No-Knead Sourdough English Muffins

Sourdough English Muffins pinit

To successfully bake most of these no-knead sourdough recipes you'll need a nice vigorous starter. I feed mine and leave it on the counter so I know it's ready for baking. If you're bringing yours out of hibernation, I suggest feeding it two to three times before baking.

No-Knead Sourdough English Muffins

To successfully bake most of these no-knead sourdough recipes you'll need a nice vigorous starter. I feed mine and leave it on the counter so I know it's ready for baking. If you're bringing yours out of hibernation, I suggest feeding it two to three times before baking.

Prep Time 15 min Cook Time 10 min Total Time 25 mins Servings: 20

Ingredients

Instructions

  1. Combine all ingredients in a large mixing bowl. Bring together by hand until a sticky but cohesive dough is formed. Cover and leave to rest for 30 minutes.

  2. Begin stretching and folding. I recommend doing at least 4 stretches at 15-minutes intervals; an additional 2 folds at 30 minutes are optional but produce more aeration in the dough.

  3. After the final stretch and fold, sprinkle a rolling surface with flour and corn meal; flatten the dough until it's about 1/2" thick. Press into a cookie sheet or leave on the counter for bulk fermentation.

  4. Cover dough and allow to rise for 6-12 hours depending on the activity of your sourdough starter. It should double in size.

  5. Cut the dough into your desired biscuit shape. Allow to rest for another 30 minutes before cooking.

  6. Warm a frying pan over low-medium heat. Oil liberally and cook each biscuit, covered, for 3-5 minutes each side. Remove from heat to a cooling rack. Allow to cool completely before storing. These can be frozen with exceptional results.

Keywords: bread, sourdough
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No-Knead Sourdough English Muffins - The Whistling Rooster Homestead

No-Knead Sourdough English Muffins

Sourdough English Muffins