Homemade Sourdough English Muffins are a great way to kick-start your day! This is a fantastic way to put your Sourdough Starter to good use! Not to mention that these English muffins are easy to make and can be paired with any of your favorite toppings!
Using Sourdough Starter: Active or Discard?
When incorporating sourdough starter into this recipe, you have the choice between using an active starter or discard. Both will work in this recipe, so the choice is up to you. Here is a breakdown of each option:
1. Active Sourdough Starter: An active sourdough starter is one that has been recently fed and is at its peak level of activity. Using an active starter in your Sourdough English Muffins will contribute to a more robust fermentation process, resulting in enhanced flavor and texture. The live yeast and beneficial bacteria present in the active starter will also aid in the leavening of the dough, helping the muffins rise and develop a light, airy crumb.
2. Discard: On the other hand, if you have excess sourdough starter that you would typically discard during the feeding process, you can repurpose it in this recipe. While discard starter may not be as potent as an active starter, it still contains dormant yeast and bacteria that can impart flavor and contribute to the fermentation process. Using discard starter can add a subtle sourdough tang to the muffins, making them uniquely flavorful.
Can I Make Sourdough English Muffins Ahead of Time?
Absolutely! With this recipe, you can prepare the dough the night before for a hassle-free morning. Simply mix your sourdough starter, honey, milk, flour, and sea salt with a stand mixer, cover the dough, and let it rest overnight (approximately 12 hours). Wake up to the aroma of freshly baked muffins ready to be toasted and enjoyed.
Storage Tips
Keep your muffins fresh by storing them at room temperature in a sealed container for up to 5 days. Alternatively, freeze them in a zippered bag or container for extended shelf life. Just remember to label and date your stash for easy reference.
Sourdough English Muffins
Ingredients
- ½ cup sourdough starter, discard or active
- 1 tablespoon honey
- 1 cup milk
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- ¼ cup cornmeal, for dusting
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, combine all ingredients (except cornmeal) on low speed for 5 minutes.
- Cover the dough and let it rest on the counter overnight (10-14 hours).
- The following day, transfer the dough onto a floured surface. Sprinkle flour over the dough and use your fingertips to gently press it out to a thickness of about 1/2 inch.
- Using a biscuit cutter, round cookie cutter, or a tall kitchen glass, cut out the dough and transfer each biscuit onto a parchment-lined baking sheet sprinkled with cornmeal.
- Sprinkle additional cornmeal on top of the biscuits and cover them with a towel. Let them rise for 1 hour.
- Preheat a nonstick skillet over low heat. Place 4 muffins (or as many as fit) into the skillet. Cover the skillet and cook for 6-8 minutes.
- Flip the muffins over and cook for another 6-8 minutes, or until they turn golden brown.
