Sourdough Einkorn English Muffins

Easy Homemade Sourdough Einkorn English Muffins! Delicious English muffins made with ancient einkorn flour and sourdough discard for the added flavor and nutritional benefits.

These Einkorn Sourdough English Muffins are super simple to make. Currently, I’ve been doubling the recipe for my family, so that we have some for the next day or to stash away in the freezer.

Here’s a couple important things you need to know:

First, I make this dough the night before. Simply, add all ingredients into a large bowl, leaving the eggs out until the morning. There is nothing like fresh warm English muffins! However, If you forget and add the egg into your batter or you simply don’t want to risk forgetting the eggs in the morning, no problem! If this is the case, add all ingredients and place the dough covered in the fridge overnight. Lastly, it’s always good to let the dough come to room temperature before placing these on the griddle.

I feed my sourdough starter all week and “discard” into a glass container that I put into the refrigerator. Then by the the weekend I have plenty to use the refrigerated “discard” sourdough in this recipe!

Fun Einkorn Sourdough English Muffins ideas:

• Make egg sandwiches
• Peanut butter, banana, and honey open faced English muffins
• Individual Pizzas
• S’more muffin (chocolate and marshmallows toasted) AMAZING!
• Eggs benedict with avocado and bacon
• Butter and Jam (my favorite)
• Use as burger buns!
• Peanut butter and jelly sandwiches

Sourdough Einkorn English Muffins

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★★★★★

5 from 1 reviews

• Author: Breghan
• Total Time: 2 hours 20 minutes
• Yield: 8 english muffins 1x
• Diet: Vegetarian

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Description

Easy Homemade Sourdough Einkorn English Muffins! Delicious English muffins made with the ancient einkorn flour and sourdough discard for the added flavor and nutritional benefits.

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Ingredients

Units USM Scale 1x2x3x

• 1 ½ cups einkorn all-purpose flour





• ½ cup warm filtered water
• 1 ¼ teaspoon salt
• 1 cup einkorn sourdough starter
• 2 Tablespoons coconut oil, melted
• 1 Tablespoons honey
• 1 egg

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Instructions

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  The night before:

  
  
  

  • In a medium bowl add sourdough starter discard and warm water.
  • Add coconut oil and honey and mix well.
  • In a separate bowl add salt and flour and whisk together.
  • Add the dry ingredients to the wet ingredients and mix with an electric mixer until well combined. The batter will be wet, thick and show elasticity.
  • Cover the bowl and allow the batter to rise for 6 hours or overnight. It won’t double in size but will be noticeably puffy and bubbly from the sourdough.

  In the morning: 

  • Add your eggs and mix well until fully combined.
  • Preheat oven to 325 degrees.
  • Preheat your electric or stove top griddle to a low-medium heat and lightly coat 6 English muffin rings with oil.
  • When the griddle is hot, divide the batter among the rings about half full. Remember the batter will rise as they cook. Cook until the bottoms are set, and you see small bubbles on the tops, about 5 minutes.
  • Carefully turn the rings over and cook for another 5 minutes.
  • With a spatula carefully remove the rings. I like to press the sides and if they bounce back well it’s a good sign they are almost done inside.
  • Repeat until the batter is gone.
  • Transfer to a lined baking sheet and bake for 5 minutes in the oven. This ensures the insides are nicely done and allows them to puff up slightly.

Notes

1. If you don’t have time to let rise overnight. You could use ½ teaspoon instant yeast and cook right away or let sit 2-4 hours alternately.
2.  I feed my sourdough starter all week and “discard” into a glass container that I put into the refrigerator. I then have enough to use the refrigerated “discard” sourdough in this recipe!

• Prep Time: 5 minutes
• dough rise: 2-4 hours
• Cook Time: 13-15 minutes
• Category: breakfast/brunch
• Method: stovetop, oven
• Cuisine: american

Keywords: sourdough, einkorn, english muffins, sourdough english muffins, einkorn english muffins