Cooking After Class: Sourdough English Muffins

The Sourdough English Muffins are sooo yummy served warm, right off the griddle. We like them with a little bit on honey on them…sometimes Xander eats them with jam instead. If you don’t eat them all in one sitting, warm them slightly before eating the leftovers.

After making these English Muffins, plan to eat them within a few days. I’ll make them for a big breakfast and then we’ll have the leftovers for snacks the next few days. They don’t keep much longer than that but they are so good, they are definitely worth making.

Substitutions/Additions made by Cooking After Class for Sourdough English Muffins:

adjust the consistency of the dough by adding more flour or milk…I typically have to add more flour or my dough is too sticky

Tips from Cooking After Class for making Sourdough English Muffins:

Plan ahead! Dough needs to rest overnight and again for another hour right before cooking.
No need to grease griddle or cast iron skillet. These turn out beautifully every time…they look just like store bought English Muffins but taste so much better when they are fresh and warm.

RECIPE: Simple Sourdough English Muffins