Sourdough vegan english muffins are easy to make, healthy and delicious! They are also extremely versatile. Eat them with butter and jam, make mini pizzas, sandwiches and more!
I really love sourdough bread- the taste, texture and of course, the health benefits!
Sometimes I enjoy making different sourdough bread items to switch things up.
Homemade english muffins are a fantastic swap. I can use english muffins for everything that I use bread for and the first time I made them, I was astounded at how easy it was!
Mix the dough at night and you can make these at any point during the next day.
They are perfect for weekday mornings, just throw together some quick breakfast sandwiches, or a fun lunch at home on a weekend- slap on the pizza sauce and your favorite toppings!
Many english muffin recipes contain butter and/or milk. I have nothing against dairy products, but in our house, we try to keep them to a minimum since both my husband and I can't handle dairy very well.
But you wouldn't know- they taste just as good!
Why Make English Muffins From Scratch?
Homemade almost always tastes better than storebought. Plus, vegan english muffin brands likely include highly processed ingredients that won't do you any good.
I love making food from scratch because I have full control over what ingredients go in. I'm not a fan of processed oils and flours going into my baked goods, so I choose to cook from scratch. It may seem intimidating at first, but it's worth the little bit of upfront work!
Are Vegan English Muffins Healthy?
SOURDOUGH
Vegan sourdough english muffins are much more beneficial to your health than versions made with commercial yeast (instant yeast packets or jars)!
Sourdough bread is fermented and this process breaks down the phytic acid naturally found in wheat, which would otherwise block your body from absorbing nutrients!
The fermenting process also lowers the gluten content in the bread, rendering it much more digestible and nutrient-rich.
Sourdough is also full of gut-healthy prebiotics and has a low glycemic index, meaning it won't spike your blood sugar!
The healthiest sourdough english muffins are made with whole grain flour, but sourdough with white flour is also much better than conventional bread.
If you're going to eat english muffins or any other bread product, sourdough is the way to go!
INGREDIENTS
All the ingredients are whole foods and can easily be found at a local grocery store!
Flour - Using organic, freshly milled whole wheat flour will be the healthiest option. And no need to use special bread flour! Whole wheat is high in fibre, vitamins, minerals, protein and antioxidants. The best option I would suggest is einkorn wheat since it hasn't been modified in any way, it's lower in gluten and easier to digest.
Filtered water - Tap water is full of things I don't want to ingest. We use our Berkey water filter which filters out pathogens, heavy metals, viruses, chemicals and more! You can read my review about it if you want to learn more. If you wish you could use almond milk or any non-dairy milk in place of the water.
Maple syrup - You can leave the maple syrup out if you wish. It adds just a touch of sweetness, which I like. It's a natural sugar with a small amount of vitamins and minerals.
Salt - To bring out the flavor.
Baking soda - To help give the muffins a little lift as they cook. If you wish, you can leave out the baking soda and give them 1-2 hours to rise after shaping, before cooking.
Why Make Sourdough English Muffins?
Sourdough baking uses the natural wild yeast that is present in wheat and in the environment and harnessed in what's called a "sourdough starter". This is used in place of conventional yeast to leaven the bread and also ferments the grain, making it much more digestible and nutritious.
And sourdough is so tasty!
HOW TO MAKE A SOURDOUGH STARTER
It's quite simple to make a sourdough starter from scratch, however, it's easier to get and maintain a small amount of mature sourdough starter if you know someone who does sourdough.
If you don't, here is a great tutorial about making your own. It's basically mixing flour and water together and allowing it to sit at room temperature and repeating over and over again for at least 7 days. (There is more to it than that, so follow the tutorial.) This will create a symbiotic colony of yeast that you can use to make so many delicious and healthy baked goods (check out my super easy sourdough bread recipe)!
Ways to Use English Muffins
There are so many ways to use english muffins in your kitchen! Of course, if you don't eat animal products, you can use veggie burgers, vegan cheese, nutritional yeast, vegan butter etc when considering these options.
- On their own with butter, jam, peanut butter, honey, etc.
