Sourdough English Muffins
English Muffins have been on my “to-do” list for a while now, so when Shelley said she wanted to do them for this month’s Sourdough Surprises challenge, I was all for it! And who knew that were so easy to make? Just a little bit of mixing, an overnight rest, and then you cook them on the stovetop! On the stovetop, people! It was so fun to see them start to rise up while cooking!
And they were so delicious, too! I didn’t get as many nooks and crannies as I wanted, but the taste and texture totally made up for it! They were soft and chewy all at once, with soo much flavor! Joel said I was never allowed to buy English Muffins ever again – and I totally agree with him! These are so simple to make, and so delicious, I don’t see why I would ever buy them again!! (How many more exclamation points do you think I could get in that paragraph?)
See all the other delicious English Muffins we made this month:
And don’t forget to check out the Sourdough Surprises blog on Saturday to see what we will be making in October! And you should just head over to check out all the cool stuff that Shelley and I have been working on – we’ve taken Sourdough Surprises to the Social Media bandwagon and we want you to join us!
I am submitting these English Muffins to Yeastspotting, a weekly showcase of all things yeasted and delicious!
Sourdough English Muffins (Baking Bites)
yields: about 12
1/2 cup sourdough starter
3 cups flour
1 cup water
1/2 tsp baking soda
1/2 tsp salt
2 TBSP sugar
cornmeal for dusting
In a large bowl, thoroughly combine the starter, 2 cups of flour and the water.
Cover with plastic wrap and allow to sit overnight (7-10 hours)
In the morning, mix the baking soda, salt, and sugar into the dough.
Using 2 TBSP at a time, mix in the remaining 1 cup of flour, until the dough is no longer sticky.
Turn the dough out into a lightly floured surface and roll into a 1/2″ thickness.
Using a lightly floured biscuit cutter, cut as many rounds as you can (I got 11?)
Lightly dust an un-greased baking sheet with cornmeal and place the rounds on top.
Dust the tops with cornmeal as well, cover with a (clean) kitchen towel and allow to rise for 45 minutes.
Heat a lightly oiled skillet over high heat until very hot, and then reduce the temperature to medium-high.
Cook the muffins for 5 minutes on each side, turning only once (so 10 minutes total). The muffins will become light-medium brown on both sides when they are cooked through, and the sides will be dry.
Cool completely before storing, but you don’t have to wait that long to eat one!