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Sourdough English Muffins

Use your sourdough starter to have freshly baked Sourdough English Muffins tomorrow morning!

Course Breakfast
Cuisine American
Keyword Sourdough English Muffins
Prep Time 5 minutes
Cook Time 16 minutes
Resting time 15 hours
Total Time 15 hours 21 minutes
Servings 24 English muffins
Calories 69 kcal
Author Amanda Rettke-iamhomesteader.com

Ingredients

  • 1/2 cup sourdough starter, discard or fed
  • 1 tablespoon honey, or sugar
  • 1 cup milk
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons sea salt
  • 1/4 cup cornmeal, for dusting

Instructions

  1. In the bowl of a stand mixer fitted with the dough hook attachment, mix all of the ingredients together (besides the cornmeal) on low for 5 minutes.

  2. Cover the dough and let it sit on the counter overnight (10-14 hours).

  3. The next day, turn the dough onto a floured surface, add flour to the top of the dough, and use your fingertips to press out the dough to a 1/2-inch thickness.

  4. Using a biscuit cutter, round cookie cutter, or tall kitchen glass, press into the dough and place each biscuit onto a parchment-lined baking sheet that has been sprinkled with cornmeal.

  5. Sprinkle more cornmeal on the tops of the biscuits and cover with a towel to let them rise for 1 hour.

  6. Preheat a nonstick skillet (make sure you have a cover for it) over low heat. Place 4 muffins (or how many fit) into the skillet. Cover the skillet and cook for 6-8 minutes. Turn the muffins over and cook for 6-8 more minutes, or until golden brown.