Sourdough English Muffins + A Giveaway!

english muffins

English muffins always remind me of being a kid. If I was sick and home from school, Mom would make me a hot cup of sweet tea and an English muffin toasted with butter. And when we weren’t sick, English muffin pizzas were often our go-to after school snack. There always was something magical, and tasty, about English muffins -which, by the way, always had to be opened with a fork. Never a knife! You ruin all those delicious nooks and crannies!

I’ve never made English muffins from scratch before. It was always something mysterious that only Thomas’ could do with their famous Thomas’ English Muffins. But guess what? I finally did. It doesn’t take magic! It isn’t even very difficult. You just need to be patient, as bread baking requires, and give the yeast time to work it’s magic.

Do you like to bake bread or other yeast products? If you do (or if you haven’t yet and would like to), this post is for you!

Red Star Yeast has graciously provided us a goodie basket to offer in a giveaway to The Keenan Cookbook readers. Here’s what one lucky winner will get:

  • A sample of 3-strip packages of Red Stars Active Dry Yeast
  • A Red Star Gourmet Embossed Bread Pan
  • A Red Star Flexible Cutting/Kneading board
  • The Kneaded Loaf recipe book by Red Star Yeast

This giveaway is pretty much everything you need to get started with bread baking! So what are you waiting for? Stop reading and admiring the pretty photos, hop down to the giveaway!

a Rafflecopter giveaway

english muffins

Oh, hi, still reading? Well, ok. I do have some extra space to type between these pretty photos, so if you insist!

Baby #2 countdown is in full swing over here, with just less than 2 weeks until he arrives. Last night as we were winding down for bedtime with Baby Boy in his room, he opened his door and pointed down the hall to where the new baby’s room is. I asked him if that is his brother’s room-  he pointed again, nodded, and said his version of Baby #2′s possible name (still a work in progress!).

I both feel like I am ready for new baby and not. On the one hand we’re all ready for him; his room is all set, the house is mostly clean, and we have our bags all packed for hospital and for Baby Boy’s sleep over at Grandma and Grandpa’s house. On the other, I’ve really enjoyed the past 18 months with Baby Boy. I’ve loved every minute with him, even those very trying first few weeks when we had to rock, and rock, and rock him to sleep.

I loved seeing him do all those “firsts” like eating food (oh the face he made), or taking those first few steps with a triumphant look.  I love the huge smile I am greeted with when I walk in the door after work. And I love how he insists on being “Up. UP. UP!!” whenever I am doing ANYTHING that he wants to be involved with me in; vacuuming, cooking, the dishes.

I’ll continue to love Baby Boy, to be sure, and I know 100% I’m going to love everything about this New Baby, his firsts and everything that will make him as unique and awesome as Baby Boy is. It’s just the anxiousness of wanting to meet him, and the bitter sweetness of knowing that only child Baby Boy and Daddy time will soon be Baby Boys and Daddy time.

Ok. Enough introspection. Back to baking!

english muffins


Sourdough English Muffins


  • 1/4 cup warm water
  • 1 tablespoons vegetable oil
  • 1/2 cup sourdough starter
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 1 1/2 cups bread flour
  • 1 1/4 teaspoons active dry yeast


  1. In the bowl of a stand mixer, combine all ingredients and mix with paddle attachment at medium speed for 4 minutes or until the dough has just come together. Switch out paddle attachment to a dough hook and beat another 4 to 5 minutes until dough is smooth and elastic.
  2. Place dough in a lightly oiled bowl and turn to grease. Cover with plastic wrap and a dish towel, store in a warm non drafty place (like your oven) until dough tests ripe. (ie Gently stick two fingers in the risen dough up to the second knuckle and take them out. If the indentations remain, the dough is ripe and ready. If not, cover and let rise longer.)
  3. Once dough is ripe, roll dough out on a clean surface sprinkled with cornmeal or semolina to 1/4 inch thickness. Cut the dough into 3 to 4 inch diameter circles. I used a turned over measuring cup. Turn to coat top side with cornmeal. Place on a greased cookie sheet. Cover and let rise until doubled.
  4. When risen, carefully place muffins on a greased and preheated to 325 degree gridggle or fry pan. Bake 10 minutes on each side or until sides are deep golden brown. Serve hot off the skillet or allow to cool before splitting and toasting.

Recipe from:The Kneaded Loaf by Red Star Yeast


english muffins

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