Sourdough English Muffins Recipe
How to make homemade Sourdough English Muffins using sourdough starter (no yeast!). They raise overnight and are cooked on the stovetop in the morning. Tender, delicious and easier to make than you might think! Vegan adaptable.
How to Make the Best Sourdough English Muffins
These sourdough English muffins are a game-changer for your breakfast routine. Made with active sourdough starter instead of commercial yeast, they develop a subtle tangy flavor and incredible texture that store-bought versions simply can’t match. The overnight rise does most of the work for you, making this recipe surprisingly hands-off despite the impressive results.
What makes these English muffins special is the stovetop cooking method. Unlike traditional baked breads, these are cooked low and slow on a griddle or cast iron skillet, which creates that signature golden crust while keeping the interior soft and full of those beloved nooks and crannies. These pockets are perfect for catching melted butter, jam, or the runny yolk of a perfectly poached egg.
Once you’ve made homemade English muffins, you’ll find it hard to go back to the packaged kind. They toast up beautifully, freeze well, and make your kitchen smell absolutely amazing. Whether you’re serving them as the base for eggs Benedict, slathered with butter and honey, or turned into the ultimate breakfast sandwich, these sourdough English muffins are worth every bit of the minimal effort required.
Sourdough English Muffins
How to make homemade Sourdough English Muffins using sourdough starter (no yeast!). They raise overnight and are cooked on the stovetop in the morning. Tender, delicious and easier to make than you might think! Vegan adaptable.
Ingredients
Dough
Morning Additions
For Cooking
Instructions
The Night Before
- Feed your sourdough starter 6-8 hours before making the dough, so it is active and bubbly.
- In a large bowl, combine the sourdough starter, honey, milk, and 4 cups of bread flour. Mix until a shaggy dough forms.
- Cover the bowl with plastic wrap or a damp towel and let it rise overnight at room temperature (8-12 hours).
In the Morning
- The dough should have doubled in size and be bubbly. Add the baking soda, salt, and 1-2 cups additional flour, mixing until the dough is soft but not too sticky to handle.
- Turn the dough out onto a floured surface and gently pat or roll to about 1/2 inch thickness.
- Using a 3-inch round cutter or glass, cut out muffins. Re-roll scraps and cut more until all dough is used.
- Sprinkle cornmeal on a baking sheet and place the cut muffins on top. Sprinkle more cornmeal on top of each muffin.
- Cover and let rest for 30 minutes while you heat your griddle or cast iron skillet over low heat.
- Cook the muffins on the dry skillet over low heat for about 7-8 minutes per side, until golden brown and cooked through. The low heat is essential to cook them all the way through without burning.
- Let cool slightly before splitting with a fork (not a knife!) to get those signature nooks and crannies.
Notes
- The key to perfect English muffins is low and slow cooking on the stovetop - this ensures they cook through without burning.
- Always split with a fork rather than cutting with a knife to preserve the classic nooks and crannies texture.
- Store in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months.
- For a vegan version, use plant-based milk and maple syrup instead of honey.
