For those of us that want to make a nice breakfast bread and fail every time they make bagels, English Muffins are absolutely the way to go. The sourdough flavor in a cutie little, bubbly muffin is my new favorite way to make breakfast sandwiches.

Steph and I have talked about this in depth, there are just things some people are better at than others. Between the two of us, Steph is 100% the pizza girl, but I’m the focaccia girl. As of last month, I finally accepted that Steph is the bagel girl and I simply do not have the vibe to make it happen. So, English muffins were made! and they turned out great!

The Process – English Muffins

Let’s get into it. This recipe makes about 12 english muffins. I used a large coffee mug to cut the circle shapes for the muffins.

I am making some of these as I type this post (they’re fermenting) and plan to make and freeze ready-to-go breakfast sandwiches!

Ingredients

• 100g active sourdough starter
• 1 tablespoon maple syrup
• 1 cup milk (I used half a cup of half and half and half a cup of water because I had it on hand)
• 3 cups of all purpose flour (add half cup if using a more liquid sourdough starter)
• pinch of salt
• cornmeal for proofing and cooking

The Process

1. Add sourdough starter, syrup, and milk to a bowl, combine well. Add the flour and salt and mix well with your hands. Knead the dough for a few minutes until it forms a ball.
2. Cover and allow your dough to ferment on the counter for 8-12 hours. My house is quite cold at the moment, so I need the full 12 hours, but if you mix in an oven-safe bowl and place the dough in a 170 degree oven for 4 hours, you should be all set! Basically, you just want the dough to double in size.
3. Flour your working surface and turn the dough out onto it. Roll out your dough until its about 3/4 of an inch thick. I used the tip of my pointer finger to the first knuckle to measure.
4. Use a cookie cutter or coffee mug to cut the dough into approximately 3 inch circles. Place the circles on a corn floured cookie sheet or plate. I had some leftover dough after making as many circles as I could and ended up forming the leftovers into circles that were about the same size as the others.
5. cover the tops with corn meal and let rise for 1-2 hours.
6. Preheat a skillet (I used cast iron) on low heat. Place a few muffins on the skillet about 2 inches apart. Allow to cook for 4 minutes (or until nicely browned) before flipping to the other side and cook for an additional 4 minutes.
7. Allow to cool and enjoy as a breakfast sandwich or toasted with jam!

I hope you enjoyed this recipe and give it a try! Check out our other sourdough recipes if you’re interested. – Hailey

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