Sourdough English Muffins

Equipment

  • Mixing bowl

  • Stand mixer (optional)

  • Baking sheet

  • Parchment paper

  • Tea towel

  • Non-stick skillet with cover

 

Dough Ingredients

 

  • 100g active sourdough starter

  • 20g honey, sugar, or maple syrup

  • 240g milk

  • 360g all-purpose flour

  • 5g salt

  • 40g cornmeal (for dusting)

 

Instructions

1. Feed the Sourdough Starter

 

12 hours before mixing the dough:

 

  • Combine 25g starter, 50g water, and 50g flour in a clean jar.

  • Let rise until doubled in size—this means it’s ready to use.

 

2. Make the Dough

  • In a large bowl, combine 100g active starter with the remaining ingredients (except cornmeal).

  • Mix by hand until fully combined. Cover and rest for 30–60 minutes.

  • Transfer to a floured surface and knead for 5 minutes (or use stand mixer on low).

  • Return dough to the bowl, cover, and ferment at room temperature (65–70°F) for 8–12 hours.

 

3. Cut and Cook

 

  • On a floured surface, press dough to ½” thickness using your fingertips.

  • Cut rounds using a biscuit cutter. Place on a parchment-lined baking sheet dusted with cornmeal.

  • Sprinkle tops with cornmeal, cover with a tea towel, and let rise 1 hour at room temperature.

  • Preheat a non-stick skillet over LOW heat.

  • Place 4 muffins into skillet, spaced 2” apart. Cover and cook:

     

    • 4 minutes per side

    • Internal temp should reach ~200°F