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Homemade Sourdough English Muffins

Delight in these soft and chewy homemade sourdough English muffins, featuring a perfectly crusty exterior and ideal for any breakfast spread.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 3 hours
Servings: 6 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup active sourdough starter Ensure it's active
  • 1 cup warm water Should be comfortably warm to the touch
  • 3 cups all-purpose flour Plus extra for dusting
  • 1 teaspoon salt Regular table salt
  • 1 tablespoon sugar Regular granulated sugar
  • 1 teaspoon baking soda For technical rise and spring
  • as needed cornmeal For dusting the baking sheet

Method
 

Mix the Dough
  1. In a large bowl, combine the sourdough starter with warm water. Stir in the sugar.
  2. Gradually add the flour until fully incorporated.
Knead and Rise
  1. Lightly knead the dough on a floured surface for about 5 minutes until smooth.
  2. Place it in a lightly greased bowl, cover it, and let it rise in a warm place for about 2 hours or until doubled in size.
Shape the Muffins
  1. Once risen, punch down the dough to release air.
  2. Transfer it onto a floured surface, and roll it out to about ¾ inch thick.
  3. Using a round cutter, cut out your muffins and place them on a baking sheet dusted with cornmeal.
Second Rise
  1. Let the muffins rest for about 30 minutes until they puff up a bit.
Cook Them
  1. Heat a skillet over medium-low heat.
  2. Cook the muffins for about 5-7 minutes on each side until golden brown, adjusting the heat as necessary to avoid burning.
Cool and Enjoy
  1. Let them cool, then slice them open to toast as desired.

Notes

Store in an airtight container for up to 3 days at room temperature or a week in the fridge. For longer storage, slice and freeze them. Toast from frozen or do not defrost to preserve texture.