Sourdough English Muffins
This sourdough English muffins recipe brings you the best homemade version with a soft, fluffy interior and a crispy exterior. Enjoy a delightful breakfast staple made simple with your sourdough starter!
Ingredients
- 8 ounces bread flour (1 1/2 cups; 225 g)
- 8 ounces (1 cup; 225 g) warm water, between 110°F-115°F
- 4 ounces (1/2 cup; 115 g) leftover sourdough starter (unfed/discard, see notes)
- 1 ounce non-fat dry milk powder (1/4 cup; 30 g)
- 1 ounce (2 tablespoons; 30 g) unsalted butter, melted
- 1/2 ounce granulated sugar (1 tablespoon; 15 g)
- 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 1 teaspoon instant yeast
- Non-stick cooking spray, for greasing ring molds
Instructions
- In a large bowl, whisk together bread flour, warm water, sourdough starter, dry milk powder, melted butter, sugar, salt, and instant yeast until smooth and well combined.
- Cover the bowl with plastic wrap and let the batter sit at room temperature until it doubles in size, roughly 1 hour.
- Heat your griddle over medium heat until evenly warm. Lightly grease the inside of eight 3 1/2-inch ring molds with cooking spray and place them on the griddle.
- Without stirring the batter, scoop it using a 1/3 cup measuring cup and pour evenly into each ring mold.
- Place a baking sheet over the molds to trap heat. Reduce the heat to low and cook the muffins for 5 minutes without disturbing them.
- Remove the baking sheet. Carefully use a spatula to flip each muffin while holding the ring in place with tongs.
- Cover the rings again with the baking sheet and cook for an additional 5 minutes.
- Remove the baking sheet and tongs to lift off the molds. Cool the muffins on a wire rack for 10 minutes before splitting with a fork or by hand.
- Toast the muffins before serving if desired, and enjoy with your favorite toppings.