sourdough english muffins
(2 ratings)
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These are so much fun to make, why pay a premium price for the ones at the grocery store! I love to bake a double batch, cool and split them, wrap them individually and freeze. Then, on busy mornings, we can grab one, pop it in the toaster and go. Or, if you have a little extra time, you can create your own breakfast sandwich to rival the Golden Arches!
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(2 ratings)
yield
12 -14
prep time
1 Hr 30 Min
cook time
30 Min
Ingredients For sourdough english muffins
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1 cactive sourdough starter
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3/4 cbuttermilk
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2 3/4 call-purpose or whole wheat pastry flour
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6 Tbspyellow cornmeal
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1 tspbaking soda
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1/4 tspsalt
How To Make sourdough english muffins
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1In a large bowl, mix together the starter and the buttermilk. Whisk together flour, 4 Tbsp cornmeal, baking soda, and salt in a medium-size bowl. Add the dry ingredients to the buttermilk mixture all at one time and stir to form a soft dough.
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2Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding sprinkles of flour, as needed, if the dough is sticky.
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3Roll the dough out to a 3/8-inch thickness and let it rest for 5 minutes.
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4Using a 3-inch round biscuit cutter, cut dough into muffins. Sprinkle a sheet of waxed paper with 1 Tbsp cornmeal; place muffins on top of the cornmeal, and sprinkle the tops with the remaining cornmeal. Cover and let rise until very light--about 45 minutes.
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5Bake on a medium-hot, lightly greased griddle or flat frying pan (cast iron works beautifully!) for about 30 minutes, turning often. Cool and split. Toast and butter. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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