It’s been a a few months since I first shared a tutorial on how to make your own sourdough starter. Have you tried it yet? If not, I highly recommend you go get a batch started… Right now!
Everyone thinks of chewy San Francisco sourdough bread when they think of sourdough starter… And it’s great stuff. But, sourdough starter can be used for so much more! It adds great layers of flavor to your homemade breads and other baked goods… In addition to breads, I’ve also used my starter in cinnamon rolls, pizza crust, and even naan.
You can probably tell that I really love experimenting with my sourdough starter, and I’m always looking for new recipes to try. So, when I came across these homemade Sourdough English Muffins on the Red Star Yeast site, I knew that I had to give them a try.
I was really pleased with how the English muffins turned out. They were really easy to make, too. Even if you’re not real comfortable with yeast breads, I’d recommend giving these a try. I’ve included step-by-step photos to walk you through the whole process… And, using a stand mixer makes it simple and easy (with not a lot of mess in the kitchen!).
While it has been years since I bought a package of English muffins at the store, my husband and I rediscovered our love of English muffins after I made a batch of these. They were fabulous toasted and slathered with just a bit of butter and jam. But, I think we liked them best as the base for homemade breakfast sandwiches made with sausage, egg, and cheese. Regardless of how you choose to enjoy them, I really think you’ll love these homemade English muffins, nooks, crannies, and all.
Sourdough English Muffins
Makes 14-16 muffins
(Recipe from Red Star Yeast; Used with permission)
- 1/2 cup water
- 2 tablespoons vegetable oil
- 1 cup sourdough starter, at room temperature
- 3 cups bread flour, divided
- 1 tablespoon sugar
- 2 1/4 (1 packet) active dry yeast
- 1 teaspoon salt
- Cornmeal for sprinkling
Combine the water and oil in a microwaveable bowl (or liquid measuring cup) and heat for about 30 seconds, until the temperature reaches120-130ºF.
In the mixing bowl of your stand mixer, combine 1 cup of the bread flour, sugar, yeast, and salt. Add the sourdough starter and warmed liquid ingredients. Beat on medium speed with the paddle attachments for about 4 minutes. Switch to the dough hook, and gradually add the remaining flour, kneading on the slowest speed for 5 to 7 minutes. The dough should be smooth and elastic.
Place the dough in a lightly oiled bowl and turn to grease the top. Cover and let rise until the dough has just about doubled in size and the imprint of two fingers remains in the dough.
Punch down the dough, and turn it out onto a surface sprinkled generously with cornmeal. Roll the dough to 1/4 inch thickness. Turn the dough to coat the top side with cornmeal. Use a round cookie cutter (3 to 4 inches in diameter) to cut out the individual muffins. Place on a cookie sheet lined with parchment or a silicon liner.
Cover the muffins, and let them rise until an indentation remains after touching.
Preheat an electric griddle or a skillet to 325ºF (or about medium-low on your stove top) and grease well. Bake the muffins for 10 minutes on each side, until the sides are deep golden brown. Cool the muffins on a wire rack.
To serve the muffins, split with a fork and toast.
My Kitchen Addiction Disclosure – This post was sponsored by Red Star Yeast. Though I have been compensated to write this post, all opinions expressed are my own.