Sourdough English Muffins

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Last Updated on December 4, 2024 by Kiersten

This sourdough English muffins recipe produces the perfect combination of tangy and chewy, and includes all of the health benefits of fermented grains.

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Sourdough English muffins were one of the very first things I learned how to make when I was a sourdough beginner almost a decade ago. So many years later, they are still the most common bread item that we eat in our family.

This recipe is so easy in the way that it’s almost completely hands off, yet produces the perfect combination of chewy, tangy, and soft every single time.

Double or Triple the Recipe for Meal Prep

I make these in bulk every few weeks doubling and tripling the recipe so that the muffins can be sliced, wrapped and frozen for quick snacks or sandwiches.

Some of our favorite ways to eat them is under fried eggs with runny yolks, slathered with butter and honey, spread with homemade Amish apple butter, or piled high with bacon egg and cheese for a hearty breakfast sandwich.

Sourdough English Muffins Recipe

Ingredients:

• 3 cups all purpose flour, unbleached
• 3/4 cup active sourdough starter
• 3/4 cup milk
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons cornmeal

Instructions:

Add the flour, sugar, salt, milk, and active starter to a large mixing bowl.

Mix well with a wooden spoon until all ingredients are thoroughly combined.

Cover the bowl with plastic or a damp dish towel and let the dough hydrate for 30 minutes.

Perform two sets of stretches and folds 20 minutes apart. Wet your hands with water first to prevent sticking.

Cover the bowl with plastic wrap or place the dough into a container with a lid and let rest overnight on the counter to ferment for 12-18 hours.

The next morning, place the dough on a floured surface and roll out to about 3/4″ thick.

Using a glass, 3″ biscuit cutter (I use this one with a handle), or similarly sized round cutter, cut 12 to 16 rounds of dough. Place the cut pieces of dough onto a piece of parchment or wax paper.

Cover the dough rounds with a damp dish towel and let rest for 30-45 minutes until they puff up slightly.

Preheat a skillet (that has a lid) on the lowest setting. I own this electric skillet specifically for making English muffins as the temperature control is MUCH better than with cast iron. The cast iron gets progressively gets hotter with time and the muffins tend to burn on the outside before cooking fully through on the inside.

Sprinkle the dough rounds with a bit of cornmeal and place them cornmeal side down onto the warm skillet. Do not add any oil to the skillet prior to adding the dough.

Place the lid on the skillet and let cook for 8 minutes or so.

Flip the sourdough English muffins over, put the lid back on, and let them finish cooking low and slow until the center reads 200 degrees F. This usually takes about 10 minutes.

Freezing and Reheating Sourdough English Muffins

As I said earlier, I will double or triple this recipe and make it on average once each month. The English muffins freeze beautifully and are very easy to preserve without compromising on quality or flavor.

To freeze, slice each muffin almost all the way through and wrap individually in plastic wrap. Place the wrapped English muffins in a gallon sized freezer bag and freeze for later.

When ready to eat, remove one (or a few) from the freezer and either allow to thaw at room temperature or you can place in the microwave to allow you to split the halves apart.

Toast to your liking and enjoy for breakfast, lunch sandwiches, or a quick snack spread with your favorite condiment.

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