Sourdough English Muffins
Recipe type: Breads
Serves: 10-12
If you can make pancakes, you can make these, but don't tell anyone. Let them think you have extra special kitchen-ninja skills.
  • ½ cup sourdough starter
  • 1 cup liquid: water, whey, milk, yogurt, coconut milk
  • 2 cups flour, any kind or combination
  • 1 Tbs honey
  • ¾ tsp sea salt
  • 1 tsp baking soda
  1. -24 hours before you plan to make your muffins, mix starter, liquid and flour. Cover with a clean towel and let it rest, undisturbed at room temperature.
  2. In the morning, or whenever you are ready, sprinkle honey, salt and soda over batter. Wet your hands and knead dough in the bowl to combine ingredients well. If it starts to stick, wet your hands again.
  3. Cover dough with your towel again and allow to rest for one hour. This will allow all those lovely bubbles to form.
  4. If you have an electric griddle, set it to about 300°. If you are using a stove top griddle or cast iron pan, you may need to play around to see what the best temperature is. Start with a medium/medium-low heat. If they are browning too fast, turn it down and vise-versa.
  5. While your griddle is heating, fill a bowl with warm water and place it close by. Then grease some quart sized canning rings with butter.
  6. Place rings, right-side up, on your griddle and put a little pat of butter inside each one to melt.
  7. Take a ¼ cup measuring cup and dip it in your warm water. This will keep your dough from sticking to it. Scoop up a scant ¼ cup and place inside a ring. Don't overfill or it will puff up over the top of your ring and stick.
  8. Wet your fingers and smooth/lightly pat down the dough a bit. Be gentle or you'll squish out all the bubbles.
  9. Cook for about five minutes. Bottom will be a nice golden brown.
  10. Slide your spatula under muffin, lift it up a little, and using wet fingers, push it out of your ring. Carefully remove hot rings from griddle.
  11. Flip and cook for another five minutes or so.
  12. You can finish the muffins for another 10 minutes or so in a 350° oven, but I didn't bother since we planned to toast them all anyway.
  13. Toast and serve with butter and jam or honey.
Recipe by Heidi Schulz Books at