Tom’s Sourdough English Muffins


1 cup

“Fed” sourdough starter

4 cups

Unbleached all-purpose flour (or bread flour)

¼ cup


1 ¾ cups

Milk, lukewarm

1 ¼ tsp


2 Tbls


¾ tsp

Sour Salt (Citric Acid)

3 Tbls



Large egg, lightly beaten

2 tsp




Put yeast in yeast dispenser of bread machine.

Combine all other ingredients in bread machine container.

Press “Menu” until selection is Pizza 45-minute cycle.

After cycle is complete, transfer the dough to a cornmeal-sprinkled surface and roll it out until it’s about ½ inch thick; cut out circles with a 3-inch cutter (or upside-down glass); re-roll and cut out the leftover dough; you should have about 16 muffins

Place the circles on a lightly-greased cookie pan; cover with damp cloth and let rest for 20 minutes

Preheat a large frying pan or griddle to medium (adjust up or down depending on your stove); sprinkle pan with cornmeal – do not grease

Cook for 7 ½minutes, then carefully flip circles over and cook for an additional 7 ½ minutes

Adjust heat and timing up or down as necessary to yield nicely-browned muffins (they rise as they cook)

Cool on rack

If muffins are too sour, reduce Sour Salt to ½ teaspoon

If you prefer regular English Muffins, eliminate the sourdough starter and Sour Salt

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