Sourdough English Muffins
Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts.
Table of contents
About this recipe
English Muffins are always toasted before eating. So use your starter to make Sourdough English Muffins for a later date. This is a perfect “make ahead and freeze” recipe.
If you don’t already have one, I can show you how to make a sourdough starter and how to feed a sourdough starter.
Ingredients
Ingredient Notes
- Sourdough Starter – The recipe was developed using 100% hydration starter. If your starter has a different hydration percentage you will need to adjust the amount of water or flour in the recipe.
- Unbleached All Purpose Flour – Medium content all purpose flour makes a dough with enough gluten for the muffins to rise. You may replace a cup of the all purpose flour with whole wheat or rye flour for whole grain flavor.
- Honey – You can substitute 1/4 cup (2 oz) of granulated sugar if you don’t have honey.
- Corn Meal – Rolling the dough on cornmeal gives the muffins the classic cornmeal dusted bottom crust. You can use flour for rolling if you don’t have cornmeal.
Process Photos
See the recipe card for detailed measurements and instructions.
- After the dough is mixed set it aside at room temperature to ferment.
- Every hour fold the dough to develop the gluten and redistribute the yeast.
- The dough is ready when it is lively, light and elastic. This should take 3-5 hours.
- At this point the dough can be refrigerated for up to 2 days or you can proceed with cutting the muffins.
- Roll the dough to 1/2″ thick on a cornmeal dusted surface.
- Cut the muffins using a 3 – 3 1/2″ cutter. Line the muffins on a sheet pan. At this point you can wrap the tray and refrigerate overnight to bake the next day.
- Allow the muffins to rise for 1-2 hours. The rise time will vary depending on the temperature of the dough and the ambient temperature in the room.
- Preheat a cast iron griddle or skillet over medium high heat.
- Set the muffins, cornmeal side down, on the pan. Leave 1″ space between muffins. Cook until the muffins rise up, brown on the bottom and the sides are mostly set, about 6-8 minutes. Adjust the heat as needed to keep a constant temperature.
- Flip the muffins and bake until the other side is golden brown and the sides are set, also about 6-8 minutes.
- Completely cool the muffins on a rack before packing into a freezer bag.
Storage
- Fresh Sourdough Muffins will keep at room temperature for one day.
- For longer storage, pack the muffins into freezer bags and freeze up to 3 months.
- Microwave a frozen muffin for 10 to 20 seconds. Fork split the muffin, toast and serve.
I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.
More Sourdough Recipes:
If you love this recipe as much as I do, please leave a 5-star review.
Sourdough English Muffin Recipe
Sourdough English Muffins are surprisingly easy to make and so much better than store bought. The addition of sourdough starter makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts.
muffins
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Ingredients
- 8 oz active sourdough starter (1 cup, 100% hydration)
- 6 oz warm water (¾ cup)
- 8 oz whole milk (1 cup, scalded and cooled.)
- 25 oz unbleached all-purpose flour (5 cups, see note)
- 3 oz honey (¼ cup)
- 2 oz vegetable oil (¼ cup)
- 2 teaspoons salt
- cornmeal (for rolling)
Instructions
- Combine 8 oz active sourdough starter, 6 oz warm water, 8 oz whole milk and 2 cups (10 oz) of the flour in the bowl of a stand mixer or a large mixing bowl. Mix on low speed until combined. Cover the bowl and set aside for 30 minutes.
- Add 3 oz honey, 2 oz vegetable oil and 2 teaspoons salt and mix to combine. Switch to the dough hook if using a stand mixer. Add the remaining 3 cups (15 oz) flour and knead about 5 minutes or until the dough clears the sides of the bowl and clings to the hook. If mixing by hand, add flour until you can no longer stir, then turn the dough out onto a floured surface to finish by hand.
- Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature. After 60 minutes uncover the bowl, lift one side of the dough over into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. Cover the bowl and after 60 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure one last time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. At this point the dough can be refrigerated for up to 2 days.
