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Eightyrecipes
Sourdough English Muffins
by Bity · eightyrecipes.com
Overnight sourdough english muffins, rolled and cut in the morning then cooked in a dry pan until golden on both sides.
Sourdough english muffins dusted with semolina on a white plate
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 10 hours 31 minutes
Course Breakfast
Cuisine British
Servings 8 muffins
Calories 230 kcal

Ingredients  

  • 240 g active sourdough starter 1 cup, bubbly and at its peak
  • 200 ml milk 3/4 cup plus 1 tablespoon
  • 320 g plain flour 2 2/3 cups
  • 15 g butter or oil 1 tablespoon
  • 5 g salt 1 teaspoon
  • 5 g sugar or honey 5 to 10 g, 1 to 2 teaspoons
  • semolina for dusting

Instructions

  • The night before, mix the sourdough starter, milk, flour, butter, salt and sugar until a soft dough forms.
    Flour and starter stirred to a soft, sticky mass, then left to rise overnight
  • Cover and leave overnight at room temperature for 8 to 12 hours.
  • The next day, turn the dough onto a floured surface and gently roll it to about 2 cm thick.
  • Cut into rounds and dust both sides with semolina.
    Rounds cut with a ring cutter and dusted with semolina on both sides
  • Leave to rise for 1 to 2 hours, until puffy.
  • Cook in a dry pan over low to medium heat for about 6 to 8 minutes per side, until cooked through and golden.
    Rounds in a dry pan, turned over halfway, then piled on a plate
  • Cool before splitting with a fork or a knife.

Notes

Nutrition values are an estimate. Use an active, bubbly starter rather than discard for the lightest crumb. Cook them low and slow, since a hot pan browns the outside long before the middle is done, and split the cooled muffins with a fork so the tear follows the air pockets.
Nutrition
Calories 230 kcal
Fat 3 g
Saturated Fat 2 g
Protein 7 g
Carbohydrates 40 g
Sugar 2 g
Sodium 260 mg
Nutrition is an estimate, calculated automatically.
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