Sourdough English Muffins

Sourdough English Muffins

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Kathy Slaughter

By
@FBF

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!

Rating:

★★★★☆ 2 votes

Comments:
Serves:
12-14
Prep:
1 Hr 30 Min
Cook:
30 Min

Ingredients

  • 1 c
    active sourdough starter
  • 3/4 c
    buttermilk
  • 2 3/4 c
    all-purpose or whole wheat pastry flour
  • 6 Tbsp
    yellow cornmeal
  • 1 tsp
    baking soda
  • 1/4 tsp
    salt

How to Make Sourdough English Muffins

Step-by-Step

  1. In 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.
  2. Turn 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.
  3. Roll the dough out to a 3/8-inch thickness and let it rest for 5 minutes.
  4. Using 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.
  5. Bake 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!

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