Sourdough English muffins from King Arthur Flour

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Notes about this recipe

  • Recipe Notes

    Can substitute cornmeal for semolina, and instant yeast for active dry yeast.

  • kbrooks on June 08, 2024

    These are the best! Definitely chill the dough overnight for the best flavor. It's also really important to keep the heat under the pan really low and take at least 12 minutes per side so the muffins cook through. The low heat will keep them from browning too quickly.

  • anya_sf on August 31, 2021

    Made 1/2 recipe. My starter was still fairly active so the dough more than doubled in the fridge overnight (the dough has a lot of yeast as well). The chilled dough was easy to shape; I made balls per the blog, but didn't trim the edges, just flattened with my hands. Cooked on my griddle so I could make them all at once, but had to turn the temp down to 300 F so they wouldn't burn (my griddle may run hot). Flattened them with a cake pan as recommended and they were perfectly shaped. Flavor was decent, but the sourness was quite mild, even with the optional citric acid. Despite waiting a day before splitting and toasting, the interior was a bit doughy and not very open or craggy.

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