Sourdough English Muffins
These stovetop sourdough English muffins have a chewy, pillowy texture with iconic nooks and crannies, a deeply tangy flavor from overnight fermentation, and a crisp, cornmeal-dusted exterior that toasts beautifully.
Equipment
- Cast iron skillet or griddle - 10 to 12 inches, holds even steady heat
- Digital kitchen scale - for accurate measuring
- Large mixing bowl
- Small saucepan - for warming milk and melting butter
- Wooden spoon or dough whisk
- Stand mixer with dough hook - (optional) but helpful for kneading
- 3-inch round biscuit or cookie cutter - or 3.5-inch version
- Baking sheet or tray - lined with parchment paper
- Plastic wrap or damp kitchen towel - for covering dough
- Flat spatula or wide fish spatula - for flipping muffins
- Instant-read thermometer - (optional) for checking doneness
- Cooling rack
Ingredients
- 100 g active sourdough starter - 3.5 oz / scant ½ cup, at peak activity
- 240 ml whole milk - 1 cup, warmed to about 90°F (32°C)
- 60 ml warm water - ¼ cup, around 90°F (32°C)
- 30 g unsalted butter - 2 tablespoons, melted and cooled slightly
- 12 g granulated sugar - 1 tablespoon
- 6 g fine sea salt - 1 teaspoon
- 480 g all-purpose flour - 4 cups / 17 oz, plus more for dusting
- fine semolina or coarse yellow cornmeal - for dusting
Instructions
- Feed your sourdough starter 4 to 8 hours before mixing. It should be at peak activity and pass the float test.
- Gently warm milk to 90°F, then melt the butter in it. Add warm water and allow to cool to lukewarm.
- Combine active starter, sugar, and the warm milk mixture in a large bowl. Add flour and salt, then stir into a shaggy dough.
- Knead by hand for 8-10 minutes or with a stand mixer on medium-low for about 8 minutes until smooth, elastic, and passing the windowpane test.
- Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 8-12 hours until doubled in size.
- Gently press the risen dough to ¾ inch thick with your fingertips. Cut into rounds with a biscuit cutter and place on a cornmeal-dusted baking sheet.
- Cover the shaped muffins and proof at room temperature for 45 minutes to 1.5 hours until puffy and increased by about 50%.
- Heat a cast iron skillet over medium-low heat. Cook muffins for 5-7 minutes per side until deep golden brown, covering with a lid after flipping to ensure centers cook through.
- Cool muffins on a wire rack for 5-10 minutes. Split with a fork by inserting tines around the circumference and pulling apart, then toast until golden.
Notes
- Use a starter that has been fed and is at or near its peak activity for the best rise and flavor. The float test is a reliable indicator of readiness.
- Do not skip the cornmeal or semolina dusting. It prevents sticking and gives the muffins their characteristic slightly crunchy exterior.
- Cook over low to medium-low heat only. High heat burns the outside while leaving the inside raw and doughy.
- Placing a lid on the pan during the second half of cooking traps steam and ensures the centers cook through completely.
- The dough should be soft and slightly tacky. Resist adding too much extra flour; use lightly floured hands to handle sticky dough.
- Press the dough out with your fingers, not a rolling pin, to preserve the air bubbles that create nooks and crannies.
- Give the muffins ample proofing time. Under-proofed muffins will be dense and flat.
- Always split with a fork, not a knife, to create the jagged texture that toasts perfectly and soaks up butter.
- Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Split before freezing for easy toasting.
- For a faster same-day version, allow the dough to rise in a warm spot (75-78°F) for 4-6 hours until doubled. The flavor will be milder.