These whole wheat sourdough English muffins are soft and chewy on the inside, crisped to perfection by the dutch oven on the outside. I love making these when I don’t have time to make a whole loaf of bread, because they are so easy to whip up the night before for the next day’s breakfast. Serve them with honey butter and fried eggs for a delicious and hearty meal.
Blog post coming soon.
INGREDIENTS
(Makes 6-8 English muffins)
3/4 cup active sourdough starter. (Note: you can also use sourdough discard. I prefer instead to feed my starter 1 cup flour and 3/4 cup water in the morning, and then mix up this dough in the afternoon for the best rise, most sour flavor, and most fermented benefit. But if you don’t have time, just use your discard and no one will know the difference!)
1/4 cup honey
1 1/4 cup filtered warm water
2 tsp salt
2 1/2 cups whole wheat flour (you can use bread flour or all purpose whole wheat here)
1 tsp baking soda
coconut oil or butter for seasoning the dutch oven
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