SOURDOUGH ENGLISH MUFFINS
Found this recipe on the internet, unfortunately I can't remember where. These take some advance planning, however they are delicious and easy to make! I've made them in my little galley on the sailboat. To ensure that muffins are done inside, be sure to bake them on a very low heat. If using english muffin rings a cookie sheet can be placed over the top after turning them once.
Provided by Galley Wench
Categories Sourdough Breads
Time 12h30m
Yield 18 muffins
Number Of Ingredients 8
Steps:
- Night Before:.
- Mix starter, honey and milk in mixing bowl until smooth.
- Add 4 cups flour, mixing in 2 cups at a time.
- Mix only until the flour is thoroughly wet.
- Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.
- Next Morning:.
- Stir down mixture.
- Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.
- Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands.
- Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.
- Roll dough on floured board to about 1/2 inch thick.
- Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.
- Place them on wax paper sprinkled with corn meal, taking care that they do not touch.
- Sprinkle corn meal over tops of muffins.
- Allow to rise in warm place, covered, for about an hour or until risen again.
- Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill.
- Using a low flame or heat setting, bake one side for 4-5 minutes and turn. Place lid over the muffins to help them cook all the way through. Turn only once so be sure the one side is cooked before turning.
- Squish down a bit with spatula and pan bake other side for another 4-5 minutes.
- Look like store bought . . . taste even better!
BEST SOURDOUGH ENGLISH MUFFINS
Nothing beats homemade muffins fresh off the griddle. These are light and airy. The recipe calls for 1 package dry yeast, depending on how active your sourdough is you may choose to eliminate it. As all sourdough is somewhat different experiment and see what works best for you. I use an Alaskan sourdough recipe. For mixing the dough I used my Kitchenaid Mixer and dough hook. This recipe comes from Best of the Best from Alaska Cookbook and I have made minor adjustments for personal taste.
Provided by PaulaG
Categories Sourdough Breads
Time 16h30m
Yield 18 muffins
Number Of Ingredients 13
Steps:
- The night before, feed sourdough starter as you normally do.
- The next morning take out 1/2 cup starter for use in the muffins.
- Sprinkle yeast and sugar over 1/4 cup warm water.
- Allow yeast to become bubbly.
- Heat milk to lukewarm, add remaining 1 cup water, sourdough starter, baking soda, salt and yeast to large mixing bowl.
- Add half the flour and beat well with electric mixer or a wooden spoon.
- Cover bowl and let rise to double in bulk, this depends on the weather but takes approximately 45 minutes to 1 hour.
- Add melted butter and remaining flour beating and kneading thoroughly.
- Cover and again allow to rise until double, approximately 45 minutes.
- Turn dough out on board dusted slightly with flour and either corn meal, oat bran or wheat germ.
- Flatten with rolling pin to 3/4-inch thickness.
- Cut with a 2-1/2 inch diameter cutter, place on cookie sheets that have been sprayed with non-stick cooking spray.
- Allow muffins to rest and rise for about 15 minutes or until light.
- Spray griddle or heavy skillet with non-stick cooking spray and preheat until water sizzles when dropped on griddle.
- Cook the muffins on preheated griddle for approximately 15 minutes, turning several times.
- When ready to serve, split in half with fork, toast lightly and top with favorite toppings.
- Note: The preparation time includes feeding the starter overnight.
Nutrition Facts : Calories 124.6, Fat 2.5, SaturatedFat 1.4, Cholesterol 6, Sodium 168.1, Carbohydrate 21.9, Fiber 0.9, Sugar 0.3, Protein 3.3
SOURDOUGH ENGLISH MUFFINS
Bring a little tang to classic English muffins with this naturally leavened dough, which develops deeper flavor thanks to a longer fermentation than most sourdough breads. While most English muffin recipes call for dairy for tenderness, this one gets its texture - and flavor - from the spongy sourdough, and a final steaming to achieve that quintessentially soft exterior. Take your breakfast sandwich or tuna melt game up a notch with these big and fluffy stovetop muffins.
Provided by Laurie Ellen Pellicano
Categories breakfast, brunch, snack, breads, side dish
Time 1h
Yield 8 to 10 (4-inch) muffins
Number Of Ingredients 8
Steps:
- The morning before you want to enjoy your English muffins, prepare your dough: In a large measuring cup or medium bowl, whisk together starter, water, honey and oil.
- Select a container or bowl that will hold at least 3 quarts, as this dough will grow 3 to 4 times in size. Add the flour and salt to it, making a well in the center. Pour the liquid mixture into the well and stir with your hands, clawing the mixture and flipping it occasionally until no flour streaks remain, and you are left with a dense, shaggy, wet ball. Scrape the bowl as needed to integrate sneaky flour pockets.
