Sourdough English Muffins Recipe - Start-to-Finish

[@GrantBakes]

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

[@cheriebenstead1576]

Thanks for your videos!

[@serdlc64]

This is the best guy to watch for baking!

[@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!

[@karenkingsley3112]

These are fantastic and so easy!

[@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

[@vernonraines3002]

WOW. Gotta give these a try real soon!

[@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

[@ihus9950]

Thanks Grant👍🏻

[@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!

[@h_jacques]

Do you have to use a cast iron skillet or will a ceramic pan work?

[@jean2448]

Do you have a recipe for whole wheat sourdough English muffins?

[@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?

[@mariajones6802]

Any tips on how to make them less chewy?

[@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.

[@eszhun2296]

I'm afraid I miscalculated and don't have the time for the dough to bulk rise. So, I'm going to let it sit on the counter for 2 hours, then put it in the fridge the rest of this afternoon, overnight, and in the morning while I'm away from home. I hope to be back by noon. I then plan to remove from fridge, cut and shape and proceed with your recipe. I 🙏 this works. 😮

[@Pammellam]

That should work. Many English muffins require a 24 hour rise in the refrigerator for flavor anyway….

[@michelechele2744]

I just made some nature down great

[@leahweber1221]

Is bread flour a must, or could organic ap still be used?

[@GrantBakes]

AP can be used, yes!

[@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

[@tinachavez5489]

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

[@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.

[@miriamsmith9895]

So technically the proofing time for each proofing round is going to depend on a lot of different factors. Humidity in the air, temperature, the quickness of your starter etc. for example my English muffins were made differently but the proofing time for mine says 6-8 hours for the first and 2 hours for the 2nd but using that same recipe mine proof the first time in about 5 hours and the second in about 1 hour and mine still come out perfect and amazingly tasteful. So it has a lot of factors that would change different things. With sourdough following a recipe to a T may not give you the same results because of the different factors that person has vs the ones you have. Just have to get to know your starter and how it works in your home and surroundings. Good luck!

[@onlyinparadise4613]

You didn’t toast your English muffins? 😭

[@jacobskinner3108]

Promo>SM

[@GrantBakes]

Yes