Homemade Sourdough English Muffins That Are Perfectly Crispy
Delightful sourdough English muffins with a crispy exterior and fluffy interior, perfect for breakfast or brunch.
Equipment
- Mixing Bowl
- Cast-Iron Skillet
- Round Cutter
- Parchment Paper
Ingredients
Ingredients
- 1 cup Sourdough Starter Active and bubbly, fed within the last 6-8 hours.
- 3 cups All-Purpose Flour Provides structure and stability.
- 1 cup Lukewarm Water Helps activate the sourdough starter.
- 1 teaspoon Salt Enhances flavor and structure.
- 1/4 cup Cornmeal For dusting, optional but recommended.
Instructions
- In a large mixing bowl, combine 1 cup of active sourdough starter with 1 cup of lukewarm water. Stir until well combined.
- Gradually add 3 cups of all-purpose flour and 1 teaspoon of salt. Mix until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the kneaded dough in a greased bowl, cover, and let rise in a warm place for 4-6 hours, or until doubled in size.
- Once risen, turn the dough onto a floured surface and flatten to about 1-inch thickness. Cut out muffins and place on a baking sheet lined with parchment paper.
- Cover the cut muffins with a towel and let them rise for 1-2 hours until puffy.
- Preheat a cast-iron skillet over low to medium heat for 10 minutes.
- Transfer the risen muffins onto the skillet and cook for about 6-8 minutes on each side until golden brown.
- Transfer muffins to a wire rack to cool completely before serving.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for longer storage.