Sourdough English Muffins


  • 200g sourdough starter
  • 40g agave
  • 500g soy milk
  • 750g all-purpose flour
  • 10g sea salt
  • Semolina for coating


Evening of day one:

  • Hand mix all ingredients except semolina in a large bowl until fully combined, then cover and allow to sit on the counter for 45 minutes.
  • Knead dough by hand for 5 minutes or in a stand mixer with a dough hook for 3 minutes. 
  • Place dough in large bowl, cover well, and leave out (or in unheated oven) overnight. If your house is under 68* you may want to find a slightly warmer spot. If it’s over 75*, you may want to find a cooler place.

Morning of day two:

  • Turn on oven light but no heat.
  • Place 1/2 the dough on a lightly floured surface, and press it out to about 1/2” thickness with hands.
  • Use a biscuit cutter or ring from a wide-mouthed canning jar to cut muffins.
  • You can put scraps together to make more biscuits, but try not to overwork.
  • Place muffins on a pan lined with parchment and liberally sprinkled with semolina and sprinkle the tops with semolina. 
  • Repeat with second half of dough.
  • Place pans into oven (with light on) and allow to rise for an hour (if your house is pretty warm, you can just do this on the counter).
  • Preheat a non-stick or cast-iron skillet over medium heat. 
  •  Place 4-6 muffins into the skillet spaced 1″ apart.
  • Cover and cook each side for 8 minutes, or until medium golden. Press lightly with spatula while cooking to create flat sides. Internal temperature should be 190* minimally at finish.
  • Allow to cool at least 5 full minutes (10 is better) until serving. Open by inserting fork around outside edge.
  • Once cool, they can be reheated in oven, pan, or toaster.
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