If you've visited this site very often, you probably know by now that I LOVE sourdough, and I love Sourdough English Muffins. They are so easy to make and so good to eat. We enjoy them with butter and jelly, and also for breakfast in egg and bacon sandwiches.
Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Dough
In a large mixing bowl combine the active sourdough starter, warm water, softened butter, granulated sugar, instant yeast, kosher salt, dry milk powder, whole-wheat flour, and 2 cups all-purpose flour. Mix well.
Gradually add enough remaining all-purpose flour and knead to form a smooth dough, 5-7 minutes. Place dough in a greased bowl, cover, and let rise for 1-2 hours until noticeably puffy.
Preheat oven to 325 degrees. Gently deflate the dough, and turn out onto a lightly floured surface. Cover and allow to rest for 15 minutes to relax the gluten. Divide the dough in half.
Form and Cook the Muffins
Roll one of the halves 1/2" thick and cut in 4" rounds until all of dough is used. Repeat with the remaining dough.
Place the rounds, on baking sheets sprinkled with cornmeal, 8-9 per sheet. Sprinkle rounds with additional cornmeal. Cover and allow to rise 1 hour until light and puffy.
Transfer rounds to a preheated griddle (low heat). Cook the muffins for 5 minutes, and then place the bottom of a large cookie sheet on top to help flatten the muffins. Cook for an additional 5 minutes. Turn muffins and cook for another 5 minutes, being careful not to burn.
Place muffins on a baking sheet and allow them to finish cooking in the preheated oven for 5-10 minutes, while you cook the rest of the muffins.
Repeat with the remaining muffins. When finished, allow the muffins to cool on a wire rack.
Store in plastic bags for up to a week or freeze for longer storage. Makes 16-18 muffins.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.