Saturday, January 7, 2017

Sourdough Whole-Wheat English Muffins

I am still feeding and using my sourdough starter in the fridge, and this is the second time I have used the batter for this recipe. I am surprised that making English Muffins is so easy, and the method is nearly foolproof!

1st time - a few months ago
2nd time

Ingredients - makes 12 muffins

1 teaspoon Truvia
1 cup warm water (at least 110°F)
2 teaspoons yeast
½ cup sourdough starter, fed or unfed
3½ cups unbleached flour - I used all-purpose and whole-wheat mix
¼ cup nonfat dry milk
2 tablespoons Smart Balance butter blend, at room temperature
1½ teaspoon salt


Mix and knead all ingredients — by hand or mixer — to form a smooth dough. The dough should be soft and elastic, but not particularly sticky; add additional flour, if necessary. I combined the ingredients in my mixer using dough hooks.

Ready for the fridge - I sprayed the bowl lightly with non-stick spray
Place the dough in a lightly greased bowl. Cover the container. Immediately place the dough in the refrigerator. Let it chill for 24 hours; the dough will rise, and the long rest will develop its flavor.

After 24 hours, gently deflate the dough, and turn it out onto a lightly floured or lightly greased work surface. Divide the dough into 12 pieces. Shape each piece into a round ball. Let the balls rest for 10 minutes to relax their gluten, and then flatten each ball into a 3″ round. 

Before rising

Place the rounds, evenly spaced, onto cornmeal sprinkled plates or a baking sheet. Cover with plastic wrap, and let rise until light and puffy, about 2 hours. Sprinkle with additional cornmeal.

After rising
Carefully transfer the rounds to a large electric griddle preheated to 350°F, or to an ungreased frying pan or griddle that’s been preheated over medium-low heat. Cook the muffins as directed below. This will be about 8 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F. I cooked mine about 9 minutes per side. The edges may feel and look a bit soft; that’s okay. 

Before topping with plate

After cooking with plate on top; ready to flip

Cook the muffins about 5 minutes on the first side, then lay a cake pan, or similar flat (not overly heavy) object atop them; this keeps muffins flat across the top, rather than domed. Cook another 5 minutes or so; then remove the pan, and turn the muffins over. Place the lid on the pan, but don’t set it on tight; leave a small opening for steam to escape. Cook the muffins for an additional 8 to 10 minutes on the second side, until the bottom sides are browned.

Ready to remove from pan

Remove muffins from griddle, and cool on a rack. Do not split until they are completely cool.

Let me know if you have any questions, and feel free to share this post!