Sourdough English Muffins Recipe - Start-to-Finish

Here's how to make Sourdough English Muffins using two different baking methods: the skillet method, and the skillet & oven method.
Get 18 of my favorite straightforward sourdough recipes in my ebook, No-Nonsense Sourdough. Check it out here:
grantbakes.com/ebook
Get the printable recipe here:
grantbakes.com/5-ingredient-s...
Chapters:
00:00 Sourdough English Muffins
00:13 Mixing the dough
00:47 Kneading
01:21 Bulk Fermentation
01:52 Shaping
03:51 Proofing
04:18 Method 1
06:14 Method 2
08:40 The Most Important Thing
#sourdough #sourdoughenglishmuffins #englishmuffins

[@GrantBakes]

Grab a copy of my ebook with 18 of my favorite sourdough recipes: grantbakes.com/ebook

[@serdlc64]

This is the best guy to watch for baking!

[@TheRebs7]

Originally, in the 1800s, we'd have toasted these by the fire on a toasting fork, and this fork would have been used to split them. They're like a bagel or burger in that you just toast one side (inside) as the outside has already been toasted on the skillet while cooking them. I made this recipe a few nights ago - and they're absolutely delicious . I love muffins so I'm looking forward to making many more. Thanks!

[@vernonraines3002]

WOW. Gotta give these a try real soon!

[@ihus9950]

Thanks Grant👍🏻

[@tinachavez5489]

ALWAYS put the lid on the pan for both sides when cooking and they will cook through completely.

[@galemartin3277]

Gotta makes these! Yum! ❤

[@GrantBakes]

Definitely!

[@shanti34567]

Would this work on a nonstick pan or a stainless steel.

[@GrantBakes]

Yes, it does! A follower sent me pictures of her English muffins she made following this recipe and she used a non-stick pan. Just make sure to preheat it well. For the stainless steel option, I would preheat it thoroughly and then put down a slight layer of butter or oil so that the dough doesn't stick. @@shanti34567

[@vernonraines3002]

Thanks! Just finished cooking my third batch in two weeks and they just keep getting better. I quit mashing them in the skillet as they cooked and the interior got fluffier and more open. Don't know why I thought I had to do that? Great Recipe

[@PaulHerzlich-xo8ox]

Tried these. Worked great! Fantastic result. I live in France. English muffins are available in a few supermarkets, but they are dry and taste like cardboard. This is a real treat. Thanks.

[@GrantBakes]

Thanks, Paul!

[@mariajones6802]

Any tips on how to make them less chewy?

[@mojsharhappy]

Hey Grant! I'm going to try this recipe...question: do we NEED to add honey or sweetner? Thx

[@glowlight3791]

Same question Grant. I don’t like sweetener of any kind. Can I make without? Is the sweetener in your recipe just for taste?

[@lauravien8541]

Love your channel - you're my go to my sourdoughh recipes and how-tos. What did I do wrong this time? After measuring (correctly) the water, starter, flour - my dough was SO SO SO sticky I could do nothing with it....and did what you said not to. I added flour -what else could I have done? In the end my muffins were very doughy - had nooks and crannies but definitely not fluffy and soft! HELP!

[@GrantBakes]

Hmmm. To be honest, it’s hard to know what went wrong. If the dough looks drastically different, that usually means a measuring error. If you measured perfectly, than I’m not sure what happened. It’s worth trying again! Also, it sounds like you did the right thing with flour for this particular case.

[@charlesdarnay5455]

Hi Grant! Do you know about German Brötchen, aka bread rolls, aka breakfast breads, aka crusty rolls? They look something like the Vietnamese 'banh mi" [sp?] They should look like little individual loaves with a crisp, crunchy crust but a soft interior, and split open on top. I was wondering if you've ever tried to make them?

[@GrantBakes]

I’ve heard of them but never made them. Do you have a recipe you recommend? I’d love to give them a try!

[@charlesdarnay5455]

@@GrantBakes Here is one German lady who makes them but mine never turn out looking like hers with that split on top. I suppose there must be a way to convert the yeast amount to sourdough, but I'm not too sure. I hope you can solve it! kzbin.info/www/bejne/e4fSfpigp82WZ7Msi=vH1AUAhQp0Sei3X3

[@purple.cat.]

Would I ruin this if I let it rest over 10 hours? More like 12 to 15

[@SimpsonAcres]

Same question here!

[@SimpsonAcres]

Mine didn't get ruined and I let it rest way over 10+ hours

[@PaulHerzlich-xo8ox]

Mine were OK at 11 hours at 22ºC (71-72ºF). I suspect it depends on the ambient temperature.

[@onlyinparadise4613]

You didn’t toast your English muffins? 😭

[@jacobskinner3108]

Promo>SM

[@GrantBakes]

Yes