Sourdough English Muffins Recipe
This guide details a rigorous, data-driven system to move beyond visual guesswork, ensuring every batch of sourdough English muffins achieves perfectly cooked centers and the iconic, craggy architecture of nooks and valleys.
Equipment
- Non-stick skillet (heavy base recommended)
- Instant-read thermometer
- 3-inch biscuit cutter
- Digital caliper (optional, for dough thickness)
- Parchment lined baking sheet
Ingredients
For Active Sourdough Starter
- 1 tablespoon sourdough starter (to feed) To make ½ cup (100g) active starter
- 1 tablespoon all-purpose flour
- 1 tablespoon water
For Dough Mixing
- 100 g active sourdough starter From the fed starter above
- 1 tablespoon all-purpose flour In addition to the 3 cups below
- 1 tablespoon honey (sugar or maple syrup)
- 1 cup milk
- 3 cups all-purpose flour
- 3 1/2 tablespoons water In addition to starter water above
- 1 teaspoon fine sea salt
For Cooking & Topping
- 1/4 cup cornmeal For sprinkling
Instructions
Activate Starter (12 Hours Prior)
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature.
- The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Mixing and First Rest
- Add 100g of the active starter and the rest of the main dough ingredients (except cornmeal) to a large bowl and use your hands to mix until well combined.
- Cover and let rest 30-60 minutes.
- Turn the dough out onto a floured surface and knead the dough by hand for 5 minutes (A stand mixer with a dough hook attachment can be used on the lowest speed).
Long Fermentation
- Place the dough back into the bowl, cover and let ferment on the counter at room temperature for 8-12 hours (Room temperature should be 65-70°F).
Shaping and Final Proof
- Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is exactly 1/2" in thickness.
- Use a 3" biscuit cutter to cut rounds and place them on a parchment lined baking sheet that's been sprinkled with cornmeal.
- Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.
Cooking the Muffins
- Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2" apart, cover, and cook the first side for 4 minutes.
- Turn the muffins over and cook for an additional 4 minutes.
- When done, the center of a muffin should register about 200°F on an instant-read thermometer.
Notes
The most significant breakthrough is using an instant-read thermometer to target exactly 200°F internally, eliminating the risk of a raw core. For best results, ensure your room temperature is between 65-70°F during the 8-12 hour proof. If centers are raw, your heat is too high; if nooks are missing, check starter activity or proofing time. Store leftovers sliced in the freezer for long-term freshness.
Nutrition
Calories: 161kcalCarbohydrates: 32gProtein: 5gFat: 1g
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