Description

These homemade Sourdough English Muffins are tangy, chewy, and perfect for a lazy Saturday breakfast. Made without commercial yeast, they develop incredible flavor from an overnight fermentation. The nooks and crannies are perfect for catching butter and jam.

Ingredients

Scale

1 cup Active sourdough starter
3 cups All-purpose flour
1 cup Warm milk
2 tablespoons Melted butter
1 tablespoon Granulated sugar
1 teaspoon Salt
3 tablespoons Cornmeal

Instructions

Mix the starter, milk, and sugar in a large bowl
Add the flour and salt. Stir until a shaggy dough forms
Knead for five minutes. The dough will be sticky
Cover the bowl with plastic wrap. Let it rest overnight at room temperature (8-12 hours). In the morning, it should be puffy and bubbly
Turn the dough onto a floured surface. Pat it into a 1-inch thick circle
Cut rounds using a biscuit cutter
Sprinkle cornmeal on a baking sheet. Place each round on the sheet. Cover them with a towel. Let them rise for 45 minutes
Cook them on a dry griddle over medium heat. Cook for five minutes per side. The internal temperature should reach 200°F
Cool completely before splitting with a fork

Notes

Use a kitchen scale for perfect results. Do not skip the overnight fermentation. Cook low and slow to avoid burning. Use a fork to split the muffins for the best nooks and crannies.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 185 kcal
Sugar: 2 g
Sodium: 299 mg
Fat: 4 g
Saturated Fat: 2.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 10 mg

Keywords: sourdough, English muffins, breakfast, homemade