Introduction

These easy sourdough English muffins are delightfully tangy, soft on the inside, and perfectly crisp on the outside. Using your active sourdough starter, you’ll create homemade muffins with a wonderful texture and flavor that are perfect for breakfast or snacks.

Easy Sourdough English Muffin Recipe - Recipe Image

Ingredients

125 g active sourdough starter (½ cup)
58 g whole milk (¼ cup)
235 g water (1 cup)
20 g honey or sugar (1 tbsp)
10 g sea salt (2 tsp)
438 g bread flour (3½ cups)
28 g unsalted butter (2 tbsp)

Instructions

Step 1: Feed the starter 4-12 hours before mixing the dough until it doubles in size, is bubbly, pourable, and has a yeasty, sour smell.
Step 2: In a mixing bowl, combine the sourdough starter, milk, water, honey, salt, and bread flour. Mix on medium-low speed with a dough hook for 5 minutes.
Step 3: Add the butter slices one at a time while mixing on low speed until fully incorporated. Increase speed to medium and mix for another 1-2 minutes.
Step 4: Cover the dough and let it rest for 30 minutes. Perform a set of stretch and folds by lifting and folding the dough about 8-10 times, rotating the bowl 90 degrees each time.
Step 5: Repeat the stretch and folds two more times at 30-minute intervals, then cover and bulk ferment for 2 hours until the dough grows about 1.5 times.
Step 6: Turn the dough onto a floured surface, divide into 8 equal pieces, and shape each into a taut ball. Place on a parchment-lined baking sheet dusted with cornmeal. Flatten slightly and sprinkle tops with cornmeal.
Step 7: Seal the baking sheet in a plastic bag and proof in the refrigerator overnight (up to 18 hours). For same-day baking, skip refrigeration and proof in a warm place until puffy.
Step 8: Remove from fridge and proof at room temperature for 2-4 hours until soft and puffy.
Step 9: Preheat oven to 350°F (175°C) and heat a cast iron skillet or non-stick pan over medium-low heat.
Step 10: Using a spatula, cook each muffin on the griddle for 2-3 minutes per side until golden brown. Transfer to a parchment-lined baking sheet.
Step 11: Bake the muffins in the oven for 15-18 minutes. They are done when the internal temperature reaches 200°F.
Step 12: Cool muffins on a wire rack for at least 45 minutes before slicing and serving.

Tips & Variations

Use a digital thermometer to check doneness for perfectly baked muffins every time.
Swap honey for sugar or maple syrup for a different sweetness profile.
For a nuttier flavor, use whole wheat flour in place of some of the bread flour.

Storage

Store cooled English muffins in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. To reheat, toast them directly from frozen or warm in a toaster or oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a discard sourdough starter instead of an active one?

It’s best to use a well-fed, active starter for this recipe to ensure proper rise and flavor. Using discard may result in denser muffins.

Do I need a sourdough starter to make these English muffins?

Yes, a sourdough starter is essential to achieve the characteristic tang and texture of these muffins. However, you could experiment with commercial yeast, but the recipe would require adjustments.

Easy Sourdough English Muffin Recipe

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★★★★★

4.7 from 116 reviews

This easy sourdough English muffin recipe yields soft, tangy, and delightfully textured muffins with the characteristic nooks and crannies perfect for holding melted butter and jam. Made from a naturally fermented sourdough starter with whole milk, honey, and butter, these English muffins are gently cooked on a griddle and finished in the oven for a light golden crust and tender crumb. The dough undergoes stretch and folds followed by a cold overnight fermentation, resulting in superior flavor and texture.

Author: zara
Prep Time: 20 minutes (plus 4-12 hours starter feeding and cold ferment time)
Cook Time: 20 minutes (6 minutes on skillet + 15-18 minutes baking)
Total Time: Overnight (approx. 16-20 hours including fermentation and proofing)
Yield: 8 English muffins 1x
Category: Breakfast, Snack, Bread
Method: Baking and Stovetop
Cuisine: American, British-inspired
Diet: Vegetarian

Ingredients

Scale

Starter and Wet Ingredients

125 g active sourdough starter (½ cup)
58 g whole milk (¼ cup)
235 g water (1 cup)
20 g honey or sugar (1 tbsp)

Dry Ingredients

10 g sea salt (2 tsp)
438 g bread flour (3½ cups)

Fat

28 g unsalted butter (2 tbsp)

Additional

Cornmeal for dusting

Instructions

Feed the Starter: Feed the sourdough starter 4-12 hours before making the dough depending on kitchen temperature and feeding ratios. The starter is ready when bubbly, doubled in size, pourable, and has a yeasty, sour aroma.
Mix the Dough: In a stand mixer bowl with dough hook, combine the active starter, whole milk, water, honey, salt, and bread flour. Mix on medium-low for 5 minutes. Add butter slices one at a time on low speed, then mix on medium for another 1-2 minutes until fully incorporated and dough is smooth.
Bulk Fermentation and Stretch and Folds: Cover the bowl and rest for 30 minutes. Perform a set of stretch and folds by lifting dough edges and folding over, rotating bowl 90 degrees, repeating about 8-10 times. Repeat stretch and folds 3 times at 30-minute intervals. After final set, cover and ferment 2 additional hours until dough grows about 1.5 times.
Divide and Shape: Prepare a baking sheet with parchment and dust with cornmeal. Turn dough onto floured surface and divide into 8 equal pieces with a bench scraper. Shape each into taut balls, place on sheet, sprinkle with cornmeal and flatten slightly. Place the tray inside a reusable plastic bag and seal.
Cold Ferment: Refrigerate the pan overnight up to 18 hours. To bake same day, skip this step and allow the dough to proof in a warm place until puffy.
Warm Proof: Remove pan from fridge and proof at room temperature for 2-4 hours until dough is soft, puffy, and delicate. If still dense, proof longer.
Cook the Muffins: Preheat oven to 350°F (175°C). Heat a cast iron skillet or griddle over medium-low heat. Use a thin spatula to transfer each muffin from parchment to skillet. Cook each side 2-3 minutes until light golden brown, rotating for even cooking. Transfer cooked muffins to a parchment-lined baking sheet.
Bake: Place the baking sheet in the oven and bake muffins for 15-18 minutes. Muffins are done when internal temperature reaches 200°F. Let cool on wire rack for at least 45 minutes before slicing and serving.

Notes

Ensure your sourdough starter is active and bubbly for best rise and flavor.
Stretch and folds develop gluten gently instead of aggressive kneading.
Cold fermentation enhances flavor and texture by slowing fermentation overnight.
Use cornmeal to prevent sticking and give a traditional texture to muffin bottoms.
Cooking on medium-low heat prevents burning while allowing muffins to cook through.
Internal temperature of 200°F ensures muffins are fully cooked but tender.
Allow muffins to cool completely to set crumb and avoid gummy texture.

Keywords: sourdough English muffins, homemade English muffins, sourdough bread, breakfast bread, easy sourdough bread, soft English muffins