Serves 1
Directions
- 1Dust the counter with flour.
- 2Empty the dough from the bowl onto the floured surface.
- 3Mix 100g of active sourdough starter with 20g of honey, 240g of milk, 360g of all-purpose flour, and 5g of sea salt.
- 4Let the dough autolyze for an hour, then knead it by hand for about 5 minutes.
- 5Let the dough rest for 8 to 12 hours (the video showed 10 hours of resting time).
- 6Pat the dough out to about half an inch thick.
- 7Use a biscuit cutter or a sandwich cutter to cut out round dough circles.
- 8Place the cut dough circles on parchment paper.
- 9Sprinkle cornmeal on top of the dough circles.
- 10Cover the dough with a clean tea towel and let them rise for another hour.
- 11Preheat a cast iron skillet to low heat and have a lid ready.
- 12Place three English muffins at a time into the hot skillet.
- 13Cover the skillet and cook for 4 minutes per side, or until the internal temperature reaches 200°F.
- 14Flip the English muffins and cook for another 4 minutes on the other side.
- 15Cut the English muffins horizontally, carefully avoiding cutting directly down like a bagel.
- 16Toast the English muffins and top them with cheesy eggs and green onions.
Ingredients
- 100 g active sourdough starter
- 20 g honey
- 240 g milk
- 360 g all-purpose flour
- 5 g fine sea salt
- 40 g cornmeal
Equipment
bowlparchment paperbaking sheetbiscuit cuttercast iron skilletlid
Tips
- This recipe is very hands-off and can be left to ferment overnight or all day.
- Make sure to cut the English muffins with a bagel cutter or carefully with a knife to avoid injury.
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