- Cover loosely with a lid or inverted plate. Tuck in a warm, draft-free place and allow it to nearly quadruple in volume over the next 8 to 12 hours.
- Dust a work surface heavily with flour. Prepare a large baking sheet by coating it with a light dusting of polenta, followed by a dusting of flour.
- Deflate the dough by scraping it down in the bowl with a spatula. Transfer the dough to the dusted work surface. (Do not dust the surface of your dough, as you want it to stick to itself.) Using a bowl scraper, bench knife or lightly floured hands, pick up the dough from underneath, stretch and fold it like a business letter: bottom third up to the middle, top third down. Using the bowl scraper, flip your dough onto the prepared baking sheet so the folded side is now the underside.
- Lightly flour the top surface of your dough, then grease a rolling pin with neutral oil and roll your dough out to 1/2-inch thick, using additional oil on the pin if the dough begins to stick.
- Press a piece of plastic wrap onto the surface and tuck it around the edges of the dough to prevent it from drying out. Refrigerate the dough for at least 4 hours, or up to overnight for a more pronounced sour flavor.
- When ready to cook, heat your largest cast-iron pan over medium-low and lightly grease with neutral oil.
- Remove dough from the fridge, peel away plastic, lightly flour the surface of the dough and gently brush the flour to distribute evenly. Using a greased 4-inch ring cutter (or the ring top of a large Mason jar), cut the dough into muffins.
- Place as many muffins as you can fit along the edges of your cast-iron pan (avoiding the hot center of the pan), puffy-side up. In between batches, refrigerate any muffins you are not cooking.
- Cook undisturbed, for 6 to 8 minutes or until visibly puffed and matte like a very fluffy pancake. Once they are visibly golden on the bottom - you can take a peek - flip them and lightly press so they make full contact with the pan, then continue to cook for an additional 5 to 7 minutes until golden. It helps to give them a gentle 180-degree turn midway through cooking.
- Transfer cooked, hot muffins to a large plastic freezer bag or sealed container and seal to steam a bit to finish. (Steaming helps make the outer crust soft and chewy.)
- Wipe the pan dry and re-grease lightly as before. Continue cooking, transferring finished muffins to the plastic bag.
- When fully cool, about 1 hour, remove muffins and pierce each around the middle with a fork to perforate. When ready to eat, peel muffins apart, toast and slather with butter. Store remaining muffins in a separate bag or resealable container in the refrigerator. These are best enjoyed fresh, but can be refrigerated for 2 to 3 days, then toasted.
SOURDOUGH ENGLISH MUFFINS
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.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large 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.
Nutrition Facts : Calories 127 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
SOURDOUGH ENGLISH MUFFINS
Here is an easy recipe that makes muffins much better than store-bought and is also a good way to use your extra sourdough. I found this recipe on a website called 'The Fresh Loaf' and tweaked a few of the details based on my experience. There is some amount of planning ahead needed as you have to start the night before, but it is definitely worth it.
Provided by mekebby
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 9h15m
Yield 10
Number Of Ingredients 8
Steps:
- Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight.
- Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable.
- Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking.
- Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes.
- Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 30.4 g, Cholesterol 2 mg, Fat 0.9 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 0.4 g, Sodium 255.7 mg, Sugar 2.7 g
SOURDOUGH ENGLISH MUFFINS
This Sourdough English Muffin recipe is low effort and high satisfaction. It's made with ancient grain wheat and has plenty of nooks and crannies to hold butter and jam. Perfect for an everyday breakfast or a treat for houseguests.
Provided by Melissa Johnson
Categories Recipes
Time 57m
Number Of Ingredients 11
Steps:
- In a large mixing bowl, whisk together the egg, chipped or melted butter, honey, and warmed milk.
- Add the starter, salt, and flour, and mix thoroughly.
- Cover and let rise until puffy and about twice the original size. This was about 6 hours in the oven with the light on ~80-85F; and 8-10 hours at lower room temperatures.
- Flour your counter, scrape the dough out of the bowl onto the counter, gently press it into a rectangle, and roll the rectangle into a tube.
- Let the dough rest about 15 minutes while you:
- Dust a cookie sheet with cornmeal
- Put about 1/4 cup of cornmeal on a small plate
- Tare your scale with another small plate on it
- Grease your English muffin rings with oil spray or butter
- Make indents along your dough with a knife or bench scraper to mark ten pieces. If you want to weigh the pieces, they should be about 100g. Cut off a piece, and shape/roll it into a patty. Press the flat sides into the cornmeal. Place the muffin in a ring on the cookie sheet and flatten it with your fingertips until it touches the ring. Here is a video of this process.
- Cover the cookie sheet and proof at room temperature for 1-2 hours, or proof in the refrigerator 8-10 or more hours.
