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Einkorn Sourdough English Muffins

Einkorn sourdough English muffins offer a unique, nutty flavor and a chewy texture. Fermented with a sourdough starter and made with 100% einkorn flour, these muffins are a healthier and more flavorful alternative to traditional wheat-based English muffins.
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Einkorn Muffins Overview

  • Soft and Chewy: These einkorn English muffins are tender, soft and have a nice chewy texture. They hold up well to a hearty breakfast sandwich. 

  • Taste: Mild, nutty flavor from the einkorn flour, enhanced by the subtle tanginess of sourdough.

  • Versatility: Perfect for breakfast sandwiches, toast, or simply enjoyed on their own with butter and jam.

Einkorn wheat, with its inherent nutty and buttery notes, is elevated to new heights in these English muffins. Fermented with whole milk, sweetened with honey, and seasoned with salt, this delicate dough, made entirely of 100% einkorn flour, and 100% einkorn sourdough starter develops a rich, complex, and earthy flavor when cooked on a griddle. Its the perfect English muffin to serve alongside breakfast and even better for homemade breakfast sandwiches.

Einkorn sourdough English muffins breakfast sandwich

Ingredients you will need for einkorn English muffins

  • Einkorn Sourdough starter, active and bubbly. 

  • Milk (whole milk preferred) 

  • Einkorn flour (all-Purpose)

  • Salt

  • Honey

How to make einkorn sourdough starter

If you’ve ever wanted to make an einkorn sourdough starter, you’ve come to the right place. I love working with einkorn flour and the challenge of perfecting a recipe. While it can be tricky, the health benefits and easier digestion make it worthwhile. I plan on coming out with a more in-depth blog article on einkorn sourdough starter in the near future, but for now, here is a helpful overview. 

The easiest way to make your sourdough starter with einkorn flour is to start feeding it einkorn flour. This will eventually after multiple feedings create an almost 99% einkorn sourdough starter.  

1. Start with an Existing Starter:

  • Transitioning: If you already have a mature sourdough starter, you can gradually transition it to einkorn flour. Simply feed it einkorn flour instead of your usual flour. Over time, the starter will adapt and become predominantly einkorn.

2. Starting from Scratch:

  • Initial Feeding: Begin with 50 grams of einkorn flour and 40 grams of water. Mix them together thoroughly. You want a rather thick starter because of the way einkorn flour absorbs the liquid. 

  • Daily Feeding and Discarding:

    • Discard: Remove half of the mixture.

    • Feed: Add 50 grams of einkorn flour and 40 grams of water to the starter mix until well combined. 

    • Repeat: Repeat daily feedings, until you start seeing signs of activity. Typically, 7-9 days. 

  • Monitoring Activity: Keep the starter in a warm place and monitor its activity. It should become bubbly and have a pleasant sourdough aroma.

  • Adjusting Feedings: If the starter is sluggish, increase the frequency of feedings. If it’s too active, decrease the feedings or the amount of flour and water.

Important Considerations:

  • Maturation Time: It takes about 3-4 weeks for an einkorn sourdough starter to mature and be ready for baking. 

  • Einkorn Flour Cost: Since einkorn flour is more expensive than regular wheat flour, starting with an existing starter can be more cost-effective.

  • Patience and Observation: Pay close attention to your starter’s behavior. It’s a delicate balance of feeding, discarding, and temperature control.

By following these steps and being patient, you can successfully create a robust einkorn sourdough starter that will elevate your baking endeavors.

a basket of einkorn sourdough English muffins

Step-by-step directions for making einkorn English muffins

1.

To a bowl add milk, honey, and active sourdough starter. Mix until combined, then add flour and salt. Using a Danish dough hook, mix until a shaggy dough forms, switch to kneading with hands until all dry flour bits are absorbed. Cover and let the dough rest for 1.5 hours. 

2.

Transfer dough to a lightly floured surface and begin to knead the dough for 5-10 minutes, adding flour as needed to prevent sticking. Shape into a ball and transfer to a bowl, cover with saran wrap and towel. Allow to bulk ferment for 8-10 hours or until the dough has doubled in size.  

3.

After Bulk fermentation, dough has doubled and is ready to be shaped into balls. 

4.

Once doubled, divide the dough into equal portions, the size will depend on the weight of your dough, mine are around 75 grams per English muffin. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball by pushing away and pulling toward you creating tension with the dough. Do this several times until a smooth ball is formed. 

5.

Transfer dough ball to baking sheet lined with parchment paper and dusted with cornmeal. Gently press down to flatten dough until about 1 inch thick. Cover with a damp towel, and place in the oven with the light on for 2 hours to proof. This creates a warmer environment for the dough to proof. 

Note: Pic is after the dough has proofed.

6.

Lightly dust the muffins with cornmeal and heat a pan over medium low heat. Add English muffins and cook 3-5 minutes each side. Transfer back onto baking sheet and bake in 350 degree oven for 5-8 minutes. Use a probe thermometer to check for doneness, they should be 200-205 degrees Fahrenheit.

einkorn sourdough English muffins in a cast iron skillet

7.

