Sourdough English Muffins

I have always wanted to make these but always held back because I didn’t have semolina or didn’t plan ahead of time. But actually the hardest thing about these is actually planning the night before. Everything else is super easy and involves ingredients you have in your house!! They tasted sooo delicious being fresh off the skillet and having a fried egg with cheese oozing out of the middle!!

A new set of baby fingers couldn’t resist eating one any longer! Haha

Ingredients

  • 1/2 cup (125g) active sourdough starter
  • 1 TBS honey (or maple syrup)
  • 1 cup milk
  • 3 cups flour
  • 1 tsp salt
  • 1/4 cup cornmeal

Directions

The night before cooking

  1. Add all of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined. Cover and let rest 30-60 minutes. Turn the dough out onto a floured surface and knead the dough for 5 minutes.
  2. Place the dough back into the bowl, cover and let ferment on the counter at room temperature 10-14 hours. (Room temperature is 65-70°)

The next morning

  1. Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is 1/2″ in thickness.
  2. Use a 3″ biscuit cutter (or anything of similar size, I use a cup or a jar screw lid) to cut rounds and place them on a parchment lined baking sheet that’s been sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.
  3. Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2″ apart, cover and cooke the first side for 4 minutes. Turn the muffins over and cook for an additional 4 minutes. (When done, the center of a muffin should register about 200°F on an instant-read thermometer.)

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