admin April 27, 2020 No Comments

This enjoyable sourdough, whole wheat English muffin recipe is a great way to use up your sourdough discard. Make the dough the night before so you can have them hot and fresh in the morning. Enjoy! -Janelle

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Overnight Sourdough Whole-Wheat English Muffins

You start these the night before and finish them up in the morning.

Course Breakfast
Keyword breakfast, English Muffins, Sourdough
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

  • 1 cup sourdough starter (fresh OR discard)
  • 2 cups milk
  • 5 1/2 cups whole wheat flour
  • 2 Tbsp brown sugar OR honey
  • 1 tsp salt
  • 1 tsp baking soda
  • cornmeal

Instructions

  1. Combine starter, milk and 4 cups of flour in a bowl. Stir and cover. Leave on counter all night.

  2. In the morning, add 1 cup of flour, baking soda, brown sugar and salt in a small bowl. Mix.

  3. Add flour mixture to starter mix and mix well. Continue to add flour until you have a nice soft dough. The amount of flour will different each time because your sourdough starter may be more or less liquidity so adjust the flour as necessary. You want a soft dough but NOT stiff.

  4. Knead for 3 minutes

  5. On a floured surface, roll out your dough to 1/2" thick. Using a biscuit cutter or glass cup, cut 3-4" rounds and place on a lightly cornmeal dusted cookie sheet.

  6. Allow muffins to rest for 45 minutes before cooking.

  7. On a medium-hot skillet (ungreased), place muffins and allow to cook until a dark golden brown on one side. Flip and cook the second side. It should take 8-10 minutes per side. IF the skillet is too hot, they will brown too fast and not cook completely.

  8. Split with a fork and toast. Enjoy!

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