How to make homemade Sourdough English Muffins using sourdough starter (no yeast!). They raise overnight and are cooked on the stovetop in the morning. Tender, delicious and easier to make than you might think! Vegan adaptable.
Oh my, these Sourdough English Muffins!!! They are so tender, so flavorful, and so impressive with all the happy little nooks and crannies. Tuck a few batches away in the freezer for company and weekend breakfasts.
There is a little planning ahead as the muffin dough requires 1 cup of proofed starter (fed 6-8 hours before using). If you are in the routine of making sourdough bread, this is not too hard of a feat!
Simple to whip up in the evening letting the dough do its lofty magic. In the morning, knead in baking soda, salt and enough flour to make a soft but not sticky dough. Roll it out, shape, rest and “bake” the Engish muffins on a cast-iron skillet or griddle on the stovetop.
WHAT YOU’LL NEED FOR SOURDOUGH ENGLISH MUFFINS
proofed sourdough starter (fed 6-8 hours before)
honey
milk (many options will work)
all-purpose flour or 1/2 wheat and 1/2 white
baking soda
sea salt
cornmeal
HOW TO MAKE SOURDOUGH ENGLISH MUFFINS IN A NUTSHELL
In a large mixing bowl combine sourdough dough starter, honey and milk (vegan or dairy!).
Add flour mixing until fully incorporated.
Cover and let rest on the kitchen counter overnight for 10-14 hours. ( 65-70 F)
In the morning knead in salt, baking soda and more flour until dough is smooth.
Roll out dough and cut into rounds. Rest 1 hour on a cornmeal-lined tray.
Cook on a dry cast iron pan or griddle.
Using a metal spatula, place on a baking sheet generously sprinkled with cornmeal to keep them from sticking to the pan. Sprinkle a little more over the top. Not totally necessary, but gives a nice texture and both sides will look more even when cooked.
