Protein Sourdough English Muffins (No Protein Powder)

Course: Breakfast, Meal Prep, Snack

Cuisine: American, Sourdough

Keyword: cottage cheese recipe, healthy sourdough, high protein breakfast, long fermented sourdough, no protein powder, protein sourdough, sourdough english muffins, sourdough meal prep, sourdough with egg whites

Prep Time: 30

Cook Time: 30

Bulk Fermentation and proofing: 13

Total Time: 14

Servings: English Muffins

Calories: 276kcal

Soft, fluffy, and long-fermented overnight, these Protein Sourdough English Muffins are packed with 11 g of protein each. Made with cottage cheese and egg whites for simple, whole-food protein—no powders. Perfect for breakfast sandwiches, toast, or a quick post-workout snack.

Print Recipe

Equipment

Ingredients

400 g unbleached bread flour
70 g liquid egg whites about 2 large eggs worth
150 g cottage cheese Knudsen 2 %
50 g milk
100 g active sourdough starter
20 g honey
35 g melted butter
8 g salt
Cornmeal for dusting

Instructions

Before bed – Blend the wet ingredients
Add 150 g cottage cheese, 70 g egg whites, and 50 g milk to a blender. Blend until completely smooth with no curds remaining.
Mix the dough
Pour the blended mixture into the bowl of a stand mixer fitted with a dough hook. Add 400 g flour, 100 g active starter, 20 g honey, 35 g melted butter, and 8 g salt.
Mix on medium-low speed for about 5 minutes (speed 2 on KitchenAid or 1 on Bosch) until a smooth dough ball forms. The dough should be slightly firm and pull away from the bowl sides.
Different cottage cheese brands have different hydrations. If your dough feels sticky, add flour one tablespoon at a time until it comes together.
Bulk ferment overnight
Place the dough into a greased bowl, cover, and let it ferment on the counter for 8–10 hours.
Ideal dough temperature is around 72 °F. Warmer dough will finish sooner; cooler dough will take longer.
In the morning – Divide and shape
Turn the dough onto a lightly floured surface. Divide in half, then into fourths, then into eighths for 8 muffins.
To shape: Pull the edges of the dough ball into the center, flip seam-side down on the counter, cup your hand in a “C” shape, and roll gently in a circular motion to build tension. Flatten slightly into hockey-puck shapes.
Coat both sides with cornmeal and place seam-side down on a parchment-lined baking sheet.
Proof
Cover with a lint free towel and let rise in a warm spot for about 2–3 hours.
I like to stick them in a proofing box or a warm oven (turned off) to speed it up a bit. Don’t skip this step. It’s what makes them nice and fluffy!
Fully proofed muffins will look puffy. If you poke it, it’ll slowly spring back and leave a bit of an indent in the dough. (See photo in blog post above)
Cook
Preheat a 12-inch cast-iron skillet to 350 °F. Lightly oil the pan and cook 4 muffins at a time.
Cover with a lid and cook 5–7 minutes per side. After you flip them, gently press down on the tops with your spatula to flatten them slightly. Be careful not to press too hard, you don’t want to deflate them!
Keep the temperature steady; too hot will brown the outsides before the centers finish. Low and slow is the key to even cooking.
Internal temperature of each muffin should reach 190–200 °F.
Cool
Transfer to a wire rack to cool completely before slicing.

Video

Nutrition