These east sourdough English muffins are light and fluffy, crispy outside, and full of nooks and crannies, with a delicious sourdough depth of flavor that you just can’t get any other way!
Mix ingredients the night before, and wake up to a beautifully fermented sourdough that’s ready to make “nook and cranny” perfection!
Serve for breakfast with eggs and cheese as sandwiches or honey butter, use as bread for lunch sandwiches, or as a dinner side (instead of rolls!)
Ingredients
- 2 1/2 cups all purpose or fresh ground flour
- 1 cup of warm water (or milk)
- 1/2 cup fed and active sourdough starter
- 1 tablespoon honey, maple syrup or sugar
- One teaspoon salt
- 1/4 cup corn meal for sprinkling
- avocado or coconut oil
How To Make Sourdough English Muffins
Start your English muffins the night before you want sourdough English muffins! These sourdough English muffins need to be cooked over very low heat, and covered, for best results. Cooking them this way allows the inside to cook evenly, and the outside to cook to golden brown at the right time.
Intructions
- In a large glass bowl add 2 and 1/2 cups of flour, 1 cup of warm water or milk, and 1/2 cup of FED and bubbly sourdough starter, salt and honey then stir till well incorporated.
- Cover bowl and mixture with a towel, and let it sit on the counter at room temperature for about 12 hours. (it takes a bit longer in the winter and it ferments faster when it’s nice and warm in the summer.)
- In the morning (or after it’s fermented)
- In the morning, knead dough slightly and roll out to one inch thick. It works best for me to use my hands for this part, because the dough is a bit thick. (TIP: If your dough is a little soft, add a couple tablespoons of flour till it is workable BUT NOT STIFF.
- Then, cut your dough into 12 english muffins.
- * Optional: Sprinkle both sides with cornmeal.
- Cover raw english muffins and let them rise in a warm spot for an hour.
- Then, preheat a skillet on low heat, and add a table spoon of avocado or coconut oil.
- Place each portion of dough onto your preheated skillet leaving about an inch or 1 1/2 inch of space between them.
- Then, COVER the skillet and cook for 3-5 minutes until they’re golden brown on the bottom, and fluffed up to double in size.
- Carefully flip english muffine one at a time. Do NOT try to flip your english muffins till they come of the pan easily.
- Cook on second side on low till golden brown! internal temperature is about 200 degrees on an instant read thermometer when they are done!
TIPS
If your English muffins turn out flatter, they needed a couple more tablespoons of more flour.
If you are using a cast-iron skillet, English muffins often cook on the outside before the inside is completely done. To prevent this from happening, keep the heat nice and LOW.
If your English muffins are browned on the outside, but not fully cooked inside, just pop them in the oven at 300-degrees for about 10 minutes!
Try My Other Sourdough Recipes!
How to make a sourdough starter from scratch.
Our favorite sourdough pancakes.
Buttery soft sourdough dinner rolls!
WHY Sourdough?
I have an obsession with my bubbly sourdough starter that I use in this recipe. I use it in my kitchen almost every day for Sourdough Pancakes, English muffins, Belgian waffles, Sourdough Dinner Rolls, and Sourdough Apple Fritter Doughnuts.
I’m in love with the way sourdough adds a depth of flavor to recipes that you just can’t get in commercially produced bread.
Plus, I get satisfaction from cooking with a starter that I made (and have maintained for a long period of time) with my own hands. I love to share it with friends, and I’d love to pass it down as a family heirloom one day!
I love learning how to make nourishing high-quality foods at home that you just can’t get at the grocery store!
Over the past few years, grains have gotten an undeserved bad rap with gluten intolerance and keto diets.
Have you ever heard of phytic acid?
Phytic acids are present on grains, beans, and nuts to keep them from spoiling.
HOWEVER, phytic acid is also an antinutrient that interferes with and prevents the absorption of certain nutrients.
There is a reason phytic acids are there… BUT, there is also good evidence that our bodies weren’t meant to handle them!
The good news is… Proper preparation of grains eliminates most, if not all, of the phytic acid in grains, beans, and nuts!
Did you know that traditional cultures thrived on grains?
The main difference between the way they ate grains then and the way we do now is only the wat they prepared it!
Back then, they had to ferment grains for leavening (or to get them to rise) to make bread.
Before yeast was commercially isolated and produced (sold in little packets) sourdough starter was the leavening! It was a valuable commodity that was passed down from generation to generation!
We’ve lost that art! And, what has happened?
So many people are gluten intolerant and can’t digest grains very well.
You can read more about homemade sourdough starter, and how to make it here!
How To Store Leftover Sourdough English Muffins
Store in an airtight container on the counter for up to 5 days, or freeze in an air-tight container for up to 3 months!
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