Sourdough English Muffins (Crazy Easy)
If you’re a big fan of breakfast sandwiches, this recipe for sourdough English muffins has your name written on it. Great for using up sourdough starter!
Servings 12 units
Calories 211kcal
Ingredients
- 1 cup milk lukewarm
- 1/2 cup water lukewarm2
- 4 tbsp butter melted
- 1/3 cup sourdough starter
- 2 tbsp sugar
- 4 cups all-purpose flour
- 1 tsp salt
Instructions
- Add the milk, water, & butter to a bowl. Add in the sourdough starter and sugar and whisk to combine
- Add in the flour and salt and stir to combine. Cover the dough with plastic wrap and let it rest for 20 minutes at room temperature.
- Shape the dough into a ball by pulling the dough into the center. Cover the dough again and let it rest for at least 8 hours. Once it fully rises, leave it in the fridge to chill overnight.
- Remove the dough from the fridge and let it rest at room temperature for 30 minutes. Flour your work surface and hands and stretch the dough into a rectangular shape. Cut out 3-inch rounds. Sprinkle the tops with cornmeal. Place them on a tray to rest for an hour.
- Preheat a nonstick pan on medium-low heat. Cook them for about 8-10 minutes on each side.
- Let them rest on a wire rack. Enjoy!
Nutrition
Calories: 211kcal | Carbohydrates: 36g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 233mg | Potassium: 76mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Calcium: 33mg | Iron: 2mg