English Muffins are one of my absolute favorite things to make with my sourdough starter! These are as easy to make as pancakes, and so delicious. I’m a firm believer in “things are better when they’re homemade”, but there really is nothing like a Sourdough English Muffin. Once you make them homemade, store bought will never taste the same.

❤️ Why You’ll Love Sourdough English Muffins

I’m not over exaggerating when I say that English muffins are as simple to make as pancakes, you just mix up the ingredients the night before and can wake up to beautifully fermented dough that’s ready to be cut and cooked!

🍲 Ingredients

Sourdough Starter – This recipe takes quite a bit of sourdough starter, so it is best to feed your starter a larger amount. (example: 50 grams starter + 200grams flour + 200 grams water). The starter is one of the leavening agents in the English muffins, and also what gives it the special sourdough flavor.

Water – Filtered water is best.

Flour – Unbleached all-purpose flour.

Salt – We use pink Himalayan salt for all of our recipes but use what you have.

Honey – This really rounds out the flavor to ensure that these English muffins have the perfect balance of sour, salty, and sweet!

Baking soda + baking powder – These are added right before cooking and make it so we can bypass a second rise in the morning. All we have to do when we wake up is cut, cook, and eat!

👩‍🍳 How to Make English Muffins

  • In the morning, feed your sourdough starter.
  • In the afternoon, when it’s bubbly and at its peak, assemble your dough.
  • Whisk together the starter and water until the starter has fully dissolved and turns into a milky liquid. Add the flour and salt and mix together until a shaggy dough forms.
  • This is a bit of a stiffer dough, so you may need to work with your hands to ensure everything comes together and there are no dry bits of flour left in the bowl.
  • Cover with a damp bowl cover or tea towel and leave it on the counter to rest overnight for 12 – 18 hours.
  • The next morning, add the honey, baking soda, and baking powder to the dough. (You can transfer everything to a stand mixer, or mix it together with your hands, whatever works best for you!)
  • On a floured work surface, roll the dough out to about 1/2-inch thickness. Using a wide mouth mason jar ring, or biscuit cutter, cut out the English muffins.
  • While you are cutting the dough, preheat your cast iron on the stove.
  • This recipe makes 15 – 20 English muffins depending on how thick you roll out your dough, and how you cut the muffins out.
  • Make sure your cast iron is well seasoned by smearing a little bit of coconut oil or bacon grease to the pan while it is preheating.
  • Turn the heat up on the stove to a medium heat, sprinkle the English muffins with a little bit of corn meal and place top down on the pan. Turn the heat to low and cook for 5 minutes. Turn the heat back up to medium, flip the muffins over, turn the heat back to low, cover and cook for an additional 4 – 5 minutes.
  • If you are using a cast iron and don’t have a lid for it, bake the muffins in a 350-degree oven for 4-5 minutes until the middles are cooked through.
  • Transfer the English muffins to a wire rack and let cool for 10 minutes.
  • Pierce the edges of the English muffin with a fork all the way around, serve with butter, jelly, as a sandwich – literally anything, and enjoy!

🪄 Tips and Tricks

  • I like to use a stand mixer in the morning when adding in the honey, baking soda and baking powder because it makes it easier to incorporate all the ingredients.
  • These are best when they’ve been fermenting for 12 – 14 hours but can go longer. English muffins are a very flexible dish to make.
  • This makes 15 – 20 English muffins, which makes them perfect for freezing!

🗒 Variations

My next English muffin recipes will be cinnamon raisin, and whole wheat English muffins. SO stay tuned for that 🙂

  • Cinnamon Raisin English Muffins
  • Whole Wheat English Muffins


🗒 Bakers Schedule

8 am: Feed your sourdough starter, and let it rise all day.

6 pm: In the afternoon, while making dinner, mix together your ingredients.

8 am: Cut and cook your English muffins and enjoy!

It really is that simple.


🗒 Best served with

  • Breakfast with Jelly
  • Lunch Sandwiches
  • Side to Dinner

👝 How to Store Leftovers

These make a lot of English Muffins, because I love to be able to save them! These store and reheat really well. You can keep them in a Ziplock bag on the counter for up to 4 days or freeze for up to 3 months. I also like to make premade breakfast sandwiches with bacon, eggs, and cheese, and freeze them that way!

🤔 Common Questions

Do I need a stand mixer?

Absolutely not! I’ve made these plenty of times without a stand mixer and they just take a tiny bit more effort. If you’re using your hands, don’t be afraid of using extra flour while working with the dough because it does tend to get sticky.

