Fluffy Sourdough English Muffins

Waking up to the smell of homemade sourdough English muffins sizzling on the griddle just hits different. They’re soft, chewy, and full of that deep, tangy flavor you’ll never get from a store-bought one. Split them open, let the butter melt into all those little nooks and crannies, and suddenly breakfast feels a little more special. Once you make these, there’s no going back.

Dough Ingredients

• 100-150g active sourdough starter 
• 30g honey
• 360g milk
• 540g white bread flour
• 7g sea salt
• Fine semolina for sprinkling

1. Make the Dough

In a large bowl, mix 100-150g of active sourdough starter with the rest of the ingredients (except the semolina) until everything comes together into a shaggy dough. Cover and let it rest for 30-60 minutes to hydrate.

2. Knead the dough

Place dough in stand mixer and knead on a low speed for 5 minutes. (You can also knead by hand.) Cover, and let it ferment at room temperature for 8-12 hours—it should be soft, airy, and slightly puffy by morning.

3. Shape & Cook
Dust a surface with flour and gently press the dough out with your fingertips until it's about ½ inch thick. Use a 3-inch biscuit cutter (or a glass) to cut out rounds. Place them on a parchment-lined baking sheet sprinkled with semolina, then sprinkle a little more semolina over the tops. Cover with a tea towel and let them rise for 1 hour at room temperature.

Preheat a non-stick skillet (i use a cast iron) over low heat. Place 4 muffins in the pan, leaving about 2 inches of space between them. Cover and cook for 4 -6 minutes on the first side, then flip and cook for another 4 -6 minutes until golden brown. Let them cool slightly before splitting them open—then load them up with butter and jam!