Sourdough Skillet English Muffins

The night before you want to fix your English muffins you want to create your sponge by mixing together:

2 1/2 cups flour

1 cup water

1/2 cup fed sourdough starter

After all those ingredients have been incorporated let this sit, covered with a towel or a lid that's not on tight so the sponge can "breathe" as the fermentation process takes place. Leave your sponge to ferment at room temp for 12-24 hours.

When you're ready for some yummy skillet sourdough English muffins, heat your skillet to medium low & while your skillet heats up, add to your fermented sponge:

1 tablespoon honey

1 teaspoon salt

1 teaspoon baking soda 

1/2 teaspoon baking powder

Once all the ingredients are mixed together you can either roll this out and use a biscuit cutter to cut out even rounds, or I personally prefer to use a pastry cutter & cut the dough into 8 even "slices" then round them up before cooking.

At this point, your skillets should be hot so add some coconut oil to LIGHTLY cover the bottom of your pan so the dough doesn't stick. 

Place your rounded dough balls into the hot skillet & turn the heat down to LOW. These need to cook low & slow until they develop a crispy golden crust and they need to almost crust over on the top before flipping so they will be cooked all the way through in the end.

After your top is no longer glossy and sticky and your bottom is crispy and golden brown, give your muffin a flip & allow that side to crisp up too!

When both sides are golden brown I like to check the sides to make sure they are no longer sticky, but FIRM. If I feel like one little spot might need some heat I will flip it up on its side for a minute or two to make sure it's all the way done! 

The LOW a heat and SLOW cook time is the key for these to turn out. We serve with creamline raw butter, a dollop of raw local honey & a sprinkle of Ceylon cinnamon! These are wonderful leftover but i suggest eating them within 24 hours - you won't have any trouble. I promise! 😅 They also make really great "buns" for sliders or sandwiches for second breakfast, lunch, dinner or a midnight snack! 🤤

Serves 8.

You can also skip the sponge fermentation step & mix all of the ingredients together at once & cook immediately. You will still get some of the health benefits of sourdough just by using your sourdough starter but for all the great health & digestion benefits of sourdough bread, I suggest fermenting the sponge the full 12-24 hours! ✨

Enjoy!!!

Ps. Ready to get started on your sourdough journey but don't know where to begin?! Check out this post for getting your starter going plus some pro tips!