Public Recipe
Sourdough English Muffins
Shared on 7/10/2025
Low slow cooking creates perfect nooks and crannies. Freeze extras. For whole wheat version, substitute 50% flour with whole wheat.
Prep Time
30 minutes
Bake Time
15 minutes
Difficulty
intermediate
Yield
12 muffins
sourdough
Ingredients
- Bread Flour: 500g (4 cups)
- Milk: 240ml (1 cup), warm
- Active Sourdough Starter: 150g (1/2 cup)
- Honey: 30g (2 tbsp)
- Salt: 10g (2 tsp)
- Baking Soda: 5g (1 tsp)
- Cornmeal: for dusting
Instructions
1
Mix all ingredients except cornmeal. Knead 5 minutes.
2
Refrigerate overnight (12-16 hours).
3
Turn dough onto cornmeal-dusted surface.
4
Roll to 1/2-inch thick. Cut with 3-inch ring cutter.
5
Dust with cornmeal, cover, proof 1 hour.
6
Preheat griddle or skillet to medium-low (300°F/150°C).
7
Cook 8-10 minutes per side until golden and internal temp 200°F.
8
Cool completely on rack. Fork-split before toasting.
Equipment
- griddle or skillet
- ring cutter
Baker's Notes
Low slow cooking creates perfect nooks and crannies. Freeze extras. For whole wheat version, substitute 50% flour with whole wheat.
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