Homemade Sourdough English Muffins | Easy No Knead

Ingredients

3 cups all purpose flour
1 - 1 1/2 cups water warm
1/2 cup active sourdough starter
1 tsp salt
cornmeal

Instructions

In a bowl combine 1 cup warm water and sourdough starter. Mix to combine.
Add in flour and salt. Mix until combined adding in an additional 1/2 cup water as needed to get the dough to come together. Cover and let rise for 8-10 hours or until mixture has doubled in size.
Pour some cornmeal onto a baking sheet. Set aside.
Once dough has risen pour onto a floured surface. They dough will be sticky. Gently press into a circle and divide into 8-12 segments.
Gently form each of the segments into a ball and place onto the prepared baking sheet (This helps prevent them from sticking). Repeat with each segment. Cover balls and allow to rise for an additional 1-2 hours.
Preheat oven to 350.
Heat a skillet(or large griddle) to medium heat. Place balls into the skillet and cook for about 5 minutes per side, then place onto a clean baking sheet. Repeat with remaining balls.
Bake in oven for 10-15 minutes and enjoy!

Notes

While baking the English muffins isn't always necessary, I find it difficult to cook them entirely on the stove top without burning the exterior. Finishing them off in the oven has helped a ton!

Nutrition