Fluffy Dairy-Free Sourdough English Muffins
I love a good English muffin whether it be by itself or used to complete a scrumptious breakfast sandwich. I was so sad to find out almost every store brand English muffin contained dairy. So I turned to my own kitchen to discover the perfect light and airy dairy-free English muffin recipe
Equipment
- 1 Non-stick pan or skillet
- 1 Mixing Bowl
- parchment paper
- Towel
- Plastic/Seran Wrap
- Stand Mixer optional
Ingredients
- 150 g Active sourdough starter I recommend feeding the night prior to ensure starter is active and bubbly
- 275 g Almond milk dairy free milk of choice
- 30 g Honey you can also use maple syrup
- 400 g Bread flour Unbleached
- 6 g Pink Himalayan Salf sea salt is fine too
- 50 g Yellow corn meal
Instructions
Night Before
- Feed your starter enough to create a total of about 175 g of active starter. This may entail you feeding at a 1:1:1 or 1:2:2 ratio. (For example- you may start with 35 g of starter and add 70 g all-purpose flour + 70 g warm filtered water. This will leave you with 175g of starter). Leave this at room temperature overnight or until it more than doubles in size and is active and bubbly.
Forming your dough
- Add 150g of active sourdough starter, 30g of honey, and 275 g of non-dairy milk to a bowl. Whisk together until combined and bubbly.
- Add in 400g of flour and 6g of salt.
- Combine all ingredients in the bowl. I use a round spatula to combine ingredients first, then use my hands to fully incorporate all ingredients together until a shaggy dough ball is formed and no dry flour remains on the side of the bowl.
- Cover the bowl with a clean towel and let rest at room temperature for 1 hour.
- After 1 hour, flour a clean surface and transfer dough onto surface. Knead dough by hand for 3-4 minutes. You can use a stand mixer with the dough attachment but I prefer kneading by hand!
- Transfer the dough ball to a (clean) bowl and cover again with oiled plastic wrap to avoid sticking. Leave the dough covered at room temperature for 8-12 hours. Keep in mind, that the fermentation process does not take as long in the warmer months and warmer environments as it does in the cooler months.
Baking Time
- Line a baking sheet or flat surface with parchment paper and sprinkle with cornmeal.
- After 8-12 hours, flour a clean surface and transfer your dough onto the floured surface. (You should notice your dough has increased in size significantly over this period)
- Using your hands or light pressure from a rolling pin, flatten your dough to approximately 3/4" to 1" thick. (You can lightly flour the top of your dough and the rolling pin to prevent sticking. Adding a light spray of water to your hands will also help prevent the dough from sticking to your fingers).
- Use a biscuit cutter or round object approximately 3-5" in diameter to cut your muffins. Place each muffin onto cornmeal surface then sprinkle top with remaining cornmeal.
- (If scrap dough remains, you can reform into dough ball and press out onto flat surface again to utilize. Be sure not to over knead the dough.)
- Once all muffins are made- cover with clean damp towel and allow to rest and rise for 1 hour.
- Warm a pan or cast iron skillet over low heat and oil with avocado oil or coconut oil. To preheated skillet, add 4 of your muffins and cover with a lid.
- Allow muffins to cook on each side for 6-8 minutes (covered) or until slightly browned on the surface. (Ensure your heat remains on low to avoid browning too quickly)
- Remove muffins and repeat until all are cooked! English muffins are fully cooked when internal temperature reads 200 °F
- Enjoy!
Notes
- English muffins are good for up to 5 days in airtight container at room temperature or up to 3 months in the freezer!
- I recommend slicing your English muffins if storing in the freezer to allow for easy reheating! You can simply pull out of the freezer and place in the toaster to heat when ready to eat.