Sourdough English Muffins
Delicious homemade sourdough English muffins with a crispy exterior and soft, airy interior, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 1 cup sourdough starter The heart of your English muffins, providing flavor and leavening.
- 1 cup warm milk Helps activate the yeast; can use non-dairy substitutes.
- 2 cups all-purpose flour Best for an airy texture; whole wheat can be used for a denser muffin.
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon baking powder
- Cornmeal for dusting Use to prevent sticking.
Instructions
Preparation
- In a large bowl, mix together the sourdough starter, warm milk, and sugar until well-combined.
- Gradually incorporate the all-purpose flour, salt, and baking powder into the wet mixture, stirring until a dough forms.
- Transfer the dough onto a floured surface and knead for about 5-10 minutes until smooth and elastic.
- Place the kneaded dough in a greased bowl, cover with a cloth, and let it rise in a warm spot for 1-2 hours until doubled in size.
- Once risen, punch down the dough to release air and roll it out to about 1 inch thick. Cut out rounds using a biscuit cutter.
- Sprinkle cornmeal on a baking sheet and place the rounds on top. Cover again and let rise for another 30-60 minutes.
Cooking
- Preheat a skillet over medium heat and cook the muffins for about 5-7 minutes on each side until golden brown.
- Allow the muffins to cool before slicing them open.
Notes
For a fancy touch, present your muffins on a beautiful platter. Toast lightly before serving. Try different spreads like cream cheese, avocado, or nut butter.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 28gProtein: 4gFat: 2gSaturated Fat: 0.5gSodium: 150mgFiber: 1gSugar: 1g
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