Sourdough English Muffins

For September, we are going to make delicious, versitile ENGLISH MUFFINS!

With their yummy nooks and delicious crannies, these guys promise to be fun to both make and eat. Sourdough English Muffins are super easy to make, and sooo delicious! It was so fun cooking bread on the stovetop, too, and watching them rise!Topped with jam, turned into mini-pizzas - the possibilities are limited only by your taste buds and imagination!

So let's get baking! We chose this recipe, but you are more than welcome to use any English muffin recipe that speaks to you - whether it is one that you find or one that you create yourself.

Just make your English muffins some time this month and post them to your blog on September 20th,

Don't forget to jump on the Sourdough Surprises social media bandwagon! You can check out the awesome Pinterest Boards we create for each challenge, Tweet your little heart out about #SourdoughSurprises, and talk to us on Facebook! We want to get to know you! And don't forget to grab our awesome new blog button!

Check out all the awesome Sourdough English Muffins that were made this month:



Check out what else we have made:
August: Sourdough Pies
July: Sourdough Pizza
June: Sourdough Bagels
May: Sourdough Cheese Danish
April: Sourdough Pretzels
March: Sourdough Donuts

Sourdough English Muffin Recipe (Baking Bites)

1/2 cup sourdough starter
3 cups flour
1 cup water
1/2 tsp baking soda
1/2 tsp salt
2 TBSP sugar
cornmeal

In a large bowl combine the starter, water and 2 cups of flour.
Cover with plastic wrap and let sit overnight (7-10 hours).
In the morning, add the baking soda, salt, and sugar and gradually add in the remaining 1 cup of flour, 2 TBSP at a time until the dough looses its stickiness.
Turn the dough out onto a lightly floured surface  and roll until about 1/2" thick.
Use a lightly floured biscuit cutter and cut the dough into as many rounds as possible.
Place the rounds on an un-greased baking sheet covered with cornmeal.
Sprinkle the tops of the muffins with cornmeal, cover with a dishtowel, and leave to rise for 45 minutes.
Heat a lightly oiled skillet over high heat until very hot, then reduce the temperature to medium-high.
Cook the muffins on each side for 5 minutes, turning only once (the muffins will reach a light or medium brown color on both the tops and bottoms. Make sure the sides start to look a little dry, like  pancake, before flipping. ).
Cool completely before storing.

These beauties were made by our new friend Lavender from Turnips 2 Tangerines! Don't they look delicious!