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Sourdough English Muffins
Sourdough English Muffins
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
555 minutes
Homemade sourdough English muffins with crispy crusts and tangy chewy centers.
Ingredients:
  • 1 cup milk
  • 0.5 cup sourdough starter
  • 1 tablespoon white sugar
  • 1 teaspoon baking soda
  • 0.5 cup unbleached all-purpose flour
  • 1 tablespoon cornmeal, or as needed
Instructions:
  • Combine milk and sourdough starter in a large bowl, stirring until smooth. Add flour and mix well. Cover the bowl and let it ferment at room temperature for 8 hours to overnight.
  • Combine sugar, baking soda, and salt with the preferment, gently mixing until combined. Transfer the dough onto a lightly floured surface. Knead for 4 to 5 minutes, gradually adding the 1/2 cup flour as needed until the dough is smooth and workable.
  • Roll the dough with a rolling pin until it reaches a uniform 1/2-inch thickness. Use a clean tuna can or biscuit cutter to cut out 4-inch rounds, ensuring the edges are well floured to prevent sticking.
  • Sprinkle a light dusting of cornmeal on a sheet of waxed paper. Place the cut-outs over the cornmeal and sprinkle a light layer of cornmeal on top of the dough. Allow it to rest for 45 minutes.
  • Preheat a griddle or cast iron skillet over gentle heat. Toast English muffins until golden, about 5 to 6 minutes. Allow to cool on a wire rack.

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