Sourdough English Muffins
Serves: 16 English Muffins
  • ½ cup active 100% hydration starter, recently fed and very bubbly
  • 1 cup water
  • 2 cups bread flour to make dough + 1 cup after rise to prepare for baking
  • 2 tablespoons olive oil
  • ½ teaspoons baking soda
  • ½ teaspoons salt
  • 2 tablespoons coconut sugar
  • ¾-1 cup cornmeal, semolina or farina
  1. The day before you want to bake, mix together the starter and the water. Once the starter is dissolved, add 2 cups of bread flour, and mix completely. It will net a very sticky dough. Add oil lightly over the top, cover and allow to sit overnight (7-10 hours).
  2. By morning (or 7-10 hours) the dough will have risen and be very bubbly. Stir in baking soda, salt, and sugar. Stir vigorously.
  3. Incrementally (very slowly) add the remaining cup of flower, continuing to stir (it will be difficult). The dough should lose its stickiness. If it doesn't, stir in a little additional flour.
  4. Turn dough out onto a floured surface, roll it out to about ½″ thick, and cut into rounds with a floured cutter (I used a jar lid).
  5. Transfer each round to a baking sheet covered in cornmeal immediately after cutting it out, and coat each side with cornmeal (or alternative). Take caution they are well coated and not touching, otherwise the edges of the cut dough will stick back together again. Cover with a tea towel, and let rest for about 45 minutes, until they get puffy.
  6. Preheat a non-stick frying pan over medium-high heat until very hot, then reduce heat to medium. Cooking 3-4 at a time, cook the English muffins on each side for about 5 minutes, until they are look tightly puffy, dry around the edges, and medium golden brown on the bottom.
  7. Transfer to a wire rack and cool completely before storing in an airtight container.
Recipe by Kohler Created at