Sourdough English Muffins
Print RecipeThese homemade Sourdough English Muffins are easy to make and perfect for breakfast sandwiches. With a mild flavor and soft texture, they’re better than store-bought, even without super defined nooks and crannies. They’re a staple in our kitchen and a favorite to pull from the freezer.
Servings: 12 muffins
equipment (affiliate links
- kitchen scale for best accuracy
- Shower cap or damp towel for 1st rise and cold fermentation.
- cast iron pan with lid to fit the top - or
- nonstick pan with lid to fit the top - or
Ingredients
- 1 c. (240 g) sourdough starter active starter - 100% hydration, fed and bubbly
- 1¼ c. (300 g) whole milk lukewarm
- 2 tbsp. (28 g) salted butter, melted melted
- 1 tbsp. (12 g) granulated sugar
- 3 c. (360 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
- 1 tsp. salt
- ¼ tsp. baking soda
- 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. Mix with a spatula or dough whisk until a shaggy, slightly sticky dough forms.
- First Rise: Cover with a shower cap or 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 over the dough and gently fold it in for 30 seconds. On a lightly floured surface, pat or roll the dough to a scant ½ inch thick. Cut out rounds with a 3-inch cutter and place on a baking sheet dusted with cornmeal. Gather scraps, re-roll and cut to yield 12 muffins.
- Second Rise: 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 medium-low heat (325°F/165°C). Cook 3-4 muffins at a time, 4-5 minutes per side. Cover cooking muffins with a lid or cover for about 2-3 minutes, remove lid and fry an additional 1-2 minutes. Turn and repeat on the 2nd side. Fry 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.
Video
Notes
- Texture Note: These muffins don’t have the super-defined nooks and crannies of store-bought English muffins. They’re still incredibly delicious and perfect for breakfast sandwiches.
- 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.
- 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 will yield 12 English muffins. - Store in an airtight container for 2-3 days or freeze for up to 1 month. Toast to refresh.
Serving: 1muffin | Calories: 270kcal | Carbohydrates: 51g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 214mg | Potassium: 101mg | Fiber: 2g | Sugar: 3g | Vitamin A: 103IU | Calcium: 40mg | Iron: 3mg
