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Sourdough English Muffins

Delicious homemade sourdough English muffins with a crispy exterior and soft, chewy interior, perfect for breakfast or snacks.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup active sourdough starter Ensure it's active and bubbly.
  • 1 tsp salt
  • 1 tbsp honey or sugar
  • 1 tsp baking soda
  • 3/4 cup water Adjust if needed.
  • Cornmeal For dusting.

Method
 

Preparation
  1. In a large mixing bowl, combine the active sourdough starter, both flours, salt, honey, and water. Stir until a shaggy dough forms.
  2. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth.
  3. Place the kneaded dough back in the bowl and cover with a clean cloth. Let it rise in a warm spot for 1-2 hours, or until it has doubled in size.
  4. After rising, gently punch down the dough on a floured surface. Divide into 8 equal pieces, and shape each piece into a round muffin shape, ensuring they are about 1-inch thick.
  5. Place the shaped dough on a baking sheet dusted with cornmeal. Cover and let rise for another 30 minutes.
Cooking
  1. Preheat your skillet or griddle over medium-low heat.
  2. Carefully transfer the muffins to the skillet and cook for about 7-10 minutes on each side, or until golden brown.
  3. Allow them to cool slightly on a wire rack before slicing and toasting. Serve warm with your favorite toppings!

Notes

Use a healthy starter for the best results. Make sure the dough rises in a warm environment—temperature matters for fermentation. Don’t rush cooking to avoid burning the muffins.