Sourdough English Muffins

Updated: Jun 16, 2020

English muffins seem daunting, but they really aren't! The longest part of this recipe is the fermentation. But the reward out weighs the wait! The White Sonora is the star of the show. You can either use the AP, but the whole grain really adds a wholesome taste.

This recipe is perfect sized batch for fresh breakfast sandwiches for those busy mornings. They also freeze very well, for future use. But they probably won't make it that long.

Sourdough English Muffins

Makes 2 dozen


250 g Sourdough Starter (1 C at 100% hydration, fed and ready to use)

510 g milk (2 Cups)

600 g White Sonora flour either AP or Whole Grain

12 g salt (2 tsp)

20 g Honey or Coconut Sugar (2 T)

In the Evening

1. In a large bowl (make there is plenty of room for the dough to proof, it will double in size) Mix all the ingredients either by hand or in a stand mixer until you have a smooth sticky dough.

2. Cover the bowl and let proof at room temperature (Yes it's safe, the starter will use the dough as food and help the ferment)

The next morning

1. With wet hands (Very important!) do a series of stretch and folds with the dough in the bowl. You will deflate the dough while doing this. Loosely making the dough into a ball. Let the dough rest for 5-10 minutes and then continue.

2. Generously flour your work area.

3. Turn the dough out on the floured work area, and shape the dough with your hands into a rectangle.

4. Use a rolling pin to roll the dough into at least a 3/4" thick sheet. I prefer a little thicker, about an inch. Add flour as needed, as to not stick to the rolling pin or work area.

5. Use a biscuit cutter to cut as many muffins as possible. I use a spatula to move to a pan covered with parchment paper. You may have to reshape a little into a round shape.

6. With the remaining dough, brush off any loose flour and reshape into a ball, and reshape into desired thickness. Cut once again and repeat as necessary.

7. Let the muffins rest at least 30 min. I have put them in the fridge and let them bulk ferment for up to 48-72 hours. Make sure they are covered well so they don't get dried out. Let them come up to room temperature (at least 20 min) before cooking.

8. When ready, preheat a cast iron skillet or griddle to a low medium temp. Make sure the pan is thoroughly heated and no hot spots.

9. Add the muffins to the pan with at least an inch of space around each one. Cook at least 5-7 minutes per side. If they are thicker it will take closer 10-12 min a side. You can test the side and see if it's still gooey. They will be a golden or dark brown, depending on your preference.

*Make sure extra flour is removed before adding to pan (it will burn, and make your muffins stick to the pan)

10. Cool on a wire rack, and make sure fully cooled before slicing.


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