Name: Sourdough English Muffins
Prep time: 14 h
Cook time: 30 min
Total time: 14 h 30 min
Cuisine: American
Ingredients: 1 cup sourdough starter, (276 grams) fed 6-8 hours before; 2 tablespoons honey (42 1/3 grams); 2 cups milk (1/2 liter) (or nut milk, reconstituted powdered milk, or a mix of yogurt and water); 4 cups bread flour (548 grams) (can use 1-2 cups whole wheat flour); 1 teaspoon (4 2/3 grams) baking soda; 1-2 cups (137-250 grams) bread flour or all-purpose flour; 2 teaspoons sea salt; 1/4 cup (40 grams) cornmeal

Sourdough English Muffins

How to make homemade Sourdough English Muffins using sourdough starter or sourdough discard -no yeast! They raise overnight and are cooked on the stovetop in the morning. Tender, delicious, and easier to make than you might think! Vegan adaptable. Watch the video!

How to make homemade Sourdough English Muffins using sourdough starter (no yeast!). They raise overnight and are cooked on the stovetop in the morning. Tender, delicious and easier to make than you might think! Vegan adaptable.

When we question our thoughts, we see that the craziness was never in the world, but in us. ~Byron Katie

Oh my, these Sourdough English Muffins are so tasty! They are so tender, so flavorful, and so impressive with all the happy little nooks and crannies. Tuck a few batches away in the freezer for company and weekend breakfasts.

There is a little planning ahead as the muffin dough requires 1 cup of proofed starter (fed 6-8 hours before using). If you are in the routine of making sourdough bread, this is not too hard of a feat!

Simple to whip up in the evening letting the dough do its lofty magic. In the morning, knead in baking soda, salt and enough flour to make a soft but not sticky dough. Roll it out, shape, rest and “bake” the Engish muffins on a cast-iron skillet or griddle on the stovetop.

sourdough starter

What you’ll need for Sourdough English Muffins

proofed sourdough starter (fed 6-8 hours before)
honey
milk (many options will work)
all-purpose flour or 1/2 wheat and 1/2 white
baking soda
sea salt
cornmeal

different milk options

This recipe calls for milk which will enrich and soften the muffin. I use whatever I have on hand. Sometimes raw milk, sometimes hemp milk, and sometimes half yogurt and half water. They all turn out just fine!

How to make Sourdough English Muffins in a nutshell

In a large mixing bowl combine sourdough dough starter, honey and milk (vegan or dairy!).
Add flour mixing until fully incorporated.
Cover and let rest on the kitchen counter overnight for 10-14 hours. ( 65-70 F)
In the morning knead in salt, baking soda and more flour until dough is smooth.
Roll out dough and cut into rounds. Rest 1 hour on a cornmeal-lined tray.
Cook on a dry cast iron pan or griddle.

mixing flour, starter, honey and milk

How to make Sourdough English Muffins

Step one

In the evening: In a large mixing bowl combine sourdough starter, honey, milk, and flour mix thoroughly.

covered bowl

Step two

Cover and leave at room temperature for 10-14 hours.

sprinkling baking soda and salt over bowl

Step three

In the morning, sprinkle baking soda and salt over the dough.

mixing dough

Step four

Work these into the dough adding more flour.

knead in flour to dough

Step five

Turn out onto a floured surface and knead just enough flour into the dough so that it is smooth and just beyond the sticky point. Form a ball.

dough ready to roll out

Step six

On a floured surface, roll the dough out to 1/2 inch thick and cut out with a large biscuit cutter (3- 3 1/2 inches).

roll out dough and cut into rounds

Step seven

Using a metal spatula, place on a baking sheet generously sprinkled with cornmeal to keep them from sticking to the pan. Sprinkle a little more over the top. Not totally necessary, but gives a nice texture and both sides will look more even when cooked.

lay cut muffins on a tray with cornmeal

Step eight

Let rest about 1 hour on the counter. Less time if your kitchen is particularly warm, like above 80 degrees.

Step nine

Cook! Heat a dry skillet. With a metal spatula, carefully transfer the muffins to the pan, allowing an inch or so between them. Cook 10-15 minutes on each side. When flipping to the second side press down slightly with the metal spatula to get more of the muffin in contact with the heat. This helps keep the muffin flat rather than dome-shaped.

To assure the muffins are cooked through, their internal temperature should be around 200 F.

Tip: If muffins are getting too brown but not cooked in the center, pop in an oven at 350F for 10 minutes or until done in the middle.

muffins cooling on a rack

Expert Tips

Use sourdough starter that is fed 6-8 hours before using in the recipe.
Split with a fork for all those amazing nooks and crannies. (rather than cutting with a knife.) Just stick a fork in the side of the muffin in about 4 places around the muffin and pull apart with your fingers.

Can this be made Vegan?

Yes! Use non-dairy milk and maple syrup or another sweetener of choice.

More sourdough recipes you may enjoy

How to make tender, delicious Sourdough English Muffins using sourdough starter. Rise overnight, then cook in a skillet in the morning.

My family gobbles these up, I hope you enjoy them as much as we do!

~Tonia