Sourdough English Muffins
Sourdough English muffins are a delightful twist on the classic breakfast treat, soft and hearty with a unique sourdough flavor.
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.
Notes
Store cooled muffins in an airtight container for up to a week or freeze wrapped well for longer storage. Don't rush the rising time for the best flavor.