This Sourdough English muffin recipe is one easy recipe you’ll Love!
Looking for light and fluffy English muffins with that perfect sourdough tang? Look no further! These easy sourdough English muffins are soft on the inside, with just the right amount of chew on the outside. Plus, they’re an easy recipe to make!
This works best if you mix everything in the night before, and by morning, you’ll have dough ready to cut and cook to “nook and cranny” perfection! Sourdough is one of those little secrets in a kitchen that will only get better with time, and breakfast sandwiches with sourdough English muffins are a staple in our home.
Why You’ll Love This Recipe
Let me say the taste & texture of these muffins are airy and flavorful—great for a quick breakfast with some blueberry jam or an afternoon snack with a sprinkle of cinnamon sugar.
Super Versatile: Serve them toasted for breakfast or as a side at dinner in place of rolls.
Freezer-Friendly: For a large family we double the recipe to enjoy now and freeze the rest for later.
Here is the step-by-step instructions to create these delicious muffins from scratch!
Simple Sourdough English Muffins from scratch
Prep Your Starter: Feed your sourdough starter about 12 hours before you want to make your dough, so it’s active and bubbly.
- Mix the Dough: In a large bowl, mix the ingredients in by hand.
- Cover and let the dough rest for 30-60 minutes.
- Knead the Dough: On a floured surface knead for 5 minutes, by hand or you can use a stand mixer with a dough hook on low speed.
- Bulk Fermentation: Place the dough back in the bowl, cover it, and let it rise at room temperature for 8-12 hours we are looking for it to double in size.
- Cut the Muffins: Once the dough has risen, sprinkle flour down on a flat surface. Press it out gently with your fingertips to a 1-inch thickness. Use a 3-inch round cutter to cut out your muffins and place them on a cornmeal-dusted, parchment-lined baking sheet.
- Final Rise: Sprinkle the tops with more cornmeal, cover with a tea towel, and let the muffins rise for another hour.
- Cook the Muffins: Preheat a non-stick cast iron skillet over low heat. Place 4 muffins in the skillet, leave about 2 inches between each.
Cover and cook for 4 minutes per side without using oil in the pan.
Cool & Enjoy: Let the muffins cool on the parchment sheet. They are so good toasted with your favorite Jam or my family’s favorite egg sandwiches with cheddar cheese.
Bonus Tips for Sourdough English Muffin Success!
Low and Slow: Cook the muffins over low heat this lets the center cook through without burning the outside.
Flour Tips: I recommend using high-protein bread flour or good-quality all-purpose flour for achieving the best results.
Flour Measurement: If you don’t have a kitchen scale, use the scoop-and-level technique to avoid adding too much flour.
Storage & Freezing
Room Temperature: You can store the muffins at room temperature in an airtight container for up to 5 days.
Freeze: Or freeze the cooked muffins in a sealed bag or container for up to 3 months.
Just thaw, toast, and enjoy!
These sourdough English muffins are great for an egg sandwich or add melted honey butter for a treat. Trust me, they won’t last long!
Have You Tried This Recipe?
I’d love to hear how your sourdough English muffins turned out! Leave a comment and rate the recipe below.
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