Simple Sourdough English Muffin Recipe

By Bigger Bolder Baking

Ingredients

Instructions

1. The day before, whisk the active starter, milk and warmed honey together in a large bowl.
2. Slowly mix in the flour until a dough forms, then stop mixing.
3. Cover well with cling film and a kitchen towel and leave at cool room temperature for 12 to 16 hours.
4. The next day, scatter the salt and baking soda over the dough.
5. Stretch and fold the dough by hand on a floured surface for about 5 minutes, kneading until it forms a clean ball that rolls easily and no longer sticks to your hands.
6. Cover and rest the dough for about 20 minutes.
7. Roll the dough to about ½ inch thick and cut out 12 muffins with a 3-inch cutter.
8. Place the muffins on a floured or semolina-dusted sheet pan with a little space between them. Cover loosely and proof for about 45 minutes.
9. Heat a large non-stick pan or griddle over medium-low heat, greasing lightly with oil or butter if needed.
10. Cook 3 to 4 muffins at a time, covered with a lid, until dry on top and golden underneath, about 4-5 minutes.
11. Flip the muffins and cook uncovered until golden brown, about 3-4 minutes. Repeat with the rest.
12. Cool completely before splitting. Store at room temperature for up to 3 days, or freeze for up to 6 weeks.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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