Sourdough English Muffins

Updated at: Thu, 17 Aug 2023 05:05:02 GMT

Step 1

Pour whole milk into a small sauce pan. On medium-low heat, whisk the milk constantly to just under a boil to scald it for about a minute.Remove from the heat and immediately whisk in the unsalted butter and honey. Set aside to cool until it's warm (100ºF/38ºC or less). Using hot milk will kill the sourdough yeasts.

Step 2

In the bowl of a stand mixer, mix together the flours and salt.Add the active sourdough starter and pour in all of the slightly warm scalded milk mixture.Using the dough hook attachment, mix together the dough on medium speed for about 7 minutes. Scrape down the sides of the bowl if needed.At first, the dough will be sticky and wet. As it's mixed, it will become cohesive and not stick to the sides.

Step 3

Slightly oil a medium bowl and place the dough into the bowl for bulk fermentation (first proof). Cover and proof in a warm location for about 5 hours or until the dough has doubled and is smooth.

Step 4

Place the proofed dough into the refrigerator for an overnight proof and up to 2 days.

Step 5

On baking day, prepare a large baking sheet or two half sheet pans with parchment paper and sprinkle about a half cup of semolina flour or fine corn meal all on top of the parchment paper to prevent sticking.Remove the English muffin dough from the refrigerator and turn it out onto a clean countertop. Divide the dough into 12 equal pieces (about 75 grams each). Use your hands to shape each piece of dough into a ball. Use the friction of the countertop to roll the dough into rounds.Equally space the English muffin rounds onto the baking sheet(s). Proof the dough one last time in a warm location for 4-5 hours until they are about doubled in size, spread out some on the pan, and feel full of air.

Step 6

Preheat the oven to 350ºF (177ºC).Warm up a dry cast iron skillet, electric griddle, or non-stick pan over medium heat until the skillet is hot.Use a spatula to lift up the English muffins one at a time and place onto the hot skillet. Griddle the muffin for about 2 minutes on one side until slightly browned, flip, and griddle for another minute on the other side. Repeat until all of the muffins are griddled. Watch closely so the muffins do not burn. Place the griddled muffins back onto the sheet pan.Once all of the muffins are griddled, place the baking sheet(s) into the preheated oven and bake for 10 minutes. When done, the interiors should read 200ºF (93ºC) with an instant-read thermometer.Let cool completely on a wire rack, split open with the tines of a fork, and enjoy!

↑Support creators by visiting their site 😊

7 liked

0 disliked

Delicious

Easy

Go-to

Fresh

Sweet