Homemade Sourdough English Muffins Recipe

In a medium bowl, combine the active sourdough starter, milk, honey, and 4 cups of flour. Stir until well mixed.

Cover the bowl and leave at room temperature for several hours or overnight, approximately 8 to 10 hours, allowing the dough to ferment and develop flavor.

The next morning, sprinkle the baking soda and salt over the dough. Add 1 cup of flour (up to 2 cups if needed) and knead the dough until smooth, about 5 minutes with a stand mixer or 10 minutes by hand. Add more flour if the dough is too sticky.

Let the dough rest for 10 to 15 minutes to relax the gluten.

Roll out the dough to about 1/2 inch thickness. Using a 3 to 4 inch round cutter or glass, cut out rounds and place them on a lightly greased baking sheet dusted with cornmeal. Re-roll scraps to cut additional muffins (yielding about 18 small or 9 large muffins).

Cover the muffins lightly with oiled plastic wrap and let them rise for about 1 hour until puffy.

Heat a griddle or wide flat pan to 325°F (medium-low heat). Generously dust the surface with cornmeal or semolina and lightly spray with vegetable oil if not non-stick.

Place the muffins on the hot griddle and cook for 5 to 6 minutes per side. Optionally cover the pan to help heat circulation. Check underside after 2 to 3 minutes to prevent burning and adjust heat as needed. Cook until muffins reach an internal temperature of 190°F.

Allow muffins to cool slightly. Split with a fork to reveal nooks and crannies and enjoy toasted with butter or jam.