Sourdough English Muffins

Looking to use your sourdough starter to make fluffy English muffins for your breakfast sandwiches? I have got the recipe for you! These are such a great use of sourdough starter, they don't take much finesse and the recipe makes 16-18 muffins. You can make these ahead and freeze them, prep breakfast sandwiches ahead of your busy week, or serve them on a Sunday morning with jam and butter.

English muffins are so versatile. My parents used to make us mini pizzas on them in the toaster oven growing up and now I seek them out as a comfort food. The use of sourdough starter boosts them with some extra gut-healthy benefits and punchy sour flavor. If bread-making intimidates you these are a great gateway into making breads. They don't take long to make and you don't need to have a dutch oven or anything fancy to make them. Just using a hot skillet and some corn-meal gets the job done. It is very satisfying to make these rustic little muffins, they puff up in the skillet and have that classic brown and speckled look.

When using sourdough starter as our leavening agent, you need to plan ahead a little bit. Time is the most important factor when using sourdough starter, so for this recipe the total rising time is about 5.5-6.5 hours. Plan ahead for success and prep the dough the night or the day before intended baking!

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Sourdough English Muffins

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What You'll Need to make Sourdough English Muffins:

• 520 g AP flour

• 10g salt

• 4tb melted butter

• 20g sugar

• 210g warm milk (90F)

• 100g warm water

• 85g active sourdough starter

• 1/2 cup yellow cornmeal (for coating)

Let's Make Them:

1. In a large bowl, add your flour.

   
   

2. In a separate bowl, combine your warm milk, water, melted butter and sourdough starter. Mix to combine and add to your flour bowl.

   
   

3. Add your sugar, salt and melted butter, mix with a wooden spoon or spatula until a shaggy dough forms.

   
   

4. Allow the dough to rest for 30 minutes at room temperature.

   
   

5. Once the dough has rested, knead it gently in the bowl with wet hands, and form into a smooth ball. Let the dough rise at room temperature for it's "bulk fermentation" phase. About 5-6 hours or until doubled in size.

   
   

6. Once the dough has doubled in size, transfer to the fridge to rest about 2 hours or overnight.

   
   

7. Take the dough out of the fridge and transfer to a floured surface. Roll out to about 12x14 in rectangle and using a biscuit cutter, cut about 16-18 english muffins.

   
   

8. Coat the English muffins in cornmeal on both sides, and preheat a large skillet on medium heat.

   
   

9. Place each muffin onto the hot skillet and cook 3-4 minutes per side and then flip. These will overall bake in the pan for 15 minutes. I flip them every few minutes to prevent burning, but in total they need about 15 minutes to bake through all the way. They will puff up and have that brown speckled classic look.

   
   

10. Transfer to a plate and they are ready to enjoy. LET cool completely before freezing.