Sourdough Super Tender English Muffins

Prep: 35 mins + rising time | Cook Time: 18 mins | Course: Baked Goods | Servings: 12

Amazingly tender sourdough English muffins are perfect for toasting and spreading with butter and jam or lemon curd. These English muffins are enriched with butter for a more tender bite.

4 cups flour 

2 tsp salt 

1 ½ cup milk or ½ n ½ 

½ cup sourdough starter 

¼ cup butter 

1 Tbsp honey 

Mix flour, salt, milk, sourdough, starter, butter, and honey in a stand mixer for about 3 minutes.  Cover the ball with plastic wrap and let bulk ferment overnight. 

Prepare a rimmed baking sheet by lining it with a silpat or parchment. Dust it lightly with cornmeal. In the morning when the dough has nearly doubled, turn the dough out onto a lightly floured rolling surface. Roll the dough gently into a rectangle about 7”x10”. I like to make a slight impression with a glass in rows (this helps to roll the dough into even pieces), then cut between the circular marks with a pizza roller. You should have 12 evenly-sized pieces. Fold the edges under and roll each piece into a ball. Place them on the prepared baking sheet and gently flatten a little, sprinkle some cornmeal on the top of the muffins as well. Cover with a towel to rise a second time for about an hour, or until puffy. Preheat a griddle or large skillet and spread with a thin layer of clarified butter, or you can use olive oil. Cook for 6 minutes on moderate heat, turning down if the muffins are getting too dark. Spread the surface with a bit more clarified butter or oil and cook 5-6 minutes longer. Muffins are done when an insta-thermometer inserted in the middle reads 200*. Allow to cool before storing in a bag or splitting and toasting.