High-Protein Sourdough English Muffins with Whey Protein

A toasted high-protein sourdough English muffin with butter on a small white plate.

High-Protein Sourdough English Muffins with Whey Protein

These High-Protein Sourdough English Muffins are an easy breakfast upgrade made with whey protein. With 3 grams more protein than regular sourdough English muffins, they’re packed with nooks and crannies and taste just as good!

Course Bread, Breakfast

Cuisine American, English

Prep Time 16

Cook Time 30

Cool Time 30

Total Time 17

Servings English muffins

Calories 245kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

1 cup (240 grams) whole milk
½ cup (100 grams) active sourdough starter or "fresh" discard (less than 3 days old)
2 tablespoons (25 grams) granulated sugar
3 cups (360 grams) all-purpose flour
1 scoop (30 grams) unflavored whey protein isolate any brand
1 tablespoon (14 grams) unsalted butter melted
2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt reduce to 1 ¼ teaspoons if using Morton's brand or table salt
Coarse cornmeal for dusting the baking sheet and cast iron skillet

Instructions

Feed your sourdough starter about 6–12 hours before mixing the dough, or whenever needed based on the temperature of your kitchen. It should be bubbly and active when you're ready to use it. If using fresh sourdough discard that's less than 3 days old, you can skip this step.
In a large mixing bowl, whisk together the milk, sourdough starter, and sugar. Add the flour, whey protein powder, melted butter, and salt, and mix until a cohesive dough forms. Cover and let the dough rest for 20 minutes.
1 cup (240 grams) whole milk, ½ cup (100 grams) active sourdough starter, 2 tablespoons (25 grams) granulated sugar, 3 cups (360 grams) all-purpose flour, 1 scoop (30 grams) unflavored whey protein isolate, 1 tablespoon (14 grams) unsalted butter, 2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt

The dough will feel slightly stickier and less elastic than a typical sourdough dough.

Lightly wet your hands and perform one set of stretch and folds. Gently lift one edge of the dough, stretch it upward without tearing, and fold it over the center. Rotate the bowl 90 degrees and repeat until you've stretched and folded all four sides. Gather the dough into a ball and place it seam-side down in the bowl. Cover and rest for 20 minutes. Repeat this process 3 more times, for a total of 4 sets of stretch and folds.
Cover the dough and let it rise until nearly doubled in size, about 4–12 hours or more depending on the temperature of your kitchen.

If using a straight-sided container, you can easily see how much the dough has risen.

Line a rimmed baking sheet with parchment paper and generously sprinkle it with cornmeal. Transfer the dough to a lightly floured surface and gently press it into a rectangle about 1 inch thick. Use a 3-inch round cutter to cut as many muffins as possible, placing the cuts close together to minimize scraps. Transfer the rounds to the prepared baking sheet. Gently gather and press the scraps back together, then cut more muffins. You should get about 8–9 English muffins total.
Coarse cornmeal

Press down firmly with your round cutter to create clean edges and help the English muffins rise evenly during cooking. Avoid twisting the cutter, which can seal the edges and prevent a good rise.

Loosely cover the muffins and let them rise until puffy, about 2–4 hours depending on the temperature of your kitchen.

For an overnight option, refrigerate the shaped muffins overnight. In the morning, let them come to room temperature and finish proofing until puffy before cooking.

Preheat a 10-inch cast iron skillet over medium-low heat, then sprinkle the bottom generously with cornmeal. Reduce the heat to low and add 3–4 muffins at a time. Cook for 5–6 minutes per side, adjusting the heat as needed so the muffins become deeply golden on the outside while cooking through in the center.
Coarse cornmeal
Transfer the English muffins to a wire rack and let them cool completely. Use a fork to split them open before serving.

Notes

Storage: Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.