Name: Easy Sourdough English Muffins
Prep time: 12 h
Cook time: 20 min
Total time: 12 h 20 min
Ingredients: Flour : If you want to make soft and fluffy sourdough English muffins, white wheat flour is the best choice. I use spelt flour since about a decade and it works out too.; Greek Yogurt – Yogurt adds fat and additional flavor. Moreover, helps the fermentation process. You can also use milk or even normal yogurt. ( I have done with all of them with slight variations.); Baking Soda – Makes the dough fluffier. Add the soda after the bulk ferment only.; Honey – I usually substitute honey with sugar. Because heating and baking with honey creates toxins.

Description

This easy and delicious sourdough English Muffins will easily become your go to recipe for breakfasts. All it requires a little planning and you can make it ahead and these muffins are versatile too.

Ingredients

Flour : If you want to make soft and fluffy sourdough English muffins, white wheat flour is the best choice. I use spelt flour since about a decade and it works out too.
Greek Yogurt – Yogurt adds fat and additional flavor. Moreover, helps the fermentation process. You can also use milk or even normal yogurt. ( I have done with all of them with slight variations.)
Baking Soda – Makes the dough fluffier. Add the soda after the bulk ferment only.
Honey – I usually substitute honey with sugar. Because heating and baking with honey creates toxins.

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Instructions

Make the Dough

Feed your sourdough starter the day you want to use in the morning so that its nice and bubbly.

On the previous night, mix together the starter, half of the flour roughly and yogurt and leave the dough covered overnight. You can refrigerate the dough for long fermentation depending on your schedule.

Day 2- Roll out the dough

Next day add the remaining flour, salt and baking soda if any and knead until smooth.

Roll out on a floured surface to about 1-2 cm in thickness and cut into circles. And place them 5 cm apart on a tray sprinkled with semolina or corn flour. Cover and let it rise for 45 min or until they bounce off when you make a dent with your finger.

Tip : If you want an even rise, use muffin rings for cutting, and second rise. Cook the muffins with the ring and it will puff up taller. But first grease the rings well with coconut oil.

Cook the Muffins

Preheat a cast iron skillet over medium-low heat. Add a few drops of coconut oil or any neutral oil and add 3-5 muffins, and cover the skillet with a lid. Cook them for about 5 to 7 minutes, flip them, put the lid back on, and bake them for another 4 minutes or until golden brown on both sides. Cover the lid as the steam will make the muffins cook softer and even. Cook them in batches until they are all done.

Cool the Muffins

Transfer the muffins to a wire rack to cool.

Notes

Serve them fresh and warm if possible.
You can easily toast them in a toaster the next day. We love it toasted too. If you are going to freeze a batch, take them out the night before to thaw, toast and serve.
We love to spread butter and a little of our homemade jam for breakfast.

Prep Time: 12 Hours
Cook Time: 20 Minutes
Category: Breads
Method: Baking

Nutrition

Serving Size: 8