sourdough english muffins recipe
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Your search for the perfect sourdough english muffins has ended with this simple overnight recipe and fool-proof cooking method! You’ll want to keep these on hand for egg sandwiches, eggs Benedict, or for toasting and slathering with butter and preserves.

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Sourdough english muffins are such a versatile food, and so much better when made with a sourdough starter instead of commercial yeast.

Some sourdough english muffin recipes I’ve tried have turned out almost dinner-roll like in taste and texture due to too many enrichments.

I wanted these muffins to be tender and flavorful, but I also wanted them to resemble store-bought english muffins with an open crumb and slight chew.

sourdough english muffins next to a muffin with butter and jam

I think these strike the perfect balance. I’ve added melted butter and honey for flavor and texture, but I’ve opted to skip milk and eggs.

The open crumb is achieved due to the dough being on the sticky side. The muffins expand quickly once they hit the hot skillet which creates the little air pockets on the insides.

Cornmeal on the baking tray prevents sticking and adds nice texture.

a close-up view of a sourdough english muffin

More sourdough recipes from Aberle Home:

Why finish in the oven after browning in the skillet?

How disappointing to split a homemade english muffin only to find the center doughy! I’ve been there.

I think one of the most difficult parts of making english muffins is getting them cooked through in the skillet without over-browning them on the outside.

To solve this problem, I start these in the skillet to brown each side, then I finish them off in the oven to ensure they bake through to the perfect texture. This way it’s such a beginner-friendly sourdough english muffin recipe.

Sourdough English Muffin Baking Schedule

*The strength of your starter, the temperature in your home, and other factors will affect how long each step in the recipe will take.

Approximate timing:

  • Mix and rest: 20 minutes
  • Bulk fermentation: 6-8 hours (or overnight if room is cool)
  • Cut and proof: 35 minutes
  • Brown in skillet and bake: 20 minutes

Feed your starter several hours prior to baking the recipe and allow it to peak. Start the dough in the morning if you want to bake them the same day, or 1 hour and 20 minutes before you go to bed to finish them first thing in the morning.

Tips for Making Sourdough English Muffins

  • You’ll want to bulk ferment until the dough has at least doubled in size. If you prefer a more sour taste to your english muffins, you can extend the ferment time by a couple more hours.
  • As much as possible, you’ll want to avoid making scraps as you are cutting your rounds. Re-rolled scraps will shrink back after cutting, causing misshapen muffins. Only re-roll scraps once, if necessary, and discard any scraps that remain after that.
  • If you’re really in a hurry, roll the dough into a rectangular shape 1/2-inch thick. Cut into squares with a floured bench scraper and cook as normal. You’ll have no scraps to worry about this way.
  • Cut the parchment paper with kitchen shears and invert the proofed english muffins into the hot skillet if the muffins are too delicate to touch with your hands.
a bowl of sourdough english muffins

Recommended Equipment

How to Make Sourdough English Muffins

Step 1 – Mix Dough and Bulk Ferment

After feeding your starter several hours earlier, you’ll want to mix together your dough ingredients until no dry flour remains. You’ll notice the ingredients are listed by weight in grams in the recipe… this is for accuracy.

Cover the dough and let it rest for 15 minutes.

Next begins the bulk fermentation phase which starts with three sets of stretch-and-folds at 30-minute intervals.

For each set, simply stretch the dough with a damp hand almost to its breaking point and then fold the dough back over itself. Continue stretching and folding until you have worked your way around the bowl once.

If the dough is very slack during this first set of folds, you can go around the bowl twice.

Cover the dough, let it rest for 30 minutes, and repeat two more times. Then allow the dough to rest undisturbed (covered) until it has doubled in size as shown in the photo below.

dough doubled in size after bulk fermentation

This takes about 5 additional hours at 75°-80°F, but could take up to 8 hours depending on how cool your room is. If you plan to let it rise overnight, make sure the dough is in a cool place.

Step 2 – Cutting and Proofing Sourdough English Muffins

When the dough is done rising, prepare a half-sheet pan by lining it with a sheet of parchment paper and giving it a sprinkling with cornmeal.

Use a flexible bowl scraper to gently coax the entire lump of dough out onto a floured surface.

Then flour the top of the dough and give it a flip with your scraper so the smooth-side of the dough is facing upwards.

Use a rolling pin to gently roll the dough to 1/2-inch thick, without degassing the dough.

Use a 3-inch (or larger) round cutter to cut rounds from the dough, leaving as few scraps as possible. If the cutter starts to stick to the dough, dip it in some flour between cuts.

Arrange the muffins evenly spaced on the prepared pan.

english muffins on a tray before proofing and going onto the skillet

You can press the scraps back together and re-roll them once to cut a couple more muffins. These will prove to be a bit more challenging, though.

The muffins you cut from the scraps will tend to spring back and resist holding their shape. Just do your best.

