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Sourdough English Muffins

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Photo of a toasted sourdough english muffin with butter.
Photo by Joseph De Leo, Food Styling by Pearl Jones

My mom went through a phase of always having store-bought English muffins in the fridge. She would eat them plain, or for breakfast as a sandwich. To be quite honest, I was not fond of these at all and, naturally, this sparked the curiosity in me to figure out a way to create an enjoyable English muffin. The priority is to be able to create the nooks and crannies that make them a perfect vessel for sweet and savory spreads. Second to getting the texture right is flavor. I want the comforting flavor of an English muffin with a touch of whole grains and strong hints of proper fermentation. When they don’t taste like they’ve been sitting in a plastic bag for a long time, English muffins are actually quite phenomenal. A must-make item for any home that needs quick and delicious breakfast bread.

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