Name: Sourdough English Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 90 min
Ingredients: 2 cups all-purpose flour; 1 cup sourdough starter (Make sure your starter is active and bubbly.); 1/2 cup milk; 1 tablespoon sugar; 1 teaspoon salt; 1/2 teaspoon baking soda; 1 tablespoon cornmeal (For dusting)

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Why make this recipe

Sourdough English muffins are a delightful way to enjoy the unique flavor and texture of sourdough bread in a convenient, portable form. They are perfect for breakfast or snacks, and their nooks and crannies hold butter and jam beautifully. Making them at home means you can control the ingredients and enjoy them fresh from the griddle. Plus, the sourdough starter adds a wonderful tang that you simply can’t get from regular English muffins.

How to make Sourdough English Muffins

Ingredients:

2 cups all-purpose flour
1 cup sourdough starter
1/2 cup milk
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon cornmeal (for dusting)

Directions:

In a mixing bowl, combine the sourdough starter, milk, and sugar. Mix well.
Gradually add the flour, salt, and baking soda, mixing until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth.
Place the dough in a greased bowl, cover, and let it rise for 1-2 hours until doubled in size.
Roll out the dough to about 1 inch thick and cut into rounds with a biscuit cutter.
Sprinkle cornmeal on a baking sheet and place the rounds on it.
Cover and let rise for another 30-60 minutes.
Preheat a griddle or skillet over medium heat.
Cook the muffins for about 5-7 minutes on each side until golden brown and cooked through.
Let cool before splitting and toasting.

How to serve Sourdough English Muffins

You can serve Sourdough English Muffins fresh off the griddle with a pat of butter or your favorite jam. For a hearty breakfast, add eggs, cheese, and bacon for a delicious breakfast sandwich. They also make a great base for mini pizzas or savory toppings.

How to store Sourdough English Muffins

Sourdough English Muffins can be stored at room temperature for a couple of days in an airtight container. For longer storage, place them in the refrigerator for up to a week or freeze them for a few months. Just make sure to toast them before serving when they are frozen.

Tips to make Sourdough English Muffins

Make sure your sourdough starter is active and bubbly before using it.
If the dough is too sticky, you can add a little more flour, but don’t over-knead it.
Cooking time may vary based on your stove—keep an eye on them to prevent burning.

Variation

You can mix in ingredients like herbs, cheese, or spices to give your Sourdough English Muffins a unique twist. Dried herbs like oregano or garlic powder can add flavor, while shredded cheese can make them extra gooey and tasty.

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour. This will change the flavor and texture slightly, but it can be a healthy option.

How do I know when my muffins are done cooking?
Your muffins should be golden brown on both sides and sound hollow when tapped. You can also use a kitchen thermometer; they are done when they reach about 200°F (93°C) internally.

Can I make Sourdough English Muffins without a sourdough starter?
While the sourdough starter gives these muffins their characteristic taste, you can use instant yeast as a substitute. However, it won’t have the same depth of flavor as sourdough. Adjust the rising times accordingly.