Description
Soft, tangy, and full of nooks and crannies these Sourdough English Muffins are cooked on a griddle for that perfect golden crust. A delicious way to use your active starter for breakfast or brunch!
Ingredients
200g active sourdough starter (100% hydration)
240g milk (warm)
30g sugar
30g butter (softened)
480g all-purpose flour
8g salt
Cornmeal, for dusting
Instructions
1. In a large mixing bowl, combine sourdough starter, warm milk, sugar, and butter.
2. Add flour and salt, then mix until a sticky dough forms.
3. Knead by hand or mixer for 5–7 minutes until smooth and elastic.
4. Cover and let rise at room temperature for 6–8 hours, or until doubled.
5. Turn dough onto a lightly floured surface and roll to about 3/4 inch thickness.
6. Cut out rounds using a 3-inch biscuit cutter and place on a parchment-lined baking sheet dusted with cornmeal.
7. Dust tops lightly with cornmeal as well.
8. Cover and let rest for 45–60 minutes until slightly puffy.
9. Preheat a skillet or griddle over medium-low heat.
10. Cook muffins 4–5 minutes per side until golden brown and cooked through (internal temp ~200°F / 93°C).
11. Cool on a wire rack before splitting open with a fork to reveal the signature texture.
Notes
For overnight fermentation, refrigerate the dough after mixing and let it rise slowly for 12–14 hours.
If you prefer baking instead of griddling, bake at 400°F (200°C) for 12–15 minutes.
Store in an airtight container for up to 5 days or freeze for longer storage.
Toast before serving for best flavor and texture.
- Prep Time: 20 mins (plus 8 hrs rise time)
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 3g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
Keywords: sourdough english muffins, sourdough breakfast, griddled bread, nooks and crannies, sourdough recipes