Easy Sourdough English Muffins
These easy sourdough English muffins are delicious and super simple to make! Spread with warm butter fresh off the skillet or use to make a scrumptious egg sandwich.
Equipment
- Stand mixer optional
- Mixing bowl
- baking sheet
- Parchment paper
- Non-stick skillet with lid
Ingredients
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1½ tsp salt
- 1 cup active sourdough starter
- 1 cup warm water
For Sprinkling on Muffins:
- ¼ cup cornmeal
Instructions
To Make the Dough:
- Make sure to feed your sourdough starter at least 4-12 hours prior to using in this recipe.
- To a mixing bowl, add in the flour, sugar, and salt and whisk together well.
- Next, add in the water and sourdough starter and using your hands mix well. The dough will be slightly sticky.
- Once the dough is fully combined, cover with a clean towel and allow to rest for 30 minutes. This will allow moisture to soak in well and the dough will be ready for kneading.
- After 30 minutes, you want to knead the dough on a floured surface for about 5 minutes. Or you can use the dough hook on a stand mixer for this.
- Place the dough back into the mixing bowl, cover and allow to rest and bulk ferment on counter at room temperature (65°-70℉) for about 8-10 hours. Alternatively, you can place in refrigerator overnight to bulk ferment.
To Shape for Second Rise:
- Line a baking sheet with parchment paper and sprinkle with cornmeal to prevent dough from sticking.
- Place the dough on a lightly floured surface and roll the dough out until it is about ½ inch thick.
- Using a 3-inch biscuit cutter, dip in flour to prevent sticking and cut out about 10-12 equal parts.
- Reshape the dough and roll out again after the first round of cuts to use up the rest of the dough.
- Place cut dough onto the parchment lined baking sheet at least 1-inch apart to prevent sticking while rising. Sprinkle the tops of the dough with more cornmeal.
- Cover the dough with a clean towel and allow to rise in a warm place for 1-2 hours or until they have risen a bit and are light and fluffy. You can place in your oven and turn your light on or use your bread proofing option on oven for this.
To Cook:
- Preheat a non-stick pan on low heat. Be sure to heat it well before placing muffins on to cook.
- Gently place muffins onto pan as many as you can and cover with lid. Cook for about 8 minutes on the first side of muffin.
- Flip muffins and place lid back on. Cook on the final side for about 4-5 minutes.
- Remove and place on wire rack to cool.
- Slice and serve warm with butter and jam or use for a delicious egg sandwich!
Notes
Storage:
Once completely cooled, you can store in an airtight container at room temperature for up to 5 days. You can also place in an airtight container and freeze in freezer for up to 2 months.Servings: 12 servings