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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!

 

 

5 from 2 votes
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.

 

 

 

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JEAN

Wednesday 8th of July 2020

Question? Can you substitute all purpose flour for the bread flour?

Butter For All

Wednesday 8th of July 2020

Hi Jean,

Yes, it should be no problem!

Glynis Steel

Tuesday 7th of July 2020

Hi Courtney, I was wondering if they could be baked on a pizza stone in the oven? If so how do I do that?

Butter For All

Wednesday 8th of July 2020

Hi Glynis,

English muffins are traditionally cooked on the stove top one side at a time. The heat from the oven will turn them into little rolls and you won't get the same effect. You could try it, at 450℉, flipping them after a few minutes. Let me know if it works!

Courtney

JC Davis

Wednesday 17th of June 2020

Just made my first batch of these, and they did not disappoint. They were still a little doughy in the middle so while I was toasting one, I put the others in a low temp oven to help bake the middle a little more. It will improve now that I see how it works with the cast iron. Thanks, Courtney! The taste is divine.

Rayna

Wednesday 3rd of June 2020

I'm wondering about the consistency of your sourdough starter for this recipe. When I read about starters from other people, it seems as though it's much more liquid-y than mine. My starter tends to be more sponge-like when it's active and ready for use (I use a 10/40/50 [starter/water/flour] ratio for feeding my starter which seems to work best in my super humid climate)... Sorry if this is redundant and you've discussed this in another blog post.

Butter For All

Wednesday 3rd of June 2020

Hi Rayna,

No worries! My starter is always at 100% hydration which means equal weight flour and water. The consistency is like a thick muffin batter. Yours (if measuring by weight) is around 80% hydration so more like a stiff dough starter. You can easily adjust for this recipe by feeding your starter equal weights flour and water prior to using it. Just make sure to feed it a few hour (or however long it takes to double) in advance of preparing the English Muffin dough. If it is hot and humid, instead of fermenting overnight a room temp, try fermenting overnight in a cooler with a couple blue ice, or adjust the recipe and timing based on the knowledge of how your starter acts in your specific environment!

I hope this helps!

Courtney

David

Sunday 24th of May 2020

Thoughts on leaving milk put overnight? the recipe looks great but I just want to be sure

Butter For All

Wednesday 27th of May 2020

Hi David,

I personally drink and cook with raw milk so I have no issues leaving it out, but even with pasteurized milk, it will be kept from going "off" with the lactic acid activity in the sourdough. You should be fine, the one indicator if things have gone bad would be a terrible smell. Hope this helps, and I hope you try the recipe!

Courtney

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