Sourdough English Muffins
These sourdough English muffins are easy to make and a delicious part of breakfast!
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
Instructions
- The night beforeIn 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.
- The next dayAdd 90 g / ¾ cup flour, sugar, salt, and baking soda. Stir to combine.
- 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.
- 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.
- Dust each side with cornmeal and let them rest on parchment paper for 45 minutes.
- 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.