Sourdough English Muffins
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!
Do 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 it for later!
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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 for 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 8-12 hours at 65-70 degrees. (It will double in size.)
5. Turn the dough onto a floured surface, flour the top of it, and press it out to a ½" thickness, using your fingertips.
6. Cut out 3" rounds and place them on a parchment-lined baking sheet that's been sprinkled with cornmeal.
7. Sprinkle the tops with cornmeal. 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 2" of space in between each one. Cover and cook for 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 them in half.
Tips for success
The sourdough English muffins should be cooked over a very low heat, and 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.
Don't have a kitchen scale to measure flour?
Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
Because flour is measured by weight in these recipes, if the flour is scooped straight out of the bag with the measuring cup, there will be more flour than is called for in the recipe.
If you do not want to knead the dough by hand, use a stand mixer with a dough hook attachment. Mix at the lowest speed for 5 minutes.
If you live in a very warm or humid environment, you may need to adjust the recipe. I recommend reducing the milk by 30g and using granulated sugar instead of honey to help the dough from being too sticky to work with. Add more liquid if the dough is too stiff.
How to store and freeze
- 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:
- sourdough berry sweet rolls
- sourdough coffee cake
- sourdough biscuits
- sourdough bagels
- sourdough cinnamon rolls
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
EQUIPMENT
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Tea towel
- Non-stick skillet with cover
INGREDIENTS
Ingredients to make ½ cup (100 g) of Active Sourdough Starter
- 1 tablespoon (15 g) sourdough starter
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50) water
Dough Ingredients
- ½ cup (100 g) active sourdough starter
- 1 tablespoon (20 g) honey (sugar or maple syrup)
- 1 cup (240 g) milk
- 3 cups (360 g) all-purpose flour
- 1 teaspoon (5 g) fine sea salt
- ¼ cup (40 g) cornmeal (for sprinkling)
INSTRUCTIONS
Feed Your Sourdough Starter
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Make the Dough
- Add 100g of the active starter and the rest of the ingredients (except corn meal) to a large bowl and use your hands to mix until well combined. Cover and let rest 30-60 minutes. Turn the dough out onto a floured surface and knead the dough by hand for 5 minutes. (A stand mixer with a dough hook attachment can be used on the lowest speed.)
- Place the dough back into the bowl, cover and let ferment on the counter at room temperature 8-12 hours. (Room temperature is 65-70°F)
Cut and Cook
- Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is ½" 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. (When done, the center of a muffin should register about 200°F on an instant-read thermometer.)
NOTES
- Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
- If you live in a very warm or humid environment, you may need to make adjustments in the recipe. I recommend reducing the milk by 30g and using granulated sugar instead of honey to help the dough from being too sticky to work with. Add more liquid if the dough is too stiff.
- Store at room temperature for up to 5 days in a container or freeze for up to 3 months.
Just made these and toasted them up. They turned out perfectly and I will make them regularly! Thanks for the recipe!
I have made this recipe many times and it has always been good. Tried other Sourdough English Muffins recipes, but always come to this one.
Thank you Gary!
firs time making these 🙂
What happens when mine aren't rising very much, any suggestions? Can I let them rise for longer than an hour, it is cold where I live right now.
Yes, definitely let them rise longer, especially if your kitchen is cool!
Hi Amy, I just want to say that I find your recipes really easy to follow and very helpful. I love how you provide information for how much starter to make for each recipe.
I made the English Muffins for the first time today. They tasted great, but I had to put them in the oven at 325* for about 10 minutes to get them to cook all the way through and to reach the recommended 200*. I have an electric stove so I am not sure if that made the difference or not. Has anyone else had trouble with doneness? I cooked the first batch on setting #2 and the second batch on 2 1/2.
They were brown on each side. More so than what you show in the video.
I’ve made these twice now and the flavor is great, but my dough comes out so sticky that it becomes misshapen with any movement; even with the parchment paper and cornmeal, it’s very difficult to get it into the pan without turning into a mess. I can’t do the kneading by hand, it’s just too sticky as well, so I use my stand mixer with the hook.
Any tips?
Hi Bonnie, how long is the first rise and what temperature is your kitchen? It sounds like the dough may be over proofed.
Excellent recipe. Came out very tasty and good. Thank you!!
can I use almond milk?
Yes you can.
What do you do with the extra dough after cutting out the rounds? I tried rolling mine back out but was unsuccessful!
I usually roll it back out and cut out more, making sure not the incorporate too much extra flour.
Just made these and then ate some. Followed all instructions and tips. Cooked in an electric fry pan. Took 40 minutes at an average of 375. Taste was great. Only got 8 when finished. Looking forward to making a Benedict with them. Thanks for the recipe.
for the 8-12 hour bulk fermentation, could i place it in the fridge to bake 20-24 hours later?? made the dough but realized i won’t be home when it will be time to make shape them! 😩
Yes you can!