Description
This recipe for Sourdough English Muffins offers a delightful twist on a classic breakfast favorite, utilizing sourdough discard to enhance flavor and texture. Lightly crisp on the outside and tender inside, these muffins are perfect for toasting and slathering with butter or jam.
Ingredients
Scale
Wet Ingredients
- 1 ¼ cups warm milk (not hot)
- 1/2 cup sourdough discard
- 3 tablespoons oil
- 1 large egg
Dry Ingredients
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3 ¼ cups all-purpose flour (spooned and levelled)
For Sprinkling
- 1/4 cup cornmeal
Instructions
- Mix Wet Ingredients: In a stand mixer bowl, combine the warm milk, sourdough discard, oil, egg, sugar, instant yeast, and salt to form a liquid base for the dough.
- Add Flour and Knead: Incorporate the all-purpose flour and use the dough hook attachment to mix and knead the dough for 6-7 minutes until it becomes smooth and elastic, indicating proper gluten development.
- First Rise: Cover the bowl and place it in a warm spot to let the dough rise for 60-90 minutes or until it has noticeably expanded and become airy.
- Prepare Baking Surface: Sprinkle cornmeal evenly on a large baking sheet lined with parchment paper, which will prevent sticking and add texture to the muffin bottoms.
- Shape Muffins: Punch down the risen dough and transfer it to a generously floured surface. Roll the dough into a 1-inch thick rectangle. Using a round cutter, cut dough circles and place them spaced out on the prepared baking sheet.
- Second Rise: Sprinkle cornmeal on top of the dough circles, cover them, and let them rise for an additional 30-60 minutes until puffed and slightly risen.
- Cook Muffins: Heat a large skillet over medium-low heat and lightly grease it with butter. Place 3-4 dough pieces into the skillet, making sure they don’t touch. Cover the pan and cook for 6-8 minutes on each side until the muffins are golden brown and cooked through.
Notes
- Use warm milk that is just warm to the touch, not hot, to avoid killing the yeast.
- Sourdough discard can be at room temperature; no need to feed it before using.
- Rolling the dough to an even thickness ensures even cooking in the skillet.
- Cooking on medium-low heat prevents burning the muffins before they’re cooked inside.
- These muffins are best split with a fork to retain their signature nooks and crannies ideal for holding butter and jam.
