Potato Flake Sourdough English Muffins

Making your own english muffins is so simple, you’ll wonder why you haven’t done it already! This recipe will explain the details of making the perfect english muffins using your potato flake sourdough starter. You’ll be ready to make breakfast sandwiches in no time!

What makes English muffins different from bread?

English muffins are a staple for breakfast sandwiches. They are typically round and relatively flat, shaped like a small, thick disc. Known for its soft, slightly chewy texture and its nooks and crannies, they are often split open horizontally before toasting, which helps create their unique texture. Once you toast them, they have a crispy exterior and a soft, airy interior.

McDonalds uses them to make their famous McMuffins, but that’s not all they are good for! You can toast them and add butter and jelly for a sweeter breakfast treat, or even make your own mini pizzas with this extremely versatile sandwich bread!

While english muffins are typically made using yeast, this recipe will teach how to make them using a potato flake sourdough starter, a more natural way to rise your bread.

Using a starter instead of yeast is a much healthier option and an arguably tastier way as well. If you are curious how it could be beneficial to your health, read more here.

Ingredients

1/2 cup potato flake sourdough starter

1 cup milk (I prefer to use whole, but 2% will work, do not use skim)

3 cups of all purpose flour

1 T honey

2 teaspoons salt

1/2 teaspoon baking powder

Equipment

stand mixer (helpful but not necessary)

Large bowl for mixing

circle cookie cutter, biscuit ring or something to cut out english muffins

rolling pin

Measuring cups and spoons

Feed your starter

About 24 hours before you want to make english muffins, you will need to feed your starter to ensure that it is active. To do this, you need to feed your starter 3/4 cup of sugar, 1 cup of warm water, and 3 tablespoons of potato flakes.

Allow your starter to sit a room temperature for about 8-10 hours. During this time it will become active you and will notice a foamy bubbly layer forming on the top and might even notice some movement of the ingredients in the starter.

It’s important to have an active starter for your english muffins to rise properly.

If you don’t have a potato flake sourdough starter, find out how to make one!

Making your english muffin dough

Begin by adding 1/2 cup of potato flake starter, 3 cups of all purpose flour, and 1 cup of milk to your bowl. Mix well.

Cover this with plastic wrap and place in a warm spot(on top of your fridge, or in a OFF oven with the light on) for about 8 hours.

Adding the rest of your english muffin ingredients

After about 8 hours, remove the plastic wrap and sprinkle 2 teaspoons of salt, 1/2 teaspoons of baking powder, and drizzle 1 tablespoon of honey on top the dough. Mix well.

This is done most easily in a stand mixer. It can be done my hand, but it will take a while, don’t give up!

Prepare your working surface with flour. Add a bit of oil to your hands to prevent the dough from sticking to you. Remove dough from the mixing bowl it will be sticky but you should kneed it until you are able to roll it out and cut out the muffins using the circle cutter.

Adding a bit of oil to your hands will help prevent it from sticking too bad.

If you need to add a bit of flour, you can add up to 1/4 of a cup, but you don’t want to add too much flour, do your best to work with the dough without adding flour. (Remember any flour you add after the bulk rise will not be fermented and therefore will not have the same health benefits as the fermented dough.)

Shaping your english muffins

Prepare a cookie sheet by sprinkling cornmeal on the surface.

Once the dough is less sticky, use your rolling pin and roll the dough to 1/2″ to 3/4″ thick. Using a large round cookie cutter, biscuit cutter, or drinking glass, cut out the english muffins and place them on the prepared cookie sheet covered in cornmeal.

Allow them to rise for about 45 minutes. They will not rise significantly at this point. You will see most of the rising happen once it is in the pan.

Cooking the english muffins

Lightly grease a cast iron skillet or any type of pan you prefer to use. Preheat the pan on medium heat. Place as many dough circles you can in the pan. Allow them to cook for about 8 to 10 minutes per side, or until they are golden brown on the top and bottom.

To prevent the english muffins from cooking too quickly on the outside before the inside is done, keep the heat low. Another option is to place them back on the cookie sheet and bake them in the 350 degree oven for about 10 minutes to finish cooking the inside of the english muffins.

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Other potato flake sourdough recipes you should try:

Hoagie Buns

Hamburger buns

Hawaiian Rolls

Potato Flake Sourdough English Muffins

Making your own english muffins is so simple, you'll wonder why you haven't done it already! This recipe will explain the details of making the perfect english muffins using your potato flake sourdough starter. You'll be ready to make breakfast sandwiches in no time!

5 from 4 votes

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Equipment

• stand mixer (helpful but not necessary)
• Large bowl for mixing
• circle cookie cutter, biscuit ring or something to cut out english muffins
• Rolling Pin
• measuring cups and spoons

Ingredients

  

• 1/2 cup potato flake sourdough starter
• 1 cup milk I prefer to use whole, but 2% will work, do not use skim
• 3 cups of all purpose flour
• 1 T honey
• 2 teaspoons salt
• 1/2 teaspoon baking powder

Instructions

 

Feed your starter

• About 24 hours before you want to make english muffins, you will need to feed your starter to ensure that it is active. To do this, you need to feed your starter 3/4 cup of sugar, 1 cup of warm water, and 3 tablespoons of potato flakes.
• Allow your starter to sit a room temperature for about 8-10 hours.

Making your english muffin dough

• Begin by adding 1/2 cup of potato flake starter, 3 cups of all purpose flour, and 1 cup of milk to your bowl. Mix well and ensure all of the ingredients are incorporated together.
• Cover this with plastic wrap and place in a warm spot(on top of your fridge, or in a OFF oven with the light on) for about 8 hours.
• After about 8 hours, remove the plastic wrap and sprinkle 2 teaspoons of salt, 1/2 teaspoons of baking powder, and drizzle 1 tablespoon of honey on top the dough. Mix well. (This is done most easily in a stand mixer. It can be done my hand, but it will take a while, don't give up!)
• Prepare your working surface with flour. Add a bit of oil to your hands to prevent the dough from sticking to you. Remove dough from the mixing bowl it will be sticky but you should kneed it until you are able to roll it out and cut out the muffins using the circle cutter.
• If you need to add a bit of flour, you can add up to 1/4 of a cup, but you don’t want to add too much flour, do your best to work with the dough without adding flour. (Remember any flour you add after the bulk rise will not be fermented and therefore will not have the same health benefits as the fermented dough.)

Shaping your english muffins

• Prepare a cookie sheet by sprinkling cornmeal on the surface.
• Once the dough is less sticky, use your rolling pin and roll the dough to 1/2″ to 3/4″ thick. Using a large round cookie cutter, biscuit cutter, or drinking glass, cut out the english muffins and place them on the prepared cookie sheet covered in cornmeal.
• Allow them to rise for about 45 minutes. They will not rise significantly at this point. You will see most of the rising happen once it is in the pan.

Cooking the english muffins

• Lightly grease a cast iron skillet or any type of pan you prefer to use, preheat the pan on medium heat. Place however many dough circle you can in the pan and allow them to cook for about 8 to 10 minutes per side, or until they are golden brown on the top and bottom.
• If you find they are cooking to quickly on the outside before the inside of the muffin is done, turn down the heat to allow them to cook completely in the pan, or place them back on the cookie sheet and bake them in the 350 degree oven for about 10 minutes to finish cooking the inside of the english muffins.