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Sourdough English Muffins

Sourdough English Muffins


1 cup active sourdough starter

1 cup milk

2 tablespoons honey

3 cups all-purpose flour (plus extra for kneading)

1 teaspoon salt

1 teaspoon baking soda

Cornmeal for dusting


Prepare the Dough:

In a large mixing bowl, combine the active sourdough starter, milk, and honey. Mix well until the honey is fully dissolved.

Add the flour and salt to the mixture, stirring until a rough dough forms.

Knead the Dough:

Turn the dough out onto a lightly floured surface.

Knead the dough for about 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.

First Rise:

Place the kneaded dough back into the mixing bowl and cover it with a damp cloth or plastic wrap.

Let it rise in a warm, draft-free place for 8-12 hours, or overnight, until it has doubled in size.

Shape the Muffins:

Once the dough has risen, turn it out onto a lightly floured surface.

Roll the dough to about 1/2 inch thickness.

Use a round biscuit cutter or a glass to cut out rounds of dough, approximately 3-4 inches in diameter.

Place the rounds onto a baking sheet dusted with cornmeal to prevent sticking.

Sprinkle a little more cornmeal on top of the muffins.

Cover the muffins with a cloth and let them rise for about 1-2 hours until puffy.

Cook the Muffins:

Preheat a griddle or large skillet over medium-low heat.

Carefully transfer the muffins to the griddle (you may need to cook them in batches).

Cook for about 5-7 minutes on each side, until they are golden brown and the interiors reach a temperature of about 190°F. Be sure to cook them slowly to allow the insides to cook through without burning the outsides.

Cool and Serve:

Remove the muffins from the griddle and let them cool on a wire rack.

Once cool, split the muffins with a fork to create the characteristic nooks and crannies.

Serving Suggestions:

Serve the sourdough English muffins toasted with butter, jam, or your favorite toppings.

They also make excellent breakfast sandwiches. We can't get enough!


Store leftover muffins in an airtight container at room temperature for up to 3 days.

For longer storage, freeze the muffins. Place them in a freezer-safe bag or container. To reheat, thaw at room temperature and toast before serving.


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