Discard any remaining scraps.

Cover the tray with plastic wrap, and let the muffins rest for 20 minutes. Meanwhile, preheat your oven to 350°F and preheat an electric griddle to 300°F or a skillet over medium heat on the stove.

Step 3 – Browning in the Skillet and Baking

When it’s time to place your muffins on the griddle, you may be able to carefully pick them up with your hands and transfer them over.

Usually, I find them to be a little sticky and delicate, though. To avoid misshaping them, I use kitchen shears to cut the parchment in squares around each muffin.

Then I transfer the muffins to the griddle by the parchment and invert them onto the cooking surface.

After the sourdough english muffins brown on one side, give them a flip to brown the other side. Then return them to the same half-sheet pan fitted with a fresh sheet of parchment paper.

sourdough english muffins browning on the griddle

Slide the pan into the preheated oven for 8-10 more minutes to ensure the centers cook through (this might take a couple extra minutes if you used a larger cutter than a 3-inch one).

Move the finished muffins to a cooling rack to cool completely. Split them with a fork and pop them into the toaster before serving!

I hope you enjoy these!

sourdough english muffins cooling on a rack

How to Store Sourdough English Muffins

These will last for a few days in an airtight container at room temperature, as long as you have allow them to cool completely first. You don’t want residual steam to create moisture on the muffins.

I always freeze the muffins the day I’ve baked them. I thaw them in the microwave just until I can split them with a fork, then I finish warming them in the toaster.

If you make this recipe and love it, I would be so grateful if you would come back to leave 5 stars and a comment or review! Constructive feedback is appreciated as well. Tag me on Instagram @aberlehome to show me what you made!

sourdough english muffins recipe

Sourdough English Muffins

Yield: about 12 english muffins
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 6 hours 35 minutes
Total Time: 7 hours 25 minutes

A simple overnight recipe for sourdough english muffins with a fool-proof cooking technique. You’ll want to keep these on hand for egg sandwiches, eggs Benedict, or for toasting and slathering with butter and preserves.

Ingredients

  • 100g active sourdough starter (100% hydration)
  • 236g water (cold if fermenting dough overnight)
  • 8g kosher salt
  • 40g honey
  • 28g (2 tablespoons) salted butter, melted
  • 360g unbleached bread flour
  • Cornmeal for dusting

Instructions

  1. Feed starter several hours before mixing dough and allow it to peak.
  2. (Start dough early morning to bake the same day, or 1 hour, 20 minutes before bed to bake first thing the next morning.) Mix: Whisk together starter, water, salt, honey, and melted butter in a large bowl. Stir in bread flour until no dry flour remains. Cover and allow to rest in a warm place for 15 minutes.
  3. Bulk ferment (about 6 hours at 75°-80°F): Perform three sets of stretch-and-folds on the dough at 30-minute intervals. Go around the bowl twice for the first set to add some additional strength. Cover after folds. Allow to rest for another 5-8 hours or until the dough has doubled in size. (If fermenting overnight, insure room is on the cool side.) Fermenting past doubling will result in a more sour flavor.
  4. Cut and proof muffins: Line a half-sheet pan with parchment paper and sprinkle with cornmeal. Flour your bench and gently turn out your dough in one mass with a dough scraper. Avoid deflating the dough. Sprinkle dough with another dusting of flour, and use your scraper to flip the dough so the smooth side is up.
  5. Gently roll the dough with a rolling pin to 1/2-inch thickness. Cut into as many rounds as possible with a 3-inch (or larger) biscuit cutter. Re-roll scraps only once (handling the dough as little as possible) to cut the last muffins and discard any remaining scraps.
  6. Place muffins evenly spaced on the prepared pan and sprinkle the tops with a little additional cornmeal. Cover pan with plastic wrap and allow to proof for 20 minutes. Meanwhile, preheat oven to 350°F. Preheat a skillet on the stove over medium heat (or set an electric griddle to 300°F).
  7. Brown in skillet and bake: Cook muffins on preheated skillet for a few minutes per side until golden brown and return to prepared pan (see note on handling muffins). Bake on the center rack of the oven for 8-10 more minutes (slightly longer if you used a larger cutter) to ensure the centers bake through (centers will register 200°F on an instant-read thermometer when done).
  8. Remove to a cooling rack. Allow to cool completely before splitting with a fork and toasting or storing.

Notes

  • If you're really in a hurry, roll the dough into a rectangular shape 1/2-inch thick. Cut into squares with a floured bench scraper and proof and cook as normal. You'll have no scraps this way.
  • If muffins are too sticky to pull off the tray by hand after proofing, use kitchen shears to cut the parchment paper around each muffin to easily invert onto preheated skillet.
  • Freeze completely cooled english muffins in an airtight container for up to three months.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 271mgCarbohydrates: 35gFiber: 2gSugar: 3gProtein: 5g

*Nutrition information is not always accurate.