Low Sodium Sourdough English Muffins
Transform your breakfast game with these Low Sodium Sourdough English Muffins—a wholesome, heart-friendly twist on the classic. Crafted with a bubbly sourdough starter, a blend of all-purpose and whole wheat flours, and a touch of honey for natural sweetness, these muffins are light, fluffy, and packed with flavor. The dough rests overnight for maximum rise and tangy depth, while baking soda adds lift for perfectly airy nooks and crannies. Cooked to golden brown perfection on a stovetop griddle and dusted with cornmeal for a rustic touch, these English muffins are a versatile, low-sodium option that's as delightful with butter and jam as it is stacked with savory sandwich fillings. Perfect for meal prep, they toast up beautifully from fresh or frozen, making them your go-to for hassle-free mornings.
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Ingredients
- 120 grams Active sourdough starter (fed and bubbly)
- 200 milliliters Unsweetened plain almond milk (or other low-sodium milk alternative, warmed)
- 300 grams All-purpose flour
- 50 grams Whole wheat flour
- 15 grams Honey (optional, for slight sweetness)
- 20 grams Unsalted butter (softened) or a neutral oil
- 1 teaspoon Baking soda
- 20 grams Cornmeal (for dusting)
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter, warmed almond milk, all-purpose flour, whole wheat flour, and honey (if using). Stir until a shaggy dough forms.
Step 2
Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes until smooth and slightly elastic. Alternatively, you can use the dough hook attachment on a stand mixer to knead the dough for 5 minutes on medium speed.
Step 3
Add the softened butter (or oil), incorporating it fully into the dough. The dough will feel slightly sticky but manageable.
Step 4
Place the dough into a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 8-12 hours (overnight) until doubled in size.
Step 5
In the morning, transfer the risen dough to a floured surface. Sprinkle the baking soda evenly over the dough and knead it for 1-2 minutes to distribute.
Step 6
Roll the dough out to about 1/2-inch thickness. Use a round biscuit cutter (3-4 inches in diameter) to cut out circles of dough. Re-roll scraps as necessary to make additional muffins.
Step 7
Dust a large baking sheet with cornmeal. Place the muffin rounds on the sheet, spacing them slightly apart. Sprinkle additional cornmeal on top, cover loosely with a damp towel, and let them rest for 30 minutes.
Step 8
Heat a large nonstick skillet or griddle over medium-low heat. Do not add oil or butter to the pan.
Step 9
Carefully transfer the muffin rounds to the skillet and cook for 6-8 minutes per side, flipping once, until golden brown and cooked through. Lower the heat if they brown too quickly.
Step 10
Cool the English muffins on a wire rack for at least 10 minutes before serving. Split them open with a fork to reveal their characteristic nooks and crannies.
Step 11
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Toast before serving for the best texture.
Nutrition Facts
| Serving size | (732.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1670.4 |
| Total Fat 23.7g | 0% |
| Saturated Fat 11.3g | 0% |
| Cholesterol 44.3mg | 0% |
| Sodium 1414.6mg | 0% |
| Total Carbohydrate 319.6g | 0% |
| Dietary Fiber 18.3g | 0% |
| Total Sugars 13.8g | |
| Protein 44.9g | 0% |
| Vitamin D 97.4IU | 0% |
| Calcium 457.3mg | 0% |
| Iron 18.3mg | 0% |
| Potassium 759.5mg | 0% |
Source of Calories