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Sourdough English Muffins

Servings 12
Author Haley

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

  1. 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.

  2. 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.

  3. Cover the english muffins lightly with plastic wrap and let them rise for 45 min-1 hour.

  4. 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.

  5. 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.

  6. 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.