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How To Make Sourdough English Muffins

January 4, 2023 by Maggie Leave a Comment

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I’ve been making this recipe a lot since we moved into the camper. Camper ovens are little to be desired, and since this recipe does not require an oven, they have been a weekly occurrence in our home. All you need in a cast iron pan, a bowl, and the ingredients. I also use a mason jar, biscuit cutter, or drinking glass to cut the circle shape for the english muffins.

Timeline For Sourdough English Muffins

I prefer to cook these first thing in the morning so they are hot and ready for breakfast. This is what my sourdough timeline looks like for these english muffins:

  • Feed starter the morning before cooking the english muffins.
  • The night before cooking, I mix the dough with my active and bubbly starter.
  • The morning of cooking, I roll out my dough and cut them into circles.
  • After resting, I start cooking the english muffins.
Child’s hand grabbing half a sourdough english muffin from a stainless steel plate
A little hand ready to gobble up a sourdough english muffin.

My family doesn’t let them cool for very long before they are cut open and slathered with butter or made into a breakfast sandwich with a farm fresh egg and cheese. Add some homemade pepper jelly that I canned from last Summer, and you have the most delicious meal you could ever source from your backyard and kitchen.

Sourdough English Muffin Recipe

Child’s hand grabbing half a sourdough english muffin from a stainless steel plate
Print Recipe

Sourdough English Muffins

Soft and sweet sourdough english muffins are made with an active sourdough starter and cooked in a cast iron pan. Start these the night before so you have a hot and delicious breakfast the next morning.
Prep Time1 d
Cook Time30 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, english muffin, sourdough
Servings: 8 English muffins

Equipment

  • 1 cast iron pan
  • 1 mixing bowl
  • 1 biscuit cutter, mason jar, or drinking glass
  • 1 Parchment paper
  • lid to cover cast iron skillet ( I use a half baking sheet)

Ingredients

  • 100 Grams active sourdough starter
  • 20 Grams honey or sweetener of choice
  • 240 Grams milk
  • 360 Grams all-purpose flour
  • 7 Grams sea salt
  • cornmeal for dusting

Instructions

  • 12 hours before you make your dough, add all the ingredients (except the cornmeal) into a mixing bowl.
  • Stir with a wooden spoon (or with your hands like I do) until combined.
  • Let this “shaggy” dough rest for 30-60 mins at room temperature.
  • Turn the dough out onto a floured surface and knead by hand for 5 minutes.
  • Place dough back into the bowl and cover with a damp towel.
  • Let the dough ferment on the counter at room temperature for 8-12 hours (I do this part overnight).
  • After fermentation, turn the dough out onto a floured surface and cut into 3 inch circles with a biscuit cutter, mason jar, or drinking glass.
  • Sprinkle some parchment paper with cornmeal, then place your cut-outs onto the parchment paper and sprinkle more cornmeal on top. Let them rest for 30-60 mins at room temperature.
  • Preheat your cast iron skillet on low heat.
  • Place a few muffins into the cast iron and cover with a lid (I use a half baking sheet to cover my skillet).
  • Cook for 4 minutes, then turn the muffins and cook for an additional 4 minutes. They will rise and brown slightly on the outside.
  • Allow to cool, but who am I kidding?! These are amazing nice and hot with butter dripping from them. ENJOY!

Notes

Store at room temperature for 5 days or freeze. I will double the batch to freeze the extras.

You can follow me on Instagram or Facebook for more active sourdough content with tips, tricks, and recipes. If you’ve purchased a dehydrated starter from me, thank you! My starter customers are always welcome to contact me regarding their starter. I love to see your success, and if it means that you need to ask a few questions, well, ask away!

Pin For Later

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Learning how to make sourdough english muffins will give your breakfast game a big jump. You can always double this recipe to freeze some for later too. Happy baking friends, and remember to tag me on social media with your wonderful sourdough creations!

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A Little About Me

Hey there! I’m Maggie, Mom to 3 human kids, a bunch of farm animals, and too many plant babies to count. I’m glad you’re here and hope you find some inspiration (and a little laughter) in my family’s farming adventures. You can find more fun facts about me here.

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