Sourdough English Muffins
Easy sourdough English muffins cooked on a griddle! Ferment the dough in the morning and enjoy fresh English muffins in the evening. They are crunchy on the outside and super soft and moist on the inside.
Servings 12
Equipment
- electric stand mixer
- round steel pastry cutter
- Rolling Pin
- cast iron skillet
Ingredients
- 1 cup active sourdough starter
- ¾ cup warm water
- 1 cup warm whole milk
- 5 cups flour split 2 cups first then 3 cups
- ¼ cup honey
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt
- cornmeal
Instructions
- Ensure your sourdough starter is active and bubbly. If it has been in the refrigerator, take it out a day before and feed it with equal parts flour and water until it becomes vigorous.
- In the electric stand mixer with the dough hook attached, combine the active sourdough starter, warm water, and warm milk until it is well combined. Wait 5 minutes.
- Now add TWO CUPS of all-purpose flour, and mix until a sticky dough comes together. Cover and leave for 30 minutes. Mix the ingredients until they come together into a sticky dough.
- Now add in the remaining 3 cups of all-purpose flour and honey. Knead the dough for about 5 minutes and a smooth elastic dough forms. Drizzle the olive oil on top and cover the top with plastic. Rest for 4-6 hours until it double in size.
- Once the dough has risen, gently deflate it and turn it out onto a floured surface. Roll the dough to about 1/2 inch thickness. Using a round cutter or a glass, cut out individual muffins. Place them on a baking sheet dusted with cornmeal to prevent sticking.
- Cover the muffins with a kitchen towel and let them rise for another 1-2 hours. They should puff up but not necessarily double in size.
- Preheat a large skillet over medium-low heat. Sprinkle some cornmeal on the hot surface. Carefully transfer the muffins onto the skillet and cook for 6-8 minutes on each side or until they are golden brown and cooked through.
- Once cooked, transfer the English muffins to a wire rack to cool. They can be split with a fork or a serrated knife.
Notes
COOKING THE NEXT MORNING:
You can absolutely prepare the dough in the evening and refrigerate it overnight for baking the next morning. This overnight method allows for a longer, slower fermentation, enhancing the flavor and texture of the sourdough English muffins. The adjusted timeline is after the first fermentation, deflate the dough and put it in a container (with space for it to rise), and place it in the fridge. In the morning, take the dough out of the refrigerator. It should have risen overnight. Gently deflate it and roll it out to about 1/2 inch thickness on a floured surface. Cut out individual muffins and place them on a cornmeal-dusted baking sheet. Cover the muffins with a kitchen towel and let it rise at room temperature for 1-2 hours or until they puff up but not necessarily double in size. Now follow the same cooking instructions.