Sourdough English Muffins
This page contains affiliate links. Purchasing from these helps to support our site, giving us a small commission without increasing the rate you pay. Thank you for your support of A Chick And Her Garden! ~ Staci
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!!
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.
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.)
Add the remaining ingredients combine.
Place the dough on a lightly floured surface and knead (my favorite part !) for 4-5 minutes.
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.
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).
After these, store bought English Muffins will have no place in my kitchen!
This recipe was originally found on Jonesin’ For Taste! Stop in and check it out!
Homestead Blog Hop