Homemade Sourdough English Muffins
These incredible sourdough English muffins have the signature nooks and crannies you love, making them perfect for butter, jam, or eggs. Made with simple ingredients and free of preservatives, they have a fresh, tangy flavor that far surpasses store-bought versions. They’re freezer-friendly, making them a great make-ahead breakfast option!
Servings: 9 large English 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
- The 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 until combined.
- Cover the bowl and let it rest at room temperature for 8–10 hours, allowing the mixture to ferment.
The Next Morning
- Add baking soda, salt, and 1 cup of flour to the mixture. Knead the dough until smooth (about 5 minutes with a stand mixer or 10 minutes by hand), adding more 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 them on a lightly greased baking sheet dusted with cornmeal.
- Reroll scraps to make additional muffins, yielding up to 18 small muffins or 9 large muffins.
- Cover the muffins loosely with greased plastic wrap and allow them to rise for about 1 hour.
Cook the Muffins
- Preheat a griddle to 325°F or heat a pan over medium-low heat. Sprinkle it generously with cornmeal (or semolina/farina).
- Place a few muffins on the griddle or pan at a time. Cook for 5–6 minutes per side, covering the pan if possible for even cooking.
- The center of the muffins should register 190°F when done (use an instant-read thermometer).
Notes
Splitting the Muffins: For the best nooks and crannies, use a fork to split the muffins instead of a knife.
Cooking Tips:
If your cooking surface isn’t non-stick, spray it with vegetable oil before adding cornmeal.
Check the bottoms after 2–3 minutes to ensure they’re not burning. Adjust the heat if necessary.
Freezing: Store leftovers in a sealed plastic bag or container for up to 1 month.
Using Sourdough Discard:
Replace the baking soda with 2–3 teaspoons of instant yeast.
Skip the overnight fermentation: mix all ingredients together and let the dough rise for 1–1.5 hours.
After shaping, let the muffins rise for 30–45 minutes before cooking.