Sourdough English Muffins: How to Make Bakery-Fresh Perfection

Are you tired of store-bought English muffins that lack those signature nooks and crannies? Nothing compares to the tangy flavor and perfect texture of homemade sourdough English muffins fresh from your own kitchen. These bakery-quality treats will transform your breakfast experience with their crisp exterior and soft, airy interior that’s perfect for catching pools of melting butter.

Hi, I’m Emma, the heart behind GusRecipes, and I’ve spent years perfecting this sourdough English muffin recipe. My sourdough journey began when I received my starter as a gift from a neighbor, and I’ve been obsessed with creating the perfect English muffin ever since. The magic happens when you slice open these golden discs to reveal those beautiful air pockets that make each bite a delightful experience.

In this guide, I’ll walk you through selecting ingredients, preparing your sourdough starter, mixing and shaping techniques, and finally cooking these delicious muffins to perfection. Whether you’re a sourdough novice or experienced baker, you’ll find valuable tips to create English muffins that rival your favorite bakery’s best offerings.

Why This Sourdough English Muffins Recipe Works

• Uses simple, pantry-friendly ingredients you likely already have
• Harnesses the natural leavening power of sourdough for superior flavor
• Creates authentic nooks and crannies without artificial ingredients
• Versatile for breakfast sandwiches, toast, or mini pizza bases
• Make-ahead friendly prepare the dough in the evening for fresh muffins in the morning

Choosing the Right Ingredients for Sourdough English Muffins

The Sourdough Starter

Your sourdough starter is the heart of these English muffins. For best results, use a mature starter that’s been fed consistently and is active and bubbly. A starter that doubles in size within 4-6 hours after feeding is ideal for these muffins. If you’re new to sourdough, consider maintaining your starter at room temperature for a few days before making this recipe to ensure maximum activity.

Flour Selection for Sourdough English Muffins

Bread flour provides the perfect structure for English muffins due to its higher protein content, which develops strong gluten networks. For a more rustic texture, you can substitute up to 25% of the flour with whole wheat. Avoid using all-purpose flour exclusively as it may result in less defined nooks and crannies.

Additional Ingredients

The remaining ingredients are simple: water, salt, a touch of honey or sugar to feed the yeast, and a small amount of butter for richness. Cornmeal or semolina flour is essential for dusting the muffins, creating that characteristic gritty exterior.

Ingredients & Prep for Sourdough English Muffins

Sourdough Starter Preparation

Before making your English muffins, ensure your sourdough starter is at peak activity:

• Feed your starter 8-12 hours before mixing the dough
• Look for a bubbly, slightly domed appearance
• The starter should have a pleasant, tangy aroma

Essential Ingredients

• 100g active sourdough starter
• 500g bread flour
• 300g filtered water
• 10g salt
• 15g honey or sugar
• 30g unsalted butter, softened
• Cornmeal or semolina for dusting

Kitchen Tools Needed

• Large mixing bowl
• Bench scraper
• Kitchen scale (for precise measurements)
• English muffin rings or round cookie cutters (optional but helpful)
• Cast iron skillet or griddle
• Cooling rack

Step-by-Step Sourdough English Muffin Cooking Instructions

Pre-Cooking Prep for Sourdough English Muffins

1. Mix the active sourdough starter with water and honey in a large bowl.
2. Add flour and mix until no dry spots remain. Cover and let rest for 30 minutes (this autolyse period helps develop gluten).
3. Add salt and softened butter, then knead for 5-7 minutes until the dough becomes smooth and elastic.
4. Place in a lightly oiled bowl, cover, and let ferment for 4-6 hours at room temperature, or until nearly doubled in size.

Shaping Your Sourdough English Muffins

1. Turn the dough onto a lightly floured surface and gently press to degas slightly.
2. Roll the dough to approximately ¾-inch thickness.
3. Using a 3-inch round cutter or glass, cut out muffin shapes.
4. Place the cut muffins on a baking sheet generously dusted with cornmeal or semolina.
5. Cover and let rise for 1-2 hours, or overnight in the refrigerator for more flavor development.

Cooking Method for Sourdough English Muffins

1. Preheat a cast iron skillet or griddle over medium-low heat.
2. Gently transfer the muffins to the cooking surface, being careful not to deflate them.
3. Cook for 5-7 minutes on each side until golden brown.
4. If muffins are browning too quickly, lower the heat to ensure they cook through properly.

Finishing Your Sourdough English Muffins

1. Remove from the heat and let cool on a wire rack for at least 15 minutes.
2. Use a fork to split the muffins (this preserves the nooks and crannies better than using a knife).
3. Toast before serving for the best texture and flavor.

Pro Tips for Perfect Sourdough English Muffins

Troubleshooting Common Issues

• Dense muffins? Your starter might not have been active enough or the dough didn’t rise sufficiently.
• Muffins burning on the outside but raw inside? Your heat is too high – cook them more slowly at a lower temperature.
• No nooks and crannies? Try a wetter dough and avoid overhandling during shaping.

