Homemade Sourdough English Muffins
These incredible sourdough English muffins are soft, chewy, and packed with the signature nooks and crannies you love. With a rich, tangy flavor from the sourdough and no preservatives, they’re far superior to store-bought versions. Perfect for breakfast or brunch, these muffins are freezer-friendly and a delight to make from scratch.
Servings: 18 small muffins
Calories: 172kcal
Ingredients
The Night Before (8 hours before)
- 1 cup active sourdough starter 100% hydration
- 2 tablespoons honey
- 2 cups milk
- 4 cups all-purpose flour unbleached
Next Morning
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1 –2 cups all-purpose flour unbleached
- To Cook the English Muffins
- Cornmeal semolina, or farina for dusting
Instructions
The Night Before
- In a medium bowl, mix the sourdough starter, milk, honey, and 4 cups of flour.
- Cover the bowl and leave it on the counter at room temperature for 8–10 hours, depending on the activity level of your starter.
The Next Morning
- Add baking soda, salt, and 1 cup of flour to the fermented dough.
- Knead the dough until smooth, about 5 minutes using a stand mixer or 10 minutes by hand. Add additional flour as needed if the dough is too sticky.
- Let the dough rest for 10–15 minutes.
Shape the Muffins
- Roll the dough out to about 1/2-inch thickness.
- Use a 3–4 inch round cutter (or a glass) to cut out circles.
- Place the rounds on a lightly greased baking sheet dusted with cornmeal.
- Reroll scraps to make up to 18 small muffins, or divide the dough into 9 pieces for larger muffins.
- Cover the muffins loosely with greased plastic wrap and allow to rise for about 1 hour.
Cook the Muffins
- Preheat a griddle to 325°F or heat a skillet over medium-low heat. Generously sprinkle the cooking surface with cornmeal, semolina, or farina.
- Place a few muffins on the griddle or pan at a time, leaving space between them.
- Cook for 5–6 minutes per side, covering the pan if possible to help cook evenly.
- Use an instant-read thermometer to check the internal temperature — the muffins should register 190°F when done.
Notes
Splitting for Best Texture: For the signature nooks and crannies, split the muffins with a fork rather than slicing with a knife.
Cooking Tip: If your pan isn’t non-stick, lightly spray it with vegetable oil spray before adding the cornmeal.
Check for Burning: After 2–3 minutes of cooking, check the bottoms to ensure they aren’t browning too quickly. Adjust heat as necessary.
Freezing Instructions: Once cooled, freeze leftovers in a sealed plastic bag or container for up to 1 month.
Using Sourdough Discard Alternative:
Replace the baking soda with 2–3 teaspoons of instant yeast.
Skip the overnight fermentation by mixing all ingredients at once, then let the dough rise for 1–1.5 hours.
After shaping, allow muffins to rise for 30–45 minutes before cooking.