Sourdough English Muffins

This sourdough English muffin recipe is super easy, and they taste amazing!

In a small saucepan, add the butter and water and warm it up until the butter has melted. Pour it into a large mixing bowl and add in the cold milk and sourdough starter.

Add in the flour and salt and use a fork to begin to bring the dough together.

Switch to using your hands and push the dough into a shaggy and sticky dough ball.

Place the dough ball in a clean large bowl and give it a stretch and fold. Over the next hour, give the dough another 3 sets of stretch and folds, spaced around 20 minutes apart.

After folding, let the dough rise in a warm spot until bulked out by around 40%. Then refrigerate overnight.

Shape the dough into a smooth ball and let it sit at room temperature for around 10 minutes to relax. Use a rolling pin or your fingers, to push the dough into a 2cm (just under 1 inch) round.

With a glass or biscuit cutter that measures around 7.6cm/3inches in diameter.

Place 4 muffins at a time in the pan and cook for around 6-7 minutes on one side.

Flip the muffins and cook for a further 6 minutes on the other side.

Fresh English muffins can be served as they are, with your favourite toppings and fillings, or they can be toasted.

For the full recipe see the link below