Recipe: Homemade Sourdough English Muffins

Ingredients

Make the levain by mixing levain ingredients and let it sit for 12 hours.
Check the levain for readiness; it should be bubbly and have a sour aroma.
Prepare butter by cutting it into pats and letting it warm to room temperature.
In a stand mixer, combine flours, milk, sugar, water, salt, and levain; mix until combined.
Increase speed and mix until the dough clings to the hook, then let it rest for 10 minutes.
Add butter gradually while mixing until fully incorporated and the dough is smooth.
Let the dough rest for 30 minutes, then perform a series of stretches and folds over 2 hours.
Divide the dough into 12 pieces, shape into balls, and place in a proofing vessel.
Dust the proofing vessel with semolina flour and refrigerate overnight.
Let the dough balls proof at room temperature for at least 3 hours the next day.
Preheat the oven and prepare a skillet for cooking the muffins.
Cook each muffin dough ball in the skillet until browned on both sides.
Transfer to the oven and bake for 15 minutes.
Cool the muffins for at least 30 minutes before serving.

Servings

Calories

200

Total fat

Total carbohydrates

36g

Total protein

Sodium

200mg

Cholesterol

15mg