Easy Sourdough English Muffin Recipe

Introduction

These easy sourdough English muffins have a delightfully light and airy texture with the perfect tangy flavor from the sourdough starter. This recipe uses simple ingredients and a straightforward process to create homemade muffins that toast beautifully and hold up well to all your favorite toppings.

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

1. Step 1: Feed the starter 4-12 hours before making the dough. It should double in size, show bubbles, be pourable, and smell yeasty and sour.
2. Step 2: In a mixing bowl, combine the active sourdough starter, whole milk, water, honey, sea salt, and bread flour. Mix on medium-low speed with a dough hook for 5 minutes.
3. Step 3: Add the butter slices one at a time on low speed. Once incorporated, increase speed to medium and mix for 1-2 more minutes.
4. Step 4: Cover the bowl and let the dough rest for 30 minutes. Then perform a set of stretch and folds by lifting and folding the dough edges around the bowl, repeating about 8-10 times. Rotate the bowl 90 degrees between folds.
5. Step 5: Repeat two more sets of stretch and folds with 30-minute rests between each. After the last fold, cover and bulk ferment the dough for 2 hours until it has grown about 1.5 times.
6. Step 6: Line a baking sheet with parchment paper and dust with cornmeal. Turn the dough onto a floured surface, divide into 8 pieces, shape into balls, then place on the baking sheet. Sprinkle with more cornmeal and gently flatten.
7. Step 7: Seal the baking sheet in a reusable plastic bag and refrigerate to proof overnight, up to 18 hours. Alternatively, proof at room temperature for a few hours until puffy if baking the same day.
8. Step 8: Remove the dough from the fridge and allow to proof at room temperature for 2-4 hours until soft and puffy.
9. Step 9: Preheat the oven to 350°F (175°C). Heat a skillet or griddle over medium-low heat.
10. Step 10: Use a small spatula to lift muffins from parchment and cook on the griddle for 2-3 minutes per side until golden brown. Transfer to a baking sheet lined with parchment.
11. Step 11: Bake the muffins in the oven for 15-18 minutes. They are done when the internal temperature reaches 200°F (93°C).
12. Step 12: Cool on a wire rack for at least 45 minutes before splitting and toasting.

Tips & Variations

• Use cornmeal to prevent sticking and add a slight crunch to the muffin’s exterior.
• For a sweeter muffin, increase the honey or sugar slightly or add cinnamon to the dough.
• Make sure your starter is very active for best rise and flavor development.
• These muffins freeze well—thaw and toast directly from frozen for a quick breakfast.

Storage

Store leftover sourdough English muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 3 months. Reheat by toasting or warming in a skillet to restore their crisp exterior and soft inside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the texture may be a bit less chewy and the structure slightly softer since bread flour has more protein.

Do I have to refrigerate the muffins overnight?

No, the refrigeration step is optional. It slows fermentation for better flavor and texture, but if short on time, you can proof the dough at room temperature until doubled and bake the same day.

Easy Sourdough English Muffin Recipe

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★★★★★

4.6 from 395 reviews

• Author: Naomi
• Total Time: 12 hours 24 minutes (includes long fermentation and proofing times)
• Yield: 8 English muffins 1x
• Diet: Vegetarian

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Description

This easy sourdough English muffin recipe yields soft, airy muffins with a slightly tangy flavor from the sourdough starter. Featuring a no-knead dough enhanced with stretch and folds and a slow cold fermentation for deep flavor and texture, these muffins are cooked first on the griddle then finished in the oven to achieve the perfect golden crust and an airy interior. Perfect for breakfast or sandwiches, they showcase classic English muffin nooks and crannies and a delicate crumb.

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Ingredients

Scale 1x2x3x

Starter and Liquid 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)

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Instructions

1. Feed the Starter: Feed your sourdough starter 4 to 12 hours before mixing the dough, depending on kitchen temperature and feeding ratio. The starter should double in size, show plenty of air bubbles, have a loose and pourable consistency, and emit a yeasty, sour smell when ready.
2. Mix the Dough: In a mixer bowl, combine 125 g active starter, 58 g whole milk, 235 g water, 20 g honey, 10 g sea salt, and 438 g bread flour. Using a dough hook, mix on medium-low speed for 5 minutes. Add the 28 g unsalted butter in slices one at a time on low speed, mixing until incorporated. Then increase to medium speed and mix for 1–2 minutes more until dough is smooth and butter is fully blended.
3. Bulk Fermentation & Stretch and Folds: Remove the dough hook and cover the bowl. Let the dough rest for 30 minutes. Perform the first set of stretch and folds by lifting dough edges and folding over the center, rotating the bowl 90 degrees each time, about 8-10 times total per set. Repeat 3 sets of stretch and folds at 30-minute intervals. After the last set, cover and allow dough to bulk ferment for 2 additional hours until it grows about 1.5 times in size and feels elastic and well-developed.
4. Divide and Shape: Line a baking sheet with parchment paper and dust with cornmeal. Gently turn out the dough onto a lightly floured surface and divide into 8 equal pieces using a bench scraper. Shape each piece into a taut ball by gathering ends and pinching underneath. Place balls on the prepared pan, sprinkle tops with cornmeal, and flatten slightly with your hand. Place the pan inside a reusable plastic bag and seal.
5. Cold Ferment: Refrigerate the sealed pan overnight for up to 18 hours. This slow cold proof develops flavor and texture. If baking the same day, skip cold ferment and proof the muffins at room temperature until puffy and light, for a few hours.
6. Warm Proof: Remove the pan from the fridge and allow the dough to proof at room temperature for 2-4 hours, until soft and puffy. If still dense, proof for an additional 30 minutes.
7. Cook on Skillet: Preheat oven to 350°F (175°C). Heat a cast iron skillet, griddle, or non-stick pan over medium-low heat. Use a thin spatula to carefully lift muffins from parchment onto the hot pan. Cook 2-3 minutes per side until lightly golden, rotating muffins halfway through for even browning. Transfer cooked muffins to a parchment-lined baking sheet.
8. Bake: Bake the muffins in the preheated oven for 15-18 minutes. The exterior will be lightly browned but not deeply colored. The internal temperature should reach 200°F (93°C) to confirm doneness.
9. Cool: Remove the muffins and cool on a wire rack for at least 45 minutes before slicing to allow crumb structure to set.

Notes

• The cold fermentation step is optional but improves flavor and texture by slow-proofing the dough overnight.
• Use bread flour for better gluten development and structure.
• Ensure starter is active and bubbly for best rise.
• The stretch and folds help develop gluten without kneading.
• Cooking on a griddle before baking gives the muffins their characteristic golden crust and interior texture.
• Be gentle when shaping to retain air bubbles in the dough for nooks and crannies.
• The internal temperature of 200°F ensures the muffins are fully baked but remain soft inside.

• Prep Time: 40 minutes (including feeding starter and initial mixing and folds)
• Cook Time: 20 minutes (3-6 minutes on skillet + 15-18 minutes baking)
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: sourdough, English muffins, breakfast bread, homemade muffins, sourdough starter, bread flour, artisan bread