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Sourdough English Muffins shown in a blue bowl on a tea towel.
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Sourdough English Muffins

I love the flavor the sourdough lends to these English muffins.
Course Breads, fermented
Cuisine American
Keyword sourdough English muffins, sourdough recipes, traditional
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 12 muffins
Calories 94kcal
Author Cultured Palate

Ingredients

  • ½ cups active sourdough starter
  • 1 cups kefir or milk
  • 2 cups whole wheat flour
  • 1 tablespoon honey
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda

Instructions

  • Place sourdough starter in mixing bowl and add kefir (or milk).
  • Add flour and mix thoroughly.
  • Cover with saran wrap and allow the dough to proof until it doubles - this takes 12 - 18 hours.
  • After the dough has proofed, add sea salt, baking soda and honey. Mix thoroughly.
  • Knead the dough on a lightly floured counter for a few minutes.
  • Roll the dough out to 1 inch thickness and cut into 2 - 2 ½ inch muffins.
  • Place muffins on a baking sheet, cover and allow to rest for 1 hour.
  • Heat skillet to medium on the stove top.
  • Working with a few muffins at a time, cook on each side for about 5 minutes and flip.
  • Serve and Enjoy!
  • Keep uneaten muffins (if there are any!) in the refrigerator or freezer.

Notes

Tips For Making Sourdough English Muffins
  • Store these in the fridge or freezer after they have cooled completely
  • Try adding spices such as cinnamon for a sweeter version
  • Top with butter, honey and sliced banana for a delicious and healthy breakfast or snack
  • They are delicious served with eggs (prepared in your favorite way)