These are sourdough english muffins for those who don’t prefer the slightly sour taste that using a sourdough starter can bring. I played with this recipe for awhile to get it to where even non-sourdough lovers can enjoy these.
Personally, I do enjoy a more tangy taste. So, occasionally I will leave out the vanilla extract and use less sweetener. But the recipe below is the recipe that my kids and husband enjoy the best.
We use these as traditional english muffins as well as sandwich bread.
Sourdough English Muffins
These english muffins freeze well.
If the english muffins stick you may need to use more oil or allow the cast iron to heat up for longer.
The heat level for your skillet may depend on your stove. They may need to be lowered if you are using a gas stove.
If the english muffins don’t cook all the way through you can cut them in half and toast them in the toaster or over before eating.
- 3 cups Flour
- 1 cup Fed Sourdough Starter
- 2 cups Milk (or water)
- 1/2 tsp Salt
- 1 1/2 tsp Baking Soda
- 1/2 tsp Vanilla Extract
- 1/4 cup Honey (or Alternative Sweetener)
- 2 tbsp Coconut Oil
- 1. In a mix together flour, fed sourdough starter, and milk (or water) in a glass bowl. Allow the mixture to sit at room temperature for 12 hours (or until the mixture doubles in size).
- 2. Once the mixture has sat for 12 hours, or has doubled in size, add salt, baking soda, vanilla extract, and honey or alternative sweetener. Mix together until everything is well incorporated.
- 3. Preheat a cast iron griddle or skillet on medium heat with a tablespoon of coconut oil.
- 4. When the skillet is fully preheated add about 1/4 cup scoop of the mixture to pan. Allow to cook for 5-8 minutes, or until the bottoms are brown. (Tip: Look for air bubbles throughout, like a pancake, as a sign for when to flip) The english muffins should double in size.
- 5. Then flip the english muffins over and reduce the heat to medium low. Allow the english muffins to finish cooking. The muffins should be firm when you lightly press on them when they are done.
- 6. Remove from heat and allow to cool.
The key to getting a good rise with these english muffins is to make sure the dough isn’t pretty thick. See picture below.
- These english muffins freeze well.
- If the english muffins stick you may need to use more oil or allow the cast iron to heat up for longer.
- The heat level for your skillet may depend on your stove. They may need to be lowered if you are using a gas stove.
- If the english muffins don’t cook all the way through you can cut them in half and toast them in the toaster or over before eating.
I recommend replacing the honey with 2-3 tablespoons of brown sugar. Follow the original recipe but gently fold in 1 cup of fresh (or defrosted) blueberries to the mixture before cooking.
I recommend replacing the honey with 2-3 tablespoons of brown sugar. Puree or smash one overly ripe banana and add to the mixture before cooking.
I hope you enjoyed this simple recipe. This is a great way to get some gut healthy fermented grain products into your diet. Sourdough bread can be a little tricky so these english muffins are a great place to start if you are a beginner to sourdough baking. These a family staple for us.
Thanks for taking time out of your day to hang out here!
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