Sourdough English Muffins
These homemade sourdough English muffins are soft, chewy, and full of that subtle tangy flavor only sourdough can give. They’re perfect toasted with butter and jam, or used for the best breakfast sandwiches.
Starter Prep
Ratio: 1:10:10
6g starter + 60g water + 60g flour = 126g total (26 g extra to save for next bake)
Peaks in: 10-14 hours
Fed at 7am: Peaks 5pm-9pm
Ingredients
• 500g all-purpose flour
• 300g milk (warm)
• 100g active sourdough starter
• 15g sugar
• 8g salt
• 30g butter, melted
• Cornmeal for dusting
Instructions
METHOD:
Evening: Mix all ingredients until combined. Dough will be soft and slightly sticky. Cover and bulk ferment overnight.
Morning: Turn dough onto a floured surface. Pat gently to about ¾ inch thickness.
Cut rounds: Use a 3-inch biscuit cutter (or drinking glass). Cut straight down without twisting. Re-roll scraps and cut more.
Cornmeal coating: Dust a baking sheet with cornmeal. Place each round on the cornmeal, then flip so both sides are coated.
Final proof: Cover and let rise 1-2 hours until puffy (not doubled).
Griddle setup: Heat your griddle or cast iron pan to 300-325°F. Lightly grease.
Cook: Place muffins on griddle, leaving space between. Cook 7-10 minutes per side. They should be golden brown and puff up slightly. The sides should spring back when gently pressed.
Cool: Let cool on a wire rack for at least 15 minutes.
Split: Use a fork to pierce around the edge, then gently pull apart. DO NOT CUT WITH A KNIFE. The fork splitting creates those nooks and crannies.
Toast: Always toast before eating. Butter while hot. This is non-negotiable.