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Sourdough English Muffins are a great recipe to make when feeding your sourdough starter.
It’s summer and, I’ve mentioned before and I will say it again, I am not going to use my oven unless I really need to. Sourdough English muffins to the rescue. I can get my sourdough fix without heating up the oven. Thank goodness!
Growing up I loved going to Disneyland and then California Adventures opened and they had a sourdough factory. Oh man, I was in heaven. There are few things I enjoy more than some toasted sourdough with butter. The sourdough english muffins give me an excuse to enjoy that all year round! I find they cook up best on a cast iron skillet versus a traditional skillet. I love how light they are and all the nooks and crannies that are typical of english muffins. And I love that I don’t have to waste my sourdough starter every time I feed it.
Making bread has always eluded me. I had tried a couple times and failed but then Annie over at Annie’s Eats posted an updated version of her sourdough recipe and I knew I had to give it another try. So I did and that first loaf of sourdough that came out was pure deliciousness. That loaf of bread never stood a chance against me and my husband. I think it lasted half a day.
Oh, and if you need something else to make with that sourdough starter for the summer try Sourdough Pancakes. I eat those straight up, right out of the pan. If I have patience I might spread some jam on them…but that’s just if.
Sourdough English Muffins
- 1/2 cup sourdough starter
- 1 cup milk
- 2 3/4 cup all-purpose flour
- 1 Tbsp sugar
- 3/4 tsp salt
- 1 tsp baking soda
- cornmeal for dusting
Combine starter, 2 cups flour and milk in a large bowl. Stir to combine, cover with plastic wrap, and leave out for at least 8 hours, or overnight.
After the overnight rest, add the remaining flour, sugar, salt, and baking soda and mix well. Turn onto a lightly floured board and knead 4-5 minutes. Roll out to 3/4" and cut into rounds. You can re-roll the scraps but you need to let the dough rest at least 10 minutes before cutting more muffins from them. Place muffins on a piece of parchment or cookie sheet dusted with cornmeal. Let rest for 45 minutes.
Spray griddle or skillet lightly with oil. Heat to medium and cook muffins for about 6-8 minutes on each side or until browned on top and bottom and cooked through.
These freeze well and reheat well in a toaster.