Yields 8 English muffins.
- 300 grams/300 ml (1¼ cup) lukewarm water
- 1 tablespoon organic sugar
- 1 packet instant yeast (2¼ teaspoons)
- 450 grams bread flour or all-purpose flour
- 2 teaspoons sea salt or kosher salt
In the bowl of a stand mixer or a large mixing bowl, whisk together the warm water, sugar and yeast.
Add the flour and salt and mix until a shaggy dough develops.
Transfer the dough to a roomy, lightly-oiled container, cover loosely and set in a warm place. After 30 minutes, with a dampened hand, fold the edges of the dough into the center while rotating the container (4 folds are sufficient). Cover loosely. Repeat this folding procedure again, 3 more times every 30 minutes (2 hours total), covering loosely each time.
After the series of folds, set the container aside in a warm place undisturbed for 2 hours. At this point you can proceed with rolling and cutting the dough – or, for a more complex sourdough flavor, the dough can be refrigerated up to 48 hours until ready to use (be sure to cover the dough directly in the container with oiled plastic wrap to prevent a skin from forming on the surface and seal the container before refrigerating).
Dust a work surface with flour. Transfer the dough to the work surface and dust lightly with flour to reduce stickiness. With a floured rolling pin, roll the dough out ¾-inch thick. Cut rounds with 3-inch diameter round cutter. Roll out scraps of dough and repeat. Lay the dough rounds on parchment generously dusted with cornmeal and then dust the tops generously with cornmeal. Cover loosely with plastic wrap and let rise 45 minutes (1½ hours for chilled dough).
Heat a large, dry non-stick skillet over medium-low heat. Using a spatula, transfer a few rounds of dough to the skillet; don’t overcrowd. Cover with the lid to trap steam. Cook 8 minutes or until the bottoms are lightly browned. Flip and cook another 8 minutes or until lightly browned. Let cool on a rack.
Working around the perimeter of the muffin, use the tines of a fork to split the muffins in half. Toast until crisp. While hot, spread with vegan butter or margarine, and/or other toppings as desired.
Store leftover muffins airtight at room temperature for up to 3 days or freeze for up to 1 month.