Sourdough English Muffins
These easy overnight sourdough enlish muffins take minimal ingredients and pack a ton of flavor.
Equipment
- Glass bowl
- Tea Towel
- Wooden Spoon
- Cast Iron SKillet
Ingredients
Overnight Ferment Ingredients
- 4 Cups Flour
- 1 Cup Sourdough Starter
- 2 Cups Water
After The Dough Has Fermented 12+ Hours Later
- 2 Tbsp Honey
- 2 tsp. Sea Salt
- 2 tsp. Baking Soda
Instructions
The Night Before
- Get out a glass bowl and add your flour, water, and sourdough starter to a glass bowl. Mix well and cover it with a tea towel to ferment 12-24 hours. If your home is hotter in the summer months the ferment time can be shorter than 12 hours. It should double in size, and that will be a good visual to know if it is ready.
Once The Dough Has Fermented
- Once the dough has risen, mix thoroughly to incorporate the honey, salt and baking soda for even cooking. The dough will be thick so just use a wooden spoon and some muscle!
- Divide the dough up into about 12 parts and drop each dough ball into your skillet. Make sure the pan is on low so the dough has a chance to rise a bit (and so it won’t burn the bottom).
- The sourdough english muffins will usually double in size and I will then flip them over to cook on the other side. They should be slightly browned on the bottom and should flip easily.
- Once they are cooked, cut them in half and enjoy them with butter, jam, or as a breakfast sandwich! Yum.
Notes
*I like to preheat my cast iron skillet on low/medium and add a spoonful of coconut oil into the pan to make sure the dough won’t stick to the bottom. When the oil is starting to sizzle I know it is ready.
*Because they can be thick the middles can tend to be somewhat doughy. I sometimes flip them multiple times to fully cook, but you can also throw them in the oven at 300 degrees for about 10 minutes to really ensure the middle is cooked all of the way through.