Baking Homesteading Recipes

Sourdough English Muffins

 Sourdough English Muffins

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In my, not so patient, wait to make Sourdough Bread with my new Sourdough Starter, I’ve decided to try homemade English Muffins! I just couldn’t sit and look at that frothy sweet goodness anymore without incorporating it into something in my kitchen!

This week I made my first batch of  Sourdough English Muffins, and they were a hit! The fun part of English Muffins is that they are made like pancakes, and not baked like your typical bread recipes.

If you’re wanting these fresh for breakfast, I suggest making them on the weekend if anyone needs to get out the door for work.

I made the mistake of attempting to have them ready for hubby during the week, and he was pretty bummed when they were just hitting the pan on his way out the door. Sorry, hubs!

 

Pin Me For Later!!

 


Ingredients

1/2 cup sourdough starter

2 3/4 cup unbleached all-purpose flour

1 cup milk

1 Tbsp sugar

3/4 tsp salt

1 tsp baking soda

cornmeal for dusting.

 

Directions

In a medium/large bowl combine your frothy starter with 2 cups of the flour and the milk.

Stir to incorporate and cover with plastic.

Allow this to sit for at least 8 hours. I started this in the morning, the day before, and left it to sit until the morning (about 18 hours.)

english-muffin-dough

 

Add the remaining ingredients combine.

Place the dough on a lightly floured surface and knead (my favorite part !) for 4-5 minutes.

 

english-muffin-dough2

 

Roll the dough out to about 3/4 inch.

Cut out your muffins (I used the top of a glass that was about the right size, dusted with flour) and transfer them to parchment paper that has been lightly dusted with cornmeal.

Allow them to rest for at least 45 minutes. This is the part that threw off my timing for hubby’s breakfast. Sorry again!!

Before rolling out the remaining dough, allow it to rest for 10 minutes.

Place the muffins in a skillet, preferably cast iron, preheated to medium heat.

Cook on each side for 6- 8 minutes.

english-muffins-in-skillet

 

I like to eat them fresh without toasting, but toast them before using if they have cooled off.

Using every scrap of dough, I was able to make 10 full sized muffins and one tiny muffin (couldn’t let it go to waste).

 

english-muffins-and-jam

 

 

After these, store bought English Muffins will have no place in my kitchen!

 

Sourdough English Muffins

Ingredients

  • 1/2 cup sourdough starter
  • 2 3/4 cup unbleached all-purpose flour
  • 1 cup milk
  • 1 Tbsp sugar
  • 3/4 tsp salt
  • 1 tsp baking soda
  • cornmeal for dusting

Instructions

  1. In a medium/large bowl combine your frothy starter with 2 cups of the flour and the milk.
  2. Stir to incorporate and cover with plastic.
  3. Allow this to sit for at least 8 hours. I started this in the morning, the day before, and left it to sit until the morning (about 18 hours.)
  4. Add the remaining ingredients combine.
  5. Place the dough on a lightly floured surface and knead (my favorite part !) for 4-5 minutes.
  6. Roll the dough out to about 3/4 inch.
  7. Cut out your muffins (I used the top of a glass that was about the right size, dusted with flour) and transfer them to parchment paper that has been lightly dusted with cornmeal.
  8. Allow them to rest for at least 45 minutes. This is the part that threw off my timing for hubby's breakfast. Sorry again!!
  9. Before rolling out the remaining dough, allow it to rest for 10 minutes.
  10. Place the muffins in a skillet, preferably cast iron, preheated to medium heat.
  11. Cook on each side for 6- 8 minutes.
  12. I like to eat them fresh without toasting, but toast them before using if they have cooled off.
  13. Using every scrap of dough, I was able to make 10 full sized muffins and one tiny muffin (couldn't let it go to waste).
http://www.achickandhergarden.com/sourdough-english-muffins/

This recipe was originally found on Jonesin’ For Taste! Stop in and check it out!

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Melissa
Guest

is the 1/2 cup fed starter or unfed starter?

Katy SkipTheBag.com
Guest

These look delicious. I’ve been wanting to try out sourdough AND making english muffins. This may be a great way to accomplish both of those! Posts like this would be perfect for the Waste Less Wednesday Blog Hop! One is live now: http://www.skipthebag.com/2016/11/waste-less-wednesday-blog-hop-111616.html

Melissa
Guest

I’m excited to try these! I got a starter last months, and working on perfecting bread, but always looking for other ideas as well!

simplelifedreamer
Guest

Tried making my own starter a few times and failed miserably! These look great!

Lisa
Guest

These look wonderful!! I keep seeing a gluten free version of sour dough floating around.. I need to just give it a try and try your recipe out!!

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One Grace Filled Life
Guest

Staci, these look awesome, and congratulations for being featured in the Homestead Blog Hop this week! I hope you’re having a super week! ??

Carol L
Guest
Like Katyskipthebag, I too, have been yearning to try making English muffins and sourdough. Decades ago, I got a starter, and used it all the time. Like I canned pressure canning and water bath, did my own tuna, and fruit and veggies, made my own bread, all with two kids under 10! Yikes, I did all that???!!!?? Anyway, I’m into my 60’s and terrified of doing it all again!!! One thing that stops me is gluten, my oldest daughter is gluten intolerant, and I know that grains aren’t what they used to be in even the 60’s-70’s, with all of… Read more »
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