Sourdough English Muffins Recipe - Start-to-Finish

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, and water is a budget-friendly option.

In a mixing bowl, add 300 g of water.

Follow with 50 g of active risen sourdough starter, ensuring it was fed 4 to 6 hours prior.

Add 10 g of salt and 10 g of honey (or any sweetener) to the bowl.

Stir together the wet ingredients to dissolve the starter and sweetener into the water.

Add 475 g of white bread flour to the bowl.

Mix with a spoon to combine, then transfer to a KitchenAid stand mixer.

If kneading by hand, knead for about 8 to 10 minutes until the dough comes together.

If using a stand mixer, start on low speed until combined, then increase to medium speed and knead for 6 to 8 more minutes until smooth.

Cover the dough with a kitchen towel and let it rise at room temperature overnight for 8 to 10 hours.

In the morning, the dough should have doubled in size and be smooth and domed on top.

Prepare a floured countertop and place the dough on it, flipping to coat both sides in flour.

Divide the dough into 12 pieces, each weighing about 70 g.

Shape each piece into a ball by stretching and folding the dough towards the center, then rolling it to smooth the sides.

Place the shaped dough balls onto a parchment-lined baking sheet sprinkled with cornmeal.

Press each ball down into the cornmeal, flattening them slightly to resemble English muffins.

Sprinkle more cornmeal on top of each muffin and cover with a kitchen towel or plastic wrap.

Let the muffins rise at room temperature for 2 to 3 hours until puffy.

For the stovetop method, heat a well-seasoned cast iron skillet over medium-low heat.

Place the muffins in the skillet without touching each other, cooking for 8 minutes on the first side.

After 1 minute, check if the muffins have sealed and can be moved; if stuck, gently unstick them.

After 8 minutes, flip the muffins and cook for another 8 minutes until golden brown and cooked through.

Check the internal temperature to reach 190°F.

For the oven method, preheat the oven to 350°F and place a cast iron skillet on medium heat.

Cook the muffins on the stovetop until they are golden brown, then transfer to the oven to finish cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens