Attribute Information
Prep Time 25 minutes
Proofing Time 10–12 hours (overnight)
Cooking Time 20 minutes
Total Time ~11 hours
Yield 12 English muffins
Intensity Level Medium (Easy technique, requires patience for fermentation)
Ingredients
For the Dough (Metric & US)
300g (1¼ cups) active sourdough starter (100% hydration, fed and bubbly)
350g (1½ cups) warm water (about 90°F / 32°C)
500g (4 cups) bread flour (or all-purpose flour for a softer muffin)
10g (1½ tsp) fine sea salt
20g (1 tbsp) honey or maple syrup (optional, for a hint of sweetness)
50g (¼ cup) unsalted butter, melted and cooled slightly
For Cooking & Dusting
Fine semolina flour or cornmeal (for dusting—crucial for that classic texture)
Neutral oil or butter (for the pan)
Equipment Needed
Large mixing bowl
Wooden spoon or dough whisk
Bench scraper
Baking sheet
Parchment paper
3–4 inch round cutter (or a clean tin can with both ends removed)
Cast iron skillet or heavy griddle
Instant-read thermometer (optional, but helpful)
Method (Step-by-Step)
Intensity Level Breakdown
Low intensity: Mixing, resting, shaping.
Medium intensity: Stretch-and-folds, griddle cooking (requires attention).
High intensity (time-sensitive): The overnight proof and final cooking batch.
Stage 1: The Dough (Low Intensity – 10 minutes)
Feed your starter 4–6 hours before starting. It should be bubbly, doubled, and pass the float test (a dollop floats in room-temperature water).
In a large bowl, combine the warm water and active starter. Stir until milky.
Add the melted butter and honey (if using). Stir.
Add the bread flour and salt. Mix with a wooden spoon until a shaggy, sticky dough forms. No need to knead yet.
Stage 2: Rest & Strengthen (Medium Intensity – 2.5 hours total)
This replaces traditional kneading.
Autolyse rest: Cover the bowl and let it rest for 30 minutes. This allows the flour to hydrate.
Stretch and folds (3 times over 90 minutes):
Wet your hand to prevent sticking.
Reach under the dough, pull one side up and fold it over the center.
Rotate the bowl 90°, repeat 4–5 times.
Cover and rest 30 minutes.
Repeat two more times (total 3 sets).
After the final fold, the dough should feel smoother, elastic, and slightly puffy.
Stage 3: Bulk Fermentation (Low Intensity – 6–8 hours or overnight)
Cover the bowl tightly and leave at a cool room temperature (65–70°F / 18–21°C) for 6–8 hours.
Warmer kitchen? Check at 4–5 hours.
The dough is ready when it has risen by about 50%, has small bubbles on top, and smells pleasantly tangy, not overly sour.
Stage 4: Shaping & Final Proof (Low Intensity – 2–4 hours)
Dust your work surface generously with semolina or cornmeal.
Turn out the dough gently (do not punch it down). Using a bench scraper, cut the dough into 12 equal pieces (about 95g each).
Shape each piece into a tight ball by pulling the edges into the center and pinching shut. Place seam-side down on a parchment-lined baking sheet dusted with semolina.
Flatten gently with your palm to about ¾-inch thick.
Dust the tops with more semolina.
Cover loosely with plastic wrap or a clean tea towel.
Proof for 2–4 hours at room temperature. They will puff slightly but not double. For a more developed tang, you can refrigerate for 8–12 hours at this stage, then bring to room temperature for 30 minutes before cooking.
Stage 5: Cooking – The Griddle (High Intensity – 20 minutes)
This is where the magic happens. Do not use an oven.
Preheat a cast iron skillet or griddle over low-medium heat (300°F/150°C if using a thermometer). English muffins need gentle heat to cook through without burning the exterior.
Lightly grease the pan with a smear of butter or neutral oil.
Carefully transfer 3–4 muffins onto the hot pan (semolina side down). Do not crowd.
Cook for 6–8 minutes on the first side. Watch for the edges to look dry and a pale golden-brown crust to form. Resist the urge to flip early.
Flip using a spatula. Cook for another 5–7 minutes on the second side. The muffins should sound hollow when tapped on the bottom.
Optional internal check: An instant-read thermometer should read 200–210°F (93–99°C) when done.
Transfer to a wire rack to cool completely (at least 30 minutes). This is critical—cutting into a hot muffin will give you a gummy texture.
Stage 6: The Nooks & Crannies Reveal
Do not slice with a knife. Instead, insert a fork into the side and gently pry it open. This preserves the rough, butter-trapping texture.
Toast, butter, and enjoy.
How to Store & Freeze
Counter: Store in an airtight container for up to 3 days. Toast before serving.
Freezer: Cool completely, slice with a fork, and freeze in a zip-top bag for up to 3 months. Toast directly from frozen.
Nutrition Information
Per serving (1 English muffin, without added butter or toppings)
Nutrient Amount
Calories 210 kcal
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 12mg
Sodium 320mg
Total Carbohydrate 35g
Dietary Fiber 2g
Total Sugars 2g (includes 1g added sugar from honey)
Protein 7g
Calcium 15mg
Iron 2.1mg
Potassium 85mg