The original English muffin is made with wheat, but it does not require additional leavening in the form of the baking soda mentioned in this recipe. This recipe uses rye sourdough starter, which is why these are called “pseudo” English muffins.
The final texture of these is just a bit different from the usual English muffin, with a finer crumb and without the large holes usually found in English muffins. But the taste will keep you coming back for more!
- The night before, combine the starter, milk, and flour in a medium bowl. Mix until combined; cover and set in a warm place overnight.
- In the morning pour the honey, salt, and baking soda over the mixture.
- Stir until just combined.
- Preheat a griddle or large skillet over medium-low heat. Once the griddle is hot, scoop up enough batter with a wooden spoon to create a 2-inch wide by 3/4-inch high round. Smooth it out with the back of the spoon as needed.
- Cook over medium-low heat 5 minutes or until golden brown. Flip very gently and cook another 5 minutes. If the muffins are not cooked through, place them in a 300°F oven for another 5 minutes.
- Split carefully with a fork and serve.