Sourdough English Muffins
Learn how to make Sourdough English Muffins using sourdough starter. This simple scratch made recipe yields 12-13 tender, fluffy English Muffins that are absolutely delicious.
Ingredients
- 3 cups bread flour
- 1 ¼ cups water filtered
- 1 ½ teaspoons salt
- 1 ½ teaspoon baking soda
- 1 tablespoon honey
- 100 grams active sourdough starter
- As needed coconut oil or any cooking oil
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- The night before mix together all of the ingredients in a large bowl. Cover with 2 damp towels and leave out overnight.
- In the morning, line a baking sheet with parchment paper and lightly dust it with flour then cornmeal. Make sure to use a large baking sheet so that the English Muffins aren't touching when they are resting.
- Lightly flour your work surface and roll out the dough into a 6x13 rectangle. Using a 3" round cutter, cut out 8 circles and place on the prepared baking sheet.
- Roll the dough out once again and cut the remaining 4 circles. Place on the baking sheet. Loosely cover with a tea towel and rest until puffy, not doubled. About 1 hour. Longer if your kitchen is cold.
- Heat a large cast-iron pan over medium-low heat and add a drizzle of oil. Place a few English muffins in the pan and cook for 5–8 minutes on each side. The muffins are ready when they feel dry and sound hollow when tapped. Repeat the process until all the muffins are cooked. Enjoy!
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