An easy to work with, traditional, sourdough english muffin, perfect for holding a variety of toppings!
In a large bowl with plenty of room for proofing, gently mix all ingredients either by hand or in a stand mixer until a smooth sticky dough is achieved.
Cover the bowl and let it proof at room temperature overnight, 8-12 hours.
With wet hands, do one series of stretch and folds around the dough in the bowl, deflating the dough, and loosely preshaping it into a ball. Wait 5-10 minutes before continuing.
Generously flour your work surface.
Turn the dough out on the floured surface and pat flour onto both sides.
Use a rolling pin to roll the dough into a 3/4" thick sheet. Add more flour if you notice sticking.
Use a large biscuit cutter to cut out as many muffins as possible. Make sure they are floured on the bottom and move them off to the side of your work surface to rest.
Gather the remaining dough and brush off any loose flour. Shape the dough into a ball and re-roll it to 3/4" thickness. Cut out the muffins and set them aside. Repeat this step one more time if necessary.
Let all the muffins rest for 30 minutes.
Preheat a large cast iron griddle to medium low. Make sure it is thoroughly heated through.
Add the muffins to the griddle with an inch of space around each. Cook them for 5-7 minutes per side. They should be golden to dark brown and fully puffed when done. Cool them on a wire rack before slicing.
These muffins freeze really well and defrost quickly!
For a longer fermentation, the dough can be refrigerated after the initial proofing for up to 72 hours.