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.
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.