Sourdough English Muffins

Tried and true. These have been made by so many people and loved by all. It’s your turn.

What inspired this recipe?

Who doesn’t love Sourdough English Muffins? I used to have these all the time, but when I started being cautious about the ingredients that I put in my body- and what those ingredients do to your body, hormones etc. – I stopped eating English muffins and started making sourdough bread. From making sourdough bread I wondered what I could make with my sourdough discard and activated starter. So, alas we have these Sourdough English Muffins. Making things from scratch does not have to be as complicated as everyone makes it out to be. I’m here to show you it can also be simple and achievable. I hope you enjoy these. If you’re not following my Pinterest, I will link it here so you never miss a recipe. It’s also a way easier way to save them and keep them. I also have an Instagram where I have the tutorial video, so, if that’s easier for you I will link it here.

The Starter

You will need a ready active starter. If you do not have a starter yet don’t worry I got you! I just started selling my dehydrated starter and would love to see you guys using it!

Method:

Truly this was much easier than I thought. My only crime is that I did not have cornmeal, but honestly I’m not too keen on it anyway. I will however, write it in the method for when you’re suppose to put it, if you choose to.

Night Before:

You are going to start the night before you want the English Muffins. You are going to feed part of your starter into a ready mason jar. 100g of starter, 30g of flour, 30g of hot water. Stir well, put on the lid and let ride for 2-4 hours.

In a separate bowl you are going to add 360g flour, 120g hot water, 1tbsp honey, 5g kosher salt. Mix very well. Let sit with plastic wrap or a kitchen towel over it till the starter is ready to mix in.

Once the starter is ready mix it into your dough mix well. Cover with plastic wrap and a kitchen towel over night. The next morning your dough will be ready to work.

Morning Of:

Today your dough should look bubbly and full of life. This is a sign it’s ready to go. You’re going to want to pour your dough on a lightly floured surface. Flour the top of your dough and push the dough down and flip and do the same to the other side. Make it a flat floured dough.

When your dough is floured and not all gewy, your muffins are ready to make. Grab a cup or mason jar lid and press it into your dough and form a circle.
You’re going to grab a pan and add parchment paper on it. This is where you could add the cornmeal if you want. Sprinkle some on the parchment and place your little circle muffins you just shaped on top.

When all your little muffins are on the parchment sprinkle a bit more cornmeal on top. (Again, you don’t have to use cornmeal I didn’t.) Cover the tray with a tea towel and allow the muffins to rise for an hour.

Once the English muffins have risen they are ready to go. Grab a non-stick pan or cast iron and heat to high/medium. When the pan is hot add the English muffins and put the lid on the pan. Set a timer for 4 minutes and then flip and time for another 4 minutes.

Now they are warm and ready to enjoy!

Saving and keeping fresh:

If you are going to eat them within a day or two, they are good to keep in a container with a closable lid.
If you need to freeze them I freeze them in a zip lock and they are good for about 2-3 months in the fridge.
Enjoy your Sourdough English Muffins.

If you enjoyed this recipe you will also enjoy:

–Tomates Farcies – French Stuffed Tomatoes
–Japanese Sweet Potato – With Butter Rosemary Sauce
–Black Eyed Pea Stew – Blue Zone Recipe
-Homemade Pita Bread – I Dream About Them

Questions/Comments?

If you have a moment please leave me a comment on how this recipe turned out for you! I love hearing from you all and it really helps me out if you guys leave me an honest comment.
Also, if you have any other questions, please feel free to comment on this post as well. I am happy to answer any questions or concerns!