Sourdough English Muffins
Ingredients:
1 cup active sourdough starter
1 cup milk
2 tablespoons honey
3 cups all-purpose flour (plus extra for kneading)
1 teaspoon salt
1 teaspoon baking soda
Cornmeal for dusting
Instructions:
Prepare the Dough:
In a large mixing bowl, combine the active sourdough starter, milk, and honey. Mix well until the honey is fully dissolved.
Add the flour and salt to the mixture, stirring until a rough dough forms.
Knead the Dough:
Turn the dough out onto a lightly floured surface.
Knead the dough for about 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
First Rise:
Place the kneaded dough back into the mixing bowl and cover it with a damp cloth or plastic wrap.
Let it rise in a warm, draft-free place for 8-12 hours, or overnight, until it has doubled in size.
Shape the Muffins:
Once the dough has risen, turn it out onto a lightly floured surface.
Roll the dough to about 1/2 inch thickness.
Use a round biscuit cutter or a glass to cut out rounds of dough, approximately 3-4 inches in diameter.
Place the rounds onto a baking sheet dusted with cornmeal to prevent sticking.
Sprinkle a little more cornmeal on top of the muffins.
Cover the muffins with a cloth and let them rise for about 1-2 hours until puffy.
Cook the Muffins:
Preheat a griddle or large skillet over medium-low heat.
Carefully transfer the muffins to the griddle (you may need to cook them in batches).
Cook for about 5-7 minutes on each side, until they are golden brown and the interiors reach a temperature of about 190°F. Be sure to cook them slowly to allow the insides to cook through without burning the outsides.
Cool and Serve:
Remove the muffins from the griddle and let them cool on a wire rack.
Once cool, split the muffins with a fork to create the characteristic nooks and crannies.
Serving Suggestions:
Serve the sourdough English muffins toasted with butter, jam, or your favorite toppings.
They also make excellent breakfast sandwiches. We can't get enough!
Storage:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the muffins. Place them in a freezer-safe bag or container. To reheat, thaw at room temperature and toast before serving.
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