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  • Writer's pictureDeby Hogue

Sour Dough English Muffins

Oh Man are these ever good. You start the day before, please don't get scared away!! They are worth it. Really, all your doing the day before is mixing up the dough and then letting it sit all night on the counter with a cover on top. The next morning you knead a little and roll a little and cut the muffins out with a 4 inch cutter. The biggest cutter I had was 3 inches and I would have liked to use a 4 inch. But I did use a jar that was 3 and 1/2 inches so they are big enough to place a fried egg on top or just butter or butter and cream cheese, oh yes. You do need some sour dough starter and I could really taste the sour dough on the half I just put the cream cheese on and don't forget to toast them in your toaster. Loved them and you will too.

Sour Dough English Muffins

In this picture I had forgotten to put the cornmeal down first and had to lift them up and sprinkle under each one. Don't do that.

The night before

1 cup fed sourdough starter

2 Tablespoons honey

2 cups milk

4 cups white flour

Mix starter, honey and milk in a mixing bowl until mixed together

Add 4 cups of flour mixing 2 cups at a time

Mix just until the mixture is all wet

Cover with a clean towel and let sit at room temp. for 12 to 16 hours.

The next morning you will need

1 teaspoon baking soda

1-2 cups of flour, I used 2 mine was very sticky but stay with it, it does come together.

2 teaspoons salt

1/4 cup cornmeal, I used polenta that's all I had. This is for sprinkling on the bottom and top of the muffins

Sprinkle the baking soda and salt on top of the surface of the dough and with floured hands work into the dough.

Flour a board with 1 cup of the flour and knead in more flour as needed to make a soft and moist dough. I used a scraper to help fold the dough over.

When enough flour is added knead for 5 minutes

Roll the dough on a floured board to about 1/2 inch thick.

Cut the dough with a 3-4 inch cutter.

Place the circles of dough onto a parchment lined cookie sheet sprinkled with the cornmeal, make sure they do not touch each other.

Sprinkle cornmeal on top of them also.

Let them rise again for 1 hour in a warm place covered.

Preheat a griddle or cast iron pan on medium low and add a small amount of butter to the pan, you can add a small amount of olive oil to the butter to prevent smoking.

Cook in the pan for 4-5 minutes on one side and then flip over to the other side and cook for 4-5 minutes more with the lid on. Only turn once.

This recipe is revised just a bit from Genius Kitchen and it is a wonderful recipe.

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