Sourdough English Muffins are one of the easier sourdough recipes you can make. Once the dough is ready, they cook quickly on the stovetop in under 10 minutes! Be sure to read the blog post for recipe tips and instructions for using sourdough discard instead of active sourdough starter.
In a large bowl, gently stir together the sourdough starter, sugar, and milk. Add the flour and salt and mix until you get a sticky dough. Try not to add too much extra flour, let the dough be a little sticky. Cover and let the mixture rest for 30-60 minutes, until it looks "settled" and smooth.
Knead the dough for 5 minutes using a stand mixer with a dough hook on the lowest speed. Or knead by hand on a floured surface.
Grease a large bowl (spray or brush with oil), transfer the dough to the bowl, cover with a clean kitchen towel or plastic wrap. Let the dough rest at room temperature for 8-12 hours. The longer the fermentation, the stronger the flavor will be.
After fermentation, form the dough into a smooth ball on a floured surface.
Cut the dough into 10 equal parts.
Roll each portion into a ball and slightly flatten to make an English muffin shape. Coat each side of the dough balls in cornmeal and set aside for 15 minutes to rest.
Preheat a non-stick skillet over low heat. Arrange muffins in the skillet, with about 2 inches of space between each one. Cover and cook the first side for 4 minutes (after 2-3 minutes, check that the bottom is not burning). Flip the muffins and continue cooking for an additional 4 minutes.
Let the muffin cool for a couple of minutes, slice in half, toast (if you like that crisp crust) and enjoy!