If you are wanting to make sourdough English muffins but are also wanting to eat a little healthier, this is the recipe for you. After you make these you will not want store bought again.
Add everything other than half cup all-purpose flour and cornmeal to your stand mixer. Using the dough hook, mix on speed 1 until everything is pretty well mixed. Should take about 1-2 minutes.
Then turn the mixer up to 4 and mix four another 2 minutes.
Flour your surface and dump the dough onto it. This is a sticky dough so be sure you have flour down. Scrap all dough from the bowl. Lightly sprinkle a little flour on the dough and then start working it with your hands four about five minutes. You will need to keep adding a dusting of flour as you go so your hands do not stick.
Form the dough into a tight ball.
Oil a large mixing bowl and place the dough into the oiled bowl. Cover with a clean towel and set it in a warm area to rise for about 4-6 hours. Time will depend on how warm it is in your house.
When ready the dough should be about doubled in size.
Now dump the dough back on the floured surface. Flaten it out until it is about a half-inch thick. Don’t flatten too much as you don’t want to nock all the air out. Then using a 3.5-inch cutter cut out the muffins.
When you get down to the last part you will have to reshape it into a ball a few times and flatten again.
Coat each side of the muffin in cornmeal.
Place muffin dough in a pan on low heat. I put mine on between 1 and 2 on my stove. Make sure the are not touching as you do not want them to stick together.
Place the lid on the pan and cook for 7 minutes. Then flip and cook another 7 minutes.
If you do not have a lid for your pan you can cook without but it will take a little longer.
Cool muffins to room temp then store in an airtight container or freeze. These will only last on the counter in hot weather for 3-4 days.