Sourdough English Muffins

These sourdough English muffins are soft, slightly tangy, and so good toasted with butter. The dough comes together the night before, rests overnight, and then gets cooked in the morning.

Ingredients

• 375 g all-purpose flour

• ⅔ cup milk, slightly warmed

• ⅓ cup water, slightly warmed

• 2 tablespoons honey

• 2 teaspoons salt

• 100 g active sourdough starter

• 2 tablespoons ghee, softened or melted

Instructions

In the bowl of a stand mixer, combine the slightly warmed milk and water with the honey, salt, sourdough starter, ghee, and flour.

Mix with a dough hook for a few minutes, until the dough comes together and looks smooth. It should be soft, but not overly sticky.

Cover the bowl and let the dough bulk rise overnight at room temperature.

In the morning, turn the dough out onto a lightly floured surface. Gently roll or press it out, then cut into English muffin rounds.

For the best texture, place the cut muffins on a lightly floured or cornmeal-dusted surface, cover, and let them rest for about 2 hours before cooking.

Preheat the oven to 350°F.

I prefer to brown the muffins first in a cast iron skillet over medium-low heat, cooking them for a few minutes on each side until golden. Then transfer them to a baking sheet and bake for about 10 minutes, or until cooked through in the centre.

Let cool slightly before slicing. For the best texture, split with a fork and toast before serving.

Notes

You can cook them right after cutting if you are short on time, but letting them rest for 1–2 hours before cooking gives them a lighter, better texture.

These are perfect for breakfast sandwiches, toasted with butter and jam, or served with eggs.