Sourdough English Muffins
Perfectly soft English muffins leavened with only sourdough! These have the best nooks and crannies and are so satisfying plain, toasted, or as a base for sandwiches. Since the dough is really easy to work with, and the shaping is very forgiving, these are great for beginners. Makes about 20 (2 ½-inch) English muffins.
Servings: 12
Ingredients
- 350 grams milk
- 100 grams active sourdough starter
- 1 egg
- 40 grams sugar
- 600 grams bread flour
- 10 grams salt
Directions
- Combine the milk, starter, egg, and sugar in a large bowl. Add the flour and salt and mix until incorporated. Cover and rest for 30 minutes. Do a round of stretch and folds, cover the bowl, and set somewhere warm to rise for 6-8 hours, until doubled in size.Line a baking sheet with parchment paper and sprinkle with corn grits.Turn dough out onto a generously floured surface. Flour the top and roll 1-inch thick. Add more flour if the dough starts sticking to the countertop or rolling pin. Cut using a round cookie or biscuit cutter, and place cut muffins on the prepared baking sheet. Reball the dough once you've gotten as many cuts as you can out of it, roll it out again, and continue cutting. You can re-roll this dough several times, just be careful not to add too much flour. You may need to let the dough rest for a few minutes before re-rolling to allow the gluten to relax.Once all the muffins are cut and on the baking sheet, sprinkle the tops with more corn grits and cover. Let rise until puffed up - about 2-4 hours more. Preheat oven to 375 degrees. Heat a large pan on medium-low. Cook muffins in batches for 3-4 minutes per side, covered, until golden brown. Return to the baking sheet. Once all the muffins have been browned on both sides, place in the oven for an additional 4-6 minutes, until a thermometer inserted into the thickest muffin reads 200-210 degrees. Cool on a wire rack.Leftovers will keep in a bread bag for up to 1 week at room temperature.
Notes
Square English muffins: I love to do this when I want to save some time. Roll the dough out into a 10-inch square, then cut into 16 squares (roughly 2 ½-inches square each).
Tried this recipe? Pin it today!Mention @letsmakesourdough or tag #letsmakesourdough!