- Turn the dough from the bowl and knead briefly to form a smooth ball. Lightly sprinkle your work surface with cornmeal. Roll the dough to 1/2” thick. Cut muffins with a 3” biscuit cutter. Reroll the scraps and continue cutting until all the dough is used. You should get about 16 muffins. Place the muffins on an ungreased baking sheet. Cover the pan. (At this point the muffins can be refrigerated overnight and baked in the morning or continue to finish the muffins the same day.) Let the muffins rise until almost doubled in volume, about 1 hour.
- Preheat a griddle or cast-iron pan over medium-high heat. Reduce the heat to medium-low. Set the muffins, cornmeal side down in the pan. Place as many muffins as will fit in the pan with a 1" space between. "Bake" the muffins for about 6-8 minutes until the bottom is deep golden brown. Flip the muffins and bake until the other side is nicely browned. Keep an eye on the heat so the muffins don't burn. Adjust the heat as needed. Cool on wire rack. To serve, split and toast.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The fermentation time will vary based on the ambient temperature of the room and the temperature of your dough. The dough will start out fairly dense. It should be quite aerated and elastic by the end of the 3 hour fermentation. If the dough is very cool and sluggish you can set the bowl over a bowl of warm water to warm it up a bit.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
I have a electric griddle what would be a good temperature to set it at & can the English muffins be baked in the oven
Thank you
Holley .
I’d start at 350 with the electric griddle and adjust from there. I don’t like to bake the muffins because the intense bottom heat of the griddle gives the muffins the characteristic browned bottom and quick rise. Since the sides aren’t baking as fast as the bottom the muffins have a big “spring” and the sides stay pale and soft.
The best! Mind you I’m on Turks and Caicos’s. But the last recipe I tried was so dense it was not eatable. These are amazing!!!
Recipe was confusing, in the write up it said 1/2 inch thick to roll it out to, but in actual recipe said 3/8” thick.
The inside did not cook and was still doughy so I had to bake, still currently baking and hoping they don’t burn at this point.
Thanks for pointing out the discrepancy. I’ve edited the recipe to 1/2″. But I don’t think the difference of an 1/8″ inch between the two descriptions would make a difference to how the muffins cook. Honestly, that number can’t be really exact and is a guideline. Perhaps your pan was too hot so the insides of the muffins didn’t have time to cook before the outside was done.
Thank you for this recipe. I am brand new to sourdough baking. I chose this recipe because of the easy to follow instructions and the ingredients. (some other recipes I’ve seen call for dry milk and I don’t have things like that around…). I really like the end result and will be making these again! I don’t have a biscuit cutter so I just cut them in squares (as I saw a video of a bakery doing that so I figured it would all work out…and it did!) I’m vegan and used unsweetened almond milk. I also apparently was out of vegetable oil, so I used almond oil. I used a stand mixer. It was a sticky dough to me (as others also described) so I added an undetermined amount of flour to it (probably at least 4 TBSP) and crossed my fingers, hoping for beginner’s luck on the dough consistency. I did the 3 hours of fermentation and multiple folding/stretching/flipping, as directed. Then, I let it sit in the fridge til morning. I rolled it out, cut into squares and let sit for almost 2 hours. Then cooked on 2 nonstick pans, lightly oiled. Found the heat to be difficult to gauge so I adjusted it a few times. My square muffins came out great (albeit huge!) and clearly will work perfectly for a sandwich too. This made 16 muffins for me. Both pans’ muffins cooked all the way through. I experimented and in the first batch, I used a lid on one of the pans, and not on the other. I think the lid option worked better so for my 2nd round of cooking on the stovetop, I covered both pans. I think it all turned out just great for my first time. Thank you for this easy to follow recipe, and especially the “Tips” section. I look forward to making these again and your bagels next!
Nice adaptation! This is why I always say baking is both an art and a science.
@Eileen Gray, Thanks! I think this is a wonderful recipe, and it speaks a lot to the technique and experience you put into communicating it to the world…based on my outcome as a total beginner! So, thank you heartily! Five star review!
I do not own a griddle or a cast iron skillet. Would a regular nonstick skillet work?
You can use any skillet, but you do want it fairly hot. Just be careful with non-stick since you don’t want it to get super-hot, above 500F.