Sourdough english muffins on a wire cooling rack
4.41 from 32 votes

Sourdough English Muffins

Print Recipe
These English muffins are one of my absolute favorite things to make with my sourdough starter. These will blow store bought English muffins right out of the water. These can be eaten for breakfast lunch or dinner and are SO simple to make.
Prep Time:10 minutes
Cook Time:15 minutes
Fermenting Time:12 hours
Total Time:12 hours 25 minutes

Equipment

  • 1 food scale
  • 1 dough whisk
  • Measuring spoons
  • cast iron / non stick pan
  • biscuit cutter / mason jar ring

Ingredients

  • 200 grams active, bubbly sourdough starter
  • 480 grams water
  • 750 grams flour
  • 12 grams salt
  • 2 tbs honey
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder

Instructions

  • In the morning, feed your sourdough starter.
  • In the afternoon, when it's bubbly and at its peak, assemble your dough.
  • Whisk together the starter and water until the starter has fully dissolved and turns into a milky liquid. Add the flour and salt and mix together until a shaggy dough forms.
  • This is a bit of a stiffer dough, so you may need to work with your hands to ensure everything comes together and there are no dry bits of flour left in the bowl.
  • Cover with a damp bowl cover or tea towel and leave it on the counter to rest overnight for 12 – 18 hours.
  • The next morning, add the honey, baking soda, and baking powder to the dough. (You can transfer everything to a stand mixer, or mix it together with your hands, whatever works best for you!)
  • On a floured work surface, roll the dough out to about 1/2-inch thickness. Using a wide mouth mason jar ring, or biscuit cutter, cut out the English muffins.
  • While you are cutting the dough, preheat your cast iron on the stove.
  • This recipe makes 15 – 20 English muffins depending on how thick you roll out your dough, and how you cut the muffins out.
  • Make sure your cast iron is well seasoned by smearing a little bit of coconut oil or bacon grease to the pan while it is preheating.
  • Turn the heat up on the stove to a medium heat, sprinkle the English muffins with a little bit of corn meal and place top down on the pan. Turn the heat to low and cook for 5 minutes. Turn the heat back up to medium, flip the muffins over, turn the heat back to low, cover and cook for an additional 4 – 5 minutes.
  • If you are using a cast iron and don't have a lid for it, bake the muffins in a 350-degree oven for 4-5 minutes until the middles are cooked through.
  • Transfer the English muffins to a wire rack and let cool for 10 minutes.
  • Pierce the edges of the English muffin with a fork all the way around, serve with butter, jelly, as a sandwich – literally anything, and enjoy!

Notes

If you don’t have a wide mouth mason jar ring to cut the English muffins with, use a bench scraper and cut out 15 – 18 equal sized balls and roll them like you would a dinner roll. Each piece would be between 75 – 80 grams. Then bake as instructed. 

Nutrition

Calories: 191kcal | Carbohydrates: 41g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 465mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Keyword: English Muffins, Sourdough, Starter
Servings: 15
Calories: 191kcal

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19 Comments

    1. You can definitely put it in the fridge but if it’s still too sticky you will need to add some flour. add 1/4 cup flour while you’re rolling and cutting the dough before cooking. This should mitigate some of the stickiness 🙂

  1. I wanted to clarify- if we don’t have a cover for our cast iron, we should skip the steps related to cooking on the stove and just put them straight into the oven from the start? Thanks!

    1. I’m sorry for the confusion! If you don’t have a cover for your cast iron, cook them evenly on both sides and then finish them in the oven to ensure that they cook all the way through.

      1. I would let the dough do the bulk ferment, shape them and then on a baking sheet, leave them in the fridge for up to another 24 hours until you’re ready to bake them!

  2. Do you cook these covered on low for 5 minutes? Step 12 mentioned a lid for the cast iron but step 11 did not mention to cover. Thanks!

    1. you’re welcome! I will fix that on the recipe now, but yes, place the muffins on a hot pan, turn the heat to low and if you can keep it covered while its cooking then it will ensure that English muffins will cook all the way through 🙂

  3. Can’t wait to try this recipe! I have a question, for the overnight rest of 12-18hours, we keep our house at 64deg, is that too cool?

    1. Nope! There is a lot of flex room in this fermentation time so if your house runs colder, it will slow down fermentation a bit but you’ll still be good to go.

  4. Is there a substitute I can use instead of cornmeal? Would love to try this recipe but really try not to buy ingredients I’ll never use again. Thanks!

  5. I didn’t notice to add the honey, Baking soda and baking powder till the next day. Will they be ruined? I added it all at once.