- When you are ready to bake, remove the cookie sheet from the refrigerator, uncover it, and preheat the oven to 425F (about 10 minutes).
- Bake 12 minutes.
- Remove from oven, flip muffins over, remove the rings, and return the sheet to the oven.
- Bake an additional 10-12 minutes.
- Muffins should be over 205F internal temperature, with very slight browning beginning on the sides. (You will have medium brown areas on the top and bottom of the muffins.)
- Remember to open the muffins with a fork, rather than slice with a knife, in order to maximize nooks and crannies. Poke all the way around and then gently pry apart the top and bottom.
- 8 Muffin Version
- Weigh the dough for each at 125g, and cook an additional 2-4 minutes.
- Skillet Batter Version
- Below the Oven Baked Photo Gallery is a Skillet Batter Version Gallery
- Add 1/4 cup of water or milk to the dough when mixing to make it scoopable.
- At the end of the bulk fermentation, press the dough from the sides of the bowl downward with a spatula.
- Proof with the same guidelines as the oven version, but unshaped in the bowl.
- At the end of the proofing stage, heat a skillet with butter or oil, grease your metal rings and place them on the skillet. Sprinkle cornmeal inside the rings.
- Scoop about 1/2 cup of the batter into each ring, sprinkle cornmeal on the top of the batter and gently smooth down the batter with a spoon.
- Cook on medium heat for about 16 minutes each side, removing the rings when you flip. Cook time is highly variable depending on your skillet temperature. Covering your skillet and lowering the heat can help if you get too much browning with a cold interior.
SOURDOUGH ENGLISH MUFFINS
These fermented griddle bread have the comforting flavor of an English muffin with a touch of whole grains. The nooks and crannies make them a perfect vessel for sweet and savory spreads.
Provided by Bryan Ford
Categories Sourdough Bread Brunch Breakfast Fat Free Soy Free Peanut Free Dairy Free Tree Nut Free Vegetarian
Yield Makes 10 English muffins
Number Of Ingredients 15
Steps:
- Build the levain:
- In a tall jar or medium bowl, mix the mature starter, flours, and warm water until incorporated. Cover with a lid or clean kitchen towel and leave in a warm place for 3 to 4 hours, or until doubled in size. You can use your levain immediately, or refrigerate it for 12 hours to use later or the next day.
- Make the dough:
- In a large bowl, mix the flours, water, levain, and salt. Using your hands, squeeze everything together and then turn the dough out onto a work surface. Knead the dough using the palm of your hand to push it forward, and then your fingers to pull it back toward your hand. Repeat this process until you have a smooth surface. Don't be afraid to rip this dough while you knead with your palm and then bring it back together again.
- Cover the dough and let ferment at room temperature for 6 hours. Refrigerate the dough for 15 hours more.
- Shape and proof the dough:
- Turn the dough out on to a floured work surface and stretch the dough into a rectangle about ½-inch (1 cm) thick.
- Line a sheet pan with parchment paper and dust it liberally with semolina and cornmeal.
- Using about a 3- or 4-inch (7.5 or 10 cm) round baking ring or a cup, cut out about 10 circles from the dough. Place each dough circle on the prepared baking sheet. Dust the tops with a bit more cornmeal.
- Cover the English muffins and let proof at room temperature for 1 hour.
- Cook the muffins:
- Heat a cast iron skillet over medium-low heat.
- Dust the skillet with cornmeal and semolina.
- Place the muffins in the skillet and cook for 4 to 5 minutes per side until golden brown on the top and bottom and lighter on the sides, with darker bits of cornmeal or semolina on top. The time may vary depending on your stove.
- Let rest for about 20 minutes to ensure the inside is fully cooked before cutting.
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SOURDOUGH ENGLISH MUFFINS - EASY OVERNIGHT RECIPE!
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4.9/5 (184)Calories 161 per servingCategory Breakfast
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
- Add 100g of the active starter and the rest of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined. Cover and let rest 30-60 minutes. Turn the dough out onto a floured surface and knead the dough by hand for 5 minutes. (A stand mixer with a dough hook attachment can be used on the lowest speed.)
- Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is 1" in thickness.
SOURDOUGH ENGLISH MUFFINS | KING ARTHUR BAKING
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4.6/5 (297)Total Time 2 hrs 45 minsServings 24Calories 171 per serving
- Combine all of the dough ingredients, except the cornmeal/semolina, in a large bowl., Mix and knead — by hand, electric mixer, or bread machine — to form a smooth dough.
- The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary., Place the dough in a lightly greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's noticeably puffy.
- For most pronounced sour flavor, cover the bowl, and immediately place it in the refrigerator (without rising first).
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