Sourdough English Muffins
English muffins make the BEST breakfast sandwich and sourdough english muffins take breakfast sandwiches to a whole new sophisticated level. Sourdough english muffins can be tricky and not give us those signature bubbles we all know and love but I've got just the trick for that, resulting in bubbly, airy, soft, sweet and sour english muffins!
Ingredients
- 1½ cups All-Purpose Flour 250g
- 1 cup Whole Wheat Flour 125g
- 1¼ cup Water 250g
- 2 tsp Salt 10g
- 1 cup Active Sourdough Starter 150g
- 1/4 cup Cornmeal more or less for coating
Instructions
- Prepare the Dough: In a medium mixing bowl, combine warm water, sourdough starter, white flour, whole wheat flour, and salt. Mix until a shaggy dough forms.
- Rest the Dough: Cover the bowl and let the dough rest for one hour.
- Stretch and Fold: After resting, do a single round of stretch and folds around the dough to develop structure. Once smooth, cover the dough and let it rest until doubled in size (3-6 hours if in a warm spot, 6-12 hours if cooler).
- Shape the Dough: Once the dough has doubled, generously sprinkle cornmeal on your work surface. Gently pour out the dough and spread it out with your hands. Once it's large enough for 8 English muffin cut-outs, sprinkle more cornmeal on top, ensuring both sides of the dough are coated.
- Cut the Muffins: Using a cookie cutter or similar object, cut out 8 circles and transfer them gently to a cutting board. If the dough starts to stick, add a bit more cornmeal. Cover the muffins with a cotton towel while you preheat your pan.
- Preheat the Pan: Heat your non-stick or cast-iron pan on medium-low heat for 5 minutes.
- Cook the Muffins: Place as many dough circles as will fit in the pan, ensuring they aren't touching. Cover with a lid and cook for 2-3 minutes, then flip and cook for another 2-3 minutes. They should bubble up and develop a golden brown crust. If they’re burning, lower the heat and let the pan cool before continuing.
- Cool and Serve: Once cooked, place the muffins on a cooling rack or back onto the cutting board with the cotton towel. Let them cool, then slice and enjoy, filled with a generous amount of butter to fill those perfect air pockets!