Sourdough English Muffins (Stovetop, Nooks & Crannies)

What Makes This Recipe Work

A lower, slower griddle bake lets the interior set before the outside burns, and the moist, covered pan keeps the tops tender. Fork-splitting tears the crumb rather than compressing it, which opens up the crannies.

Ingredients for Sourdough English Muffins (Stovetop, Nooks & Crannies)

• 1/2 cup (120 g) active sourdough starter, 100% hydration, fed 6 to 8 hours ahead
• 1 cup (240 g) whole milk, lukewarm
• 2 tbsp (28 g) unsalted butter, melted and cooled
• 1 tbsp (13 g) granulated sugar
• 3 cups (360 g) bread flour or all-purpose flour
• 1 tsp (6 g) fine sea salt
• Semolina or cornmeal, for dusting

How to Make Sourdough English Muffins (Stovetop, Nooks & Crannies)

1. Whisk the starter, milk, butter, and sugar in a large bowl. Add the flour and salt and mix to a soft, slightly sticky dough.
2. Knead 3 to 4 minutes by hand until the dough smooths out and comes together, then cover and rest.
3. Bulk ferment 4 to 6 hours at room temperature until the dough nearly doubles and feels puffy.
4. Roll the dough on a lightly floured surface to about 1/2 inch thick. Cut rounds with a 3-inch cutter and reroll the scraps once.
5. Dust both sides of the rounds with semolina or cornmeal and place them on a lined sheet, spaced apart.
6. Cover and proof 1 hour at room temperature, or cold proof overnight in the fridge for more flavor.
7. Heat a heavy skillet or griddle over medium-low, about 350F. Cook the muffins covered 6 to 8 minutes per side until deep golden and the centers read 200F.
8. Cool on a rack 10 minutes, then split each muffin with a fork around the middle and toast before serving.

Tips for the Best Sourdough English Muffins (Stovetop, Nooks & Crannies)

• Keep the griddle at medium-low. Too high a heat browns the outside before the middle is cooked, leaving a doughy center.
• Cook in batches and wipe the pan between rounds so stray cornmeal does not burn and smoke.
• Fork-split rather than slice. A knife flattens the interior and you lose the nooks and crannies.

Variations and Substitutions

• Sourdough Cinnamon Rolls use a similar enriched dough with a cinnamon sugar filling for a sweet bake.
• Sourdough Bagels take the same starter and switch to a boil-and-bake method for a chewy ring.
• Sourdough Focaccia uses a wetter dough and a sheet pan for a dimpled, olive-oil-rich bread.
• Add 1/2 cup (75 g) dried cranberries or a handful of raisins to the dough for a fruited muffin.

How to Store and Reheat

• Store cooled muffins in an airtight container up to 4 days, or freeze up to 3 months.
• Toast from the freezer or refresh day-old muffins in a toaster or warm oven to crisp the outside.

Sourdough English Muffins (Stovetop, Nooks & Crannies) FAQ