Sourdough English Muffins
User Reviews
4.7
18 reviews
Excellent
Sourdough English Muffins
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Use your sourdough starter to have freshly baked Sourdough English Muffins tomorrow morning!
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Ingredients
- ½ cup sourdough starter discard or fed
- 1 tablespoon honey or sugar
- 1 cup milk
- 3 cups all-purpose flour
- 1 ½ teaspoons salt sea salt
- ¼ cup cornmeal for dusting
Instructions
- 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.
- Cover the dough and let it sit on the counter overnight (10-14 hours).
- 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.
- 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.
- Sprinkle more cornmeal on the tops of the biscuits and cover with a towel to let them rise for 1 hour.
- 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.
Nutrition Information
Show Details
Calories
69kcal
(3%)
Nutrition Facts
Serving: 24English muffins
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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