Sourdough English Muffins (Printable Version)
Tangy, soft English muffins with signature texture—cooked on the stovetop after slow overnight rise. No yeast required.
# Ingredients:
→ Overnight sponge
01 -
276 grams active sourdough starter, fed 6-8 hours prior
02 -
42 grams honey
03 -
500 milliliters milk, or nut milk, or yogurt diluted with water
04 -
548 grams bread flour, or substitute 1-2 cups with whole wheat flour
→ Morning additions
05 -
4.7 grams baking soda
06 -
137–250 grams bread flour or all-purpose flour, as needed
07 -
10 grams sea salt
08 -
40 grams cornmeal, for dusting
# Steps:
01 -
In a large bowl, mix sourdough starter and honey until fully integrated. Add milk and combine thoroughly. Gradually incorporate half of the flour, then the remaining flour, mixing until just combined; do not overwork. Cover and ferment at room temperature for 10–14 hours.
02 -
Sprinkle the baking soda and sea salt evenly over the surface of the dough. Incorporate completely with your hands or a sturdy spoon. Knead in additional flour until the dough is smooth and only slightly tacky. Shape into a ball.
03 -
On a floured work surface, roll the dough to 1.25 cm thickness. Using a large biscuit cutter, cut out rounds, re-rolling scraps as needed. Arrange the rounds on a baking sheet generously dusted with cornmeal. Sprinkle extra cornmeal over the tops for added texture.
04 -
Let the shaped muffins rest at room temperature for 1 hour, or less if ambient temperature exceeds 27°C.
05 -
Thoroughly heat a cast iron skillet or griddle over medium-low heat, or set electric griddle to 165°C. Allow at least 5 minutes for even heating.
06 -
Transfer muffins to the preheated skillet using a metal spatula, spacing them at least 2.5 cm apart. Cook 10–15 minutes per side, pressing slightly after flipping to encourage even browning and a flat profile. Aim for an internal temperature of approximately 93°C.
07 -
If centers are underdone and exteriors are becoming too dark, finish muffins in a 175°C oven for up to 10 minutes, or until cooked through.
08 -
Split muffins with a fork to create traditional nooks and crannies. Serve as desired.
# Notes:
01 -
For hearty flavor and texture, substitute up to half the flour with whole wheat flour during the initial mix.
02 -
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
03 -
Use fork splitting rather than slicing to preserve the classic English muffin crumb.