Homemade Sourdough English Muffins Recipe

The recipe begins by combining an active sourdough starter with milk and honey, allowing the mixture to sit covered overnight. This fermentation process develops flavor and lightens the dough. Bread flour is incorporated until a cohesive dough forms. On the following day, salt and baking soda are added to the dough surface, and the dough is stretched and folded by hand until smooth.

After resting briefly, the dough is rolled to about half an inch thick and cut into 3-inch circles. These rounds are placed on a floured or semolina-dusted baking sheet to rest again. Cooking these rounds on a hot griddle or pan creates English muffins with a chewy texture and porous interiors, ideal for absorbing butter or jam.

The sourdough fermentation introduces a subtle tanginess and complexity to the flavor, distinguishing these muffins from commercial yeasted versions. They toast well and complement breakfast or snacks where a sturdy yet tender bread is desired.