This is my tried-and-true sourdough English muffin recipe, perfected through countless tests to ensure consistent, delicious results every time. These muffins are tender, fluffy, and bursting with flavor, making them far superior to anything you'll find at the store. Best of all, they're surprisingly simple to make! Once you try this recipe, it's sure to become a go-to favorite in your kitchen.
What makes this sourdough English muffin recipe so easy is the minimal effort involved. Simply mix the ingredients the night before and let the dough ferment overnight.
I like to keep a bag of these Sourdough English Muffins in my freezer for quick and easy breakfasts. They are also perfect for making freezer-friendly breakfast sandwiches! Just fill them with your favorite ingredients, freeze them on a tray, and then individually wrap them before storing them in a freezer bag. They're a convenient, homemade alternative to store-bought breakfast options.
HOW TO Make Sourdough English Muffins
HOW TO Make Sourdough English Muffins
Feed your starter 4-6 hours before you plan on making the dough. Once the starter if fully active begin with mixing together all of the ingredients. Mix well, cover with 2 damp towels and set aside until the morning.
Lightly flour your work surface and roll out the dough into a 6x13 rectangle. Using a 3" round cutter, cut out 8 circles and place on the prepared baking sheet.
Roll the dough out once again and cut the remaining 4 circles. Place on the baking sheet. Loosely cover with a tea towel and rest until puffy.
Heat a large cast-iron pan over medium-low heat and add a drizzle of oil. Place a few English muffins in the pan and cook for 5-8 minutes on each side. The muffins are ready when they feel dry and sound hollow when tapped. Repeat the process until all the muffins are cooked. Enjoy!
More Sourdough Recipes
Roasted Garlic & Rosemary Sourdough Bread
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📖 Recipe
Sourdough English Muffins
Ingredients
- 3 cups bread flour
- 1 ¼ cups water filtered
- 1 ½ teaspoons salt
- 1 ½ teaspoon baking soda
- 1 tablespoon honey
- 100 grams active sourdough starter
- As needed coconut oil or any cooking oil
Instructions
- The night before mix together all of the ingredients in a large bowl. Cover with 2 damp towels and leave out overnight.
- In the morning, line a baking sheet with parchment paper and lightly dust it with flour then cornmeal. Make sure to use a large baking sheet so that the English Muffins aren't touching when they are resting.
- Lightly flour your work surface and roll out the dough into a 6x13 rectangle. Using a 3" round cutter, cut out 8 circles and place on the prepared baking sheet.
- Roll the dough out once again and cut the remaining 4 circles. Place on the baking sheet. Loosely cover with a tea towel and rest until puffy, not doubled. About 1 hour. Longer if your kitchen is cold.
- Heat a large cast-iron pan over medium-low heat and add a drizzle of oil. Place a few English muffins in the pan and cook for 5-8 minutes on each side. The muffins are ready when they feel dry and sound hollow when tapped. Repeat the process until all the muffins are cooked. Enjoy!
Anonymous says
These are so good!
? Mary says
When does one add the honey and baking soda? Am I just missing it?
Simply Scratch Made says
On no, I forgot to add that instruction. It is updated now!