Description
Homemade Sourdough English muffins with a crisp exterior and soft interior, perfect for breakfast or snacks.
Ingredients
- 1 cup active sourdough starter
- 2 cups all-purpose flour
- 3/4 cup water
- 1 teaspoon salt
- 1 tablespoon sugar
- Cornmeal or flour, for dusting
Instructions
- In a large bowl, mix the active sourdough starter, water, and sugar until well combined.
- Gradually fold in the flour and salt until a shaggy dough forms.
- Knead on a floured surface for about 10 minutes, or until the dough becomes smooth and elastic.
- Place the kneaded dough into a lightly greased bowl, covering it with a damp towel. Let it rise for 4-6 hours, or until doubled in size.
- After rising, punch down the dough and roll it out to about 1 inch thick. Use a round cutter to cut out muffins and place them on a cornmeal-dusted baking sheet.
- Cover the muffins and let them rest for another hour.
- Preheat a griddle or skillet over medium heat. Cook each muffin for about 5-7 minutes per side, until golden brown and cooked through.
- Allow to cool on a wire rack.
Notes
For best results, ensure your sourdough starter is active and bubbly before starting. Adjust rising times based on ambient temperature.