Sourdough English Muffins
Delight in the tangy and airy texture of homemade sourdough English muffins, perfect for breakfast or brunch.
Prep time: 15 minutesCook time: 20 minutesServes: 8
Ingredients
2 cups of all-purpose flour
1 cup of sourdough starter
1/2 cup of milk
1/4 cup of unsalted butter, melted
1 tablespoon of sugar
1 teaspoon of salt
1 teaspoon of baking soda
Cornmeal for dusting
Instructions
1. In a large bowl, mix the sourdough starter, milk, and melted butter until combined.
2. Add the flour, sugar, and salt, mixing until a sticky dough forms.
3. Cover the bowl and let the dough rise at room temperature for 8-12 hours.
4. Preheat a griddle or skillet over low heat and dust it with cornmeal.
5. Add baking soda to the dough and knead gently on a floured surface.
6. Roll the dough to about 1/2 inch thickness and cut out rounds using a biscuit cutter.
7. Place the rounds on the preheated griddle and cook for 7-10 minutes on each side, or until golden brown.
8. Transfer to a wire rack to cool before serving.
Storage
Store in an airtight container at room temperature for up to 3 days.
Reheating
Reheat in a toaster or oven at 350°F for 5 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
