Sourdough English Muffins
Perfect for your breakfast table or any time, these sourdough English muffins are very easy to make and so delicious!
Servings: 12 muffins
Calories: 195kcal
Cost: $8
Ingredients
- 1 ¼ cups water, warm
- 4 TBSP butter, melted
- 1 TBSP honey
- 1 ¼ tsp salt
- 1 cup sourdough starter
- 4 cups AP flour
- cornmeal for sprinkling
- heat-proof oil for cooking
Instructions
- In a large bowl, mix water, melted butter, honey, salt, and sourdough starter. Mix well.
- Add the flour and mix. The dough should be shaggy but if it's too wet, add a little more flour.
- Cover the bowl and let the dough rise in the refrigerator overnight or for 8 hours at least.
- The next day, transfer the dough to a lightly floured work surface.
- Line a cookie sheet with parchment paper and sprinkle it with cornmeal.
- With a floured rolling pin, roll the dough out about ¾" thick. Transfer them to the prepared cookie sheet.
- With round cutters, cut out 12 muffins. Either discard the remaining dough or try to form more muffins (they may just not look quite as pretty).
- Cover the muffins with a tea towel. Let them rise for at least 2 hours or until they are visibly puffy and spongy.
- Preheat a cast iron skillet over medium heat.
- Add a small amount of cooking oil to the skillet. Turn the heat to low and 3-5 muffins to the skillet. Put a lid on and cook for about 4 mins on the first side.
- Flip the muffins, cover the skillet, and cook them on the 2nd side for another 4 mins. When done, let them cool on a wire rack.
- Contine in batches until they are all cooked.
Notes
- You can make them vegan by using oil instead of butter and sugar instead of honey
- You can easily let the dough rest in the refrigerator for up to 24 hours
Nutrition
Calories: 195kcal
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