These Sourdough English Muffins are soft, fluffy, and have a delightful tangy flavor thanks to the sourdough starter. Perfect for breakfast or brunch, they are easy to make and delicious.
Preparation time
30min
Cooking time
20min
Ingredients
12 Servings
- 480 g all-purpose flour
- 30 g butter
- 30 g cornmeal
- 240 ml milk
- 10 g salt
- 240 g sourdough starter
- 30 g sugar
- 120 ml water
Directions
Step 1
In a large bowl, mix the sourdough starter, milk, water, and sugar until combined.
Step 2
Add the flour and salt to the mixture and stir until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth.
Step 3
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 4-6 hours or until doubled in size.
Step 4
Once the dough has risen, roll it out on a floured surface to about 1/2-inch thickness. Use a round cutter to cut out muffins.
Step 5
Sprinkle a baking sheet with cornmeal and place the muffins on it. Cover and let rise for another hour.
Step 6
Preheat a griddle or skillet over medium heat and lightly grease with butter.
Step 7
Cook the muffins on the griddle for about 7-10 minutes on each side until golden brown and cooked through.
Step 8
Allow the muffins to cool on a wire rack before serving. Enjoy!