Griddle-Cooked Sourdough English Muffins

Griddle-Cooked Sourdough English Muffins ingredients

• 100 g active sourdough starter (fed 4-12 hours prior)
• 200 g warm milk (95-100°F)
• 100 g warm water (95-100°F)
• 400 g bread flour
• 1 tbsp granulated sugar
• 1 tsp fine sea salt
• 30 g unsalted butter, melted
• 1/2 tsp baking soda
• 1/4 cup cornmeal (for dusting)

Watch how to make Griddle-Cooked Sourdough English Muffins

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Griddle-Cooked Sourdough English Muffins

1. **Mix Sponge (Night Before):** In a large bowl, combine 100g active sourdough starter, 200g warm milk, 100g warm water, and 200g of the bread flour. Whisk until smooth. Cover the bowl loosely with plastic wrap and let it ferment at room temperature (70-75°F) overnight for 8-12 hours, until bubbly and expanded.
2. **Add Remaining Ingredients:** The next morning, add the remaining 200g bread flour, 1 tablespoon granulated sugar, 1 teaspoon fine sea salt, and 30g melted unsalted butter to the sponge. Mix well until a shaggy, sticky dough forms. Cover and let rest for 15 minutes.
3. **Knead Dough:** Knead the dough in the bowl for 5-7 minutes until it becomes slightly smoother and more elastic. It will still be quite sticky. Cover the bowl and let it rise in a warm place for 2-3 hours, or until doubled in size.
4. **Punch Down & Add Baking Soda:** Gently punch down the dough to release the air. Sprinkle 1/2 teaspoon of baking soda over the dough and knead it in for 1-2 minutes until fully incorporated. The baking soda will help create the characteristic 'nooks and crannies'.
5. **Shape English Muffins:** Lightly dust a baking sheet or a clean surface generously with 1/4 cup of cornmeal. Turn the dough out onto the cornmeal. Gently pat the dough to about 3/4-inch thickness (do not roll with a pin, as this can compress the air). Using a 3-inch round cutter (or a clean, empty tuna can with both ends removed), cut out 12 English muffins. Re-pat the scraps together and cut more if needed.
6. **Second Proof:** Place the shaped muffins onto the cornmeal-dusted surface, leaving a little space between them. Sprinkle the tops with more cornmeal. Cover loosely with a clean kitchen towel and let them proof for 30-45 minutes, or until slightly puffy.
7. **Cook on Griddle:** Heat a large non-stick skillet or griddle over medium-low heat. You want it hot enough to cook slowly without burning. Lightly grease the griddle with a tiny bit of butter or oil. Carefully transfer 4-6 English muffins to the griddle, ensuring they don't touch.
8. **Flip & Cook:** Cook for 6-8 minutes per side, or until deeply golden brown and cooked through. The exact time depends on your griddle temperature. If they're browning too quickly, lower the heat. If they're not browning, increase it slightly. The internal temperature should reach around 200°F (93°C).
9. **Finish (Optional):** If the centers feel slightly doughy after griddling, you can transfer them to a baking sheet and bake in a 300°F (150°C) oven for 5-10 minutes to finish cooking through.
10. **Cool & Serve:** Transfer the cooked English muffins to a wire rack to cool completely. When ready to serve, use a fork to 'split' them open rather than a knife to preserve their porous texture. Toast and serve with butter, jam, or your favorite breakfast toppings.

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