British-American
Griddle-Baked Sourdough English Muffins with Deep Nooks & Crannies
No oven required: an overnight fermented sourdough and oat-milk dough cut into rounds, coated in coarse yellow cornmeal, and dry-griddled in a heavy cast-iron skillet so steam puffs the interior into craggy, fork-split toaster pockets.
The good part
Fermentation Science & Baker’s Notes
Covering the dry cast-iron skillet with a lid for the first 5 minutes traps initial steam so the muffins balloon upward before the bottom crust sets. For deeper fermentation diagnostics, Desired Dough Temperature math, and starter ratios, consult our Sourdough Fermentation & Griddle Chemistry and the master Vegan Sourdough & Wild Fermentation Pillar Hub.
Storage, Freezing & Refreshing
Store crusty artisan sourdough loaves cut-side down on a wooden board or inside a linen bread bag at room temperature for up to 3 days (avoid sealed plastic bags, which trap moisture and soften the blistered crust). For longer storage, slice the cooled loaf completely, place parchment squares between slices, and freeze in an airtight freezer bag for up to 3 months; toast straight from frozen or refresh whole loaves in a 375°F oven for 8 minutes.
Nutrition, Digestibility & Swaps
Fork-split, toast crisp, and top with vegan butter, jam, or a kala-namak tofu breakfast sandwich. Want to adapt another family bakery recipe to 100% plant-based sourdough? Open our interactive Vegan Baking Converter.
Gather
Ingredients
- 450g (3 2/3 cups) unbleached bread or all-purpose flour
- 240g (1 cup) lukewarm unsweetened oat milk or soy milk
- 80g (1/3 cup) warm water
- 100g (scant 1/2 cup) active sourdough starter (or fresh discard for a 12-hour warm overnight counter ferment)
- 25g (2 tbsp) softened vegan butter or olive oil
- 20g (1 tbsp) pure maple syrup or cane sugar
- 9g (1 1/2 tsp) fine sea salt
- 1/3 cup coarse yellow cornmeal or semolina, for dusting
Make
Method
- 01Mix Overnight Dough (9:00 PM): Whisk warm oat milk, water, maple syrup, melted vegan butter, and sourdough starter. Add flour and salt; mix and knead for 4 minutes into a soft, tacky ball. Cover and let ferment on a cool counter (68°F–72°F) for 8 to 10 hours overnight until doubled.
- 02Pat & Cut Without Rolling Pin (7:00 AM): Gently turn the bubbly dough onto a counter dusted with flour and cornmeal. Do not use a rolling pin (which crushes the nooks and crannies); gently pat with your palms to a 3/4-inch thickness and punch out 3-inch rounds using a straight cutter or mason jar ring.
- 03Puff on Cornmeal Tray (60 Minutes): Place rounds on a cornmeal-dusted baking sheet, sprinkle tops with cornmeal, cover with a towel, and proof 45 to 60 minutes until puffy and light.
- 04Dry-Griddle on Low Cast Iron: Preheat a dry cast-iron skillet or griddle over medium-low heat (325°F surface temp). Transfer muffins gently with a spatula; cover with a lid for the first 5 minutes so steam puffs the centers, then flip and griddle uncovered for 6 to 7 minutes per side until the rings are golden and internal temp reaches 204°F (96°C).
- 05Fork-Split Only: Cool 30 minutes on a rack, then prick all the way around the equator with the tines of a table fork and pull apart by hand—never slice with a knife—to preserve the craggy peaks that toast golden-crisp.
Keep cooking
Swaps, storage, and useful next steps.
Fork-split, toast crisp, and top with vegan butter, jam, or a kala-namak tofu breakfast sandwich.