Sourdough English Muffins
Because some food is too good to live without!
There aren’t many foods The Hubs misses while maintaining a Traditional Diet, but something he does miss are those warm Egg McMuffins from the Golden Arches.
There’s something about a road-trip that brings out these cravings for him, so I set off to “healthify” them. Much to my delight, not only did I find a homemade English muffin recipe, but I was able to convert it to be SOURDOUGH to boot!
If you have sourdough starter, you’re probably thrilled when you find other ways to use up any excess. This is one of our absolute favorite sourdough recipes.
Sourdough English Muffin Recipe
- 1 cup active sourdough starter
- 2 Tablespoons honey
- 2 cups milk (raw, if possible)
- 4 cups organic flour (I used unbleached white flour)
- 1 teaspoon baking soda
- 1 -2 cups additional flour
- 2 teaspoons sea salt
- 1⁄4 cup organic cornmeal (or at least non-GMO), for sprinkling
- Hands On Time: 25 mins
- Hands Off Time: 13-17 hours
- Cook Time: 20 mins
- The night before, mix sourdough starter, honey and milk in the bowl of your stand mixer until just combined.
- Slowly add four cups flour (1-2 cups at a time) and mix on low using the dough hook attachment until all the flour is incorporated.
- Cover bowl with a clean tea towel and top with a plate to soak for 12-16 hours (or overnight). (I have also let this sit out for 12 hours, then placed in the refrigerator for up to two days, then bring back to room temperature and continue with step 4.)
- The next morning, sprinkle a teaspoon of baking soda and 2 teaspoons sea salt over the surface of the dough and knead dough to combine.
- Flour a clean surface or large board with 1/2 cup flour and knead dough until it is somewhat stiff. You may add more flour if needed, I usually add anywhere from 1/2-1 cup flour, depending on hydration level of your starter. (The dough should be moist, but not sticking to your hands.)
- Continue to knead by hand for 5 minutes until a smooth ball is formed.
- Using a rolling pin, roll dough out to about 1/2 thickness. Turning over and adding more flour to your work surface as needed (to keep it from sticking).
- Cut dough with a 3-4 inch round cutter (or a wide-mouth mason jar!).
- Line a sheet pan with wax paper and sprinkle with corn meal. Arrange English muffins onto sheet pan, leaving about 1/2 inch between rounds.
- Sprinkle the tops of the muffins with additional corn meal, cover with a tea towel and allow to rise in a warm place until doubled in size (about an hour).
- Once muffins have risen, preheat a cast iron skillet, or large griddle to medium-low. Melt a small pat of butter and a touch of avocado oil (to keep butter from smoking).
- Add muffins to pan, as many as will fit without over-crowding, and cook on one side for 5-10 minutes (until nice and golden brown).
- Flip muffins and continue to bake 5-10 minutes on the other side. Use the back side of your spatula to flatten the muffins if they puff up too much.
- Continue with remaining muffins until all have been cooked.
- Eat immediately, or let cool completely and store in an airtight container and eat within a week (if they last that long!).