Quick Sourdough English Muffins

image_pdfimage_print

Quick Sourdough English Muffins

Joan
Prep Time 15 minutes
Cook Time 10 minutes
Rise Time 1 hour
Total Time 1 hour 25 minutes
Course Bread, Breakfast
Cuisine Bread
Servings 15

Ingredients
  

  • 2/3 cup milk
  • 1 Tbsp sugar
  • 2 Tbsp butter
  • 1 cup sourdough starter mature
  • 1 tsp instant yeast
  • 2 cups all-purpose flour
  • 1/2 tsp kosher salt
  • Cornmeal for dusting

Instructions
 

  • Heat milk to 115F. Add the sugar and stir to dissolve. Add the butter and stir until melted. Transfer to a large mixing bowl.
  • Stir in the sourdough starter. Sprinkle instant yeast and stir.
  • Add one cup of flour and the salt, and mix thoroughly.
  • Add another cup of flour and mix by hand. The dough should be slightly sticky.
  • Turn the dough in a lightly floured work surface. Roll out 1/2" thick and cut into 3" circles. Collect the cut-offs, re-roll and cut.
  • Transfer to a baking sheet dusted with cornmeal. Turn each miffing in cornmeal.
  • Cover and let rise for 1 hour or until the muffins double in size.
  • Preheat a skillet or a griddle to medium-low heat. Cast iron is best. Cook for about about 5-8 minutes per side or until the muffins are cooked through. I find they cook better if you cover the pan with a lid after you flip them.
  • Remove, split and toast. Leftover muffins can be frozen for later. Just thaw them and toast before consuming.