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!
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.