Sourdough
English Muffins
I make these every single week. They are super flexible, crazy simple, and the most requested breakfast by the kiddos. And I love that they love them, because these English muffins are a much better choice than cereal or granola bars in the morning. This easy bread recipe offers whole grain and hardly any sugar compared to other breakfast options out there. So, given the health benefits, I am happy to make these over and over again for our morning meal.
Not only are they healthy, they are easy! Being sourdough, I can get a head start the night before cooking them. In the morning, I add the last ingredients and cook, no rolling or cutting required. Toast them, then pair with eggs or top with your favorite jelly for a yummy breakfast. We even get "fancy" and make cheesy egg sandwiches with them sometimes. However you decide to enjoy them, know that you are getting a healthy start to your day!
Sourdough English Muffins
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 7 English muffins
2 cups whole wheat flour
1/2 cup sourdough starter, active
1/2 cup water
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
Ingredients
In a large glass or stainless-steel bowl, mix together the flour, starter, and water. Depending on the firmness of the dough, you may need to use your hands. Remember, this is sourdough, so be flexible:) If it seems too stiff, add a little more water.
Cover and let rise 6-12 hours.
After it has risen, heat two cast iron skillets on medium heat. You can also use a griddle. Butter the cooking surface.
Sprinkle the sugar, salt, and baking soda (make sure there are no clumps!) over the dough and stir or mix with your hands to evenly incorporate.
Once the pans are hot, use your hand to create an English muffin with your fingers, shaping it around 2 1/2 inches in diameter and 1/2 inch thick (this does not have to be perfect). Drop into the pan. Repeat with remaining dough, keeping enough space between muffins so they do not touch. Immediately turn the heat to medium low.
Let the English muffins cook for 4 minutes, or until they are browned on the bottom.
Flip the English muffins and cook another 5 minutes.
The English muffins will be doughy in the middle still. Slice and toast either on the cooking pan for a few minutes or in a toaster.
Instructions
Recipe Notes:
As with any sourdough recipe, you may need to play around with the amount of moisture in your dough. You want this dough to be slightly firm, but still soft enough that you can shape it as it goes into the skillet.
You can also use all-purpose flour for this recipe, you may just need to add a little more water.
These freeze well!
What's with the baking soda? This is where the beauty of this recipe comes into play. We get the long fermentation overnight; but by using the baking soda in the morning, we don't have to wait on that second rise. It happens right in the pan as the sourdough and soda react. It's the best of both worlds!
If something comes up and you are not able to cook the English muffins after their first rise, no worries! You can put the bowl of dough in the fridge covered with plastic wrap and come back to it in a day or two. Just make sure not add the baking soda, salt, and sugar until right before you are ready to cook. And know that the dough will be stiffer after being in the fridge.