sourdough English muffins.

Sourdough English Muffins Recipe

Homemade sourdough English muffins are soft, fluffy, and full of tangy sourdough flavor. They’re perfect for breakfast sandwiches or simply toasted with butter and jam.

Ingredients

For the Dough:

• 1 cup active sourdough starter (fed and bubbly)
• 1 cup whole milk (warm, about 100°F/38°C)
• 2 tablespoons honey or sugar
• 2 3/4 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 2 tablespoons unsalted butter (softened)

For Cooking:

• 2-3 tablespoons cornmeal (for dusting)
• 1 tablespoon butter or oil (for greasing the skillet)

Instructions

Step 1: Make the Dough

1. In a large mixing bowl, combine the sourdough starter, warm milk, and honey. Stir until well mixed.
2. Add the flour and salt. Mix until a shaggy dough forms.
3. Add the softened butter and knead the dough until it becomes smooth and elastic, about 8-10 minutes by hand or 5-6 minutes in a stand mixer with a dough hook.
4. Cover the bowl with a damp cloth and let the dough rest at room temperature for 6-8 hours (or overnight) until doubled in size.

Step 2: Shape the Muffins

1. Turn the risen dough out onto a floured surface and gently press it out to about 1/2-inch thickness.
2. Use a round cutter (about 3-4 inches in diameter) to cut out circles. Re-roll scraps as needed.
3. Dust a baking sheet with cornmeal and place the dough rounds on it. Sprinkle more cornmeal on top. Cover with a damp cloth and let them rise for 1-2 hours, until puffy.

Step 3: Cook the Muffins

1. Heat a large skillet or griddle over medium-low heat and lightly grease with butter or oil.
2. Place the muffins in the skillet, leaving space between them. Cook for 6-8 minutes per side, or until golden brown and cooked through.
   • If the outsides brown too quickly, reduce the heat and cook longer to ensure the centers are done.
3. Transfer the muffins to a wire rack to cool.

Step 4: Split and Serve

1. Once cool, split the muffins with a fork to create their signature nooks and crannies.
2. Toast and serve with butter, jam, or your favorite toppings.

Tips

• Timing flexibility: If your kitchen is cold, let the dough rise in a slightly warm spot (like an oven with the light on).
• Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
• Reheating: Toast frozen muffins directly from the freezer for convenience.

Enjoy the tangy flavor and soft texture of your homemade sourdough English muffins! 🥯✨