Sourdough English Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sourdough English muffins have a chewy texture with deep nooks and crannies, providing a slightly tangy flavor from the sourdough culture. These are perfect toasted and topped with jam and butter for breakfast. The recipe requires long fermentation but yields authentic, bakery-quality muffins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ⅔ cup active (bubbly sourdough starter )
- ⅔ cup warm water (100F/38C )
- 2 Tablespoons honey
- 1 large egg (lightly beaten (room temperature))
- 3 Tablespoons unsalted butter (melted )
- 2 cups bread flour
- ¾ teaspoon table salt
- 1 Tablespoon cornmeal (optional)
- Unsalted butter (for cooking muffins)
At a glance
PER SERVING · TIME 822M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 12m
- Sodium
- 349mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 76mg
- Calcium
- 23mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 349MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.