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–+ servings

Sourdough English Muffins

This is one of my easiest recipes for using your sourdough starter, and it's a great way to get into naturally leavened baking! These naturally rising english muffins are a mix-and-go kind of dough. You just let them rest overnight, do a bit of shaping and portioning in the morning, and then they are on your griddle (or pan) and ready to be breakfast. They are by far one of my most favorite comforting homemade breakfasts, and a great easy way to use your sourdough starter!
Servings: 8 muffins

Ingredients

  • 100 grams activated sourdough starter, see notes
  • 238 grams milk of choice, at 85-90°F
  • 20 grams maple syrup, or agave nectar, or honey
  • 210 grams bread flour
  • 150 grams all-purpose flour, or whole wheat flour or rye flour, if you'd like to substitute another flavor
  • 1 teaspoon Diamond Crystal kosher salt
  • White cornmeal, for dusting

Instructions 

  1. In a large bowl, mix together the starter, milk and maple syrup until foamy. Add the flours and salt and mix with your hands to combine. Do a few scoops and folds of the dough in the bowl until the dough is smooth, then cover and let rise for 8-12 hours or until doubled in size and bubbling at the top.
  2. Move the dough to a lightly floured surface, gently pull it into a rectangle and press down until it is 1-inch tall. Use a round cutter to slice into 8 even circles, each about 4 inches in diameter. Press together and re-roll out any remaining dough as needed to get 8 circles.
  3. Lightly dust a half sheet pan with white cornmeal, transfer the muffins to the sheet pan and flip them so that each side is coated well with cornmeal.
  4. Set a cast iron or nonstick pan over LOW heat. In batches, cook the muffins for 5-7 minutes on each side, or until golden brown. Serve warm!