Sourdough English Muffins
Warm, tender, and full of nooks and crannies, these homemade Sourdough English Muffins are perfect for breakfast sandwiches or slathering with butter and jam.
Ingredients
Dough Ingredients
- 150 g active sourdough starter, recently fed Adds classic tang and lift.
- 240 g warm milk Substitute with plant-based milk for dairy-free.
- 30 g unsalted butter, melted Enriches the dough; use olive oil for dairy-free.
- 30 g sugar or honey Feeds the starter and adds balance; omit for lower-sugar option.
- 1 large egg Adds structure; for vegan, try a flax egg.
- 420 g all-purpose flour Substitute with up to half bread flour or whole wheat.
- 1 teaspoon salt Enhances flavor.
- Semolina or cornmeal for dusting Delivers that classic crunchy bottom.
Instructions
Preparation
- Mix the starter, warm milk, melted butter, sugar, and egg in a large bowl until smooth.
- Add the flour and salt, stirring until a shaggy dough forms.
- Perform a series of stretch-and-folds every 30 minutes for the first 2 hours.
- Cover and let rise at room temperature until doubled, about 3 to 5 hours.
- Turn the dough onto a lightly floured surface. Pat to about 1/2-inch thickness and use a 3-inch round cutter to stamp muffins.
- Dust each round with semolina or cornmeal and place on a parchment-lined tray. Let rest, covered, for 30 to 45 minutes.
Cooking
- Heat a heavy skillet or griddle over medium-low heat and lightly oil.
- Cook muffins 6 to 8 minutes per side, pressing gently with a spatula.
- Finish by baking in a 350°F oven for 6 to 8 minutes if a drier interior is preferred.
Serving
- Cool on a rack for 10 minutes, then split with a fork to reveal the craggy nooks.
Notes
Store cooled muffins in an airtight container for up to 3 days. Freeze individually wrapped for up to 3 months.