sourdough English muffins
Delight in these naturally tangy, chewy sourdough English muffins perfect for breakfast or snacks, made with simple ingredients and a flavorful sourdough starter.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 5 hours 30 minutes
- Yield: 8 muffins
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 cup active sourdough starter
- 1 cup warm milk (110°F/43°C)
- 2 tablespoons sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1 teaspoon baking soda
- Cornmeal for dusting
Instructions
- In a large bowl, combine the sourdough starter, warm milk, and sugar. Stir to mix well.
- Add the flour and salt, mixing until a shaggy dough forms.
- Add the softened butter and knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 4–6 hours or until doubled in size.
- Sprinkle baking soda evenly over the dough and gently knead it in to incorporate.
- Roll the dough out to about 1/2 inch thickness and cut into rounds using a biscuit cutter or glass.
- Place the rounds on a baking sheet dusted with cornmeal, cover, and let rest for 30–45 minutes to rise slightly.
- Heat a skillet or griddle over medium-low heat and cook the muffins for 7–8 minutes per side, until golden brown and cooked through.
- Cool on a wire rack before splitting with a fork and toasting.
Notes
For best results, toast the muffins and serve with butter, jam, or use for breakfast sandwiches with eggs and cheese.