Description
These Soft and Puffy Sourdough English Muffins are handmade with an active sourdough starter, resulting in a tender, flavorful muffin with the perfect airy texture. The muffins are cooked on a griddle or cast iron skillet, producing a golden crust and a delightfully soft and pillowy inside. Ideal for breakfast sandwiches or simply enjoyed with butter and jam, this recipe offers a fun and rewarding baking experience with a long, slow fermentation to develop complex flavor.
Ingredients
Starter Mixture
- 75 grams active sourdough starter
- 15 grams cane sugar
Liquids
- 220 grams whole milk
- 135 grams water
- 3 tablespoons (43 grams) unsalted butter
Dry Ingredients
- 9 grams fine sea salt
- 500 grams organic all-purpose flour
- Cornmeal for dusting
Instructions
- Combine Starter and Sugar: In the bowl of your stand mixer, add the active sourdough starter and cane sugar together to prepare for mixing.
- Melt Butter with Liquids: In a separate bowl, combine the whole milk, water, and unsalted butter. Microwave for approximately 40 seconds until the butter is just melted, then let the mixture cool for about 5 minutes to avoid killing the yeast with heat.
- Add Liquid Mixture: Pour the cooled milk, water, and butter mixture into the bowl with the starter and sugar. Whisk with a fork to combine well and evenly disperse the starter.
- Add Flour and Salt, Knead Dough: Add the organic all-purpose flour and fine sea salt to the bowl. Attach the dough hook to your stand mixer. Start mixing on low speed (speed 2 on a KitchenAid) for about one minute to incorporate the flour, then increase to medium speed (speed 4 on a KitchenAid) and knead for 8 minutes. The dough will be very wet and sticky—this is expected. Scrape the dough from the sides with a spatula and fold it over itself to round it out.
- Bulk Fermentation: Let the dough ferment at room temperature (around 70°F) for 8 to 10 hours or overnight. The dough should double in size, become puffy, pillowy, and develop a domed top indicating fermentation is complete.
- Shape and Rest: Dust your work surface with flour. Gently lift the dough out of the bowl and place it on the counter. Let it rest for 15 minutes to relax. Then, pat the dough into a 3/4 inch thick circle or rectangle. Dust the top generously with flour. Using a glass or ring mold about 4 inches wide, cut out circles to form the muffins and transfer them onto a parchment-lined baking sheet dusted with cornmeal to prevent sticking.
- Second Rise: Cover the tray lightly with a towel and allow the muffins to rise again for 1 to 1.5 hours. They will not increase drastically in size but should become noticeably puffy, which is key for the final texture.
- Cook on Griddle or Cast Iron Skillet: Preheat a griddle or cast iron skillet to around 350°F. Add a small knob of butter to the surface. Place the English muffins spaced out on the hot surface, leaving room for them to expand. Let them cook undisturbed for about 7 minutes per side until golden brown and an internal temperature of 200°F is reached. They will puff up during cooking.
Notes
- This recipe requires a long fermentation period (8-10 hours) so plan accordingly, ideally overnight.
- Make sure the butter in the liquid mixture is only slightly warm to avoid killing the sourdough yeast.
- Using a stand mixer with a dough hook simplifies kneading the very wet dough.
- Dusting the baking sheet with cornmeal prevents the muffins from sticking and adds a pleasant texture to the bottom crust.
- Cook the muffins on a medium-low to medium heat (350°F) for even cooking and a golden crust without burning.
- The dough will be quite sticky and wet; resist adding extra flour to keep the texture light and soft.
- Check internal temperature with a thermometer to ensure muffins are fully cooked.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
