Sourdough English Muffins Recipe | Bread Baking

Serious Eats
Serves: 8 Save

Ingredients (9)

  • 8 ounces bread flour (1 1/2 cups; 225g)
  • 8 ounces (1 cup; 225g) warm water, between 110°F-115°F
  • 4 ounces (1/2 cup; 115g) leftover sourdough starter (unfed/discard, see note)
  • 1 ounce non-fat dry milk powder (1/4 cup; 30g)
  • 1 ounce (2 tablespoons; 30g) unsalted butter, melted
  • 1/2 ounce granulated sugar (1 tablespoon; 15g)
  • 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
  • 1 teaspoon instant yeast
  • Non-stick cooking spray, for greasing ring molds

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Directions

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