Sourdough English Muffins

Yesterday while the wintry mix was coming down outside, I was staying toasty inside while making some English muffins. This was my second time trying these, although the first time Sarah helped me by cutting them out and baking them. I wanted to try making them really from start to finish, and this time used a slightly different recipe. They cooked up just right on our griddle. Since Dad loves English muffins, I thought I would make some homemade ones after the Thomas Brand ones we usually buy changed their "look"/recipe to where they weren't his favorite anymore.

Above you can see the muffins bottom side up on the griddle and to the left cooled and stacked on a plate. The recipe made 30 muffins, so I am freezing some for later. Please click on "continue reading" for the recipe, from the Sue Gregg More than Breakfasts Cookbook.

~Hannah

Sourdough English Muffins ~Makes 2 dozen

The night before: Bring water to a boil; remove from heat and thoroughly blend in the milk:

• 3 cups water
• 1 cup nonfat dry milk

Cool milk to lukewarm. Make sponge: Whisk in flour until smooth, then stir in sourdough starter with a non-metal spoon:

• 4 cups whole wheat or spelt flour
• 1/2 cup sourdough starter (see Sue Gregg Cookbooks, or try your own recipe)

Cover sponge with towel and let stand overnight.

Optional for quicker rise: In a glass measuring cup blend yeast and honey into lukewarm water and allow to stand 10 minutes until bubbles up:

• 1/2 cup lukewarm water
• 1 tablespoon honey
• 1 tablespoon active dry yeast

Blend into sponge mixture; dough will be quite stiff:

• 2 teaspoons salt
• Optional yeast mixture
• 3-4 cups whole wheat or spelt flour

Knead dough about ten minutes, either by hand or electric dough kneader. Turn dough out on surface lightly dusted with cornmeal. Divide dough into 24 equal pieces with lightly floured hands. Flatten each piece with fingers or rolling pin to 1/2" thick. Cut with floured rim of glass, about 3 1/2" diameter. Place close together on greased cookie sheet; cover with towel and set in a warm place to rise until double in size, 1-3 hours.

Bake on ungreased griddle or fry pan over medium heat about 5 minutes each side; cool on wire rack. While warm, divide each muffin in half with tines of a fork inserted around the side (a knife will "pack" the dough together diminishing the texture characteristic of English muffins).

~from Sue Gregg's More than Breakfasts Cookbook

Comments

[Tammy]

I am almost in shock that you used to buy muffins.That would be us!!

They look yummy.Enjoy.

[Randi]

Those look wonderful!

have a happy valentines day!

[Jodi]

Those look absolutely gorgeous! I've never tried making English muffins before, but your pictures certainly inspire.

[Rebecca]

I can't wait to try that recipe!! : ) Thanks for the pictures of those delectible muffins. Thinking of you all,

Rebecca for the Clan

[Barbara R.]

These look yummy! I've been looking for a recipe for homemade English muffins! Thank you!

[Dorothy]

Hannah, They look so delicious and perfect! I would LOVE to enjoy a warm one right now with butter and jam. :-) I will probably give this recipe a try, but make a smaller batch. Thanks for the inspiration!

[hannah]

Mrs. C--Haha. :) As much as we like to make many things at home, there are a few items we do pick up at the store. ;)

Randi and Jodi, yes, I'm so glad they actually turned out looking like "real" English muffins!

Rebecca, let me know how yours turn out whenever you try them!

Barbara R, you're welcome for the recipe! Hope they will be what you were looking for. Sue Gregg also has another similar recipe for the muffins that aren't sourdough.

Mrs. H, they did turn out delicious. If you try them, one hint I would give is to roll out the whole piece of dough, then cut them out, rather then rolling each piece separately as the recipe suggests. I guess it says that so that the cornmeal won't become incorporated into the dough when you gather up the scraps, but I didn't have a problem with that, and it seemed a quicker way to do it.

[Ruth Parkinson]

My parents had brought english muffins this morning with mushrooms and bacon. We are English and live in england so quite approate. I was american and had a bagal that had been in the freezer too long. Your muffins looked lovely.

Ruth Parkinson