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Sourdough English Muffins

5 from 1 vote
These sourdough English muffins are easy to make and a delicious part of breakfast!
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Prep Time 12 hours
Cook Time 16 minutes
Course: Bread, Breakfast
Ingredients Method

Ingredients
  

  • ½ cup Active, Bubbly Sourdough Starter
  • 330 g Flour (or 2 ¾ cup)
  • 1 cup Milk (can be plant milk)
  • 1 Tbsp Sugar
  • ¾ tsp Salt
  • 1 tsp Baking Soda
  • Cornmeal, for dusting

Method
 

  1. The night before
    In a large bowl, add sourdough starter, 240 g / 2 cups flour, and milk. Stir with a spoon until combined. Cover with plastic wrap and let sit overnight, or longer, at room temperature.
  2. The next day
    Add 90 g / ¾ cup flour, sugar, salt, and baking soda. Stir to combine.
  3. Roll out dough onto floured surface and knead for 4-5 minutes. If your dough is wet and sticky, slowly incorporate additional flour until it's tacky but no longer sticky.
  4. With a floured rolling pin, roll dough to ¾ inch thickness. With a drinking glass or round pastry / cookie cutter, cut out muffins. You should end up with about 6-8 English muffins.
  5. Dust each side with cornmeal and let them rest on parchment paper for 45 minutes.
  6. Preheat a large pan on the stove to medium heat. Cook English muffins for about 6-8 minutes per side, careful not to burn them, until they are ready. Allow English muffins to cool before slicing and using.