sourdough english muffins | no. 23

These sourdough English muffins might be my favorite thing to make and eat right now. They are delicious, so satisfying to cut, and taste delicious for breakfast or snacking! This recipe requires no oven, only a stove and a skillet.

Prep: 8-12 hours + 1-2 hours | Cook Time: 48 minutes | Makes 22-24 muffins

Ingredients:

• 1 c sourdough starter (peak rise or just fell)

• 1 can coconut milk

• 1 cup + 2 1/2 to 3 cups King Arthur organic all-purpose flour

• 1 tbsp powdered stevia

• 1 tsp salt

• 1 tsp baking soda

• cornmeal or semolina flour for dusting (optional)

Instructions:

In a large mixing bowl, combine sourdough starter, milk, and 1 cup of flour. Whisk well to combine, then cover with a kitchen towel and let it sit at room temperature overnight or for at least 8 hours to ferment.

After the fermentation period, add the stevia, salt, and baking soda to the bowl. Gradually add the remaining flour 1/2 cup at a time, stirring until a soft, slightly sticky dough forms. I usually stop at 2 1/2 cups. You can add more or less depending on how your consistency develops as you mix.

Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour but try not to add too much.

Place the dough back into the bowl, cover, and let it rise for 1-2 hours or until it has doubled in size.

Preheat a skillet or griddle slightly above low heat. Sprinkle semolina or cornmeal onto the skillet if using.

On a lightly floured surface, gently roll out the dough to a thickness of about 1/2”. Using a round cutter or a glass (I use an old salsa jar), cut out English muffin rounds, about 3-4” in diameter. Place them in the heated skillet or griddle, leaving some space between them. I can normally fit 4 in my skillet at a time.

Cook the muffins for 5-7 minutes (I do 6) on each side until they turn golden brown and are cooked through. Cover them with a lid during the cooking process to help them cook evenly.

Once cooked, transfer to a cooling rack to cool completely. Split them open with a fork to get the classic nooks and crannies texture.

Toast the muffin and serve warm with butter, jam, or make an egg and bacon breakfast sandwich for the perfect start to your day. Enjoy your homemade sourdough English muffins!