Are you looking for that authentic sourdough flavor? Look no further! These English Muffins have that sourdough taste we all love — the tang from the sourdough coupled with a crisp outside and fluffy middle make these English muffins perfectly delicious as a breakfast sandwich!
Let’s get started!
The English Muffin is actually a variation of a crumpet and does not resemble a muffin at all! It dates back to the 1880’s. This recipe takes a little prep, but it is simple and well worth it! The dough will sit overnight before we are ready to make these lovely rounds of goodness! This will give the English muffins the authentic sourdough taste. If you would prefer these not have that robust flavor, let the batter sit a few hours and then create the muffin, although they may not rise as much. Once the dough has proofed, the dough will be pressed out, cut into rounds or squares and then pan fried. You can then freeze them at this point or create eggs benedict or delicious sandwiches that are perfect for on the go!
First of all, we need to prepare our batter and let it rest on the counter over night. I always leave it on my stove and cover the bowl with foil or lightly with plastic wrap or a tea towel.
Once dough is mixed, I always knead it a bit in the bowl.
The next day, it is time to create English muffins!
Remove dough from bowl and place on counter top.
Press dough out with hands, but not too thin or you will not have a big muffin, instead it will be fairly thin as these do not rise much.
Place on a baking sheet, lined with parchment that has been lightly scattered with cornmeal. Dust both sides with cornmeal. Let rest 30 minutes.
Next, time to cook! I pan fry in a small amount of oil and butter until golden brown on both sides.
This is the scrumptious muffin when the dough has been pressed out a bit thin. But is still delicious!
And this is the muffin when the dough has been left a bit more thick.
What better way to enjoy the English muffins than to have a homemade breakfast sandwich! You can fill it with your favorite fillings like egg and bacon with cheese, egg and turkey, egg and cheese with a homemade sausage patty, add a hashbrown or anything else you like! You can even turn it into eggs benedict or a take on it with fried egg with ham and hollandaise and have it as a sandwich. These are easy to prepare, make and freeze for those breakfasts on the go. Once the sandwich has been frozen, remove from freezer night before, place in microwave or oven to warm through and enjoy.
I sautéed onion and red pepper with sliced turkey breast and a sprinkle of sea salt and pepper. Add eggs and cook until browned. Flip and cook on other side until done. Top with cheese and place on fresh English muffin.
These are great with butter and even eaten with sloppy-joes (made with ground beef or lentils), chili, on the side of your breakfast plate much like you would eat toast, or any which way you prefer. So yummy!
Sourdough English Muffins
2/3 cup sourdough starter
1 tbsp honey or sugar
1 cup milk of choice or water (I have done it both ways with success)
3-1/2 cups flour of choice – we use 2-1/2 cups whole grain/whole wheat flour
1 tsp salt
cornmeal for dusting English muffins with
(sweetened version down below!)
Combine the starter with honey, milk, flour and salt. Stir well. In the bowl, gently knead the dough. Lightly oil the top of dough. Cover and let sit overnight.
Turn dough onto counter. Press with hands – no need for a rolling pin! Do not press too thin or muffins will be much more flat. Cut into squares or cut into rounds using a biscuit cutter or glass. On parchment, scatter cornmeal on it, place cut out muffins on top and scatter with a bit more cornmeal over top. Let rest 30 minutes.
In skillet, heat oil and butter. I use about 2 tbsp butter and a splash of oil. Once heated, add muffins to pan and cook until golden on each side. Repeat until done.
At this point, once muffins are cold, they can be frozen and reheated as needed.
Looking for something sweet? Add 1 tbsp brown sugar to dough along with the honey and 1 tsp cinnamon. The next day, incorporate raisins and a sprinkle of brown sugar to the dough. Press flat, cut and cook. These are great with a dusting of icing sugar and cinnamon-honey and goes great with a bowl of oatmeal.
Need to make some sourdough starter? Check it out here https://ourcityhomestead.com/making-sourdough-starter/
enjoy from Our City Homestead to yours