sourdough english muffins
(2 RATINGS)
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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prep time
1 Hr 30 Min
cook time
30 Min
method
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yield
12-14 serving(s)
Ingredients
- 1 cup active sourdough starter
- 3/4 cup buttermilk
- 2 3/4 cups all-purpose or whole wheat pastry flour
- 6 tablespoons yellow cornmeal
- 1 teaspoon baking soda
- 1/4 teaspoon salt
How To Make sourdough english muffins
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Step 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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Step 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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Step 3Roll the dough out to a 3/8-inch thickness and let it rest for 5 minutes.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Other Breakfast
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