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Sourdough English muffins

10 muffins

  • Active sourdough starter: 100g
  • Honey (sugar or maple syrup): 20g
  • Milk: 240g
  • All-purpose flour: 360g
  • Fine sea salt: 5g
  • Cornmeal (for sprinkling): 40g
  1. Mix all ingredients including the started. Let rest 30-60 minutes.
  2. Put the dough on counter top and knead for 5 minutes.
  3. Place the dough back into the bowl, cover and let rise at room temperature for 10ish hours at 18-22c.
  4. Turn the dough out onto a floured surface, flour the top of the dough and press it out to a 2.5cm thickness, using your fingertips.
  5. Split in 8-10 pieces. Shape in balls.
  6. Cover with a towel and let rise at room temperature for 1 hour.
  7. Preheat a non-stick skillet over low heat.
  8. Cover and cook a number of muffins for 4-7 minutes on one side. Another 7 minutes on the other side without lid. No need to add oil to the pan before cooking.
  9. Place the muffins back onto the parchment paper to cool before slicing in half.