Sourdough English Muffins

Dave B


Use the sourdough starter I have posted. These turn out great!!! You can store at room temp for a few days or freeze for up to a month. Disclaimer some of the photos contained in this recipe are mine some are not.

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About a dozen
3 Hr
10 Min


1 Tbsp
1 c
water, warm (115 degrees)
1/2 Tbsp
active dry yeast
1/2 c
sourdough starter
3 1/2 c
all purpose flour
1/4 c
non fat dry milk
2 Tbsp
butter, softened
1/2 Tbsp
cornmeal for coating


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1Combine all ingredients EXCEPT cornmeal in a large mixing bowl.

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2Mix by hand or electric mixer with dough hook till a smooth dough has formed. The dough should be soft and elastic but not sticky. Add additional flour if necessary.

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3Place dough in greased bowl, cover with plastic wrap and let rise until doubled (about 1 1/2 hours)

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4Punch down dough and turn it into floured work surface. Let it set for a few min to relax the gluten.

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5Knead the dough and roll to 1/2 inch thickness, cut into 3 inch rounds, re-roll any leftover dough and re-pete.

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6Place the rounds onto baking sheet (hint you can use oiled large mouth canning rings to place around dough balls to form) and sprinkle with cornmeal, cover lightly with plastic wrap and let rise until doubled (about 50min).

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7Transfer rounds while rings are still in place, to large griddle or case iron skillet preheated to 350 and lightly sprayed with any flavored cooking spray you choose. Do not crowd. Turn heat down to medium low and cook about 5min, carefully lift off ring and flip, cook 5 min more or until a instant read thermometer reads 190, the edges will be soft.

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8Remove from griddle and cool on wire rack.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom