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English Muffins

A step by step guide to homemade golden muffins, breakfast never tasted so good!
Prep Time2 hours 15 minutes
Cook Time20 minutes
Total Time2 hours 35 minutes
Course: Bread, Breakfast
Keyword: bacon and eggs, baking, brunch, discard recipes, eggs benedict, english muffins, fresh bread, homemade bread, sandwiches, sourdough, sourdough discard, sourdough starter

Ingredients

  • 7 cups flour
  • 2 cups warm water
  • 1 cup sourdough starter
  • 1/2 cup milk
  • 2 tbsp sugar
  • 4 tbsp butter room temp
  • 2 tbsp dry active yeast
  • 1 tbsp salt
  • 3 tbsp corn meal

Instructions

  • In a standing mixer add all the ingredients EXCEPT the cornmeal.
  • Using the dough hook, mix until smooth. Around 5-7 minutes. If you do not have a mixer work the ingredients in a large bowl, turn out and knead for 10 minutes.
  • Dough should be smooth but not tacky. Add additional flour if needed until you get the desired smooth ball.
  • Brush a large bowl with olive oil on the bottom and sides. Add the dough ball and cover with a tea towel for 1 1/2 hours
  • You can let the dough proof longer if you want. Sometimes I will proof up to 4 hours. The longer it proofs the more sourdough flavor you will get. But for a quick and still delicious rise 1 1/2 hours is perfect
  • The ball should have ballooned up in sized at this point.
  • Turn the dough out onto a floured surface.
  • Cut the dough in half and form into 2 loose balls.
  • Roll one ball out into a rope and cut into 12 pieces.
  • Now do the other one. After the dough is in 24 pieces roll them out and form into a small ball. Now flatten into a disc. About 3 inches thick.
  • Lay out 2 pieces of parchment paper and sprinkle the cornmeal. You can lay them on cutting boards or 2 baking sheets.
  • Lightly cover the muffins with plastic wrap and let them rise for 45 minutes.
  • They will be nice and puffy!
  • Heat large cast iron pan or griddle on med heat. Carefully transfer a few at a time and cook for 5-8 minutes, flip press down lightly with a spatula and cook for an additional 5-8 minutes or until golden brown.
  • It is ok if they get a bit dark brown on the bottom.
  • Transfer to a cooling rack
  • Cut in half and slap a pad of butter on there. Or maybe peanut butter, honey, or make a sandwich. Endless possibilities. (Search for my eggs benedict recipe)
  • You can store in a large tupperware with a lid, or wrap individually in plastic wrap, or and freeze.
  • ENJOY!