Sourdough English muffins are easy to make at home and have the perfect chew and air pockets. They are so simple to make and taste way better than store bought! I can easily make this recipe twice a week, they just get eaten up so quickly and everyone always wants more.
Did you know that sourdough produces less of a blood glucose reaction in the body? Because the gluten is already partially digested, it doesn’t release as much sugar into your system, which makes sourdough recipes perfect for breakfast, or anytime of day. Try some sourdough waffles or pancakes and see if you notice a difference, I know I do.
Sourdough English Muffin Ingredients
The best part about baking English muffins at home is knowing exactly what is in them! You get to use the best quality ingredients and of course, the flavor is way better than store bought. I know you already have all of these ingredients on hand, so lets get baking.
- Sourdough Starter: Use fed starter in this recipe for the best results
- Milk: This helps the dough stay soft and luscious.
- Sugar or honey: For sweetness and to help the dough ferment.
- Flour: All purpose flour works best in this recipe.
- Baking soda: To help the dough rise while cooking over the stove.
- Salt
Sourdough English Muffin Recipe
You can make this sourdough English muffin recipe all in one day, or break it up into two days. I like to let my dough ferment for as long as I can, so I chose to make the dough the night before and let it rise on the counter. You can do whatever works best for you.
Day 1
- Add starter, milk, and honey to large bowl and stir until starter dissolves.
- Add flour to the starter mixture 2 cups at a time, stirring to incorporate the flour. Stir the last 2 cups of flour in with your hands.
- Cover bowl and let rest on counter overnight.
Day 2
- Punch down dough, spread flour on countertop and spread out dough on top of flour. Sprinkle baking soda and salt on top of dough. Knead to well incorporate the soda and salt.
- If dough is sticky at all, add flour. Knead for 5 mins.
- Flour surface again, and roll out dough to 1/2 inch thickness.
- Use a 3-4 inch circular cutter, and cut out the muffins.
- Take a baking pan and cover with parchment. Sprinkle cornmeal on top of parchment, and lay English muffins on top. Sprinkle tops of muffins with cornmeal.
- Cover and let rise for about an hour, or until doubled in size.
- Heat a griddle to medium heat, and butter and oil the griddle. Place English muffins on griddle, and let cook for 5-7 mins per side covered with tin foil.
- Flip muffins and bake on other side for 5-7 minutes or until done.
Sourdough English Muffins
Ingredients
- 1 C Starter Fed
- 2 C Milk
- 2 Tbsp Sugar or honey
- 4 C Flour all purpose
- 1 tsp Baking soda
- 2 tsp Salt
Instructions
- Add starter, milk, and honey to large bowl and stir until starter dissolves.
- Add flour to the starter mixture 2 cups at a time, stirring to incorporate the flour. Stir the last 2 cups of flour in with your hands.
- Cover bowl and let rest on counter overnight.
- Punch down dough, spread flour on countertop and spread out dough on top of flour. Sprinkle baking soda and salt on top of dough. Knead to well incorporate the soda and salt.
- If dough is sticky at all, add flour. Knead for 5 mins.
- Flour surface again, and roll out dough to 1/2 inch thickness.
- Use a 3-4 inch circular cutter, and cut out the muffins.
- Take a baking pan and cover with parchment. Sprinkle cornmeal on top of parchment, and lay English muffins on top. Sprinkle tops of muffins with cornmeal.
- Cover and let rise for about an hour, or until doubled in size.
- Heat a griddle to medium heat, and butter and oil the griddle. Place English muffins on griddle, and let cook for 5-7 mins per side covered with tin foil.
- Flip muffins and bake on other side for 5-7 minutes or until done.
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