Sourdough English Muffins

These sourdough english muffins are delicious. I love using my sourdough starter any chance I get. You will love how simple this recipe is to make. The english muffins come out tender, fluffy and have amazing flavor. You cannot get these at the store, homemade ones are definitely the way to go. Once you make this recipe you will keep coming back to it.

What makes this sourdough english muffin recipe so easy is that you literally just mix the ingredients together the night before and let it sit to ferment overnight. You could start this recipe early in the morning if you want to have the english muffins ready the same day. Having a relatively hands-off recipe like this is perfect for my busy mornings. I also love the health benefits of making sourdough breads.

The english muffins freeze well. I keep them in a freezer bag in my freezer. They are super easy to thaw, making them a great quick breakfast. You can even make breakfast sandwiches for the freezer. Just fill them with whatever you like, line them on a sheet tray and place in the freezer. Once completely frozen, individually wrap them in plastic wrap and store in a freezer bag in the freezer.

To Make Sourdough English Muffins

Feed your starter 4-6 hours before you plan on making the dough. Once the starter if fully active begin with mixing together the flour, water, salt and fed starter. Mix well, cover with plastic wrap and set aside until the morning.

In the morning mix together the honey, water and baking soda. Pour over the dough and gently mix in using your hands until all of the honey mixture is incorporated.

Lightly oil your work surface and pour the dough out onto it. Keep a small bowl of water nearby to dip your fingertips in. Working with wet fingers will make handling the dough easier. The dough will be very sticky and hard to handle. With a flexible bench scraper, divide the dough into two equal logs. Then portion the dough into 13-14 portions.

Heat a large cast iron pan over medium heat. Add in your oil. Dip your fingertips into the water and carefully grab your portioned dough, rounded it out as you grab it. Drop it into the hot pan and repeat until the pan is full. Keep a little space between each english muffin.

Allow the english muffin to brown on one side, reduce the heat and cook for a few more minutes. Flip and continue cooking until done. Cook for 5-8 minutes on each side. The english muffins are done when they are dry and hollow sounding when tapped. Repeat until all of the muffins are done. Enjoy!