Sourdough English Muffins
This is a great recipe if you have a lot of extra sourdough starter and you just can’t bear to throw it away. I cook up a large batch on the weekends and then put the extra muffins in the freezer. You can thaw them in the microwave or toaster later in the week for a delicious breakfast.
Makes about 24
- 1 cup sourdough starter (mine is a 100% hydration white flour starter)
- 2 cups milk
- 5 1/2 cups all purpose flour
- 2 tablespoons sugar
- 1 ½ teaspoons salt
- 2 teaspoons baking soda
- Semolina or cornmeal, for dusting
Combine starter, 4 cups of flour and milk in a large bowl. Do NOT add the salt, sugar, or baking soda at this point. Those are added after this first rise. Stir to combine, cover with plastic wrap, and leave out for 8 hours or overnight.
After the overnight rest, add remaining flour, sugar, salt and baking soda and mix well. Turn onto a lightly floured surface and knead for 4-5 minutes (this can also be done in a heavy duty stand mixer). Roll out to 3/4” and cut with a biscuit cutter into rounds. I bought English muffin molds to cut these a little larger. If you use a standard 3-inch biscuit cutter, they turn out just as tasty, but the larger ones let you make breakfast sandwiches more easily since they’re larger and hold a fried egg better. You can reroll the dough scraps, but you may need to let the dough rest before cutting more muffins from them. Place muffins on a piece of parchment paper dusted with cornmeal or semolina and let rest in a warm place for about 45 minutes.
Spray a griddle or skillet lightly with cooking spray oil. Heat to medium and cook muffins for about 6-8 minutes on each side, or until browned on the top and bottom and cooked through. These have great ‘griddle spring’ and rise quite a bit during the “baking”.
Split with a fork and enjoy with your favorite topping! I don’t even toast them if I want to eat them right off the griddle--they don’t have that raw taste that store-bought English muffins have.
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