Sourdough English Muffins
Loaded with nooks and crannies, these griddle-cooked muffins are perfect for toasting. Better than anything from the store.
Ingredients
Instructions
- 1
Combine the starter, warm milk, melted butter, and sugar in a large bowl.
- 2
Add the flour and salt. Mix until a soft, slightly sticky dough forms. Knead for 5-7 minutes.
- 3
Cover and let rise at room temperature for 3-4 hours, then refrigerate overnight.
- 4
In the morning, turn the dough out onto a surface dusted with cornmeal. Roll or pat to about 3/4 inch thickness.
- 5
Cut rounds using a 3-inch biscuit cutter or the rim of a wide-mouth mason jar lid.
- 6
Gather the scraps, re-roll, and cut more rounds until all dough is used.
- 7
Place rounds on a cornmeal-dusted baking sheet. Dust the tops with cornmeal. Cover and let rise for 45-60 minutes.
- 8
Heat a cast iron skillet or griddle over medium-low heat. You want it around 325°F.
- 9
Cook the muffins for about 7-8 minutes per side until deeply golden and cooked through. The internal temperature should reach 190°F.
- 10
Let cool completely on a wire rack. Split with a fork (not a knife!) to preserve the nooks and crannies.
Baker's Tips
- •Medium-low heat is crucial. Too hot and the outside burns before the inside cooks.
- •Always split with a fork by poking around the circumference and pulling apart — this creates the signature texture.
- •These freeze wonderfully. Toast straight from frozen for a quick breakfast.
- •For extra tang, let the dough cold ferment for up to 48 hours.
