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 healthier and 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. Other than that, they’re super easy to throw together.
Easy Sourdough English Muffins
You’ll start by mixing the flour and starter and letting it sit overnight.
In the morning, add in the rest of the ingredients. Knead the dough together for a few minutes, then let it rest for an hour or so.
Cut the dough and cook them on a griddle or cast iron pan for a few minutes per side. The sourdough English muffins will puff up and be lightly browned to perfection.
Cut them in half and slather them with butter and jam. Or my personal favorite, make a sausage and egg sandwich out of it… Yum! No matter what you do, you’ll find that these sourdough English muffins are way better than store-bought!
Ingredients
- 1/2 cup sourdough starter
- 1 cup milk (you can use water, but milk makes them extra soft and tender)
- 2 cups flour (whole-wheat, rye, whatever you prefer)
- 1 tsp sea salt
- 1 Tbsp sugar or honey
- 1 tsp baking soda
Instructions
- In a medium bowl, mix the sourdough starter and the milk, stirring to dissolve.
- Add in the flour, mixing well. Dough should be workable and a hair on the sticky side, so add a little extra flour or water as needed. Cover and let sit for 12-24 hours.
- The next day, add the salt, honey, and baking soda.
- Dump onto a floured counter and knead for a couple minutes (wetting your hands/fingers makes this easier!).
- Plop the dough onto a floured cutting board, gently pat down to about 3/4″ thick, and using a glass, biscuit cutter, or your other favorite round implement, cut out the muffins.
- Let these rest for another hour.
- Heat a griddle or cast iron skillet to medium, then place the muffins into hot skillet. Cook for about 5 minutes per side, or until toasty brown. They should puff up a bit while cooking; if not, you can always use them as hockey pucks.
- Cut in half and top with preserves, or make your own “Mc”-muffin. Ronald got nothing on these.
And just like that, you have a supply of sourdough English muffins to toss in the freezer (they freeze well). Or, if your wife and kids go through them like candy, make a double batch.
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