Sourdough English Muffins Recipe

1.) Mix water, milk and butter together. Warm to room temp.
2.) Add starter, honey, salt, flour. Mix until evenly combined.
3.) Cover and let rest until dough doubles in size. (Depends on your house temperature: Leave on counter = roughly 9-12 hours // Put in fridge = overnight // In oven with light on = 5-6 hours. The longer you allow it to ferment the more nooks you’ll have in your finished English muffins.)
4.) Once doubled, pour onto a floured counter. Sprinkle semolina flour or cornmeal onto a cookie sheet with parchment paper.
5.) Cut dough into desired size. You can measure out the balls for a uniform size if you like.
6.) With floured hands, bring sides in toward the center and pinch. Continue turning and pinching toward the center until all seams are sealed. Place seam side down in the cookie sheet. Repeat until all dough is used.
7.) Cover with a towel and let rest until dough balls have gotten puffy…about one hour.
8.) Heat a cast iron pan to 350°F. This part is important. Any hotter and they’ll burn before they’re fully cooked. You can use a thermometer to check the temp (should be 200°F), otherwise you’re going for the exposed sides and middle portion to be fully cooked. Some people have found good success cooking on a pan for the golden brown outside, and then finishing in the oven.
9.) Let cool on a baking rack while you cook the rest.