Ah February…the time of chocolate, flowers and hearts. Well, I have one better. These Sourdough English Muffins are now a staple in my house. They are a bit on the time-consuming end but well worth the effort (and you can score points with your honey on Valentine’s Day morning or the morning after).
This recipe was discovered do to a excess of sourdough starter that was accumulating in our fridge. If you know and love the roasted garlic bread from Costco; we wanted to recreate it at home. That long journey will be discussed later.
If you know anything about sourdough starter (or not), you learn quickly a recipe or two to use that extra starter. This is one of them and it knocked one out of the park. Now we save starter to make these.
Here’s all the ingredients minus the water and butter. I usually measure out the water in a plastic measuring cup then add the butter straight from the fridge into the cup. Then I put the whole thing in the microwave for 20 seconds, just until the water is warm and the butter looks slightly melty.
This is all mixed and ready to spend some time alone to rise.
Ready to go!
Trial and Error Tip: When rolling out the dough to cut the rounds, try to get as many as you can on the first roll. The dough does not like to be rerolled. They will become flat hockey pucks or 2″ disks if you work the dough too much. I can usually get a dozen out of the first roll. I average 3-6 “ugly” muffins out of the scraps from the first roll.
Make sure you have enough cornmeal on the pans so they don’t stick after they rise for a bit. Now they wait to get a little more puffy, about 30 minutes to an hour. Then to the frying pan!
Ok, so I couldn’t leave out the hearts. Aren’t they cute? What better way to express your love then with a homemade heart English muffin.
Just look at those nooks and crannies! This is now waiting for some butter and jam or an egg and a slice of cheese (which is how these end up being at my house). Talk about a reason to get up in the morning!
I hope you take the time to make and enjoy these Sourdough English Muffins!
Sourdough English Muffins
Makes 1 1/2 dozen sandwich muffins
- 1 tablespoon sugar
- 2 cups warm water (110°F-115°F)
- 1 tablespoon dry yeast
- 8 oz sourdough starter, fed or unfed
- 7 cups unbleached white flour
- 2 tablespoons butter, at room temperature
- 1 tablespoon salt
- cornmeal, for coating
Combine all of the dough ingredients, minus the cornmeal, into a bowl.
Use your hook attachment on a stand mixer or mix and knead by hand. The dough should be soft and elastic, but not particularly sticky.
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 doubled in size.
Turn the dough out onto a lightly floured work surface, roll 1/2″ thick, and cut as many 3″ rounds as you can. Combine the scraps into approx. 3″ disks without working the dough too much.
Place the rounds onto cornmeal-sprinkled baking sheets. Sprinkle them with additional cornmeal, cover with parchment paper or towels, and let them rise until light and puffy, about 45 to 60 minutes.
Carefully transfer the rounds (as many as a time that will fit without crowding) to an ungreased frying pan that has been preheated over medium-low heat.
Cook the muffins for about 8 to 10 minutes on the first side and 3-5 minutes on the other side. The edges may feel a bit soft.
Remove the muffins from the griddle, and cool on a rack. Store in a zipper freezer bag (or 2) at room temperature for 4 or 5 days, in the fridge for 2 weeks or freeze for longer storage.
Toast and enjoy!
*If you don’t have sourdough starter, either create one through the following link or just increase the yeast to 2 teaspoons. You won’t have the sourness like a sourdough but still equally yummy.
*Use a 3″ cutter to have an even lift to the muffin or just divide the dough into 18 disks. The cutter gives it the “store-bought” look (and these taste so much better than store-bought).
*When cooking the muffins, don’t use a coated non-stick pan. It will scratch the coating quickly and destroy the pan. Learn from my experience.
*If the muffins are a bit too doughy after they have completely cooled, put them on a baking sheet in a single layer for 5 minutes at 350 degrees F. I had to do this for the super puffy ones; an inch high or greater in thickness.
I hope you try these! A nice alternative to all the sweets that you normally see around this time of year.
Copyright: The Trial and Error Kitchen