SOURDOUGH ENGLISH MUFFINS

Sam
9 hours ago
2 min read

Freshly baked muffins with crumbly tops sit in sunlight on a cutting board by a window, casting soft shadows and a warm, cozy mood.

I found this classic recipe for sourdough english muffins and had to try! Bim's Sourdough English Muffins recipe seems to be the most popular recipe on the internet and especially among Facebook groups. So I had to try it for myself.

INGREDIENTS

760 grams Milk

300 grams Starter or Discard one week old

1,200 grams Bread Flour

80 grams Honey

22 grams Salt

3 Eggs

INSTRUCTIONS

In a large bowl, whisk together the milk and starter.
Then, add the bread flour, honey, salt, and eggs. Mix until a shaggy dough forms.
Perform four sets of stretch and fold every 30 minutes over 2 hours. Covering between each rest.
After completing stretch and folds, let the dough rise for 2 hours, or until it increases by 70% in volume.
Divide the dough into 110g pieces (or desired size). Form into balls, using ample flour for handling. Let them rest on the counter for another 2 hours (until doubled).
Alternative: Cold ferment the shaped dough in the refrigerator overnight for better flavor.
Heat a pan on medium-low. Cook the muffins with a lid on for 4-6 minutes per side until golden brown.
Transfer the muffins to a baking tray and bake in the oven or air fryer for another 3-5 minutes at 350 degrees F to ensure they are cooked through.

TIPS

Fork Split: Use a fork to split the sides before opening to achieve the best texture.

Storage: Store in the freezer for up to two months.

No Oil: Dry-cook in a skillet for a classic crust, avoiding oil.

In a large bowl, whisk together the milk and starter.

Then, add the bread flour, honey, salt, and eggs. Mix until a shaggy dough forms.

Perform four sets of stretch and fold every 30 minutes over 2 hours. Covering between each rest.

After completing stretch and folds, let the dough rise for 2 hours, or until it increases by 70% in volume.

Divide the dough into 110g pieces (or desired size). Form into balls, using ample flour for handling.

Let them rest on the counter for another 2 hours (until doubled).

Alternative: Cold ferment the shaped dough in the refrigerator overnight for better flavor.

Heat a pan on medium-low. Cook the muffins with a lid on for 4-6 minutes per side until golden brown.

At this point I completely forgot to cover the muffins..... literally so annoyed I did this for over 20 english muffins. So the rise wasn't as good as it should be but learn from MY mistakes!

They still taste great but next time I will remember to cover!