These oven-baked sourdough English muffins are light, airy, and baked in a cast iron skillet. Stock your freezer with this breakfast staple!
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Printable Recipe
Oven-Baked Sourdough English Muffins.
Equipment
- 12 inch cast iron skillet
- oven-safe lid or cast iron griddle
Ingredients
- 560 g whole milk 2 ¼ cups
- 183 g sourdough discard (unfed, flat, sourdough starter) ¾ cup
- 1½ tbsp raw cane sugar
- 1 tbsp grey sea salt
- 563 g all-purpose flour, unbleached, + more for dusting countertop 4 ½ cups
- semolina flour or cornmeal, for dusting the muffins
Instructions
- In a large mixing bowl, combine the flour, whole milk, sourdough discard, sugar, and salt, using a wooden spoon or Danish dough whisk.
- Knead the dough for 4-5 minutes on the countertop. Use a dusting of flour to prevent sticking.Place the dough in a non-metal bowl, cover with wrap, and let sit for 6-8 hours on the countertop.
Baking the English muffins
- Preheat the oven to 425℉. Place a 12 inch cast iron skillet in the oven to preheat.
- Turn the dough out onto the countertop that has been lightly floured.Roll the dough out until roughly ¾ of an inch in thickness.
- Use a biscuit cutter to cut out 14 English muffins (depending on the size of your cutter).
- Remove the hot skillet from the oven. Sprinkle the skillet with semolina flour, arrange English muffins (as many as will fit), and dust the tops with a small amount of semolina flour.Bake covered for 10 minutes on each side. Cool on a cooling rack after baking.*Sourdough English muffins freeze well. Place them in a ziplock bag in the freezer for up to 6 months.
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Thank you for this recipe, I made these last night for my family and they turned out beautiful and fluffy, better than packaged English muffins from the market! I didn’t have semolina, so I lightly dusted the bottom of a Le Cresuet Everyday (Size 30) covered pan with rice flour, which prevented the muffins from sticking to the pan and is easily brushed off after baking. I was able to fit 7 into the pan, but I did need to increase the bake time by two minutes per side to get a little more browning, possibly due to the rice flour. I will definitely use this recipe again and again!
Hi,
Can I substitute another type of salt for the grey sea salt?
Absolutely!