Sourdough English Muffins

Here’s a recipe for Sourdough English Muffins – soft, tangy, and full of those classic nooks and crannies:

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🥖 Sourdough English Muffins

Ingredients:

• 1 cup (240g) active sourdough starter (fed and bubbly)

• 1 cup (240ml) milk (warm, about 100°F/38°C)

• 2 ½ – 3 cups (300–360g) all-purpose flour

• 1 tbsp sugar or honey

• 1 tsp salt

• 2 tbsp butter (softened) or olive oil

• Cornmeal (for dusting)

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Instructions:

1. Make the Dough (Night Before)

   • In a large bowl, mix starter, warm milk, sugar, and butter until combined.

   • Add 2 ½ cups of flour and salt. Mix until a soft, sticky dough forms.

   • Knead lightly for 5–7 minutes (adding extra flour only if too sticky).

   • Cover and let rise overnight at room temp (8–12 hrs) until doubled.

2. Shape the Muffins

   • In the morning, turn dough onto a lightly floured surface.

   • Roll or pat to about ½–¾ inch thick.

   • Cut rounds with a biscuit cutter or glass (3 inches wide).

   • Place on a parchment-lined tray dusted with cornmeal. Sprinkle more cornmeal on top.

   • Cover and let rise 45–60 min, until puffy.

3. Cook the Muffins

   • Heat a skillet or griddle over medium-low heat.

   • Place muffins in the pan (no oil needed if non-stick).

   • Cook 7–9 minutes per side, until deep golden brown and cooked through.

   • If very thick, finish in a 350°F (175°C) oven for 5–7 minutes.

4. Cool & Serve

   • Cool at least 10 minutes before splitting with a fork (not a knife) to reveal the nooks and crannies.