Easy Whole Grain Sourdough English Muffins
English muffins with beautiful nooks and crannies but without all the kneading! These easy whole grain sourdough English muffins come together in about 20 minutes just in time for breakfast.
Ingredients
- 260 g Fresh milled flour 2 cups
- 145 g Sourdough starter 1/2 cup
- 237 g Water 1 cup
- 21 g Honey 1 Tablespoon
- 5 g Salt 1 Teaspoon
- 4 g Baking soda 1 Teaspoon
Instructions
Mix
- The night before, mix water, starter and fresh milled flour in a large bowl big enough for the dough to double in size. You can do this in a stand mixer if you’d like. Mix well. Cover with a lid or plastic wrap and leave overnight.
Morning
- The next morning, preheat your skillet between low and medium heat. We don’t want it too high, or the English muffins will burn before they’re cooked on the inside. The dough mixture will have risen and have lots of bubbles. Add the salt, baking soda and honey/sugar to the dough and stir well. If you used a stand mixer, mix in your mixer until well combined. About 2 minutes. Be sure to get the baking soda fully incorporated. It’s ok to use your hands here as well.
Cook
- Oil your rings very well so the English muffins do not stick. Oil your pan, alternatively you can use corn meal on the bottom of the pan. Place the oiled rings inside your heated skillet, no more than 4 at a time to make flipping them easier.
- Using an ice cream scooper or spoon, scoop some of your dough into each ring. Cover the skillet with a lid and allow to cook for 4 minutes. After 4 minutes flip the English muffins with the ring still on.
- If the ring comes off that’s fine. Cook for an additional 4 minutes on this side and then remove from pan onto a cooling rack. The internal temperature should be 200° when done.
Repeat
- Remove rings and repeat with the remaining dough. To open the English muffins, using a fork, poke around the edge of the English muffin until it opens up. Admire those beautiful nooks and crannies! Enjoy!
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