Sourdough English Muffins

Name: Sourdough English Muffins
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 12 servings
Cuisine: American
Ingredients: 150 g sourdough starter; 250 g warm water; 1 tbsp + 1 tsp olive oil; 0.75 tsp commercial yeast; 1.5 tsp sea salt; 435 g [approx] all-purpose flour; [approx] for coating yellow cornmeal; [approx] for frying ghee or clarified butter

Chewy, golden sourdough English muffins with a crisp cornmeal crust and buttery nooks and crannies.

Total time

42 min

Serves

12

Difficulty

Medium

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As seen on Episode 173

The pantry

kitchen

Essentials · serves 12

150 g sourdough starter 250 g warm water 1 tbsp + 1 tsp olive oil 0.75 tsp commercial yeast 1.5 tsp sea salt 435 g [approx] all-purpose flour [approx] for coating yellow cornmeal [approx] for frying ghee or clarified butter

·

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The preparation

8 steps, about 42 minutes start to finish.

01
Combine sourdough starter, warm water, olive oil, yeast, salt, and flour. Mix together.
02
Rest for 20 minutes.
03
Knead until gluten develops (dough pulls away from sides of bowl).
04
Rise for 2 hours until about 50% bigger.
05
Divide into 12 pieces (approximately 65.6g each).
06
Shape into rounds and coat in yellow cornmeal.
07
Rise again for 1-2 hours.
08
Fry in ghee or clarified butter for 5-6 minutes per side over medium-low heat.

lightbulb The chef's notes

“Fry them low and slow so the insides cook through before the outsides burn. The cornmeal coating is classic, and a dry-ish griddle gives you those craggy nooks and crannies.”

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