Storage Recommendations

• Store in an airtight container at room temperature for up to 3 days.
• Freeze for up to 3 months in a freezer-safe bag.
• Refresh frozen muffins by thawing and then toasting.

Tool Recommendations

• English muffin rings create a more uniform shape
• Cast iron provides the ideal cooking surface with steady, even heat
• A digital thermometer can confirm doneness (internal temp should reach 200°F)

Looking for more bread inspiration? Check out my Pinterest board for more delicious sourdough creations! Follow me on Pinterest for weekly baking inspiration and tips.

Flavor Variations for Sourdough English Muffins

Sweet Additions

• Cinnamon-Raisin: Add 2 teaspoons of cinnamon and ¾ cup of raisins to the dough
• Cranberry-Orange: Mix in ⅔ cup dried cranberries and 1 tablespoon orange zest
• Blueberry: Gently fold in ¾ cup dried blueberries after the first rise

Savory Options for Sourdough English Muffins

• Garlic-Herb: Add 2 minced garlic cloves and 2 tablespoons of fresh herbs like rosemary or thyme
• Cheese: Fold in ¾ cup of shredded cheddar or parmesan after initial rise
• Everything Bagel: Sprinkle everything bagel seasoning on top before cooking

Serving Suggestions for Sourdough English Muffins

• Classic breakfast sandwich: Egg, cheese, and avocado
• Open-faced with ricotta, honey, and fresh berries
• Mini pizzas: Top with sauce, cheese, and your favorite toppings
• Eggs Benedict base with hollandaise sauce
• Simple toasted with high-quality butter and sea salt

FAQs About Sourdough English Muffins

Can I make the dough ahead of time?

Yes! The dough can be refrigerated overnight after shaping. This actually enhances the sourdough flavor and makes morning baking more convenient.

Do I need special rings to make English muffins?

While rings help create a more uniform shape, they’re not essential. You can use a round cutter to shape the dough and cook them free-form.

Can I use discard instead of active starter?

For best results, use active, fed starter. Discard won’t provide enough leavening power, resulting in dense muffins.

Why aren’t my muffins developing those classic nooks and crannies?

The key is proper fermentation and gentle handling. Ensure your dough is properly hydrated and avoid overworking it during shaping.

Can I make these without a cast iron pan?

Yes, any heavy-bottomed skillet will work, though cast iron provides the most even heat distribution.

Conclusion

There’s something truly special about biting into a homemade sourdough English muffin with its characteristic tang and perfect texture. With this recipe, you’ll create bakery-quality muffins that will elevate your breakfast game and impress family and friends.

Remember that sourdough baking is part science, part art each batch may turn out slightly different as you learn to work with your unique starter and kitchen environment. Embrace the process and don’t be afraid to make adjustments along the way.

Now it’s your turn! Dust off your starter, grab your cast iron pan, and get ready to enjoy the incomparable taste of freshly made sourdough English muffins. Your morning toast will never be the same again!

Sourdough English Muffins: How to Make Bakery-Fresh Perfection

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• Author: Emma Emma
• Total Time: 8 hrs 35 mins
• Yield: 10–12 muffins 1x
• Diet: Vegetarian

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Description

Soft, tangy, and full of nooks and crannies  these Sourdough English Muffins are cooked on a griddle for that perfect golden crust. A delicious way to use your active starter for breakfast or brunch!

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Ingredients

Scale 1x2x3x

200g active sourdough starter (100% hydration)

240g milk (warm)

30g sugar

30g butter (softened)

480g all-purpose flour

8g salt

Cornmeal, for dusting

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Instructions

1. In a large mixing bowl, combine sourdough starter, warm milk, sugar, and butter.

2. Add flour and salt, then mix until a sticky dough forms.

3. Knead by hand or mixer for 5–7 minutes until smooth and elastic.

4. Cover and let rise at room temperature for 6–8 hours, or until doubled.

5. Turn dough onto a lightly floured surface and roll to about 3/4 inch thickness.

6. Cut out rounds using a 3-inch biscuit cutter and place on a parchment-lined baking sheet dusted with cornmeal.

7. Dust tops lightly with cornmeal as well.

8. Cover and let rest for 45–60 minutes until slightly puffy.

9. Preheat a skillet or griddle over medium-low heat.

10. Cook muffins 4–5 minutes per side until golden brown and cooked through (internal temp ~200°F / 93°C).

11. Cool on a wire rack before splitting open with a fork to reveal the signature texture.

Notes

For overnight fermentation, refrigerate the dough after mixing and let it rise slowly for 12–14 hours.

If you prefer baking instead of griddling, bake at 400°F (200°C) for 12–15 minutes.

Store in an airtight container for up to 5 days or freeze for longer storage.

Toast before serving for best flavor and texture.

• Prep Time: 20 mins (plus 8 hrs rise time)
• Cook Time: 15 mins
• Category: Breakfast
• Method: Stovetop
• Cuisine: British

Nutrition

• Serving Size: 1 muffin
• Calories: 190
• Sugar: 3g
• Sodium: 220mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 10mg

Keywords: sourdough english muffins, sourdough breakfast, griddled bread, nooks and crannies, sourdough recipes