Easy Sourdough English Muffin Recipe | No Ring Cutter | Sourdough Discard 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.

Mix 500 grams of bread flour with 2 teaspoons of Himalayan pink salt, and 1 tablespoon of sugar in a mixing bowl.

Add 3 tablespoons of grapeseed oil and 2 tablespoons of sourdough starter straight from the fridge.

Pour in 1 and 1/4 cups of room temperature water and mix until the dough comes together; it’s okay if it’s lumpy and bumpy.

Let the dough rest for 30 to 60 minutes to allow it to smooth out.

By the evening, the dough should be nicely aerated; divide it into eight pieces.

Shape each piece into a tight ball by folding the sides under and dragging the ball against the cutting board, rotating it 90 degrees and dragging again.

Prepare a mixture of 1/4 cup fine cornmeal and 1 tablespoon flour to dust the surface.

Let the shaped muffins proof overnight in a kitchen at about 66 to 68 degrees Fahrenheit, or refrigerate if your kitchen is warmer.

Heat a cast iron pan (or any pan with a lid) and add grapeseed oil to fry the tops and bottoms of the muffins, though oil is optional.

To create nooks and crannies, use a fork to stab the muffins all the way around before pulling them apart.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens