Sourdough English Muffins
So simple and easy to make plus totally healthier and then there is the satisfaction of making them yourself.
Grab your amazing sourdough starter to make a sponge about 4-12 hours prior to making them so that it is good and bubbly.
To make your sponge you are going mix 25 g of starter + 50 g water + 50 g flour in a clean jar and let it rise until doubled (again depends on your starter, the temperature of your house, etc.) but typically 4-12 hours.
The night before prep:
After the sponge rises, you will mix the up the dough and allow it to sit overnight.
125 g sponge
20 g (1 Tbsp) honey (sugar or maple syrup can be used)
240 g (1 cup) milk (I use raw milk but any milk can be used)
360 g (3 cups) flour (King Arthur is what we use)
5 g (1 tsp) sea salt
Also, save for later: a 40 g (1/4 cup) cornmeal (for sprinkling on top and bottom)
It can be omitted if you don’t have any.
- Add all of the ingredients (except the cornmeal) into a large bowl and mix. I use a wooden spoon handle or my hands to mix well. Cover and let rest for 30-60 minutes. Then turn the dough out onto a floured surface and knead for 5 minutes.
- Place the dough back in the bowl, cover it and allow it to ferment at room temperature for 10-14 hours (overnight works best)
- After the fermentation period, turn the dough out onto a floured surface. Sprinkle with a little bit of flour to help with sticking while you roll it out or press it out with your fingertips. You want to get the dough to about ½ inch thick.
- Grab a cookie sheet and parchment paper. Sprinkle it with cornmeal. Use a 3-inch biscuit cutter (or a wide mouth jar lid) to cut your round muffins out and place them on parchment paper. Then sprinkle the tops with cornmeal and cover them with a towel. Let them rise for 1 hour.
- Grab your cast iron skillet(or a non-stick skillet) and heat it over LOW heat. Place 4 muffins into the skillet about 2 inches apart, cover, and cook about 3-4 minutes per side.
Cut them open and enjoy!
I love them with a slab of butter and some jam!
You can even store these in the freezer for up to 3 months… if they last that long
* Inspired by Little Spoon Farm *