Whole Wheat Sourdough English Muffins

Step 1

Add starter, water, and maple syrup in medium-large bowl and mix with a Danish whisk until well combined.

Step 2

Add flour and salt and continue to mix until wet and dry are full combined.

Step 3

Remove the dough from bowl using a dough scraper and knead for a few minutes on a lightly oiled surface until smoother. Allow dough to rest for 15 minutes, then perform this action one more time, if desired.

Step 4

Cover bowl with compostable cling wrap and allow to ferment at room temperature for 8+ hours or overnight.

Step 5

When dough is fermented, risen, and has bubbles, remove from bowl using a dough scraper and roll out on a floured surface to ½” thickness using a rolling pin. Create circular cutouts using a biscuit cutter or the ring of a mason jar lid.

Step 6

Place cutouts on a baking sheet lined with floured parchment paper, sprinkle flour on top of cutouts, then cover with a tea cloth. Allow to rise for 2-3 hours until puffy.

Step 7

Heat a large cast iron pan to medium-high and proceed to cook each cutout in pan for 3 minutes per side. Turn heat down to medium and continue to cook cutouts for several minutes on each side. They should be brown on top and bottom, but if browning too fast, turn heat down. Contrarily, if they’re not browning, turn heat up.

Step 7

Allow to fully cool before eating as they will continue to cook on the inside after removing from the pan.

Tip

These make fabulous lunchbox sandwiches and store nicely in the freezer. Batch out a bunch by doubling the recipe, so you always have some on hand for quick breakfasts and lunches.