English Muffins

Follow Starter Prep above. For an overnight rise, you want your starter active and ready in the evening. You will cook the muffins in the morning.

1. Mix all ingredients together in a large bowl. Cover and let rest for 30–60 minutes. (You can also use a stand mixer with a dough hook attachment.) Don't overmix a shaggy dough at this stage is perfectly fine. The rest period allows the flour to fully hydrate on its own.
2. Turn dough out onto a floured surface and knead. Place dough back in the bowl and cover. Let rise on the counter overnight, 8–12 hours depending on room temperature. The dough should roughly double in size.
3. In the morning, divide the dough into 10 equal parts and form them into round balls, then press them into discs about ½" thick. You can also roll out the dough and use a 3" cookie cutter to cut rounds. Place on a parchment-lined baking sheet that has been sprinkled with cornmeal. Sprinkle cornmeal on the tops, then cover with a tea towel or plastic wrap and allow to rise at room temperature for 1 hour. The cornmeal is key for that classic English muffin texture don't skip it!
4. Preheat a cast iron or non-stick skillet over low heat. Place muffins in the skillet, cover, and cook 4 minutes per side. Tip: Low and slow is the secret here if the heat is too high, the outside will brown before the inside is cooked through. The muffins should be a deep golden brown when done. If you're unsure, an internal temperature of 200°F means they're fully cooked.