Sourdough English Muffin Recipe

What You’ll Need:

• Mixing bowl
• Cast iron skillet
• Biscuit cutter (or a glass for cutting rounds)

Ingredients:

• 200g sourdough starter, fed and bubbly (use less starter in warmer weather)
• 500g cold milk (cold milk is best if you plan to ferment overnight)
• 600g bread flour
• 12g salt
• 20g honey (or substitute with sugar if preferred)
• 50g cornmeal, for dusting

Instructions:

1. Mix the Dough:
   In a large glass bowl, combine the sourdough starter, milk, bread flour, salt, and honey. Stir until a sticky dough forms. Briefly knead the dough right in the bowl to bring it together; if you prefer, a stand mixer works well too.
2. Let It Rise:
   Cover the bowl with plastic wrap and let it sit at room temperature for about 12 hours, or until the dough rises by about half and becomes smoother. The timing depends on room temperature, so keep an eye on the dough more than the clock.
3. Shape the Dough:
   Wet your hands slightly, and gently shape the dough into a rough ball with a few stretch-and-fold motions. Let it rest for another 30 minutes.
4. Prepare to Cut:
   Sprinkle cornmeal onto your work surface, and ease the dough out of the bowl. Dust the top with a little more cornmeal as needed to prevent sticking. Use your hands to press the dough into a rectangle, then roll it to about ½ to ¾ inch thick. Cut out rounds using a biscuit cutter or glass, and place them on a parchment-lined baking sheet sprinkled with cornmeal. Keep going until you’ve used all the dough, re-rolling scraps as needed. Cover the rounds with a tea towel and let them rest for another 30 minutes.
5. Cook the Muffins:
   Preheat a skillet over medium heat. Place 4–6 muffins in the skillet, cover with a lid, and cook for about 6 minutes per side. You don’t need oil or butter—the cornmeal will keep them from sticking. Flip them once you see bubbles forming on the surface. When both sides are golden brown, remove from the skillet and let cool. Repeat until all muffins are cooked.
6. Serve:
   Once cool, split each muffin with a fork to get those classic nooks and crannies. Enjoy with butter or toast them for extra crunch!

Tips & Notes:

• Fermentation Tips:
  Room temperature fermentation works well because the sourdough starter protects the dough. In warm kitchens, try fermenting for only part of the time at room temp and then move the dough to the fridge. Once fermented, the dough can be kept in the fridge for up to 3 days.
• Creating Nooks & Crannies:
  To get the classic English muffin texture, split with a fork instead of slicing with a knife—this makes all the difference!