Sourdough English Muffins
It’s Monday morning and you’re making sourdough English muffins for the week 🫶🏼 I like to make the dough the night before so they’re nice and fresh in the morning.
Ingredients
Directions
- 1
Add 1/2 cup of active sourdough starter, 1 tbsp of honey, and 1 cup warm milk to a bowl and mix until combined.
- 2
Add 3 cups of all purpose flour and a tsp of salt, and mix again until everything is combined.
- 3
Let rest for 1 hour, then knead for a couple of minutes until the dough is smooth.
- 4
Cover and leave at room temperature for 12 hours (overnight).
- 5
Spread the dough out with your fingers and using a cookie cutter or a cup cut into 1 inch thick circles.
- 6
Place a piece of parchment paper onto a baking sheet and sprinkle some cornmeal.
- 7
Place your English muffins onto the baking tray and sprinkle more cornmeal on top.
- 8
Cover and let rise for another hour.
- 9
Preheat your cast iron skillet (no oil needed), place your muffins and let them cook for about 3-4 minutes each side, keep flame on medium low heat.
