Homemade Sourdough English Muffins Recipe

Introduction

Homemade English muffins are a delightful breakfast treat, perfect for toasting and topping with butter or jam. This recipe uses a sourdough starter to create a light, airy texture with that classic nooks-and-crannies crumb.

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 let it rest at room temperature for several hours or overnight, about 8 to 10 hours, depending on your starter’s activity.
3. Step 3: After resting, sprinkle the baking soda and salt over the dough and add 1 cup of the additional flour.
4. Step 4: Knead the dough until smooth—about 5 minutes with a stand mixer or 10 minutes by hand. Add more flour if the dough feels too sticky.
5. Step 5: Let the dough rest 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 and place them on a baking sheet lightly greased and dusted with cornmeal.
7. Step 7: Reroll scraps to cut more muffins—this recipe yields about 18 muffins or 9 larger ones if divided.
8. Step 8: Cover the muffins lightly with sprayed or oiled plastic wrap and let them rise for about 1 hour.
9. Step 9: Preheat a griddle to 325℉ (medium-low heat). Cook muffins a few at a time for 5 to 6 minutes on each side. Covering the pan helps cook them evenly.

Tips & Variations

• If you don’t have cornmeal, semolina or farina make great alternatives to dust your surface and prevent sticking.
• For extra flavor, try adding a teaspoon of dried herbs or a pinch of cinnamon to the dough before kneading.
• Using a well-active sourdough starter ensures good rise and tangy flavor; feed your starter regularly for best results.

Storage

Store cooled English muffins in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat by toasting or warming in a pan to restore their characteristic crisp edges.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a commercial yeast instead of sourdough starter?

Yes, you can substitute yeast, but the flavor and texture will differ. Adjust rising times accordingly since yeast acts faster than sourdough.

How do I know when the muffins are done cooking?

They should be golden brown on both sides and sound hollow when tapped. The inside will be light and airy with noticeable nooks and crannies.

Homemade Sourdough English Muffins Recipe

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★★★★★

4.5 from 85 reviews

• Author: Charlotte
• Total Time: 9 hours 30 minutes
• Yield: About 18 English muffins 1x
• Diet: Vegetarian

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Description

This homemade English muffins recipe uses a sourdough starter to create soft, chewy muffins with the characteristic nooks and crannies. The dough is fermented overnight, then shaped and cooked gently on a griddle, resulting in a delightful breakfast treat perfect for toasting and topping with butter or jam.

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Ingredients

Scale 1x2x3x

Starter and Liquid

• 1 cup active sourdough starter (100% hydration)
• 2 tablespoons honey
• 2 cups milk

Dry Ingredients

• 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 sourdough starter, milk, honey, and 4 cups of flour until well incorporated.
2. Ferment Dough: Cover the bowl and leave it at room temperature for several hours or overnight, about 8 to 10 hours, allowing the starter to ferment and activate the dough.
3. Add Remaining Ingredients: After fermenting, sprinkle in the baking soda and salt, then add 1 cup of flour. Mix to form a dough.
4. Knead Dough: Knead the dough until smooth, about 5 minutes with a stand mixer or 10 minutes by hand. If sticky, add up to 1 cup more flour to achieve a workable consistency.
5. Rest Dough: Let the dough rest for 10 to 15 minutes to relax the gluten and make rolling out easier.
6. Roll and Cut: Roll the dough out to approximately 1/2 inch thickness. Use a 3 to 4 inch circle cutter or a round glass to cut out muffins. Place cut dough circles on a lightly greased baking sheet dusted with cornmeal.
7. Reuse Scraps: Gather scraps, re-roll, and cut to maximize the number of muffins, up to about 18, or divide the dough into 9 larger muffins if preferred.
8. Proof Muffins: Cover the muffins lightly with oiled plastic wrap and let rise for about 1 hour until puffed.
9. Cook on Griddle: Preheat a griddle to 325°F or a large pan over medium-low heat. Lightly dust the griddle or pan with cornmeal. Place a few muffins at a time on the griddle and cook for about 5 to 6 minutes per side. Cover the pan to help cooking through and develop the characteristic texture.

Notes

• The sourdough starter should be active and bubbly for best results.
• Fermentation time may vary depending on ambient temperature and starter activity.
• Kneading by stand mixer is faster, but hand kneading works well too.
• Covering the muffins while cooking helps retain heat and cook them evenly inside.
• For best texture, use cornmeal, semolina, or farina to dust the baking sheet and griddle.
• English muffins can be toasted and served with butter, jam, or used for breakfast sandwiches.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: English muffins, sourdough, breakfast bread, homemade muffins, griddle muffins