Herb & Parmesan Sourdough English Muffin Recipe 2


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!

Homemade English muffins are surprisingly easy to make. This herb & parmesan sourdough English muffin recipe is a winner!

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

Recipe Details:
Hands On Time: 25 mins
Hands Off Time: 13-17 hours
Cook Time: appx. 40 mins
Yield: 2 dozen English muffins

Ingredients:

  • 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

Homemade English muffins are surprisingly easy to make. This herb & parmesan sourdough English muffin recipe is a winner!Directions:

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.

Homemade English muffins are surprisingly easy to make. This herb & parmesan sourdough English muffin recipe is a winner!

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.

Homemade English muffins are surprisingly easy to make. This herb & parmesan sourdough English muffin recipe is a winner!

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.

Homemade English muffins are surprisingly easy to make. This herb & parmesan sourdough English muffin recipe is a winner!

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.

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About Kelsey Steffen

Kelsey Steffen is a daughter, wife, mom of four, aspiring farmer and home-school educator in North Idaho. She’s a lover of sourdough and has been baking since before she could see over the countertops. She wrote an eBook teaching the basic principles of getting started with sourdough baking for the everyday home cook, you can find it here. Join Kelsey and her family over at Full of Days as they blog about life in the Steffen household, and follow along with them on Facebook, Pinterest, and Instagram where they share more of the “behind the scenes” parts of life!


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2 thoughts on “Herb & Parmesan Sourdough English Muffin Recipe

  • Babs Kerns

    I looked at both your original recipe and the new one and noticed that one is finished in the oven and the other isn’t. Is this due to the changes in the recipe, or do you just make it differently now? I’d like to try it tomorrow, and I wasn’t sure how to finish it if I subbed out some ingredients in the new recipe. Thanks!

    • Kelsey

      Hi Babs, yes the directions are different (I need to go back and update the original!). I started finishing them in the oven so they wouldn’t get so dark on the outsides without fully being cooked through the middle. Finishing in the oven allows for a nice, golden brown crust! Enjoy!