These Sourdough English Muffins are easy to make and the perfect way to use up your sourdough discard! The recipe is vegan-friendly and uses only simple ingredients. Prepare the night before you wish to make your English Muffins.
- 175g sourdough starter (discard)
- 230g vegan Greek-style yoghurt (I used Oatly)
- 80ml lukewarm water
- 280g + 120g plain flour (bread flour would be ideal!)
- 1 tsp baking soda
- 1/2 tsp fine salt
- Start by mixing the sourdough discard with 230g vegan-friendly greek-style yoghurt, 80ml lukewarm water and 280g of plain flour and set the mix aside lightly covered at room temperature. Let it rest overnight or for at least 8 hrs.
- The next day, the mix will have expanded and show bubbles as a sign of activity. Give it a stir and then add in 120g flour, 1 tsp baking soda and 1/2 tsp of fine salt. Combine everything into a sticky dough – keep a container of water nearby to wet your hands and prevent the dough from sticking to your fingers whilst you’re handling it.
- Roll out the dough on a well-floured surface to about 1/2 – 3/4 inch thickness. Use a cookie cutter (or a mason jar) to cut out the Sourdough English muffins. Transfer them to a non-stick baking sheet and allow for them to rest for 1 hour. Gently brush off any excess flour.
- Heat a non-stick pan over medium heat, once hot, place a few muffins into the pan at a time, giving them room to expand. Once the bottom edges begin to slightly brown, flip the muffins and heat for another 1-2 minutes until the Sourdough muffins are golden on both sides.