Description
Delicious homemade sourdough English muffins, perfect for toasting and making craggy nooks and crannies.
Ingredients
Scale
- 1 cup whole milk (240 grams), warmed to 110 degrees F
- 2 tablespoons unsalted butter (28 grams or 1 ounce), melted
- 2 tablespoons brown sugar (30 grams or sweetener of choice)
- 1 teaspoon active dry yeast (3 grams)
- ½ cup sourdough discard (140 grams)
- 2 ½ cups bread flour (300 grams)
- 2 teaspoons kosher salt (6 grams)
- about 1 to 1 ½ cups semolina flour or cornmeal, for dusting
Instructions
- Mix warm milk, melted butter, sourdough discard, sugar, and yeast in a large mixing bowl and let sit for a few minutes.
- Next, add flour and salt and mix with a dough whisk or wooden spoon until a slightly sticky dough forms and all ingredients are thoroughly combined.
- Cover and let rise until doubled in size, which should take 60-90 minutes.
- At this point, you can refrigerate the dough overnight or continue with the recipe.
- After the dough has doubled in size, dump it onto a floured surface and press or roll out to about a 1-inch thickness. Cut rounds with a biscuit cutter or drinking glass/jar, and reshape scraps as needed.
- Shape all muffins and place them on a pan lined heavily with cornmeal or semolina flour, dusting both sides well. Cover and allow to rise for about an hour until puffy and light.
- Preheat an electric skillet to 300 degrees or a heavy skillet over medium-low heat. Place risen muffins in, leaving some space between each one. Cover and cook for 5 minutes.
- Flip and cook on the second side for another 5 minutes, covered. Reduce heat to about 250 and flip the muffins a few more times until internal temperature registers 195-200 degrees F. Alternatively, pop them in a 350-degree oven for about 10 minutes to finish cooking, depending on thickness.
- Remove to a cooling rack and allow to cool to room temperature.
- For the best craggy nooks and crannies, use a fork and your fingers to pry the halves apart before toasting.
Notes
- For a more flavorful muffin, consider letting the dough rise overnight in the refrigerator.
- This recipe is easily modified to suit your preferences.
- If you prefer thinner English muffins, roll them out a bit thinner for more muffins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 5
- Cholesterol: 15