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  • Sourdough English Muffins

    2 votes
    Sourdough English Muffins
    Prep: 10 min Cook: 15 min Servings: 8
    by myra byanka
    510 recipes
    >
    This is my first attempt at making English muffins, so will see what happens. Update: used a biscuit cutter. They puffed up and we're kind of lopsided, but tasted great.

    Ingredients

    • 1/2 cup active sourdough starter
    • 1 cup milk, room temp.
    • 2 cups flour (I used half white wheat and half AP)
    • 1 tbs. honey
    • 1 tsp. salt
    • 1 tsp. baking soda

    Directions

    1. Mix starter with milk, cover, let sit 12-24 hours.
    2. Add the rest of the ingredients to the mixture, knead for 2 minutes.
    3. Cut into 8 pieces the same size, roll into balls.
    4. Flatten into round disks, about 1 " tall.
    5. OR
    6. Roll the dough out and use a biscuit cutter.
    7. Heat the oven to 350 F.
    8. Heat a skillet to medium and place half of the muffins on it.
    9. Cook about 5 minutes on each side.
    10. Be careful not to overbrown the muffins by turning down the heat, if needed.
    11. Use a pan cover to get them cooked in the middle.
    12. Repeat with the rest of the disks.
    13. If not cooked through, place in the oven to finish baking.
    14. Cut in half and toast.

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    Reviews

    • marge
      marge
      I've made these 3 times now. They are delicious and just as good if not better than the store bought ones. I use my pancake grill and can get all of them on that at one time. I haven't had to use the oven - if they aren't done, I use the pan lid to finish them. Also, a wide mouth jar lid works perfectly to cut the muffins out of the rolled dough!!

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