There is nothing better than fresh bread in the morning but sometimes I don’t have 48 hours to make a sour dough loaf. These English muffins are a crowd favorite! They are absolutely delicious and so incredibly easy to make. You can use ripe or unfed sour dough starter. Enjoy with eggs or some butter and jelly. I’ve even made burgers on them. 

Using sour dough starter on a regular basis doesn’t only make your food more delicious, but also more nutritious. For years now I’ve slowly been adding more fermented dishes to our menu and sour dough helps me with just that. 

The best part of using sour dough is you can make something super simple, like these English muffins, or something a little more hands on like an artisan sour dough bread loaf. 

I think we can all agree that bread is probably the most delicious thing in the world. Personally, living in the middle of the woods, the last thing I want to do is run to town just to get bread. So I do my best to always keep some sort of bread product in the house. During the hot summer months, this is my go-to recipe because of how quick and easy it is. In the winter months, this pairs perfectly with soup or sandwiches. 

For the flour, you can use whatever you have. All purpose, bread flour, einkorn, or whole wheat. I’ve tried them all and they are just as delicious. Just adjust if necessary. For example, if using einkorn you may need some more flour. 

Starting the day before, mix your fermentation ingredients. I like to start the night before but have definitely started the early afternoon to get a 24 hour ferment. I don’t recommend going any longer than a 24 hour ferment because you will loose the rise. If that happens, feel free to turn them into pancakes! 

Combine your flour, water, and starter in a mixing bowl. Your batter will look wet and unworkable by hand. I like to use a spatula to mix to help scrape down the sides. 

Cover with a tea towel or shower cap and let sit overnight , up to 24 hours. The next morning, you’ll notice some activity on your dough. It should have doubled in size and gotten nice and bubbly. 

Time to combine the last of the ingredients; baking soda , salt and honey. 

The dough will still be very wet and sticky. 

Time to preheat your pan, I love to cook on cast iron. Prep you pan using a high heat oil such as coconut oil or bacon grease. The secret to getting these to come out nice and crisp on the outside, soft on the inside, is cooking low and slow. 

Using two spoons, scoop the dough on the pan, keep some space in between each dough blob. They will grow in size. Sometimes double, depending on the temperature and humidity of your home. 

If spices are your thing, now is a great time to add everything bagel seasoning. Or add my easy 4 ingredient pizza dough seasoning.

Be mindful to cook on your lowest setting on your stove, after about 7-10 minutes, you’re ready to flip. 

They should be nice and golden on each side. 

Cook for another 7-10 minutes. Put them on a rack to cool down. Now you are ready to enjoy! You can serve them smeared with some butter and jelly, save them for burgers later, or PB&J sandwiches for lunch. 

These English muffins are a highbred of a bagel and English muffins. So soft! The perfect amount of sweet from the honey, and tart from the fermentation of the sour dough. 

I can’t wait for you to try this recipe! Enjoy! 

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Tools I used:

Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe https://amzn.to/3hqCIW1

Joseph Joseph Nest 9 Nesting Bowls Set with Mixing Bowls Measuring Cups Sieve Colander, 9-Piece, Multicolored https://amzn.to/3uY6XGE

Jarware Stainless Steel Spice Shaker Lid for Regular Mouth Mason Jars https://amzn.to/3j9iMY6

Our off grid propane stove – https://amzn.to/3HCW053