Sourdough English Muffins
There’s something magical about a warm, toasty English muffin, especially when it’s homemade with the subtle tang of sourdough. These Sourdough English Muffins have quickly become a staple in our house, particularly for our beloved breakfast sandwiches. While they don’t yet have the classic nooks and crannies of store-bought versions (don’t worry, I’m working on it!), their flavor, texture, and simplicity make them far superior to anything you’ll find on a supermarket shelf. I couldn’t wait to share this recipe with you, even as I tinker to perfect those iconic air pockets. Trust me—these are too delicious to keep under wraps, and they’re already a regular in our meal rotation. Here’s how I made them, plus a promise to update you once I nail that craggy texture!
This recipe yields about 12 muffins, thanks to some careful rerolling of the dough. It’s based on a straightforward process with a long, hands-off fermentation that fits easily into a busy schedule (case in point: I often have to delay cooking mine!).
Why You’ll Love These Sourdough English Muffins
- Mild, sourdough flavor: The sourdough tang is gentle, making these muffins versatile for sweet or savory toppings—perfect for those who don’t want an overpowering sour kick.
- Easy to make: With minimal hands-on time, this recipe is beginner-friendly for sourdough bakers.
- Breakfast sandwich perfection: These muffins are sturdy yet soft, ideal for stacking with eggs, bacon, cheese, or whatever you love.
- Better than store-bought: Even without the nooks and crannies (for now), the fresh, homemade taste is unmatched.
A Note on Nooks and Crannies
Full disclosure: these muffins don’t have the classic open, craggy texture of commercial English muffins—yet. The crumb is slightly tighter, likely due to my extended refrigeration step (more on that below). But their flavor and texture are so incredible that I had to share the recipe now. I’m actively tweaking it to achieve those iconic nooks and crannies, and since these muffins are already a regular in our kitchen, I’ll update this post as soon as I crack the code. For now, I promise these are still worth making—our family can’t get enough of them!
Our Favorite Way to Enjoy Them
These muffins shine in breakfast sandwiches. Our go-to combo is a fried egg, crispy bacon, a slice of cheddar, and a smear of avocado or mayo, all tucked between a toasted muffin. The texture holds up beautifully, and the mild flavor lets the fillings take center stage. I’d love to hear your favorite toppings or sandwich ideas in the comments!
What’s Next: Chasing Nooks and Crannies
While these muffins are already a family favorite, I’m determined to achieve that classic English muffin texture with those iconic nooks and crannies. I suspect the tighter crumb came from the long refrigeration or my handling of the dough. I’m experimenting with a wetter dough, gentler shaping, and a slightly different cooking method to get those airy pockets. Since these muffins are now a regular in our kitchen, I’ll update this post as soon as I perfect the recipe—stay tuned!
Final Thoughts
Even without the nooks and crannies, these sourdough English muffins are a revelation—easy to make, versatile, and downright delicious. They’ve earned a permanent spot in our breakfast rotation, and I hope they’ll find a place in yours too. Try them out, share your results, and let me know how you make them your own.
Happy baking!
Sourdough English Muffins
Print Recipe
Ingredients
- 1 cup active sourdough starter (100% hydration, fed and bubbly) 240g
- 1 cup whole milk, lukewarm 240g
- 2 tbsp salted butter, melted 28g
- 1 tbsp granulated sugar
- 3 cups unbleached all-purpose flour, spooned & leveled 360g
- 1 tsp fine sea salt
- ¼ tsp baking soda, (optional – see notes)
- Cornmeal or semolina (for dusting)
Instructions
- Mix the Dough: In a large bowl, combine active sourdough starter, lukewarm whole milk, melted butter, and sugar. Stir until blended. Add all-purpose flour and salt. If you prefer less tangy English muffins, you can add your baking soda now. Mix with a spatula or dough whisk until a shaggy, slightly sticky dough forms. Cover with a damp cloth and let ferment at room temperature (70-75°F/21-24°C) for 8-12 hours, until doubled and bubbly.
- Optional Refrigeration: If you need to delay shaping (as I often do), cover the dough tightly and refrigerate for up to 24 hours. This keeps the flavor mild and the dough workable.
- Shape the Muffins: After fermentation (and refrigeration, if used), sprinkle with baking soda (if you didn't already adding during mixing) over the dough and gently fold it in for 30 seconds. On a lightly floured surface, pat or roll the dough to a scant 1/2 inch thick. Cut out rounds with a 3-inch cutter and place on a baking sheet dusted with cornmeal. Gather scraps, reroll and cut to yield 12 muffins. Sprinkle tops with cornmeal, cover loosely, and let rest for 45 minutes until slightly puffy.
- Cook the Muffins: Preheat a non-stick skillet, cast iron pan, or griddle over low-medium heat (325°F/165°C). Cook 4-5 muffins at a time, 5-7 minutes per side, until golden brown and the internal temperature reaches 190°F/88°C. Transfer to a wire rack to cool. Repeat with remaining muffins.
- Serve: Split muffins with a fork and toast lightly. Enjoy as breakfast sandwiches or with butter and jam.
Notes
- Texture Note: These muffins don’t yet have the classic nooks and crannies of store-bought English muffins, likely due to the long refrigeration or dough handling. They’re still incredibly delicious and perfect for breakfast sandwiches. I’m working on achieving that craggy texture and will update this recipe soon!
Why We Love Them: The mild sourdough flavor and soft, chewy texture make these muffins a family favorite, far better than store-bought. They’re easy to make and forgiving, even with a 36-hour fridge rest. - Baking Soda Note: I added the 1/4 teaspoon baking soda when mixing the dough, which contributed to the mild flavor and golden crust but may have reduced the nooks and crannies. For a more open texture, try adding it just before shaping instead. I’m experimenting to perfect the classic craggy structure and will update soon!
- Tips:
- Ensure your starter is active (doubles in 4-6 hours after feeding) for best results.
- Handle the dough gently when shaping to avoid deflating it.
The scant 1/2 inch thickness and rerolling scraps helped me get 12 muffins. - Store in an airtight container for 2-3 days or freeze for up to 1 month. Toast to refresh.
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