What a week it has been around here! Last week started with one of my girls breaking her arm and it just set the tone for the whole week. Thankfully she is on the road to recovery and this week has been a lot more chill.
When we have a crazy week I just love being able to pull some pre-made (and homemade!) items from the freezer and make up quick meals. These english muffins are perfect for freezing and then pulling out on a crazy day or just on a day you aren’t in a cooking mood.
These english muffins are so soft and delicious. Such simple ingredients turn into something so tasty!
In a large mixing bowl, add in all of the ingredients. Stir until combined and then cover the bowl with plastic wrap. Rest the dough overnight or ~8 hours.
After the dough has had time to let the magic happen roll it out on a lightly floured surface. Cut using a biscuit cutter or the mouth of a glass. Place cut english muffins on a baking tray.
Cover the english muffins lightly with plastic wrap and let them rise.
Preheat a griddle to 300F or a cast iron skillet on the stove. Place the english muffins on desired cooking surface and cook for about 7 minutes or until lightly golden brown. Flip and cook for another 7 minutes on the second side.
Place the english muffins back on the baking tray and place in a 350F oven and bake for 10 minutes or until a little more golden and fully cooked in the center.
You can freeze these english muffins after they have been baked by placing them in a gallon size zip top freezer bag. Whenever you’d like to enjoy a fresh english muffin remove one from the freezer and heat in the microwave for about 30 seconds or until heated through.
These english muffins are so easy to make and they make amazing breakfast sandwiches! One of my favorite things to eat are fried egg sandwiches on a toasted english muffins with a slice of cheese. SOOOO good. What is one of your favorite things to eat? Leave a comment down below!
Sourdough English Muffins
Ingredients
- 1 cup fed sourdough starter
- 2/3 cup buttermilk water works as well
- 2 Tbsp honey
- 1 tsp baking soda
- 1 tsp salt
- 2 1/4 cup unbleached all purpose flour
Instructions
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In a large mixing bowl, add in all of the ingredients. Stir until combined and then cover the bowl with plastic wrap. Rest the dough overnight or ~8 hours.
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After the dough has had time to rest roll it out on a lightly floured surface to 3/8 inch thick. Cut using a biscuit cutter or the mouth of a glass. Place cut english muffins on a baking tray.
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Cover the english muffins lightly with plastic wrap and let them rise for 45 min-1 hour.
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Preheat a griddle to 300F or a cast iron skillet on the stove over low/medium heat. Place the english muffins on desired cooking surface and cook for about 7 minutes or until lightly golden brown. Flip and cook for another 7 minutes on the second side.
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Place the english muffins back on the baking tray and place in a 350F oven and bake for 10 minutes or until a little more golden and fully cooked in the center.
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You can freeze these english muffins after they have been baked by placing them in a gallon size zip top freezer bag. Whenever you'd like to enjoy a fresh english muffin remove one from the freezer and heat in the microwave for about 30 seconds or until heated through.
Other recipes you may like…
Yes! A fried egg with a runny yolk on an English muffin is my fave!