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I’m not going to lie, this recipe is going to take you a while. There is a lot of timer setting and waiting, but OMG is it so worth it. You will never want to buy English muffins from the store again. Make a double or triple batch and freeze the extra.
All ingredients listed can be purchased from the Local Rhoots Grocery, those in *BOLD can be requested in our special request section and included in your order. Thank you for your support and we hope you find inspiration in our content.
INGREDIENTS
1 cup active sourdough starter
3/4 cup warm water
*1 cup whole milk, warmed to 110° F
5 cups all-purpose flour
*¼ cup honey
*¼ cup vegetable oil
*3 teaspoons salt
*cornmeal for dusting
PREP
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Combine the starter, water, milk and 2 cups of the flour in the bowl of a stand mixer or a large mixing bowl. Mix on low speed until combined. Cover the bowl and rest for 30 minutes.
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Add the honey, oil & salt and mix to combine.
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Switch to the dough hook if using a stand mixer, or get ready to use your hands. Add the remaining flour and knead until the dough clears the sides of the bowl and clings to the hook, or it is has a smooth not sticky texture if hand kneading. (Around 7 minutes) If mixing by hand, add flour until you can no longer stir, then turn the dough out onto a floured surface to knead by hand.
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Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl and set it somewhere warm to rise; a sunny window is a great option. After 30 minutes, uncover the bowl and lift one side of the dough and fold it over on to the middle. Repeat with the other three sides of the dough then flip it over.
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Cover the bowl again and after 30 minutes repeat the process.
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Cover the bowl again, rest for an hour then repeat the folds.
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Cover the bowl for another hour and do one last set of folds. By now the dough should have risen and be elastic. If the dough seems tight still, give it another hour to rise.
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Turn the dough from the bowl and knead briefly to form a smooth ball. Lightly sprinkle your work surface with cornmeal. Roll the dough to 3/8” thick. Cut muffins with a 3” biscuit cutter, or use a wide-mouth mason jar.
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Re-roll the scraps and continue cutting until all the dough is used. You should get about 16 muffins. Place the muffins on an ungreased baking sheet.
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Cover the pan and let the muffins rise until almost doubled in volume, about 1 hour.
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Preheat a cast-iron pan or griddle over medium-high heat. Reduce the heat to medium-low and lightly oil the pan. Cook the muffins for about 8 minutes per side until well-risen and deeply golden brown. Keep an eye on the heat so the muffins don’t burn. Cool on a wire rack.
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To serve, split and toast.
