why make this recipe
Sourdough English muffins are a delightful twist on the classic breakfast treat. They are soft, hearty, and have that unique sourdough flavor that many people love. Plus, using sourdough discard helps reduce waste and makes this recipe eco-friendly. Enjoy them toasted with butter, jam, or even as a base for eggs Benedict!
how to make Sourdough English Muffins
Ingredients :
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/2 cup warm milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon melted butter
- Cornmeal (for dusting)
Directions :
- In a mixing bowl, combine the sourdough discard, warm milk, and sugar. Mix well.
- Add in the all-purpose flour, salt, baking soda, and baking powder. Stir until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for 1-2 hours or until doubled in size.
- On a floured surface, roll out the dough to about 1/2 inch thick. Cut out rounds using a biscuit cutter.
- Place the rounds on a baking sheet dusted with cornmeal. Cover and let them rest for 30 minutes.
- Heat a skillet over medium-low heat. Cook the muffins for about 5-7 minutes on each side until golden brown.
- Allow to cool slightly before splitting and toasting. Enjoy!
how to serve Sourdough English Muffins
Sourdough English muffins are best served warm and toasted. You can spread butter, jam, or cream cheese on them. They are perfect for breakfast, brunch, or even as a snack. You can also use them for sandwiches or to make eggs Benedict for a tasty meal!
how to store Sourdough English Muffins
To store your Sourdough English muffins, let them cool completely. Then, place them in an airtight container or a zip-top bag. They can be kept in the refrigerator for up to a week. For longer storage, you can freeze them. Just make sure to wrap them well in plastic wrap before placing them in a freezer-safe bag.
tips to make Sourdough English Muffins
- Make sure your sourdough discard is at room temperature for the best results.
- Don’t rush the rising time; the longer they rise, the better the flavor.
- If you don’t have a biscuit cutter, you can use a glass or any round object.
- Adjust the heat as needed while cooking to avoid burning.
variation
You can add herbs, cheese, or spices to the dough for different flavors. For a sweet version, consider adding dried fruits like raisins or cranberries.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: Yes, you can use an active sourdough starter. Just adjust the liquid in the recipe if needed.
Q: Are Sourdough English muffins gluten-free?
A: No, this recipe uses all-purpose flour, which contains gluten. However, you can experiment with gluten-free flour blends.
Q: How do I know when the muffins are done cooking?
A: The muffins should be golden brown on both sides and sound hollow when tapped.
Sourdough English Muffins
Ingredients
Dough Ingredients
- 1 cup sourdough discard Make sure it's at room temperature.
- 1 cup all-purpose flour For best results.
- 1/2 cup warm milk Gently warm before using.
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon melted butter
For dusting
- to taste Cornmeal For dusting the baking sheet.
Instructions
Preparation
- In a mixing bowl, combine the sourdough discard, warm milk, and sugar. Mix well.
- Add in the all-purpose flour, salt, baking soda, and baking powder. Stir until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for 1-2 hours or until doubled in size.
- On a floured surface, roll out the dough to about 1/2 inch thick. Cut out rounds using a biscuit cutter.
- Place the rounds on a baking sheet dusted with cornmeal. Cover and let them rest for 30 minutes.
Cooking
- Heat a skillet over medium-low heat. Cook the muffins for about 5-7 minutes on each side until golden brown.
- Allow to cool slightly before splitting and toasting.