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.
Equipment
- 1 Bowl
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.
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