How to make and Skillet Bake Sourdough English Muffins

Freshly Baked Muffin Served with Butter & Organic Peach-Apricot Jam

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?

Nooks & Crannies created by High Hydration Dough

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”).

Bake to a golden brown and puffy exterior and flip over — Bake Muffins on Skillet Until Golden Brown and Puffy, then Flip and Bake the Second Side

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!