Article Summary
Griddle-cooked sourdough English muffins with the signature texture perfect for holding butter and jam. Includes overnight fermentation, shaping rings, and stovetop cooking technique.
7 minute read
•Recipe
Sourdough English Muffins
Nothing beats homemade English muffins, especially when made with sourdough. The tangy flavor pairs perfectly with the butter that pools in all those nooks and crannies.
Ingredients (12 muffins)
- 100g active sourdough starter
- 400g bread flour
- 240g milk (room temperature)
- 30g butter, softened
- 20g sugar
- 8g salt
- Cornmeal for dusting
Method
Day 1 (Evening)
- Mix starter, milk, and flour
- Add butter, sugar, and salt
- Knead until smooth (10 min)
- Cover and refrigerate overnight
Day 2
- Roll dough to 1-inch thick
- Cut with 3-inch ring cutter
- Dust with cornmeal both sides
- Rest 1 hour until puffy
- Cook on dry griddle over medium-low
- 7-8 minutes per side until golden
- Split with fork for best texture
Tips
- Low and slow on the griddle
- Split with fork, never cut with knife
- Toast before eating for best texture
- Freeze extras for quick breakfasts
Topics Covered
recipeenglish-muffinsbreakfastgriddle
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Emma Thompson
AuthorSourdough Expert & Artisan Baker
Passionate about the art and science of sourdough baking. Sharing knowledge to help home bakers create beautiful, delicious bread.
Published April 5, 2024
