Sourdough English Muffins

500g bread flour (approximately 3 cups + 2 tablespoons)

2 teaspoons himalayan pink salt

1 tablespoon white sugar or honey

3 tablespoons grapeseed oil (or any vegetable oil, or melted butter)

2 tablespoons unfed starter from fridge

1 ¼ cups room temperature water

¼ cup fine cornmeal

1 tablespoon flour for dusting

Optional additional grapeseed oil for pan

Mix together bread flour, himalayan pink salt, sugar or honey, grapeseed oil, unfed starter from fridge, and room temperature water until dough comes together
Let dough rest for 30 to 60 minutes
Let dough ferment for about 24 hours at room temperature
Mix together fine cornmeal and flour for dusting
Divide dough into 8 equal pieces
Shape each piece into a tight ball by folding sides under and dragging against cutting board, rotating 90 degrees and dragging again
Let shaped muffins proof overnight in kitchen at 66-68 degrees fahrenheit (or refrigerate if kitchen is warmer)
Heat cast iron pan or any pan with lid over medium heat and add grapeseed oil (optional)
Cook english muffins in pan with lid, cooking tops and bottoms until golden
Use a fork to stab each english muffin all the way around, then pull apart to create nooks and crannies

Course🥞Breakfast

Diets🥕Vegetarian...

Category🍞Bread

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 2h