Easy Sourdough English Muffin Recipe | No Ring Cutter | Sourdough Discard Recipe

hi everyone i'm rosie and welcome back to my channel did you know that some store-bought sourdough english muffins use vinegar to get the right flavor i was shocked when i learned that and decided to make my own mine are thick and fluffy and i'll show you exactly how i get the perfect nooks and crannies many english muffin recipes use ring cutters but i don't like dealing with dough scraps so i'll show you how i make mine without them [Music] let's get started i'm going to mix the dough the morning of the day before i make the english muffins i have 500 grams of bread flour or about 3 cups and 2 tablespoons 2 teaspoons of himalayan pink salt 1 tablespoon of sugar but honey is a great option and 3 tablespoons of grape seed oil but you can use any type of vegetable oil or melted butter i then add two tablespoons of starter straight from the fridge lastly i mix in one and a quarter cups of room temperature water like most of my insanely easy sourdough recipes it'll be about 24 hours from the time i mix the dough till the time i make the english muffins but that long fermentation time allows me to put minimal effort into making these let me know in the comments how you like to eat your english muffins do you like butter and jam or maybe a breakfast sandwich or what about mini pizzas i'm always looking for new ideas and love hearing from all of you i just mix until the dough comes together it's okay if it's lumpy and bumpy let it rest for 30 to 60 minutes it'll be much smoother then so by the evening the dough is nicely aerated and it's ready to be shaped into english muffins i have about a quarter cup of fine cornmeal here and i add a tablespoon of flour so there's not too much cornmeal on the english muffins but feel free to use just cornmeal if you'd like i'm going to divide the dough into eight pieces i tried to make the pieces as equal as possible but as you can see i'm not very good at it that's okay there are always people who want smaller or larger english muffins so i don't fuss about it i then shape each piece into a tight ball by first folding the sides under and then dragging the ball against the cutting board i rotate it 90 degrees and drag it again i'm going to let them continue proofing overnight in my kitchen which is about 66 to 68 degrees fahrenheit if your kitchen is much warmer than that you might need to put these in the fridge so that they don't overproof by the morning [Music] i like cooking these in my cast iron pan but you can use any pan with a lid i use grapeseed oil in the pan to fry the tops and bottoms but you can use any type of oil with a high smoke point by the way the oil is totally optional i've made countless english muffins in a dry pan and they turn out wonderful as well okay so [Music] [Music] to get those perfect nooks and crannies i use a fork to stab the english muffin all the way around and then i pull it apart this is oddly satisfying so i highly recommend this technique [Music] i hope you give this recipe a try and let me know how it goes for you if you enjoyed this video please give it a thumbs up subscribe for more easy cooking and baking videos and say hi in the comments thanks for joining me today and i'll see you next time bye

Channel: Rosie's Kitchen Adventures

Views: 76,565

Keywords: sourdough bread, sourdough starter, how to make sourdough, homemade sourdough bread, how to make bread from scratch, homemade bread, easy bread, easy sourdough, How to Make Sourdough English Muffins, sourdough english muffins, sourdough, english muffins, sourdough english muffin recipe, best sourdough english muffin recipe, english muffin recipe, how to make english muffins, perfect english muffins, nooks, crannies, easy english muffins, discard, starters, sour dough bread

Id: l5fgf_BYiqA

Length: 7min 20sec (440 seconds)

Published: Tue Mar 22 2022