Easy Sourdough English Muffins
These sourdough English muffins are super easy to make, they do not require a stand mixer and are just absolutely delicious!
I enjoy making sourdough English muffins for my family for a healthy addition to our breakfasts. They are also a great choice when having company over. They are just so simple to make and can be combined with just about anything!
Sourdough English Muffin Steps
First you’ll want to mix up the flour, water and active sourdough starter the evening before you need your sourdough English muffins. Let them ferment overnight. Next you’ll add in your honey, salt and baking soda. Mix well and you’re ready to cook! Just throw some coconut oil in a cast iron skillet or griddle, let it heat up and spoon equal parts of the dough onto the skillet.
What to put on Sourdough English Muffins
My family’s favorite are over easy farm fresh eggs, bacon, cheese, and a little bit of mayo for a delicious breakfast sandwich. We also love eating them with a little bit of butter and local honey. Or whipped cinnamon honey butter. You can find that recipe here. You could top with jam or even make a sandwich for lunch. The options are endless with these easy sourdough English muffins.
Tell us how you like to eat your sourdough English muffins in the comments!
How to Store Sourdough English Muffins
After enjoying these delicious English muffins, I doubt you’ll have many left, but if you do you can put them in an airtight container or bag. But seriously, they’re so good they don’t last long! These English muffins should stay fresh for 3 days on the counter. You could also freeze them and reheat later, if needed.
Why Sourdough?
Sourdough is a fermented dough that is achieved through wild lactobacillaceae and yeast. In order to make sourdough bread, you use a natural leavening agent known as a “sourdough starter” instead of traditional yeast. Sourdough starter is created by mixing water and flour and allowing this mixture to ferment on your counter to create carbon dioxide bubbles. These bubbles allow the bread to rise naturally. The carbon dioxide is activated by the friendly bacteria and wild yeast in the flour and your environment. You’ll find that sourdough is easier for your body to digest because it is naturally fermented. This makes sourdough bread more nutrient dense, easier to digest and lower in gluten.
Easy Sourdough English Muffins
So yummy and delicious! Perfect with butter, jam, or even eggs. The options are endless!
Ingredients
- ½ active sourdough starter
- 2 ½ to 3 cups of unbleached all-purpose flour
- 1 cup of filtered water
- 1 ½ tablespoons of honey
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- Coconut oil for cooking
Instructions
- Mix together the flour, water, and sourdough starter with a wooden spoon.
- Cover and let ferment for 12-24 hours.
- Then add honey, salt, and baking soda.
- Mix the dough together with a wooden spoon, until everything is incorporated.
- Preheat a cast iron skillet or griddle and add coconut oil.
- Preheat oven to 300 degrees Fahrenheit.
- Drop sections of the dough onto the skillet or griddle (there should be 12 equal muffins).
- Reduce heat to low to allow the dough to rise without burning the bottom of the muffin.
- Let them cook until they've doubled in size and then flip to the other side.
- You may need to place the muffins into a 300 degree Fahrenheit oven until they've baked through.
- Pull or slice open and enjoy with your choice of toppings!
Notes
I find that I usually use about 3 cups of flour. You want them to be pretty sticky but not runny.
