sourdough English muffins
Delightfully tangy and chewy sourdough English muffins with a crisp crust, perfect for toasting and topping with butter or jam.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 5 hours 35 minutes
- Yield: 8 muffins
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 cup active sourdough starter
- 1 cup milk, warmed
- 2 tablespoons sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons melted butter
- 1 teaspoon baking soda
- Semolina or cornmeal for dusting
Instructions
- In a large bowl, mix together the sourdough starter, warmed milk, and sugar. Let sit for 15 minutes.
- Add the flour, salt, and melted butter to the mixture and stir until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise for 4-6 hours or until doubled in size.
- Once risen, roll out the dough to about 1/2-inch thickness and use a round cutter to cut muffins.
- Sprinkle a baking sheet with semolina or cornmeal and place the cut muffins on it. Cover and let rest for 1 hour.
- Sprinkle baking soda evenly over the top of each muffin just before cooking.
- Heat a griddle or skillet over medium-low heat and cook muffins for about 7-8 minutes per side or until golden brown and cooked through.
- Allow muffins to cool completely on a wire rack before splitting and toasting.
Notes
For extra flavor, split and toast the muffins before spreading with butter, jam, or your favorite toppings.