Description
Delicious homemade sourdough English muffins that are crispy on the outside and soft on the inside.
Ingredients
Scale
- 100 grams active sourdough starter
- 240 grams warm whole milk
- 25 grams honey
- 28 grams unsalted butter (softened)
- 300 grams all-purpose flour
- 6 grams fine salt
- 1 teaspoon baking soda
- 1 tablespoon cornmeal (for dusting)
- Oil or butter (for the skillet)
Instructions
- In a large bowl, mix the starter, milk, honey, and butter until mostly smooth.
- Add the flour and salt.
- Stir until a shaggy dough forms.
- Rest the dough for 20 to 30 minutes.
- Knead for 3 to 5 minutes, until smoother.
- Cover and let rise until puffy, about 4 to 8 hours.
- Sprinkle in the baking soda and knead gently until fully worked in.
- Chill the dough for 30 minutes if it feels very sticky.
- Roll the dough to about 3/4-inch thickness on a cornmeal-dusted surface.
- Cut rounds with a 3-inch cutter.
- Place rounds on a cornmeal-dusted tray and rest for 30 to 45 minutes.
- Heat a skillet over low heat and lightly grease it.
- Cook muffins for about 5 to 7 minutes per side.
- If needed, finish them in a 300°F oven for 5 minutes.
- Cool before splitting with a fork.
Notes
- For best results, use fresh active sourdough starter.
- Allow the muffins to cool completely before cutting to maintain their shape.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 3 grams
- Sodium: 150 mg
- Fat: 5 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 10 mg