Easy Vegan Sourdough English Muffins

Sometimes I don’t know what to do when I have so much active starter sitting on my counter. These easy vegan sourdough English muffins are the perfect solution and they are always a hit at our house! They are the perfect chewy texture and can be used in a number of ways.

Homemade vs. Storebought English Muffins

This recipe has made me a big fan of English muffins. They are a fun bread to have around. Kids (or adults!) can grab them on the go or just have a yummy snack around the house. My kids eat them plain all the time! And if cutting is needed, it is a lot easier than cutting a slice of bread with minimal crumbs and no worries about having an even slice. These easy vegan sourdough English muffins are so yummy, you will never want to buy English muffins from the store again! You just can’t beat the texture, simplicity of ingredients, and health factor in these.

In comparison, have you looked at the list of ingredients on a package of storebought English muffins?? Enriched flour and sugar are sure to be on there, in addition to a whole list of ingredients that you probably are unfamiliar with. They are full of preservatives and ingredients that are just not going to sit well with your gut.

Not only are the ingredients in this vegan sourdough wholesome and nourishing, the 12+ hours of sourdough fermentation makes them much more gut-friendly. The fermentation process lowers the levels of gluten in the English muffins, giving your body an easier time to digest. Additionally, sourdough feeds the good bacteria in your gut which, again, enhances gut health and digestion.

There really is no comparison between storebought English muffins and homemade, long-fermented sourdough English muffins. You have to try these to know, but they will blow you away with fluffiness and flavor!

Why you’ll love easy vegan sourdough English muffins

• Moist and fluffy-the texture of these English muffins is seriously unbeatable. They are perfectly chewy and yummy to eat on their own if you don’t want to go further with filling them with anything and make a great grab-n-go snack. My kids (even my two-year old!) ask for these tasty English muffins.
• Healthy and Vegan-this recipe uses healthy oil and sweetener. These are the two most common things I change in a recipe to help enhance the health factor.
• Versatile and fun-spread some coconut oil and jam, make an avocado sandwich, or add egg and sausage (of course for non-vegans!) for breakfast.
• Uses sourdough discard-This is a great recipe to use up your sourdough discard if you find that you have more than you can use.

Ingredients

• Active Sourdough Starter
• All-Purpose Flour. One of the many benefits of baking your own sourdough breads is the ability to use high-quality flour which can enhance performance and flavor in your sourdough. When choosing a good flour, avoid things like bleached or bromated flours. Bleach, though not the same as what you would clean with, does basically the same thing to your flour. It’s going to make it whiter. Bromate is a chemical added that makes your dough more elastic. However, you can read here how bromate is something that other countries have banned, though it is still legal in the USA. This article also mentions studies that link bromate to cancer. Long story, short, know your flour!
• Monk Fruit sweetener or maple syrup. I’ve tried both of these, and they both work well! Many recipes will call for sugar which I like to avoid if possible. I’m not a hard-core-no-sugar person, but I do like to use other sweeteners in my home because there are plenty of other sugar sources. I’d rather not be one of those sources for myself and my family!
• Almond Milk. You can find my recipe for homemade almond milk here. You will want to strain out the pulp for this recipe.
• Filtered water.
• Olive Oil. When choosing an olive oil, look for cold-pressed extra virgin olive oil. Avoid refined olive oil. Bobby Parrish has a very informative video here about olive oil. It is fascinating to me that something like olive oil has become so complex. There can be hidden ingredients and even unknown ingredients if you don’t know where your olive oil is coming from. If you are going to the effort to buy olive oil, make sure to get a good quality one. Refined oils are processed at high heats and are very inflammatory. Some olive oils are even supplemented with vegetable oils like canola or soybean oils. For maximum flavor and nutrition, it’s worth the effort to know what oil you’re getting, even if it means you’re spending a little more for real olive oil.
• Sea Salt
• Cornmeal. This is for sprinkling on top and bottom when cooking.

How to make easy vegan sourdough English muffins

• In a large bowl, combine active sourdough starter, water, monk fruit sweetener, almond milk, olive oil, and sea salt. Mix well.

• Add flour and continue mixing, using your hands when the dough forms and thickens. Knead with hands just until there is no dry flour or big lumps.

• Cover bowl with plastic wrap or a damp kitchen towel and allow the dough to rise and ferment 8-12 hours or overnight.

• Line two cookie sheets with parchment paper and sprinkle with cornmeal.
• On a hard surface, roll the dough until it’s an even 1/4″-1/2″ thick.
• Let the dough rest for 5-10 minutes after rolling to allow the gluten to relax. This prevents the dough from springing back after rolling/cutting. Cut circles with the top of a glass jar or 3″ cookie cutter.

• Roll out extra dough and continue this process until all of the dough has been formed into rounds.
• Place dough rounds on the prepared cookie sheet and sprinkle the tops of the English muffins with cornmeal.

• Cover the trays of uncooked English muffins with plastic wrap and allow to rise for 1 hour.
• Preheat a large pan on the stove over low/medium heat.
• Place English muffins on the heated pan and cover with lid or cookie sheet. Cook for 3-4 minutes on each side or until the English muffins puff up and become golden brown on the bottom side.

• Let cool for five minutes before eating, and serve toasted with coconut oil and jam.
• After completely cool, store in ziploc bag or airtight container and consume within 5 days or freeze for up to three months.

Yield: 18-20 English muffins

Easy Vegan Sourdough English Muffin Recipe

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Sometimes I don't know what to do when I have so much active starter sitting on my counter. These easy vegan sourdough English muffins are the perfect solution and they are always a hit at our house!

Prep Time 30 minutes

Cook Time 6 minutes

Additional Time 12 hours

Total Time 12 hours 36 minutes

Ingredients

• 1 cup active sourdough starter
• 3 1/2 cups all-purpose flour
• 1 Tbsp monk fruit sweetener or maple syrup
• 1/2 cup almond milk
• 3/4 cup filtered water
• 2 Tbsp olive oil
• 2 tsp sea salt
• cornmeal for sprinkling on top

Instructions

1. In a large bowl, combine active sourdough starter, water, monk fruit sweetener, almond milk, olive oil, and sea salt. Mix well.
2. Add flour and continue mixing, using your hands when the dough forms and thickens. Knead with hands just until there is no dry flour or big lumps.
3. Cover bowl with plastic wrap or a damp kitchen towel and allow the dough to rise and ferment 8-12 hours or overnight (*see notes)
4. Line two cookie sheets with parchment paper and sprinkle with cornmeal.
5. On a hard surface, roll the dough to 1/4" thick.
6. Let the dough rest for 5-10 minutes after rolling to allow the gluten to relax. This prevents the dough from springing back after rolling/cutting. Cut circles with the top of a glass jar or 3" cookie cutter.
7. Roll out extra dough and continue this process until all of the dough has been formed into rounds.
8. Place dough rounds on the prepared cookie sheet and sprinkle the tops of the English muffins with cornmeal.
9. Cover the trays of uncooked English muffins with plastic wrap and allow to rise for 1 hour.
10. Preheat a large pan on the stove over low/medium heat.
11. Place English muffins on the heated pan and cover with lid or cookie sheet. Cook for 3-4 minutes on each side or until the English muffins puff up and become golden brown on the bottom side.
12. Let cool for five minutes before eating.
13. After completely cool, store in Ziploc bag or airtight container and consume within 5 days or freeze for up to three months.

Notes

*For a longer ferment time, punch down dough and place in fridge for an additional 6-8 hours.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 140Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 236mgCarbohydrates: 27gFiber: 1gSugar: 1gProtein: 4g