Sourdough English Muffins
Real English muffins are cooked on a griddle, not baked in an oven. That's what gives them the flat sides, the chewy interior, and those nooks and crannies that trap melted butter. This version uses sourdough discard, so you can make them on any day your starter needs feeding.
Ingredients
- 400gall-purpose flour(100%)
- 200gwhole milk (warm)(50%)
- 150gsourdough discard-- straight from the fridge is fine
- 30gunsalted butter (melted)(7.5%)
- 15gsugar(3.75%)
- 8gsalt(2%)
- 3g (about 1/2 teaspoon)baking soda-- helps with rise and browning
- for dustingcornmeal or semolina
Instructions
- 1
Combine the flour, warm milk, discard, melted butter, sugar, and salt in a large bowl. Mix until a soft, slightly sticky dough forms. Knead briefly for 3-4 minutes -- you're not building a strong gluten network here.
- 2
Cover and let the dough bulk ferment at room temperature for 8-12 hours (overnight). It should puff up significantly and look bubbly.
- 3
Sprinkle the baking soda over the dough and gently fold it in. This neutralizes some of the acidity and gives the muffins a better rise on the griddle.
- 4
Turn the dough onto a surface dusted generously with cornmeal or semolina. Gently pat it to about 2cm thick. Don't use a rolling pin -- you'll crush the air bubbles that create the nooks and crannies.
The cornmeal on the outside is a signature feature. Don't skip it.
- 5
Cut rounds using a 8-9cm (3.5") biscuit cutter or the rim of a glass. Gather the scraps gently, pat out again, and cut more. You should get 10-12 muffins.
- 6
Dust the tops with more cornmeal. Cover with a towel and let them rest for 30-45 minutes while you heat the griddle.
- 7
Heat a cast iron skillet or griddle over low heat. This is critical -- too hot and the outside burns before the inside cooks. Low and slow is the only way.
- 8
Lightly grease the surface and cook the muffins for 6-8 minutes per side. Adjust the heat as needed. They should be deep golden brown on both flat sides and puffed up to about double their original height.
Resist the urge to press them down. You want them to puff up, not compress.
- 9
Let them cool for a few minutes, then split with a fork (not a knife) to preserve the nooks and crannies. Stab the fork into the sides all the way around, then pull apart.
- 10
Toast and butter immediately, or cool completely and store in an airtight bag for up to 3 days. They freeze well for up to 2 months.
Tips
Low heat is non-negotiable. If your first muffin burns on the outside but is raw in the middle, your heat is too high. Patience pays off here.
Fork-splitting is the secret to nooks and crannies. A knife cuts through the structure cleanly, giving you a smooth surface that doesn't hold butter or jam.
These are one of the best uses for sourdough discard. The tanginess pairs perfectly with butter and jam, and you don't need an active starter.
Make a batch on the weekend and freeze them. They toast up from frozen in about 3 minutes and taste just-made.