Sourdough English Muffins

x 1

Light and fluffy sourdough English muffins. Mix the dough the night before and cook on a very low heat to develop nooks and crannies.

If your environment is warm or humid, reduce the milk by 30 g and use granulated sugar instead of honey to reduce stickiness. Freeze cooked muffins up to 3 months. Store at room temperature up to 5 days.

Prep Time

20 min

Cook Time

8 min

Total Time

24 hours

Servings

10

mixing bowl
stand mixer (optional)
baking sheet
parchment paper
tea towel
non-stick skillet with cover
Vegetarian
Breakfast
Snack
Baking
Bread
Kid Friendly
Meal Prep
Freezer

Starter (makes a bit more than needed)

Ingredients

  • 115 grams active sourdough starter
  • 15 grams sourdough starter (for feeding)
  • 50 grams all-purpose flour (for feeding)
  • 50 grams water (for feeding)

Preparation

  1. 12 hours before mixing the dough, feed the starter using the feeding ingredients and let it rise at room temperature until doubled and bubbly. The recipe uses 100 g active starter; a bit extra is made to account for transfer losses.

Dough

Ingredients

  • 100 grams active sourdough starter
  • 20 grams honey can substitute sugar or maple syrup
  • 240 grams milk
  • 360 grams all-purpose flour
  • 5 grams fine sea salt
  • 40 grams cornmeal for sprinkling

Preparation

  1. In a large bowl, add 100 g active starter and the rest of the dough ingredients (except cornmeal) and mix by hand until combined. Cover and rest 30–60 minutes.
  2. Turn the dough onto a floured surface and knead by hand for 5 minutes (or use a stand mixer with a dough hook on low for 5 minutes).
  3. Place dough back in the bowl, cover, and let ferment at room temperature (65–70°F) for 8–12 hours; dough should double in size.

Shaping and Cooking

Ingredients

  • dough shaped into rounds

Preparation

  1. Turn the dough onto a floured surface, flour the top, and press out to 1/2 inch thickness using your fingertips.
  2. Cut 3 inch rounds with a biscuit cutter and place on a parchment-lined baking sheet that has been sprinkled with cornmeal. Sprinkle tops with cornmeal, cover with a tea towel, and let rise at room temperature for 1 hour.
  3. Preheat a non-stick skillet over very low heat. Place up to 4 muffins in the skillet spaced about 2 inches apart, cover, and cook 4 minutes per side. No oil is needed.
  4. Transfer cooked muffins to the parchment to cool before slicing. The internal temperature should reach about 200°F when done.