Homemade Sourdough English Muffins
These incredible sourdough English muffins are packed with the signature nooks and crannies you love. Free of preservatives and with a rich, fresh flavor, they’re far superior to store-bought versions. Perfect for breakfast or brunch, they’re freezer-friendly and a delight to make!
Servings: 9 Large English muffin
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.
- 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 mixture. Knead the dough until smooth (5 minutes using 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 glass to cut 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 large muffins.
- Cover the muffins loosely with sprayed/oiled 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. Generously sprinkle the griddle/pan 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 to help them cook evenly.
- 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, split the muffins with a fork, not a knife.
Cooking Tips:
If the cooking surface isn’t non-stick, spray it with vegetable oil spray before adding cornmeal.
Check the bottoms after 2–3 minutes to ensure they’re not burning. Adjust the heat as needed.
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 in one go and let the dough rise for 1–1.5 hours.
After shaping the muffins, allow them to rise for 30–45 minutes before cooking.