SOURDOUGH ENGLISH MUFFIN RECIPE | Super Fluffy!

In a container, combine room temperature water, sourdough starter (or a pinch of instant yeast), and all-purpose flour.

Stir everything together until combined, cover the container, and let it sit on the countertop overnight to ferment.

In a large bowl, combine warm water, instant yeast, and all of the prefermented dough from the previous night.

Add olive oil to the bowl and stir with a spatula until the preferment is mostly dissolved into the liquid.

Add the all-purpose flour and salt, then mix with the spatula until a shaggy dough comes together.

With wet hands, knead the dough in the bowl for 2-3 minutes using a push-and-pull motion with the palm of your hand, followed by a slap-and-fold technique to build strength.

Transfer the dough to a clean, oiled bowl, cover it with plastic wrap, and let it proof in a warm place for 2 hours.

After 2 hours, the dough should have doubled. Generously dust a baking sheet with cornmeal.

Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces, about 75 grams each.

Shape each piece into a tight ball and place it seam-side down on the cornmeal-dusted tray. Flip each ball to coat both sides.

Cover the tray and let the dough balls proof for another 2 hours, or until they have doubled in size.

Place two sticks of butter in a small saucepan over low heat.

Allow the butter to melt and simmer gently for about 15 minutes. This will cook off the water and allow the milk solids to sink to the bottom.

Carefully pour the clear, golden butterfat into a heatproof container, leaving the white milk solids behind in the pan.

Preheat a large non-stick skillet over medium heat for 5-6 minutes.

Add half of the clarified butter to the hot pan. Then, gently place six of the proofed dough balls into the pan.

Fry the English muffins for 4 minutes on the first side, then flip and fry for another 4 minutes on the other side until deeply golden brown.

Transfer the cooked muffins to a wire rack. Add the remaining clarified butter to the pan and cook the second batch of muffins.

Let the English muffins cool on the wire rack for 15-20 minutes before splitting and serving.