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–+ servings

Sourdough English Muffins

Enjoy the unique, tangy flavor of homemade bread, turning an everyday breakfast into something special.
Prep Time:30 minutes
Cook Time:10 minutes
rising time:12 hours
Total Time:12 hours 40 minutes

Equipment

  • Griddle or large skillet
  • 3-inch round cutter
  • Mixing Bowls
  • Spatula

Ingredients

For the Muffins

  • 2 cups all-purpose flour
  • 1 cup sourdough starter (active and bubbly)
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup milk (room temperature)

For dusting

  • 1/4 to 1/3 cup cornmeal

Instructions

  • Mix the dough.  Combine the flour, sourdough starter, sugar, and salt in a large mixing bowl. Gradually add the milk and mix until a soft dough forms. If the dough is too dry, add more milk until it comes together.
    Three steps of dough preparation in a bowl: initial mixing on the left, mid-mixing in the center, and a fully mixed dough ball on the right.
  • First rise. Cover the bowl with greased plastic wrap. Let the dough rise in a warm, draft-free place, such as a turned-off oven, for 8-12 hours or until the dough has doubled in size.
    A bowl with mixed dough on the left and the same bowl with the risen dough on the right.
  • Prepare for cooking. After the first rise, sprinkle the baking soda over the dough. Then, knead the dough gently in the bowl for a few minutes to add the baking soda evenly.
  • Shape the muffins. Put the dough on a surface with a little flour on it. Next, roll the dough until it's about ½ inch thick. Use a 3-inch round cutter to make muffins. Take the leftover dough, roll it out again, and cut more muffins.
    The same bowl showing the dough sprinkled with baking soda and dough cut into rounds on the right.
  • Second rise. Dust a baking sheet with cornmeal and place the cut-out muffins on it. Then, sprinkle more cornmeal on top of the muffins. Cover them with greased plastic wrap and let them rise for another 30 minutes. This second rise is crucial for developing the classic nooks and crannies in English muffins.
    Two trays lined with parchment paper, each with rounds of uncooked sourdough English muffins dusted with flour, before and after the second rise.
  • Cook. Heat a griddle or skillet over medium-low heat. If you like, sprinkle additional cornmeal on the cooking surface. Cook the muffins for 5-10 minutes on each side, or until they are golden brown and cooked through.
    A cast-iron skillet with uncooked dough rounds on the left, and the rounds flipped showing a golden-brown crust on the right.
  • Cool and serve. Transfer the cooked muffins to a wire rack to cool. Once cool, split the muffins with a fork and toast them before serving. Enjoy with butter, jam, or your favorite toppings.
    A stack of cooked sourdough English muffins showing the textured side.

Notes

Get your sourdough starter ready and bubbly for your baking.  Feed it the evening before and keep it out at room temperature to make sure it’s good to go, and will help your muffins rise well.
Being patient with how long your dough rises is crucial.  The dough needs plenty of time to get the right flavor and texture, so wait for it to rise fully. If it hasn’t doubled after the time you expected, wait a bit more until it does.
The dough should feel a little sticky but not too much.  If it feels too wet, mix in a little flour while you knead.  This will help get muffins that keep their shape better and taste right.
To keep things from sticking, sprinkle cornmeal on both the surface where you’re working with the dough and on the muffins themselves. It helps give them that classic English muffin feel.
When you’re forming the muffins, be gentle to keep the air bubbles inside.  This makes sure they’re light and have those great pockets inside.
Let the muffins cool down all the way before you split them open with a fork.  This helps them keep their form and shows off those ideal pockets.
Put some flour on your cutter each time when cutting the muffins out.  This stops the dough from sticking and makes sure your muffins look neat and well-formed.
You can also make the dough ahead of time and let it rise overnight.  The next day, you just shape them, let them rise, and cook.  It’s a smart way to have fresh muffins without spending all day in the kitchen.

Nutrition

Calories: 105kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 196mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin A: 16IU | Calcium: 16mg | Iron: 1mg
Servings: 12 muffins
Calories: 105kcal
Author: Katie