Sourdough English Muffins – How to Skillet Bake

How to make and Skillet Bake Sourdough English Muffins

So, before I discuss these breakfast muffins, I have to dedicate this recipe to my Mom. She was the person who ensured I ate a decent breakfast every morning before sending me off to school. She always had some easy breakfast in the cupboard to feed us kids, be it cereal, bagels, pastries, etc. However, one of the best were the crinkly English muffins. I would toast the muffins, then slather with butter and sweet fruit jam. My Mom store bought English muffins but they were a significant part of my childhood breakfasts, so a good memory. I prefer to bake my own breads today, so I created this “Sourdough English Muffins – How to Skillet Bake” recipe. Now, you too can enjoy them in your own home!

high Hydration is Key to These Sourdough English Muffins, why?

High hydration is key to making English muffins because it lends itself to an elastic dough that bakes up with traditional nooks and crannies created by large air bubbles. The only problem with high hydration is it makes the dough notoriously difficult to handle for amateur bread bakers. I assure you that fear of a wet dough is absolutely normal when you are learning to bake bread. You must resist the urge to add extra flour to this recipe as additional flour will create a tight, closed crumb in the final product, not desirable for these muffins. However, if you do, not to worry, they will still be very tasty.

Bake Sourdough English Muffins on a Skillet

No oven is required to bake these Sourdough English Muffins. Instead, you place them on a preheated skillet to bake like you would a flatbread or pancake. I heated my cast iron skillet to medium-low heat, next I placed the proofed English muffin on the skillet for approximately 5 minutes to bake one side to a perfect brown. The heat activates the yeast and creates an “oven spring” making the muffins puff up. Oven spring is the final rise of the dough when it is heated (normally in the oven, thus the name “oven spring”).

I turned the muffin over once it was caramelized (browned) on the underside and puffed up (see photo). Next, I flipped it over and baked it for another five minutes on the second side to create a crispy exterior with soft side walls. Then, I removed the muffins to the cooling rack while I finished all twelve.

Serving THESE Sourdough English Muffins

I found that Sourdough English Muffins tasted best after they were completely cooled and toasted in the toaster. So, if you are planning a breakfast these would be perfect to include and can even be made one to two days ahead of time. You can store them in an airtight container and toast before serving. I recommend serving these muffins with an array of toppings to include butter, variety of jams or fruit spreads, and nut butters (peanut butter, almond butter, etc).

SHARING IS CARING

As always, I ask that if you make this recipe, consider sharing with a family member, friend, neighbor, coworker, etc. They will feel all the love you put into baking this recipe and you will help me achieve my vision of Bake One Share One; Great Bread for All! Then, snap a picture and share to social media, tag @christinasbreadbakes on FB, IG or Twitter. I love to see your bakes. Until next time, happy baking Bread Bakers!

Sourdough English Muffins

Christina

This is a recipe for 12 each Sourdough English Muffins using sourdough starter, a long mix on the electric mixer, and sourdough fermentation. No store bought yeast is used.

5 from 2 votes

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Prep Time 45 minutes mins

Cook Time 10 minutes mins

Proofing Time 4 hours hrs

Total Time 4 hours hrs 55 minutes mins

Course afternoon tea, Breakfast, breakfast for dinner, lunch, sandwiches

Cuisine American, British, English

Servings 12 muffins

Ingredients

  

• 200 g White Sourdough Starter
• 240 g Warm Water 80°F/26°C
• 350 g Bread Flour
• 7 g Sea Salt
• 7 g Sugar
• 10 g Milk Powder
• 7 g Shortening

Instructions

 

Scaling

• Weigh all ingredients using a digital metric scale.
  

Mixing

• In bowl of electric mixer fitted with the dough hook, stir together all the dry ingredients (flour, salt, sugar, milk powder).
  
• Add warm water, sourdough starter and shortening.
  
• Mix on low speed (speed #1) for 5 minutes until dry ingredients are hydrated, scrape sides as needed.
  
• Mix on speed #2 for 15 minutes until you have a smooth dough that passes a strong windowpane test, which indicates strong gluten development.

  HINT: Windowpane test means pulling the dough to the point where you can clearly see light through the stretched dough without it easily tearing.
• Dough will be wet. Scrape dough using a spatula or bowl scraper onto a bowl sprayed with oil. Cover and rest for 10 minutes.
  
• After 10 minutes, uncover and fold the dough. Fold by puling the dough up from the edge and folding over the center. Turn a quarter of a turn and repeat, for 4-6 folds. Slide hand under the bread and turn it over so folds are on the bottom.
  

Bulk Fermentation

• Cover and set aside at room temperature to bulk ferment (doubling of dough could take about 2-4 hours depending on the maturity of your starter and the temperature).

  HINT: My dough took 2 hours to double in size in a room that ranged from 72F°-74F° beginning to end.
  

Folding

• Once dough has doubled, dump it onto a generously floured work surface. Dough will be sticky so use plenty of flour to handle it.
  
• Flatten dough gently with floured fingertips.
  
• Fold one third of the dough to the center and fold the second third to the center so you have a loose log.
  

Dividing

• Roll dough log over, seam side down. Cut it into 12 equal pieces (about 2 oz./65 grams per piece).
  

Preshaping/Rounding

• Turn each piece into round dough balls by pulling the sides into the center and pinching together. Turn over, cup hand over the ball and swirl around to form a round ball. Set aside, repeat so you have 12 balls.
  

Bench Rest

• Cover with a clean kitchen cloth and allow to bench rest for 10 minutes.
  
• Sprinkle a cutting board or baking tray liberally with cornmeal.
  

Makeup & Panning

• After 10 minutes, take each ball, place it onto a cornmeal covered baking tray, press to flatten into the cornmeal, flip and press second side. Repeat with each dough ball.
  

Proofing

• Cover with a clean kitchen cloth and allow to proof for 1-1½ hours until rounds are relaxed and puffy.
  

Baking

• Preheat an iron skillet over medium-low heat.
  
• Place proofed dough onto the skillet to bake, 5 minutes until puffed up and bottom is browned.
  
• Flip and bake the muffin on the second side until browned.
  

Cooling

• Place onto a cooling rack. Allow muffins to cool for a least 20 minutes.

  HINT: The muffins are best made one day ahead of serving as the flavor improves with rest.
• Once muffins are cooled completely, cut, toast in a toaster, and serve with butter and jam.
  

Storing

• Store unused muffins in an airtight container for up to two days. Or, cut the remaining muffins in half and place them in a freezer proof bag and freeze for up to 3 months.

Keyword English muffins