Sourdough English Muffins

Soft and tangy Sourdough English Muffins with the iconic nooks and crannies, perfect for any topping.

Prep Time 20

Cook Time 20

Total Time 2

Course Breakfast, Brunch

Cuisine American

Servings 8 muffins

Calories 170 kcal

1 cup active sourdough starter (100 percent hydration) Gives lift and tang.
3/4 cup warm milk (about 110°F) Feeds the starter; dairy-free milk works too.
2 tablespoons unsalted butter, melted For richness; substitute olive oil for a dairy-free version.
1 tablespoon honey or maple syrup Feeds yeast and adds subtle sweetness.
1 teaspoon fine sea salt Balances the flavors.
2 to 2 1/4 cups all-purpose flour Start with 2 cups and add more as needed.
2 teaspoons cornmeal or semolina For dusting, helps create a crisp bottom.

In a large bowl, whisk together the active sourdough starter, warm milk, melted butter, and honey until smooth.
Stir in the salt and 2 cups of flour until a shaggy dough forms. Add more flour if the dough is too sticky.
Turn the dough onto a lightly floured surface and knead for 4 to 6 minutes until elastic.
Place in a lightly oiled bowl and cover with a damp towel. Let it rise for 1 to 3 hours at room temperature or refrigerate overnight.

Once risen, pat the dough into a 1-inch thick rectangle and cut rounds using a round cutter.
Place the rounds on a cornmeal-dusted tray, cover, and let rest for 30 to 45 minutes.
Heat a skillet over medium-low heat, brush with oil, and cook the muffins 6 to 8 minutes per side until golden brown.
Optionally, finish in the oven at 350°F for 5 minutes for a fluffier interior.
Split with a fork, serve warm, and enjoy your favorite toppings.

Store at room temperature for up to 2 days or refrigerate for up to 5 days. They can also be frozen for up to 3 months.

Keyword Breakfast Recipe, Fermented Dough, Homemade Bread, Muffins, sourdough