Sourdough English Muffins
Sourdough English Muffins
These are easy to mix up before bed and ready to cook up in time for breakfast the next morning!
The night before mix up-
Ingredients:
2 cups flour - I use organic all purpose or pastry flour
1 cup water
1/2 cup fed sourdough starter
Instructions:
Mix all together in a large bowl, * you may need to add a bit more flour if it is too sticky, it will be a loose dough but you don’t want it too wet and cover with towel or lid, let it sit at room temperature for 12- 24 hours. In cooler temps you can ferment longer, warmer time of year make take less time, you want to double in size
The next morning after it has fermented, preheat a cast iron skillet on low and add coconut oil to the pan.
Add to the dough:
1 Tablespoon honey
1 teaspoon salt
1 teaspoon baking soda
mix well until the ingredients are fully incorporated, adding more flour if its too sticky, you may need to work it with your hands, I like to work it into a log shape, then cut it in half, then cut each half into 6 equal size pieces
Drop 3-4 at time into the cast iron skillet, keeping it on low and cooking about 10 minutes, they should double in size, at this point you can turn up the heat if necessary, they should brown on the bottom and come up easily from the pan, flip and brown the other side.
While the first batch is cooking, preheat the oven to 300 degrees.
These tend to cook on the outside before the inside if fully done, so I put the on a baking sheet in the oven to finish them for about 10-15 minutes.
Once they are cooked all the way through, slice open and toast if desired, they are delicious with butter and make a great egg sandwich for breakfast!
These English muffins will store for a day or 2 at room temp, if they last, they also freeze really well!
Healthy can be simple and delicious! I hope you enjoy this delicious healthy recipe!
Tresa Rolando Salters
Catholic Holistic Health & Fitness Coach
