SOURDOUGH ENGLISH MUFFINS

King Arthur Baking

Yield: 24 lg muffins

Prep: 25 min Cook: 20-34 min Total: 2 hr 45 min

INGREDIENTS

• 25g sugar
• 454g warm water
• 1 Tbsp active dry yeast
• 227g ripe starter or discard
• 840g AP flour
• 56g nonfat dry milk
• 57g butter, room temp
• 18g table salt
• 1/4 tsp citric acid, optional
• Semolina or yellow cornmeal, for coating

INSTRUCTIONS

1. Combine all dough ingredients except semolina/cornmeal.

2. Mix and knead until smooth, soft, elastic. Add flour if needed.

3. Put in greased bowl; cover. Rise 1 1/2 hr, until puffy. Or chill 24 hr for more tang.

4. Deflate on a floured surface; rest a few min. Halve dough. Roll each 1/2 in thick; cut 3 in rounds. Reroll scraps.

5. Or divide into 24 pieces. Shape balls; flatten to 3 in rounds.

6. Put 12 rounds per semolina- or cornmeal- dusted sheet. Dust tops, cover, rise 45-60 min. Chilled dough: about 2 hr.

7. Heat griddle to 350F, or use an ungreased pan over med-low heat.

8. Cook 5 min. Set a light pan on top; cook 7 min. Remove, turn, and cook until centers reach 190F.

9. If wet inside, brown both sides, then bake at 350F about 10 min.

10. Cool on a rack. Split with a fork; toast or serve at room temp.

NOTES

• Lidded fry pan: cook at 325F, 10 min uncovered; flip, cover loosely, then cook 8-10 min.

• Store wrapped 4-5 days; freeze for longer storage.

kingarthurbaking.com/recipes /sourdough-english-muffins- recipe 2026-08-26