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King Arthur Flour Sourdough English Muffins
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King Arthur Flour Sourdough English Muffins

Much tastier than store bought and totally worth the effort!
Prep Time40 minutes
Cook Time17 minutes
Course: Bread
Cuisine: American
Keyword: sourdough
Servings: 8

Ingredients

  • 2 tablespoons 25g sugar
  • 2 cups 454g warm water (110°F-115°F)
  • 1 tablespoon active dry yeast or instant yeast
  • 1 cup 227g sourdough starter, ripe (fed) or discard; ripe will give you a more vigorous rise
  • 7 cups 843g King Arthur Unbleached All-Purpose Flour
  • 1/2 cup 43g Baker's Special Dry Milk or nonfat dry milk
  • 1/4 cup 4 tablespoons, 57g butter, at room temperature
  • 1 tablespoon salt
  • semolina or cornmeal for coating

Instructions

  • Add all ingredients to mixer and mix and knead with a dough hook for about 5 to 7 minutes. The dough should cleanly clear the bowl. Allow to rise in a warm place for about an hour until doubled. Punch down and place in an oiled gallon bag. Refrigerate overnight. The next morning, remove from refrigerator and bring to room temperature. Roll out to ½ inch thickness on a floured board. Cut into four inch rounds and place on cookie sheet (with parchment and cornmeal scattered on it). Allow to rise until about doubled, 30 minutes to an hour. Heat electric griddle to 350 degrees. Place muffins (ugly side down to flatten out) and cook for 5 minutes. Place flat bottomed but not too heavy pan on top (the side that has the cornmeal, likely) and cook for 7 minutes more on same side. Then finally flip and cook 7 minutes on the uncooked side.