Making these Sourdough English Muffins is my favorite way to use my Sourdough Starter in these hot summer months. No oven required! I would love to say I always have a stash of them on hand, but quite frankly, I can’t keep them around more than an hour or so before my family gobbles them up. I don’t blame them.
A current favorite combination is a warm, lightly toasted Sourdough English Muffin spread with Homemade Pesto (using Basil from our garden), a runny egg, a few grates of fresh Parmigiano-Reggiano, and a slice or two of garden fresh tomatoes sprinkled with a bit of salt and pepper. Oh my stars. It’s a beautiful way to combine fresh summer ingredients with my beloved sourdough habit. Try it for yourself, I don’t think you’ll regret it.
These Sourdough English Muffins certainly can stand alone in terms of flavor and texture though too. They’re not dry and mealy like grocery store English Muffins, they’re delicate but flavorful, and really only need a little pat of butter to launch them into the English Muffin stratosphere. Seriously, they’re just so so good.
How to make Sourdough English Muffins:
PrintA Study In Sourdough: Part 4- Sourdough English Muffins
Homemade Sourdough English Muffins are way better than store-bought. Incredible flavor, texture, and topped with a bit of butter, these are sure to be a family favorite! No oven required!
Ingredients
250g all-purpose flour, plus more for rolling
90g sourdough starter
1 teaspoon sea salt
1 tablespoon granulated sugar
1 tablespoon softened butter
1 large egg, lightly beaten
135g lukewarm water
1 teaspoon instant yeast (optional)
white cornmeal
Instructions
In a large bowl, combine flour, starter, salt, sugar, butter, egg, yeast, and water until a shaggy dough forms.
Turn dough out onto a generously floured surface and knead until smooth, adding a bit more flour if needed. Dough will be quite sticky.
Spray a deep bowl with cooking spray and transfer dough to bowl. Cover with plastic wrap and let rise until doubled, about 3 hours (if omitting the instant yeast, this rise time will be substantially longer).
Lightly sprinkle countertop with flour and cornmeal. Roll dough out until about ¾-inch thick. Using a biscuit cutter, cut dough into 8 circles, about 3-inches in diameter.
Transfer dough rounds to a cornmeal covered baking sheet. Cover and rise for 1 hour (longer if not using instant yeast) until puffed up. Heat a nonstick skillet over medium-low heat. Do not oil the skillet. Place 2 or 3 dough rounds onto the hot skillet with the cornmeal side up, cooking until golden brown, about 4 minutes. Flip over and cook 4 minutes more. Adjust temperature as needed to prevent them from browning too quickly.
Repeat with remaining dough.
Let cool slightly before slicing and serving.
Thanks for stopping by and checking out Part 4 in my Sourdough Series! If you're new here, be sure to visit my Recipe Index for a peek at the other recipes I've shared over the years. I hope you'll stick around for a while and find something you love! It would be awesome if you chose to subscribe via email to receive email notifications when new recipes are posted!
Have a fantastic week! See you soon for Part 5!
-Mandy
Comments
No Comments