Once out of the oven, allow to cool for 10 minutes, then split with a fork.

einkorn sourdough English muffins cut open

How to store these English muffins

Room Temperature- Muffins can be stored at room temperature for 1-3 days, if covered in an airtight container or Ziplock bag on the counter. Add a paper towel inside the Ziplock to help absorb any moisture. 

Refrigerator- Store in airtight container for 5-7 days in the refrigerator. Pull out, toast in toaster and enjoy. 

Freezer- Once completely cooled these can be placed in a Ziplock bag and stored in the freezer for up to 1-2 month. Defrost overnight in fridge when ready to eat. 

Shop items that are helpful for this recipe

Plastic Bench Scraper
Kitchen Scale
Dough hook whisk
Danish Dough Hook

Try these other einkorn recipes I know you'll love!

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einkorn sourdough English muffins cut open

Einkorn Sourdough English Muffins

tinhateats
Einkorn sourdough English muffins offer a unique, nutty flavor and a chewy texture. Fermented with a sourdough starter and made with 100% einkorn flour, these muffins are a healthier and more flavorful alternative to traditional wheat-based English muffins.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
10 hours
Total Time 10 hours 30 minutes
Course Breakfast
Cuisine American
Servings 10 English Muffins

Equipment

Ingredients
  

  • 100 grams Active Einkorn Sourdough Starter Make sure it is bubbly and floats
  • 220 grams Milk whole
  • 20 grams Honey
  • 8 grams Salt
  • 360 grams Einkorn Flour all purpose
  • 2 tbps Einkorn Flour all purpose for kneading

Instructions
 

  • Mix the dough- In a large bowl, combine the milk, honey, and active sourdough starter. Whisk until fully combined and milky.
  • Mix the dough- Add the flour and salt. Mix with a Danish dough whisk until a shaggy dough forms. Switch to your hands and gently knead in the bowl until no dry flour remains. The dough will be sticky—this is normal.
  • Rest the dough- Shape the dough into a ball. Cover the bowl tightly with plastic wrap and a kitchen towel. Let rest for 1½ hours in a warm spot. (I like placing mine in the oven with just the light on.)
  • Knead the dough- Turn the dough out on a lightly floured surface and knead the dough for 5-10 minutes. You will add a dusting of flour every so often in order for the dough to not stick to your hands.
  • Bulk ferment- Once kneaded, shape into a ball and cover the bowl with saran wrap and a towel and let the dough rest (bulk ferment) for 8-10 hours or until the dough has doubled in size.
  • Divide and Shape- Once double, divide the dough into equal portions, the size will depend on the weight of your dough, mine are around 75 grams per English muffin. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball by pushing away and pulling toward you creating tension with the dough. Do this tension push and pulls several times until a smooth ball is formed.
  • Flatten and proof- Place each dough ball onto a parchment-lined baking sheet dusted with cornmeal. Gently press each ball into a disc about 1 inch thick. Cover with a lightly damp kitchen towel and let proof for 1½–2 hours in a warm spot until puffy. Again oven with the light on works great!
  • Preheat the Oven & Cook on the Stovetop – Preheat your oven to 350°F. Lightly dust the tops of the English muffins with cornmeal. Heat a skillet over medium-low heat and cook for 3–5 minutes per side, or until golden brown. Transfer the cooked English muffins back onto the parchment lined baking sheet.
  • Finish in oven- Bake at 350°F for 5–8 minutes, or until the internal temperature reaches 200–205°F.
  • Cool and split- Let cool for 20 minutes, then split open with a fork for classic nooks and crannies.

Notes

Overnight Proof: You can do an overnight proof with these English muffins, after shaping, and before proofing, cover with plastic wrap, and refrigerate overnight. When ready to bake, pull out of refrigerator and allow to come to room temperature before cooking. Approximately- 1.5 to 2 hours. 
Keyword ancient grain english muffins, einkorn english muffins, Einkorn flour, einkorn sourdough english muffins, english muffins, sourdough, sourdough english muffins
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3 Responses

  1. 5 stars
    Great taste and it feels good to be eating a healthier version of the classic breakfast sammie. I definitely recommend this one!

    Reply

  2. 5 stars
    Another einkorn sourdough recipe winner!! I was a little afraid to make because I’m not a very good baker, and this recipe looked intimidating. I followed your recipe exactly, and they turned out absolutely delicious, beautiful & just perfect. Thank you!!

    Reply

    1. I’m so glad you decided to make them anyway—-yay! I actually went to remake them last week; I like to revisit my recipes to make sure they still work (and because I was craving English muffins), only to realize I was out of milk… which is the worst!! I hate when that happens. This is my reminder to make them this week!

      Reply
5 from 2 votes

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Hi! I’m Jenn. Welcome to Tinhateats. Most my recipes are a mix of gluten free, paleo and whole30 with a special focus on alternative and refined sugars. I like to recreate recipes that are made healthier and I hope my recipes inspire you to try something new! Follow along for real food recipes!

 

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