These easy sourdough english muffins cook up light and fluffy, with a delicious sourdough flavor!
Mix everything the night before and wake up to a beautiful dough that's ready to be cut out and cooked to "nook and cranny" perfection!
You know what I love about this sourdough english muffin recipe? Everything!
The taste. The texture. The ease!
Enjoy them slathered with homemade butter and a little cinnamon sugar for a quick breakfast or an afternoon snack.
They are very filling when turned into little breakfast sandwiches with eggs, ham and cheese.
We even serve them as a side at dinner instead of rolls.
Cook a batch to eat right away or freeze for later!
Step by step instructions
These sourdough english muffins are simple to make, so let's dive straight into the details!
1. Feed your sourdough starter 12 hours prior to mixing dough so that it's active and bubbly.
2. In a medium-sized bowl, mix all of the ingredients together with your hands until they are fully combined. Cover the bowl and let rest 30-60 minutes.
3. Turn the dough out onto a floured surface and knead for 5 minutes with your hands. (This step can also be done in a stand mixer, using a dough hook, on low speed for 5 minutes.)
4. Place the dough back into the bowl, cover and let rise at room temperature for 10-14 hours at 65-70 degrees. (It will double in size.)
5. Turn the dough out onto a floured surface, flour the top of the dough and press it out to a 1/2" thickness, using your fingertips.
6. Cut out 3" rounds and place them on a parchment lined baking sheet that's been sprinkled with corn meal.
7. Sprinkle the tops with corn meal. Cover with a tea towel and let rise at room temperature for 1 hour.
8. Preheat a non-stick skillet over LOW heat. Place 4 muffins into the skillet, making sure there is space in between. Cover and cook 4 minutes per side. (No need to add oil to the pan before cooking.)
9. Place the muffins back onto the parchment paper to cool before slicing in half.
Tips for success
- The sourdough english muffins should be cooked over a very low heat, covered, for best results. This will allow the inside to cook evenly while the outside does not burn.
- A good quality all-purpose flour works best in this recipe. I always test my recipes with King Arthur brand for consistent results.
- If you do not want to knead the dough by hand, use a stand mixer with a dough hook attachment. Mix on the lowest speed for 5 minutes.
- These sourdough english muffins can be frozen after they have been cooked for up to 3 months.
- Store them in a container at room temperature for up to 5 days.
Make sure you try these sourdough english muffins toasted with a slab of honey butter melted on top!
Other recipes you may like:
Did you make this recipe? I'd love to know how it turned out!
Leave us a message in the comment section below. And don't forget to rate the recipe!
Sourdough English Muffins Recipe
- Mixing Bowl
- Stand Mixer (optional)
- Baking Sheet
- Parchment Paper
- Tea towel
- Non-stick skillet with cover
- 1/2 cup (100 g) sourdough starter (active)
- 1 tablespoon (20 g) honey (sugar or maple syrup can be substituted)
- 1 cup (240 g) milk
- 3 cups (360 g) all-purpose flour
- 1 teaspoon (5 g) fine sea salt
- 1/4 cup (40 g) cornmeal (for sprinkling)
- Prepare sourdough starter in advance: You will need to prepare the starter before you begin mixing the dough. To a clean jar add 25g starter + 100g water + 100g flour and let rise until doubled. Depending on the temperature of your kitchen and the maturity of your starter, this can take anywhere from 4-12 hours. *See notes.
The night before cooking
- Add all of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined. Turn the dough out onto a floured surface and knead the dough for 5 minutes.
- Place the dough back into the bowl, cover and let ferment on the counter at room temperature 10-14 hours. (Room temperature is 65-70°)
The next morning
- Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is 1" in thickness.
- Use a 3" biscuit cutter to cut rounds and place them on a parchment lined baking sheet that's been sprinkled with cornmeal. Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.
- Preheat your non-stick skillet over LOW heat. Place 4 muffins into the skillet spaced 2" apart, cover and cook the first side for 4 minutes. Turn the muffins over and cook for an additional 4 minutes.
- You will only use 100g of the active starter for this recipe in step 1. Place the remainder in the fridge if you do not plan to bake anytime soon OR use the remainder to feed and discard in order to prepare for your next bake. See our sourdough starter recipe for maintenance feeding recommendations.
- A stand mixer with a dough hook attachment can be used to knead to the dough. Mix on lowest speed for 5 minutes.
- Make sure to cook the muffins over very low heat.
- Freeze for up to 3 months.
- Store at room temperature for up to 5 days in a container.