- Cut open and toast, and add desired spreads or toppings
- Breakfast sandwiches (with eggs, bacon, sausage, etc)
- Lunch sandwiches (pb+j, tuna salad, meat+cheese+pickles, etc)
- Mini pizzas
- Burger buns
- French toast
- Eggs benedict
Tools You May Need
Cast-iron skillet (or non-stick pan)
Baking tray (optional)
How to Make Vegan English Muffins
Ingredients:
- 2¼ cup whole wheat or all-purpose flour
- 1 cup filtered warm water
- ½ cup fed sourdough starter
- 2 teaspoon maple syrup
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- olive oil
Instructions:
Combine flour, water and starter in a large bowl and mix well. You may want to knead a little with your hands or a stand mixer.
Cover with a damp kitchen towel, plastic wrap or lid and let dough rise and ferment for 8-24 hours.
Mix in maple syrup, salt and baking soda. The dough will be very thick and stuck to the sides of the bowl so you will likely need to use your hands.
Divide dough into 12 portions and shape into circles about ½ inch thick. Preheat a cast iron skillet over medium heat. Grease with a little oil.
Drop muffins onto hot skillet, reduce to low heat, cover and cook for 5-7 minutes, until the bottoms are golden and they have puffed up slightly. Flip, cover and cook for an additional 5-7 minutes, until the other sides are golden and muffins are cooked through.
More Sourdough Recipes
If the outsides are golden to your liking, but the insides are not cooked through, place english muffins on a baking sheet in a 250°F oven for 8-10 minutes, until cooked through.
How to Store Vegan English Muffins
Store english muffins in an airtight container for up to 3 days or freeze for up to 3 months.
Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!
📖 Recipe
Vegan Sourdough English Muffins
Sourdough vegan english muffins are easy to make, healthy and delicious! They are also extremely versatile. Eat them with butter and jam, make mini pizzas, sandwiches and more!
Ingredients
- 2¼ cup whole wheat or all-purpose flour
- 1 cup filtered warm water
- ½ cup fed sourdough starter
- 2 teaspoon maple syrup
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- olive oil
Instructions
- Combine flour, water and starter in a large bowl and mix well. You may want to knead a little with your hands or a stand mixer.
- Cover with a damp kitchen towel, plastic wrap or lid and let dough rise and ferment for 8-24 hours.
- Mix in maple syrup, salt and baking soda. The dough will be very thick and stuck to the sides of the bowl so you will likely need to use your hands.
- Divide dough into 12 portions and shape into circles about ½ inch thick. Preheat a cast-iron skillet over medium heat. Grease with a little oil.
- Drop muffins onto hot skillet, reduce to low heat, cover and cook for 5-7 minutes, until the bottoms are golden and they have puffed up slightly. Flip, cover and cook for an additional 5-7 minutes until the other sides are golden and muffins are cooked through.
Notes
If the outsides are golden to your liking, but the insides are not cooked through, place english muffins on a baking sheet in a 250°F oven for 8-10 minutes, until cooked through.
Store english muffins in an airtight container for up to 3 days or freeze for up to 3 months.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 187Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 301mgCarbohydrates: 37gFiber: 5gSugar: 1gProtein: 7g
This nutrient calculation is done by an automated calculator and may not be accurate.
Tami
Hi Errika
I’m trying this recipe and waited 23 hours to add last ingredients.
It seems almost too loose to hold shape. Dividing it is challenging as it’s too gooey.
Any suggestions?
I did everything as you wrote it.
Errika
It sounds like the dough has overproofed or overfermented, perhaps because it was in a warm spot for too long. I noticed I didn't give any instruction on room temperature for proofing the dough, so I will add that in the post. I've left the dough for 24 hours before but that was in the winter in a cooler spot in my home. Typically in the spring or summer time in my kitchen, 8 hours is a good amount of time to ferment. At this point you can try making them like regular pancakes, I don't think they can be salvaged to make english muffins. Thanks for trying the recipe and I'm sorry it didn't work out. I'll definitely add more details on temperature so this doesn't happen again!