Easy Fluffy Sourdough English Muffin Recipe with Starter Puffy No Butter

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.

Start with 100 g of active sourdough starter that has risen.

Add 20 g or 1 tbsp of honey to the starter.

Pour in 240 g or 1 cup of milk and mix until combined using a Danish dough whisk.

Add 360 g of all-purpose flour and mix until a shaggy dough forms.

Let the dough rest for 30 minutes without adding salt.

After 30 minutes, sprinkle 10 g or 1 heaping tsp of salt on top of the dough without mixing it in.

After the resting period, perform a stretch and fold by pushing your hand under the dough, pulling it up, and folding it over itself; repeat this 4-5 times.

Cover the bowl and set a timer for another 30 minutes, then repeat the stretch and fold process three more times, totaling four stretch and folds over about 2 hours.

After the final stretch and fold, place the dough in an airtight container and refrigerate for at least 24 hours, up to 5 days.

When ready to use, take the dough out of the fridge and scrape it onto a floured work surface.

Pat the dough out to about half an inch thick, ensuring even thickness for cooking.

Dust a baking sheet with cornmeal to prevent sticking.

Use a 3-inch biscuit cutter to cut out English muffins, placing them as close together as possible to minimize excess dough.

Repat any leftover dough to half an inch thickness and cut out additional muffins until you have 11 or 12 total.

Dust the tops of the muffins with cornmeal and cover with a tea towel; let rest at room temperature for 1 hour.

Heat a pan on low (around heat setting 3) to avoid burning the muffins.

Place the muffins in the pan, cover with a lid, and cook for 4 minutes; check the bottom to ensure it doesn't burn.

After 4 minutes, flip the muffins and cook for an additional 4 minutes, keeping the lid on to trap heat and moisture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens