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!
Course Bread, Breakfast
Cuisine American
Keyword English Muffins, Sourdough English Muffins
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.