Sourdough English Muffins#

Makes about 1 dozen muffins (half batch)

Ingredients#

Directions#

Step 1 - Make Dough#

Combine warm water, milk, sugar, and starter. Add flour, butter, and salt. Mix and knead to a smooth, soft, elastic dough; add a little extra flour if it’s too sticky.

Step 2 - Bulk Rise#

Let rise at room temperature until doubled, about 4-8 hours (or overnight in the fridge).

Step 3 - Shape#

Turn dough out, roll to about 1/2" thick, cut into rounds with a 3-4" cutter; or 1/2 or 1 cup measuring cup.

Dough rolled out, ready to cut

Step 4 - Second Rise#

Place rounds on a cornmeal-dusted baking sheet, dust tops, cover loosely, and proof 1.5-2 hours until puffy.

Shaped rounds on cornmeal, ready to proof

Step 5 - Cook#

Cook on a lidded griddle at 325°F/163°C: 10 minutes uncovered until browned, flip, cover loosely (leaving a steam gap), 8-10 minutes more until the other side browns.

Cooking on the griddle

Finished, golden on both sides

Notes#

• Cool completely on a rack before splitting with a fork (not a knife) for maximum nooks and crannies.