Strong sourdough flavor, nooks and crannies, and only 6 simple ingredients? Sourdough English Muffins are way better than whatever you buy at the store.
In the bowl of a stand mixer fitted with a dough hook, combine the sourdough starter, flour, water, oil, and salt. Mix until fully combined. Turn the mixer off and let it sit for 10 minutes.
Mix the dough on a medium-high speed for 10 to 15 minutes, or until it passes the windowpane test. It should be a sticky and wet dough.
Lightly oil a glass bowl and your hands. Remove the dough to the bowl using a spatula and your hands. You'll want to try and tuck the dough into a nice ball as best as you can.
Cover the bowl and refrigerate for 24 hours. Remove from the fridge, and let it come to room temperature. Using oiled hands, dig under the dough and stretch one side up and over. Repeat three more times as if folding an envelope. Cover and refrigerate again overnight.
Prep a sheet pan by dusting it with cornmeal. Set aside.
Flour your work surface and place the dough in the center. Roll or press the dough out to a 1-inch thickness. Then, using a 4-inch round cutter, cut out 6-8 muffins. Reform the dough and cut out the rest. You should have 8.
Place the rounds on the cornmeal and dust the tops with additional cornmeal. Cover with a tea towel for 1 hour.
Preheat the oven to 350ºF, and preheat a griddle to 350ºF as well. Careful not to scoop up too much cornmeal, place the muffins onto the griddle. Cook for 5 minutes on the first side and then flip to cook for 5 minutes on the other side.
Dump the cornmeal from your sheet pan and wipe it clean. Place the griddled English muffins onto your pan, and bake in the oven for 10 minutes. Cool completely. Store in a bread bag for 1 week.
To freeze, perforate the muffins around the center for easy tearing, and then place in a freezer bag. Freeze for up to 1 year. To eat from frozen, microwave for 15-30 seconds, tear it open, and toast on level 2.
Serve with butter and jam or as the base for your favorite breakfast sandwich!