Overnight Sourdough English Muffins – A Long Fermentation For Better Digestibility

I bet you can guess why I love English Muffins!

Yep, all those nooks and crannies, making little empty pools, perfect for catching all the melted butter!

This easy recipe ferments and rises overnight at room temperature so you awaken to a soft, manageable dough.

 

 

In the morning roll out the dough, cut out the muffins, preheat the griddle, cook these little sourdough puffers low and slow, and “voila” a beautiful butter-holding breakfast!

 

 

What should you eat on these Sourdough English Muffins?

 

 

If you are passionate about real-food and love to make your own, try making my real Cultured Raw Butter.

For a special treat add a foraged jam or jelly like this immune boosting Elderberry Jelly from Practical Self Reliance.

Or maybe you have some wildflowers in your yard? Try a very unique Wildflower Jam from Nitty Gritty Life.

Love the simple things in life? Me too. Nothing beats a buttery Sourdough English Muffin with Honey Sweetened Strawberry Jam like the one found at Texanerin Baking!

Try these muffins as the bread for an egg sandy with this delicious Pastured Pork Breakfast Sausage.

Or try them as the base for every kid’s favorite “engamuff pizza”! Just spread each half with tomato sauce, mozzarella, and a few favorite toppings and bake at 375º until the cheese is golden and bubbly.

Whatever you top them with, these Overnight Sourdough English Muffins are sure to become a family favorite!

 

 

Overnight Sourdough English Muffins
Prep Time
15 mins
Cook Time
45 mins
 

An easy to work with, traditional, sourdough english muffin, perfect for holding a variety of toppings!

Course: Baking, Bread, Breakfast, Brunch, Dinner, Lunch
Cuisine: American, Traditional
Keyword: Fermented, Muffin, Sourdough
Servings: 2 Dozen Muffins
Author: Butter For All
Ingredients
  • 250 g Sourdough Starter 1 cup @ 100% Hydration
  • 510 g Milk 2 cups
  • 600 g Organic Bread Flour 4 cups
  • 12 g Salt 2 Teaspoons
  • 20 g Coconut Sugar (or Honey) 2 Tablespoons
Instructions
The Night Before
  1. In a large bowl with plenty of room for proofing, gently mix all ingredients either by hand or in a stand mixer until a smooth sticky dough is achieved.

  2. Cover the bowl and let it proof at room temperature overnight, 8-12 hours.

The Next Morning
  1. With wet hands, do one series of stretch and folds around the dough in the bowl, deflating the dough, and loosely preshaping it into a ball. Wait 5-10 minutes before continuing.

  2. Generously flour your work surface.

  3. Turn the dough out on the floured surface and pat flour onto both sides.

  4. Use a rolling pin to roll the dough into a 3/4" thick sheet. Add more flour if you notice sticking.

  5. Use a large biscuit cutter to cut out as many muffins as possible. Make sure they are floured on the bottom and move them off to the side of your work surface to rest.

  6. Gather the remaining dough and brush off any loose flour. Shape the dough into a ball and re-roll it to 3/4" thickness. Cut out the muffins and set them aside. Repeat this step one more time if necessary.

  7. Let all the muffins rest for 30 minutes.

  8. Preheat a large cast iron griddle to medium low. Make sure it is thoroughly heated through.

  9. Add the muffins to the griddle with an inch of space around each. Cook them for 5-7 minutes per side. They should be golden to dark brown and fully puffed when done. Cool them on a wire rack before slicing.

Recipe Notes

These muffins freeze really well and defrost quickly!

For a longer fermentation, the dough can be refrigerated after the initial proofing for up to 72 hours.

 

 

 

12 Comments

  1. Katinka

    I’m so glad I found your blog. I have been making my own sourdough bread for the past year and a half (after 5 years of yeasted bread) and it’s such a satisfying dough to work with and my bread is much cheaper than the stuff I can buy with super quality ingredients (I use organic flour etc, Celtic sea salt, organic hemp hearts and Macca powder). Works out about $6 cheaper per loaf (quality bread is expensive in Australia). But I’m loving the variations that you have got going and I’ll be trying this recipe asap because I LOVE English muffins and just can’t find any other than the mass produced kind which play havoc with my gut. Best of all I love how little sugar and the types of sugar that you substitute and the real food, period. I tried your sourdough waste crackers too, and presented them at our Christmas party – gone in 60 seconds! Thanks very much for your work in sorting out the quantities etc and your passion for real, nourishing, honest food. Happy New Year from Australia!

    • Katinka,

      Thank you so much for these kind words. I agree Sourdough is so satisfying and worthwhile! I’m certainly glad you like what you’ve tried so far, I hope the muffins are equally enjoyed!

      Happy New Year to you as well!

      Cheers to a new sourdough friendship,

      Courtney

  2. KBH

    Easy and delicious recipe which I’ll be making again! So proud of the result!! I’d love to try for add-ins, like cinnamon raisin, pumpkin, or blueberry. Have you attempted any, and if so, at what point in the process? Thanks!

    • Hi KBH!

      I’m so happy you had good results! Wonderful!

      I have done sweet potato English Muffins, here. But I haven’t explored any other add ins. If it is just dried fruit add it when mixing. For fresh fruit or if you want a cinnamon swirl, add the ingredients after the overnight ferment by flattening the dough and folding them in. Then rest the dough a good while before rolling it out and cutting the muffins. I can’t wait to see what you come yup with! Plus I’m inspired now too. Thank you!

      Please fee free to share photos of your creations here

  3. Katinka

    I think I need to invest in a digital scale… I used the cup measurements and the dough was too wet. They are still okay, I rescued them by kneading some more flour in after the proof but next time I’ll use the weight measurements. And I think Australian measurements in volume are different too.

    • Yes definitely! That is the most accurate way to measure! Do you keep your starter at 100% hydration? That is equal Weight flour and water? All my recipe use 100% hydration starter for accuracy! If the starter is more liquid, it will have the effect you are describing. I would recommend this little scale. It has served me well!

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