If you’ve been known to whip up a breakfast sandwich on occasion, whip no more until you read this, because today you’re going to learn how to make your very own sourdough English muffins that’ll knock the crumbs off of any other English muffin you’ve ever had.
Yeah, they’re that good – lightly browned and crispy on top and bottom, soft around the edges, and light, fluffy and full of nooks and crannies in the middle. And of course, because they’re made using some of that sourdough starter you’ve been cultivating, they’re also easier on your belly than most of what you’d find in a store. So kick that breakfast sandwich up a notch with these made-from-scratch sourdough English muffins.
Plan to start them a day ahead, because they do need to sit and develop for a bit, but other than that, they’re super easy to throw together.
And just like that, you have a supply of sourdough English muffins to toss in the freezer (they freeze well) to get you through the week. Or, if your wife and kids go through them like candy, make a double batch.