Sourdough English Muffins

Anyone else grow up eating Thomas’ English Muffins out of the cardboard sleeve? 🙋🏻‍♀️ Those were a staple for me as a kid in suburban New Jersey in the 80s. There’s just nothing like melted butter settling into the nooks and crannies of a perfectly toasted English muffin - am I right? With a drizzle of local raw honey…even better. And from our own bees! 🐝

Since I’ve gotten into sourdough (and by “gotten into" I mean dabbling here and there and fitting it into my schedule as I’m able 😅), I wanted to try to make my own English muffins with my starter so they would be more digestible and lower glycemic.

Now that I’ve made them, I have to say it’s way easier than I thought!

The recipe I used is from Chelsea Young's sourdough recipe book. You can also try this one by Kelly Welk of Ciderpress Lane. I make a dozen and keep half for the week and freeze the other half. My girls absolutely LOVE having one of these for breakfast with some added protein - you can fry an egg or two and make a breakfast sandwich with it or add any other protein on the side. Just make sure you slather it with enough butter for those nooks and crannies. 🤤🧈

MY TIPS:

• When it was time to griddle them in the dry cast iron pan, I found it was best to use lower heat for longer. About 5-7 minutes on each side with a tightly fitting lid on my cast iron pan seemed to be the sweet spot.

• Also, I’ve found that rolling out the dough to about 1/2 inch thick or less is best (rather than 1 inch) - if the dough is too thick before you griddle them, the inside doesn’t get all the way cooked.

• Once you make the English muffins, remember not to use a knife to slice them open! Use a fork to score holes around the edges of the “waist” of the muffin, and then pry it open gently. This preserves the texture inside the muffin and makes for those perfect pockets and ridges when you toast it!

I just can’t believe they look exactly like Thomas’. But gut-friendly, no preservatives, and a few real-food ingredients.

Enjoy!

P.S. For all things sourdough bread, listen to this podcast episode and see the links in the show notes, and I also highly recommend Kelly Welk’s Sourdough playlist on YouTube.