Simple Sourdough English Muffin Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, and water is a budget-friendly option.

Introduce the sourdough starter, mentioning it has been fed a few hours prior.

Add warm milk to the sourdough starter and whisk until combined.

Add honey to the mixture and mix well.

Incorporate bread flour into the mixture using a spatula until combined, noting that the dough will be very wet.

Cover the dough with a shower cap or cling wrap and let it sit at room temperature for 12 to 16 hours to ferment.

After fermentation, mix baking soda and salt together, then sprinkle over the surface of the dough and fold it in.

Flour the work surface and turn out the dough, folding it from the outside into the middle until it forms a tight ball, about 3 to 5 minutes.

Cover the dough with a tea towel and let it relax for 20 minutes.

Roll out the dough to about half an inch thick on a floured surface.

Prepare a tray with parchment paper and sprinkle semolina on it.

Use a three-inch cutter to cut out English muffins and place them on the prepared tray, cutting as close together as possible to minimize waste.

Cover the tray with a tea towel and let the muffins proof at room temperature for about 45 minutes.

After proofing, check that the muffins have softened edges and a matte top, indicating they are ready to cook.

Heat a nonstick frying pan over medium-low heat, ensuring it is hot before adding the muffins.

Place a few muffins in the pan without overcrowding and cover with a lid to steam them.

Cook the muffins for about 4 to 5 minutes on the first side, allowing them to rise and soften under the lid.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens