandwich. Delightful pictures too.

    Reply
  6. Such cute English muffins!

    Reply
  7. These looks wonderful! I can imagine a wonderful egg sandwich – yum!!! Or hot with butter and homemade jam…. another yum!!!

    Reply
  8. Ok, english muffins, delicious and my favourite breakfast :D

    Cheers
    CCU

    Reply
  9. These look so good, Sawsan, and that Eggs Benedict looks perfect! I’ve not eaten yet and you’ve got me re-thinking my dinner plans. :)

    Reply
  10. Brilliant recipe! Combined with eye-popping, mind-blowing BOLD, vibrant pictures! A lovely post indeed :)

    How adorable those fluffy, pillow-y muffins look! I wouldn’t eat them. I’d stare at the beauties all day long :)

    Reply
  11. Hi! I find your blog is very interesting! Congratulations! Why not look at mine too?

    Reply
  12. These look great, would love to give them a try! I make a lot of breakfast sandwiches and eggs Benedict, homemade English muffins would really take the taste to the next level!

    Reply
  13. You never cease to amaze me Sawsan with your sourdough creations – these look just incredible! I never tried making muffins before (English ones) but I love them so much… your post just reminded me how darn long it’s been since I had some! I might just have to whip some up for breakfast on Sunday!

    Reply
  14. Thanks for posting!! I made a batch of English Muffins this morning, and I was trying to figure out if I could freeze then so that I didn’t eat them all at once. Once I get up the courage to make sourdough starter again, I will have to try this recipe!

    Reply
  15. Can’t wait to try! My husband’s favorite muffin has always been the sourdough.

    Reply
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