Sourdough English Muffins

Ingredients

• 1 cup sourdough starter discard
• 2 tablespoons granulated sugar
• 2 tablespoons butter, room temperature
• ¾ cup milk, room temperature
• 3½ cups bread flour or all-purpose flour
• 1 teaspoon baking soda
• 1½ teaspoons sea salt
• Yellow cornmeal, or semolina, for coating

Method

1. In a large bowl, add the sourdough discard, granulated sugar, butter, and milk, and stir until well combined.
2. Add the flour, baking soda, and salt to the sourdough discard mixture, and stir until just combined.
3. Using your hands, gently knead the flour mixture until a smooth, soft dough forms. Alternatively, use a stand mixer fitted with a dough hook.
4. Cover the bowl with a clean kitchen towel, and let it rest at room temperature for 12 to 24 hours. A longer resting time results in a more intense flavor and greater rise.
5. When you're ready to form the muffins, dust a large parchment paper–lined baking sheet with a thin layer of yellow cornmeal.
6. Turn the dough out onto a lightly floured surface.
7. Using a rolling pin, roll the dough out to a ½-inch thickness.
8. Using a biscuit cutter or water glass, cut out 12 3-inch biscuits. Combine the dough scraps and re-roll them out to make additional muffins as needed.
9. Place the muffins on the cornmeal-topped baking sheet, and sprinkle another thin layer of cornmeal over the tops of the dough.
10. Cover the cookie sheet with plastic wrap, and let the muffins rest at room temperature for 30–60 minutes. A longer rise time will result in fluffier muffins.
11. When you're ready to cook the muffins, heat a griddle, large frying pan, or cast-iron skillet over medium-low heat.
12. When the pan is hot, place a group of muffin rounds in the pan, leaving 1 inch of space between each muffin.
13. Cook the muffins until they are golden brown with an internal temperature of 200 degrees Fahrenheit, about 10–15 minutes per side.
14. Transfer the cooked English muffins to a cooling rack and repeat this process with the remaining uncooked dough rounds. Serve the sourdough English muffins warm or at room temperature.