Sourdough English Muffins Recipe
These easy sourdough english muffins cook up light and fluffy, with a delicious sourdough flavor! Mix everything the night before and wake up to a beautiful dough that's ready to be cut out and cooked to "nook and cranny" perfection!
Ingredients
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- 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
- 1
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.
- 2
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.)
- 3
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" in thickness.