Sourdough English Muffins
These sourdough English muffins are easy to make and are a delicious healthy breakfast idea!
Servings: 10 muffins
Ingredients
- 1/2 cup sourdough starter
- 1 cup water or milk
- 1 tbsp honey or maple syrup
- 2 cups whole wheat flour + 1/4 cup additional flour (opt)
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1/4 cup flour (opt)
Instructions
- The night before, add sourdough starter, water, honey, and whole wheat flour to a medium mixing bowl. Stir well. If the dough seems too wet, you can add more flour (up to 1/4 cup). Stir well to combine. You don't want the dough too dry though, so be careful not to add too much additional flour.
- Cover loosely with a tea towel or plate and let it sit overnight (8-12 hours).
- The next morning (or whenever you're ready to make your muffins), add the salt and baking soda to the dough and mix well. Mix/knead until well combined. You can do this by hand, but I usually put mine in a stand mixer with the dough hook, and add the salt and baking soda, and let it knead the dough for a couple of minutes. If the dough is still wet, I add up to 1/4 cup of flour to the mixing bowl and knead it in.
- Preheat a cast iron skillet or griddle on low to medium heat. Add about 1 tablespoon of butter or coconut oil to grease the pan, if desired.
- Drop the muffin dough from a spoon (or 1/4 cup measuring cup) onto the skillet, or use your hands to shape the dough. I grease my hands with a little bit of coconut oil, remove about 1/4 cup of dough, and form it into a loose ball shape before placing it into the skillet.
- Cook the muffins for about 3-5 minutes, and check to see if the first side is browned. If it is, flip the muffins over and then cook the other side until browned.
- If it seems like they are browning too quickly and the center isn't getting done, turn the heat down and cook more slowly. You can also transfer them to a baking sheet, and bake them in a 350 degree oven for a few minutes to finish the cooking process.
- Transfer muffins to a cooling rack for at least five minutes, and then slice with a serrated knife. Let cool completely before storing in an airtight container.