Homemade Sourdough English Muffins Recipe

Introduction

Homemade English muffins are delightfully soft yet satisfyingly chewy, with a signature nooks-and-crannies texture perfect for catching melted butter and jam. Using a sourdough starter adds a subtle tang and depth of flavor that elevates this classic breakfast favorite.

Ingredients

• 1 cup active sourdough starter (100% hydration)
• 2 tablespoons honey
• 2 cups milk
• 4 cups all purpose flour, unbleached
• 1 teaspoon baking soda
• 2 teaspoons salt
• 1 cup all purpose flour, unbleached (up to 2 cups)
• Cornmeal for dusting griddle (or semolina or farina)

Instructions

1. Step 1: In a medium sized bowl, combine the sourdough starter, milk, honey, and 4 cups of flour.
2. Step 2: Cover the bowl and place it on the counter at room temperature for several hours or overnight—about 8 to 10 hours depending on the starter’s activity.
3. Step 3: After fermentation, sprinkle baking soda and salt over the mixture, then add 1 cup of flour.
4. Step 4: Knead the dough until smooth—about 5 minutes with a stand mixer, or 10 minutes by hand. Add extra flour if the dough feels too sticky.
5. Step 5: Rest the dough for 10 to 15 minutes, then roll it out to about 1/2 inch thickness.
6. Step 6: Use a 3 to 4 inch round cutter or glass to cut circles from the dough, placing them on a lightly greased baking sheet dusted with cornmeal.
7. Step 7: Reroll scraps to make additional muffins, aiming for about 18 in total, or divide the dough by 9 for larger muffins.
8. Step 8: Cover the muffins lightly with oiled plastic wrap and allow them to rise for about 1 hour.
9. Step 9: Heat a griddle to 325°F (medium-low heat) and cook muffins a few at a time for 5 to 6 minutes per side. If using a pan, cover it while cooking to help them rise evenly.

Tips & Variations

• For extra flavor, you can add a teaspoon of dried herbs or a pinch of cinnamon to the dough before the second rise.
• If your starter is less active, allow fermentation to extend overnight for better rise and tang.
• Dusting with semolina or farina instead of cornmeal can create a slightly different crispy texture on the crust.

Storage

Store cooled English muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed plastic bag for up to 3 months. To reheat, toast directly from frozen or thaw before heating in a pan or toaster.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for a tender texture, but you can substitute part of it with whole wheat flour for a nuttier flavor. Keep in mind whole wheat may require slightly more liquid.

Do I need to flip the muffins while cooking?

Yes, flipping ensures even cooking and the development of a golden crust on both sides. Cook each side for about 5 to 6 minutes on medium-low heat.

Homemade Sourdough English Muffins Recipe

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★★★★★

4.9 from 99 reviews

• Author: Julian
• Total Time: 9 hours 35 minutes
• Yield: 9 to 18 English muffins depending on size 1x

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Description

Delicious homemade English muffins made with a sourdough starter for a natural tang and perfect texture. These muffins are cooked on a griddle, resulting in a light, airy interior with a crisp exterior, ideal for toasting and spreading with butter or jam.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup active sourdough starter (100% hydration)
• 2 tablespoons honey
• 2 cups milk
• 4 cups all purpose flour, unbleached
• 1 teaspoon baking soda
• 2 teaspoons salt
• 1 cup all purpose flour, unbleached (up to 2 cups as needed)

For Cooking

• Cornmeal for dusting griddle (or semolina or farina)

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Instructions

1. Mix Ingredients: In a medium sized bowl, combine the active sourdough starter, milk, honey, and 4 cups of all purpose flour until well incorporated.
2. Ferment Dough: Cover the bowl and leave it on the counter at room temperature for several hours or overnight (approximately 8 to 10 hours) to allow the dough to ferment and rise.
3. Add Remaining Ingredients: After fermentation, sprinkle baking soda and salt over the dough, add 1 cup of all purpose flour, and mix.
4. Knead the Dough: Knead the dough until smooth; about 5 minutes if using a stand mixer or 10 minutes by hand. Add more flour if the dough is sticky.
5. Rest the Dough: Let the dough rest for 10 to 15 minutes to relax the gluten.
6. Shape the Muffins: Roll out the dough to about 1/2 inch thickness. Using a 3 to 4 inch cutter or round glass, cut out circles and place them on a lightly greased baking sheet dusted with cornmeal.
7. Re-roll Scraps: Gather scraps, re-roll, and cut additional muffins to make up to 18 smaller or 9 larger muffins.
8. Proof the Muffins: Cover the muffins lightly with sprayed or oiled plastic wrap and let them rise for about 1 hour until puffed.
9. Cook on Griddle: Preheat a griddle to 325°F (or use a pan over medium-low heat). Cook the muffins a few at a time for 5 to 6 minutes on each side, covering the pan if cooking on stovetop, until golden brown and cooked through.

Notes

• Using a sourdough starter adds a unique tangy flavor and improves texture.
• Allow enough fermentation time for starter activity; warmer environments will ferment faster.
• Adjust flour quantity slightly to achieve a workable dough consistency.
• Dusting the baking sheet with cornmeal prevents sticking and mimics traditional English muffin texture.
• Covering the pan during cooking helps muffins cook evenly.
• Store baked English muffins in an airtight container to maintain freshness.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: British

Keywords: homemade English muffins, sourdough English muffins, griddle-cooked bread, breakfast bread, easy English muffins