These sourdough English muffins are the perfect staple for your home! They’re crunchy on the outside and soft on the inside. And with the health benefits of fresh milled flour, you can feel good about incorporating these in your daily life.
We love to make them for breakfast sandwiches, deli sandwiches, and just put jam or butter on them. The sourdough makes them just slightly tangy and the honey adds a sweetness that is *chefs kiss*.
Ingredients you’ll need:
- Hard white wheat (we get our organic berries from Azure Standard)
- Sourdough discard
- Organic olive or avocado oil
- Organic raw honey
- Baking Soda
- Salt (Redmond’s Real Salt is the GOAT)
- Filtered water
- Organic ground corn to top the muffins
Tools you’ll need:
- Mill for your wheat (We both love our Nutrimill mills!)
- Stainless steel bowl
- Tea towel
- Wooden spoon
- Pan for frying in. Cast iron is my favorite but not necessary!
- Scale for measuring your wheat in. I love this one – it’s super affordable and I love that it’s raised up.
- Optional: stainless steel rings for circular muffins
- Also optional: I love having one of these oil sprayers to spray the inside of the rings so the dough doesn’t stick.
Tips for success:
- You can choose to do a short ferment if you need your muffins asap – I always do at least an hour so the starter can make the dough nice and stretchy.
- To get the full benefits of the sourdough, you can do a long ferment on the counter from 8-12 hours. I’ve gone longer – you’re essentially making a giant bowl of starter!
Why bake with fresh milled flour?
Fresh milled flour offers several health advantages over store bought, shelf stable flour. When wheat berries are freshly milled, they retain their nutrient rich bran and germ, which contain fiber, B vitamins, vitamin E, healthy fats, and minerals like iron and magnesium. Commercial flour has these components removed during processing and sits on shelves for months, losing nutritional value as the oils in the germ oxidize and vitamins degrade. Shelf stable flour also has many harmful ingredients added to it, like bromine, synthetic folic acid and preservatives.
Because fresh milled flour is whole grain by nature, it provides more sustained energy and better blood sugar stability compared to refined white flour. The natural oils and enzymes are also intact, which can make baked goods more flavorful and aromatic. It’s healthy AND delicious!
Sourdough English Muffins (made with whole grain!)
Ingredients
Equipment
Method
- Mill your wheat
- Add your water and starter to your flour, and mix well with you Danish whisk until there are no clumps.
- Let your dough ferment in a covered stainless steel bowl, until your dough has doubled. This can take 6-10 hours depending on your house's temperature. You can also do this the night before so the dough is nice and fermented in the morning. The dough will be very jiggly and bubbly.
- Once fermented, add your baking soda, salt and honey.
- Heat your cast iron pan or electric griddle to medium low heat. (I do '2' on my stove or 300 degrees on my griddle). Put your muffin rings on the pan (if using) and let them heat on the pan as well.
- Spray the inside of your rings (if using) with an olive oil sprayer, and the inside of the ring with oil.
- Using your 1/4 cup measuring cup, pour the dough into each ring. Sprinkle corn meal on top of each muffin.
- Let them fry until the tops are bubbling and the sides begin to brown. This will ensure the dough is not sticking to the ring.
- Using tongs, remove the rings from each muffin. With a spatula, flip each muffin. Let cook until browned.
- Remove each muffin and put on a wire cookie sheet to cool.
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