Sourdough English Muffins
Serves 1830 mins prep
A classic recipe for sourdough English muffins that yields 15-20 delicious, chewy muffins with a soft crumb and signature nooks and crannies.
0 servings
What you need
Instructions
1. Mix water, milk and butter together. Warm to room temperature. 2. Add starter, honey, salt, and flour. Mix until evenly combined. 3. Cover and let rest until dough doubles in size. Depending on temperature: Leave on the counter for roughly 9-12 hours, refrigerate overnight, or place in an oven with the light on for 5-6 hours. 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 uniform sizes if you like. 6. With floured hands, bring sides of dough in toward the center and pinch, continuing to turn and pinch until all seams are sealed. Place seam side down on 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. Ensure heat level allows for the muffins to cook through without burning. Some prefer to start on a pan and finish in the oven for optimal cooking. 9. Let cool on a baking rack while you cook the rest.