Easy Sourdough English Muffin Recipe
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.
- 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
Find it online: https://zarameals.com/easy-sourdough-english-muffin-recipe/
