My husband did a little happy dance as he walked in the door and smelled the heavenly aroma of herbs and bread. He may (or may not have) even spun around and high-fived the kids…but I wouldn’t want to embarrass him! (Homemade English muffins are a winner.)
Ever since my family changed our diet from a standard American diet to a traditional diet based on the teachings of Weston A. Price, the Hubs has missed many of his former creature comforts, one of those being his beloved Egg McMuffins from the Golden Arches. Over the years, I’ve been experimenting with healthier options to replace those long lost favorites and recently I happened to expand on our sourdough English muffin recipe, adding an herb and parmesan version that’s become our new favorite!
Because conventional wheat and flour causes us to have digestive upset, we opt for sourdough whenever possible. The fermentation process makes the bread easier for us to digest. We’ve made sourdough everything: sandwich bread, tortillas and flatbread, Dutch pancakes, chocolate cake, and bagels! We even make some gluten-free sourdough recipes! [Check out Kelsey’s other sourdough recipes here.]
You’ll need to plan ahead before getting started on these homemade English muffins. The dough needs to sit overnight. You’ll also need an active sourdough starter before beginning. Be sure to feed it 4-12 hours before you’re ready to begin!
I usually feed my sourdough starter in the morning, mix up the dough that evening, and finish up the muffins the following morning. Then we’ll enjoy English muffins for a “Silly Dinner,” which is, of course, breakfast for dinner!
Herb & Parmesan Sourdough English Muffins
Hands On Time: 25 mins
Hands Off Time: 13-17 hours
Cook Time: appx. 40 mins
Yield: 2 dozen English muffins
- 1 cup active sourdough starter
- 2tablespoons honey
- 2 cups raw milk
- 4 cups organic flour (I used unbleached white flour)
- 1 teaspoon baking soda
- 1 -2 cups additional flour
- 2 tablespoons herbs of choice (equal parts oregano, basil, and garlic powder is delicious!)
- 1 cup parmesan cheese, grated
- 2 teaspoons sea salt
- 1⁄4 cup organic (or non-GMO) cornmeal, for sprinkling
- oil for coating pan
The night before, gather the ingredients for homemade English muffins. Mix together sourdough starter, honey and milk in the bowl of your stand mixer until just combined. Slowly add four cups flour (one-to-two cups at a time) and mix on low using the dough hook attachment until all the flour is incorporated.
Cover bowl with a clean tea towel topped with a plate; allow to soak for 12-16 hours (or overnight).
The next morning, sprinkle baking soda, parmesan cheese, herbs and salt over the surface of the dough and knead dough to combine. Flour a clean surface or large board with 1/2 cup flour. Knead dough until it is somewhat stiff. You may add more flour if needed. I usually add anywhere from 1/2-1 cup flour, depending on hydration level of your starter. (The dough should be moist, but not sticking to your hands.)
Continue to knead by hand for five minutes until a smooth ball is formed.
Using a rolling pin, roll dough out to about 1/2-inch thickness. Flip dough and add more flour to your work surface as needed to keep it from sticking.
Cut dough with a three-to-four-inch round cookie cutter. (Or use a wide-mouth mason jar lid!)
Line a sheet pan with waxed paper and sprinkle with corn meal. Arrange English muffins on pan, leaving about 1/2-inch between rounds. Sprinkle the tops of the muffins with additional corn meal, pressing into muffins lightly with your hands. Cover with a tea towel. Let muffins rise in a warm place until doubled in size (about an hour).
Cooking homemade English muffins
Heat a cast iron skillet or large griddle over medium-low heat. Preheat your oven to 325 degrees F.
Add one-to-two tablespoons avocado oil to the pan. Gently transfer as many muffins to the pan as will fit.
Cook on one side for five minutes, until golden brown. Flip muffins; cook five minutes more. Use the back side of your spatula to flatten the muffins if they puff up too much.
Transfer homemade English muffins to a sheet pan. Continue with remaining muffins. Finish by baking in the oven for 20 minutes at 325 F. Eat immediately, or let cool completely and store in an airtight container.