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The best english muffins

The Best Sourdough English Muffins

Prep Time 45 minutes
Cook Time 9 minutes
Total Time 54 minutes
Servings 12

Ingredients
  

  • 240 grams active sourdough starter, active* (see notes)
  • 240 grams warm water (less than 110 degrees F)
  • 5 grams honey
  • 365 grams Bread Flour
  • 30 grams melted butter, cooled
  • 5 grams sea salt
  • cornmeal for dusting the parchment paper

Instructions
 

  • Add all ingredients to the bowl of a stand mixer (except for the cornmeal) and mix on medium-low speed for 15 minutes.
  • Transfer the dough to a lightly greased bowl. Cover and let sit at room temperature for 1 hour. Transfer to the fridge for minimum overnight but idealy 20 hours.
  • Cut our 12 4-inch squares of parchment paper and scrunch them in your hands before laying them flat on a baking sheet. Sprinkle each one generously with cornmeal.
  • Divide the dough into 12 equal pieces. I like to use my scale to measure the total amount of dough then divide by 12 to get evenly sized English muffins. Form each piece of dough into a smooth ball but pinching sides under, and roll on your work surgace surface to create tension in the dough.
    If the dough is sticking you can lightly grease you work surface.
  • Place each ball onto a parchment square and flatten with your flngers. The dough might be sticky but continue to flatten into a puck shape.
  • Cover and allow to rise at room temperature 2-6 hours. If you house is cool it will take the lcloserto 6 hours to rise. You can speed up this process by turning on your oven then immediately turning it off. Make sure the oven is warm not hot, then place the muffins in the oven to proof.
  • Once the english muffins have risen, remove from oven and preheat your oven to 350 degrees farenheit .
  • Preheat a cast iron skillet or griddle over medium-low heat for 5 minutes. Carefully transfer as many of the english muffins that will fit onto the griddle. Cook for 5-8 minutes per side or until nicely browned. Transfer to baking sheet and bake for 10 minutes.
  • Cool on a wire rack for at least 10 minutes before slicing.
  • Store any leftovers in an airtight container for up to 3 days or place in fridge or freezer for longer storage.