I make this sourdough english muffin recipe really often. The muffins are best on the first day but last two or three days. The muffins are good toasted especially after first day. The video describes each step well. I shorten the recipe by baking after keeping them in the fridge overnight. I like making them for breakfast so just remove from fridge divide into 8-9 balls. After shaping into balls I cook in a cast iron. Also I don’t cook in cast iron after baking since don’t think they need additional crisping.
video on youtube
Ingredients
- 275g water
- 15g sea salt
- 170g starter
- 500g all purpose flour
Steps
- place luke warm water in bowl
- add salt and starter to bowl, mix with hands until is dissolved
- add flour
- mix with hands for a few minutes until is a shaggy ball
- cover with plastic wrap, leave for 30-60 at room temp
- remove dough, on counter, knead for 4-5 minutes until dough becomes smooth
- work into a tight dough ball
- proof at room temperature for 3-5 hours, until about doubles
- leave in fridge overnight
- preheat oven to 375 F
- divide dough into about 8-9 pieces
- smooth into balls
- heat a cast iron pan until warm, cook about 3-4 at a time
- cook each dough ball for a few minutes until bottom starts to brown
- flip dough ball and cook a few minutes until browns
- place on baking sheet
- when all are browned bake for 20m, can check when temp is 200-205 inside english muffin are done
- can serve while warm and they last for a few days, can slice and toast
