The Starter Jar's Best Sourdough English Muffins: A Chewy, Nook-Filled Recipe

Step 1

Combine Wet Ingredients: In a large mixing bowl, whisk together the active sourdough starter, warm milk, granulated sugar, and melted butter until well combined.

Step 2

Mix Dough: Add the all-purpose flour and fine sea salt to the wet ingredients. Mix with a sturdy spoon or a stand mixer with a dough hook on low speed until a shaggy dough forms and no dry streaks of flour remain.

Step 3

Autolyse & Knead: Cover the bowl and let the dough rest for 30 minutes (autolyse). After resting, add the baking soda to the dough and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

Step 4

Bulk Fermentation: Cover the bowl tightly and refrigerate the dough for 8-12 hours, or overnight. This slow, cold fermentation develops complex flavors and improves texture.

Step 5

Shape Muffins: The next day, gently turn the cold dough out onto a lightly floured surface. Do not overwork it. Roll the dough evenly to about 1/2-inch thickness.

Step 6

Cut Rounds: Using a 3-inch round cookie cutter or a glass rim, cut out as many English muffin rounds as possible. Gather and gently re-roll scraps once to cut additional muffins.

Step 7

Second Proof: Lightly dust a baking sheet with cornmeal. Place the cut muffin rounds on the prepared sheet, leaving about an inch of space between each. Dust the tops with a little more cornmeal. Cover loosely with plastic wrap or a clean kitchen towel and let proof at room temperature for 1-2 hours, or until slightly puffy.

Step 8

Cook on Griddle: Preheat a cast-iron skillet or griddle over medium-low heat. It's crucial not to have the heat too high, as this can burn the outside before the inside cooks.

Step 9

Griddle Muffins: Carefully place a few English muffins on the hot griddle, ensuring they have space. Cook for 4-6 minutes per side, until they are golden brown on both sides and cooked through. The internal temperature should reach around 200°F (93°C).

Step 10

Cool: Transfer the cooked English muffins to a wire rack to cool completely. This prevents them from becoming soggy. Once cool, use a fork to split them open for that classic "nook and cranny" texture.