Sourdough English Muffins

Once you switch to homemade english muffins, you can never go back to store-bought. The process of making these is actually simple, just remember to plan one day ahead so your dough can proof in the fridge overnight!

Ingredients:

• 1 and 1/2 cups sourdough starter (fed and ready)

• 1/2 cup milk

• 1/2 cup water

• 3 1/2 cups flour

• tsp honey

• 1/2 tsp salt

• 1/4 cup butter, melted but not hot

Directions:

1. By morning or midday at the latest, roughly mix all ingredients in a large bowl. Remember to let dough rest as needed between mixing, just like you are making sourdough bread. Once dough is properly autolysed, and in a smooth ball, let proof. Note: This dough is enriched with milk and butter, therefore slowing your proofing time. Expect to take several hours, letting dough properly double in size and dome.

Place in fridge overnight.

2. The next morning, take out your dough and roll out until it's evenly about one inch thick. Cut round shapes with any sort of round tool available (You can also order English muffin cutters from Amazon!)

3. Sprinkle both sides of the muffins with cornmeal and let proof another hour. They won't look overly expansive from this proof, but it's important to let the dough relax before cooking.

4. There is no baking involved. Simply heat a skillet on low heat. Add a small amount of butter to the skillet and place your muffins to cook in the skillet. Cover. They will take several minutes on each side, so it's important to go slow.
   

   
   
   
   

   

   
   

   You now have your own homemade English muffins!