These delicious sourdough English muffins are a super simple to make! Just mix up the night before and cook in the morning for a yummy breakfast. With just 5 minutes of hands on time, this recipe is mostly hands off, until you come to cooking your delightful English Muffins in the pan.  Sourdough is an easy way to add a depth of flavor to baked goods that doesn't exist store-bought bread products.

And not only that, you'll find the health benefits of slowly fermented sourdough breads beneficial to those with even the most sensitive stomachs.  From enhanced digestibility -  The long fermentation process breaks down complex carbohydrates and proteins in the grains, making them easier for our bodies to digest. This can be especially beneficial for individuals with gluten sensitivities.  To improved nutrient absorption - Sourdough fermentation increases the availability of essential nutrients, such as iron, zinc, magnesium, and B-vitamins, making them more accessible for absorption by our bodies.  To balanced gut health and lowering blood sugar levels.  So, not only does slow-fermented sourdough provide a delightful taste and texture experience, but it also offers several health benefits that make it an excellent choice for bread lovers.

PREP: 10m
COOK: 6m - 8m each
NOTES:  From the time the dough is mixed to the time the English Muffins hit the oven, your entire process should be between 11-12 hours.  This recipe is perfect to mix late at night before bed, and cook off in your frying pan in the morning.

 ENGLISH MUFFIN DOUGH

• 250g barely warm milk
• 115g active sourdough starter
• 22g honey
• 6g sea salt, fine
• 375g flour (I use strong flour which is also called bread flour)
• Cornmeal, for dusting

1.  In the bowl of a stand mixer, combine the active sourdough starter and lukewarm milk. Stir until well combined.
   
   

2. Add the strong flour, honey and salt to the bowl. Mix well on a low speed until your dough comes together in a ball and cleans the side of the bowl; approximately 6 to 8 minutes.   If your dough is too sticky, add an extra sprinkle of flour to pull the dough together.

3. Transfer the dough to a lightly oiled bowl and cover with your reusable bowl cover.

4. Allow the dough to rise at room temperature for 10 to 11 hours.  I allow this step of the process to happen overnight, so I can cook off the English Muffins first thing in the morning.

5. Once the dough has completed it's bulk ferment,  turn the dough out onto the counter and use a rolling pin to gently roll out. Roll to be approx. 1/2" in thickness.  Use a large, round cookie cutter to cut.

6. Sprinkle cornmeal on a baking sheet or large tray. This will prevent the English muffins from sticking.  Place the cut-out muffins onto the cornmeal-dusted baking sheet.

7. Cover the muffins with your reusable proofing cover and let them rise for another 30-60 minutes, or until they have puffed up slightly.

8. Preheat a large skillet or griddle over medium-low heat. You can opt to great it lightly with cooking spray, but I personally cook these dry.

9. Carefully transfer the risen muffins onto the preheated skillet. Cook for about 4 to 5 minutes on each side, or until the muffins are golden brown and cooked through. You may need to cook them in batches depending on the size of your skillet or griddle.  tip:  use a pan with a lid and keep the lid on except for when flipping.

10. Once the muffins are cooked, transfer them to a wire rack to cool completely.