Sourdough English Muffin
Our delectable twist on the classic English muffin. The sourdough adds a depth of flavour, a light texture and increases the lifespan of the muffins. What’s more, this recipe is super simple and incredibly fun to make.
Delicious stacked with avocado, egg and bacon for an incredible breakfast sandwich, or simply toasted with butter and jam.
Let’s get into it!
100g Sourdough Starter (fed and active)
350g All Purpose Flour
50-100g Semolina/Cornmeal (approx.)
Combine your flour, sugar and salt in a bowl or stand mixer.
In a separate bowl, beat together your starter, milk, oil and egg. Add this to your dry ingredients and mix until fully incorporated and a dough is formed.
Knead with your stand-mixer with the dough hook attached for 3-5 minutes or alternatively by hand for around 10 minutes, until smooth and shiny.
Place in a lightly oiled bowl, cover and leave to slow proof in the fridge for 12 hours.
After 12 hours, remove from the fridge and shape into 10 equal balls.
Roll each ball of dough in semolina/cornmeal and evenly distribute on a baking tray. Leave to rest for 5 minutes or so.
Once rested, press each ball with the palm of your hand until you have muffins that have a diameter of 3-4 inches and a thickness of around an inch.
Cover and leave for an hour.
Pre heat a dry pan or skillet on a low-moderate heat.
Cook your muffins on low for around 6 minutes or until each side is a light golden brown. You will want to flip half way through and press down again with a spatula to ensure a flat bottom on each side.
If you find they are browning too much then turn down your heat to ensure that they are cooked through.
Leave to cool and enjoy!
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As always, feel free to comment with any questions and to share your creations with us on Instagram using the hashtag #mymelrose.
Jenny & Jack x