Description
Delicious homemade English muffins made with a sourdough starter for a natural tang and perfect texture. These muffins are cooked on a griddle, resulting in a light, airy interior with a crisp exterior, ideal for toasting and spreading with butter or jam.
Ingredients
Scale
Main Ingredients
- 1 cup active sourdough starter (100% hydration)
- 2 tablespoons honey
- 2 cups milk
- 4 cups all purpose flour, unbleached
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1 cup all purpose flour, unbleached (up to 2 cups as needed)
For Cooking
- Cornmeal for dusting griddle (or semolina or farina)
Instructions
- Mix Ingredients: In a medium sized bowl, combine the active sourdough starter, milk, honey, and 4 cups of all purpose flour until well incorporated.
- Ferment Dough: Cover the bowl and leave it on the counter at room temperature for several hours or overnight (approximately 8 to 10 hours) to allow the dough to ferment and rise.
- Add Remaining Ingredients: After fermentation, sprinkle baking soda and salt over the dough, add 1 cup of all purpose flour, and mix.
- Knead the Dough: Knead the dough until smooth; about 5 minutes if using a stand mixer or 10 minutes by hand. Add more flour if the dough is sticky.
- Rest the Dough: Let the dough rest for 10 to 15 minutes to relax the gluten.
- Shape the Muffins: Roll out the dough to about 1/2 inch thickness. Using a 3 to 4 inch cutter or round glass, cut out circles and place them on a lightly greased baking sheet dusted with cornmeal.
- Re-roll Scraps: Gather scraps, re-roll, and cut additional muffins to make up to 18 smaller or 9 larger muffins.
- Proof the Muffins: Cover the muffins lightly with sprayed or oiled plastic wrap and let them rise for about 1 hour until puffed.
- Cook on Griddle: Preheat a griddle to 325°F (or use a pan over medium-low heat). Cook the muffins a few at a time for 5 to 6 minutes on each side, covering the pan if cooking on stovetop, until golden brown and cooked through.
Notes
- Using a sourdough starter adds a unique tangy flavor and improves texture.
- Allow enough fermentation time for starter activity; warmer environments will ferment faster.
- Adjust flour quantity slightly to achieve a workable dough consistency.
- Dusting the baking sheet with cornmeal prevents sticking and mimics traditional English muffin texture.
- Covering the pan during cooking helps muffins cook evenly.
- Store baked English muffins in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: British
Keywords: homemade English muffins, sourdough English muffins, griddle-cooked bread, breakfast bread, easy English muffins
