Discard
Griddled Sourdough English Muffins
All the nooks and crannies, none of the yeast packets. Cooked on the stovetop — no oven required.
- Time
- 16 hours
- Yield
- 10 muffins
- Level
- Beginner
Ingredients
Scale batch
- 150g active starter
- 250g whole milk
- 15g honey
- 400g bread flour
- 8g fine salt
- Semolina or cornmeal for dusting
Method
- 01
Mix starter, milk, honey, flour, and salt until smooth. Cover, refrigerate 10–12 hours.
- 02
Turn onto a floured bench, pat to ¾ inch thick, cut with a 3-inch ring.
- 03
Dust both sides with semolina. Rest on parchment 60–90 minutes.
- 04
Cook on a dry cast-iron griddle at low heat, 6–7 minutes per side.
- 05
Cool fully, then split with a fork before toasting.