Sourdough English Muffins Recipe

• servings: 10 servings
• active time: 20 minutes
• total time: 1 day 28 minutes

Ingredients

1 tablespoon sourdough starter

1/3 cup + 1 tablespoon all-purpose flour

3 1/2 tablespoons water

1/2 cup active sourdough starter

1 tablespoon honey (sugar or maple syrup)

1 cup milk

3 cups all-purpose flour

1 teaspoon fine sea salt

1/4 cup cornmeal (for sprinkling)

Directions

Feed Your Sourdough Starter

12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Make the Dough

Add 100g of the active starter and the rest of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined. Cover and let rest 30-60 minutes. Turn the dough out onto a floured surface and knead the dough by hand for 5 minutes. (A stand mixer with a dough hook attachment can be used on the lowest speed.)

Place the dough back into the bowl, cover and let ferment on the counter at room temperature 8-12 hours. (Room temperature is 65-70°F)

Cut and Cook

Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is 1/2" in thickness.

Use a 3" biscuit cutter to cut rounds and place them on a parchment lined baking sheet that's been sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.

Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2" apart, cover and cook the first side for 4 minutes. Turn the muffins over and cook for an additional 4 minutes. (When done, the center of a muffin should register about 200°F on an instant-read thermometer.)

Nutrition

• Serving Size: 1 muffin
• Calories: 161 kcal
• Total Fat: 1 g
• Saturated Fat: 1 g
• Cholesterol: 2 mg
• Sodium: 299 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 5 g