Dairy-Free Sourdough English Muffins
Elevate your breakfast game with these Dairy-Free Sourdough English Muffins! Crafted with a naturally fermented sourdough starter and free of any dairy, these homemade muffins are fluffy, tangy, and have a delightfully crisp crust thanks to a light dusting of cornmeal. This recipe combines slow fermentation for rich, complex flavor with simple, wholesome ingredients like non-dairy milk and olive oil, making it both vegan-friendly and irresistibly delicious. Perfectly golden and packed with nooks and crannies, these versatile muffins are ideal for toasting, slathering with jam, or serving as the base for sandwiches or eggs Benedict. Whether you're an experienced baker or new to sourdough, this recipe is a rewarding way to bring bakery-quality English muffins to your table—no oven required!
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Ingredients
- 120 grams Sourdough starter (active and bubbly)
- 240 ml Unsweetened non-dairy milk (e.g., almond, oat, or soy)
- 60 ml Water
- 15 grams Granulated sugar
- 15 ml Olive oil (or other neutral-flavored oil)
- 400 grams All-purpose flour
- 7 grams Salt
- 20 grams Cornmeal (for dusting)
Directions
Step 1
In a large mixing bowl, combine the sourdough starter, non-dairy milk, water, sugar, and olive oil. Mix until combined.
Step 2
Gradually add the all-purpose flour and salt to the liquid mixture. Stir with a wooden spoon or your hands until a shaggy dough forms.
Step 3
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
Step 4
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and allow it to rise at room temperature for 6-8 hours, or until roughly doubled in size. This slow fermentation helps develop flavor.
Step 5
Once the dough has risen, gently deflate it and transfer it onto a floured surface. Roll the dough out to a thickness of about 1.5 cm (1/2 inch).
Step 6
Using a 3-inch round cutter (or a drinking glass), cut the dough into circles. Re-roll scraps of dough as needed to cut out more circles.
Step 7
Lightly sprinkle a baking tray with cornmeal and place the cut rounds on top. Sprinkle a bit more cornmeal on the tops, cover loosely with a towel, and let them rest for 45 minutes to 1 hour.
Step 8
Preheat a skillet or griddle over medium-low heat. Do not grease the skillet; the cornmeal will keep the muffins from sticking. Carefully transfer the dough rounds to the hot skillet.
Step 9
Cook the English muffins for 5-7 minutes on each side, adjusting the heat as necessary to prevent burning. They should puff up as they cook and develop golden-brown tops and bottoms.
Step 10
Remove the muffins from the skillet and allow them to cool on a wire rack. Use a fork to split them open and toast if desired before serving.
Nutrition Facts
| Serving size | (881.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1807.9 |
| Total Fat 22.7g | 0% |
| Saturated Fat 3.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2914.9mg | 0% |
| Total Carbohydrate 349.3g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 16.0g | |
| Protein 46.1g | 0% |
| Vitamin D 101.4IU | 0% |
| Calcium 370.4mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 669.0mg | 0% |
Source of Calories