Find Northbird on social media:

• Facebook
• Instagram
• LinkedIn
• Pinterest
• Tumblr
• Twitter

This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

Jump To Recipe Card

Jump to Video

Return to “Sourdough”

I never knew until recent years that English Muffins were FRIED, not baked. I’m not sure why I just assumed they were baked (especially with the golden-brown tops and bottoms!)

Anyway, since I began experimenting with developing my own recipe of this, we have eaten these quite often. Probably my favourite reason for making these so often through the summer months in particular, is that there’s no need to use the oven and overheat the kitchen. Definitely a bonus.

Where do English Muffins Come From?

According to the “Baking Hall of Fame”, a man named Samuel Bath Thomas emigrated from England to New York City (America) in 1874, and later in 1880 he opened his own bake shop in Manhattan, New York. It is thought that he first brought the fried bread recipe idea to America and made it popular.

To this day, Americans call it an “English Muffin”, and the British simply call it a “Muffin”.

Is an English Muffin the same as a Crumpet?

No. English Muffins are more dense and have a more “bread-like” texture. They are hand-formed from dough. A Crumpet is spongier, lighter and has a thinner batter that is usually poured into a griddle base or mold. It is somewhat similar to a pancake, but typically smaller.

Ways to eat English Muffins:

These tasty fried breads are lovely when sliced through the middle, toasted, and spread with salted butter and jam. It also makes an easy lunch sandwich in the absence of sandwich bread.

Perhaps one of the fast-food breakfast favourites that you might see in North America at a Mcdonalds, A&W, or Tim Hortons is a: Bacon, Egg and Cheese on an English Muffin”.

One of our quick travel meals that we like to do is to make little mini pizzas out of sliced English Muffins. We spread pizza sauce, add pepperoni, other toppings and cheese. A quick bake then wrap in tinfoil to maintain heat makes it a tasty and warm meal on-the-go.

New to Sourdough?

Check out THIS POST on Sourdough Bread to see some tips and helpful info that I’ve learned for looking after and feeding a sourdough starter.

How to Make Sourdough English Muffins

Supplies Needed:

• Mixing bowl
• Danish dough whisk or mixing spoon
• Measuring cups
• Teaspoons and tablespoons
• 2 tea towels
• 2 baking sheets
• Skillet with lid
• Parchment paper
• Rolling pin

Ingredients:

• 3/4 cup of ACTIVE sourdough starter
• 2 tablespoons of liquid sweetener (pure maple syrup or honey are what I use most often)
• 1 + 1/2 cups of 2-3% milk (or sub plain yogurt and add 1/3 cup water)
• 4 cups of all purpose flour (or light spelt or bread flour… add additional 1/4 cup as needed to make soft dough)
• 2 teaspoons fine sea salt
• Cornmeal for sprinkling tops/bottoms

Directions:

1. Whisk together sourdough starter, liquid sweetener and milk/yogurt until no starter clumps remain and it is a frothy white liquid.

2. Add flour and sea salt and mix into dough.

3. Knead for 3-5 minutes. Add additional flour as needed to make into a soft dough.

4. Cover and rest for 8-12 hours to long ferment at room temperature. It will more than double in size *See Note Below

5. Roll out so that dough is about 3/4 inch thick (2.5 cm). Cut out rounds of dough 3-4 inches in diameter. (I just use circular tupperware to cut the dough)

6. Place on parchment covered baking sheet and cover with a tea towel. Rest 1-2 hours (they will puff up during this time).

7. Warm skillet on low/medium heat with lid on for 3-5 minutes (dry, no oil). Sprinkle the tops of the english muffins with cornmeal.

8. Place 3-4 English Muffins in the skillet, top (cornmeal covered) side-down, and sprinkle cornmeal on the revealed bottom side. Secure lid and fry for 4-6 minutes or until golden brown. Flip over, cover and fry for another 3-4 minutes or until golden brown.

Note: The first batch may need some tweaking of the temperature and timing as every stove is different. Too hot, and it will brown without baking the inside.

9. Cool for several minutes on baking sheets before cutting open. Makes 10-12 English Muffins (depending on the size of the dough circles!).

10. Store in a sealed container at room temperature for up to 5 days, or in an air-sealed ziploc bag in the freezer for up to 3 months.

Additional Notes:

I usually feed my sourdough starter in early afternoon, then it is bubbly and ready to use by early evening when I mix up my dough. The long ferment takes place overnight, and the next morning all that is left is a roll out, cut, rest, and then fry: just in time for breakfast!

Other Tasty Sourdough Recipes to Check Out!

Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

Recent posts from Northbird:

Return to Top