Sourdough English Muffins

Step 1: Prepare the Starter and Milk [00:00]

Mix 1.25 cups of sourdough starter with 1.5 cups of milk in a bowl. Whisk them together until well combined.

Step 2: Add Honey and Egg [00:30]

Add 2 tablespoons of honey to the mixture and mix well. Then, add 1 large egg and combine thoroughly.

Step 3: Incorporate Flour and Salt [01:00]

Gradually add 4.5 cups of bread flour and 0.5 tablespoons of salt to the mixture. Sprinkle the salt on top of the flour before mixing.

Step 4: Knead the Dough [01:30]

Knead the dough by hand for about 3 minutes until well mixed. Use a large bowl to prevent overflow.

Step 5: First Rise [02:00]

Cover the dough and let it rest on the counter for 1 hour. After that, perform a stretch and fold.

Step 6: Second Rise [02:30]

Let the dough rest for another 30 minutes, then do another stretch and fold. Cover and leave for a total of 2 hours.

Step 7: Shape the Muffins [03:00]

Sprinkle some cornmeal on parchment paper. Dump the dough onto a floured surface and cut out the muffins using a large mason jar lid or a cup. Let them rise covered for 30 minutes.

Step 8: Cook in Skillet [03:30]

Heat a skillet and spray with olive oil. Cook the muffins in the skillet for 3 to 4 minutes on each side until golden and risen.

Step 9: Preheat Oven [04:00]

While cooking, preheat your oven to 375°F (190°C).

Step 10: Bake the Muffins [04:30]

Transfer the muffins to the preheated oven. Sprinkle a little cornmeal on top and bake for 10 to 12 minutes, ensuring the internal temperature reaches 190°F.

Step 11: Serve [05:00]

Once done, let them cool slightly. These muffins are best served hot or toasted.