Easy Sourdough English Muffins Recipe – Perfect Homemade Breakfast Delight

If you love sourdough English muffins with their signature nooks and crannies, this easy recipe will become your new favorite! These homemade sourdough English muffins are soft, chewy, and packed with that irresistible tangy flavor. Whether you slather them with butter, peanut butter, or jam—or use them for breakfast sandwiches—they’re a delicious way to enjoy sourdough baking at home.

In this sourdough English muffins recipe, we’ll walk you through every step, from feeding your starter to cooking them to golden perfection. Plus, we’ll share expert tips to ensure your muffins turn out light, airy, and full of those coveted holes.

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Why You’ll Love This Sourdough English Muffins Recipe

✅ Perfect Texture – Light, fluffy, and full of nooks and crannies.
✅ Naturally Leavened – Made with a sourdough starter for better digestion and flavor.
✅ Versatile – Great for breakfast sandwiches, mini pizzas, or simply toasted with butter.
✅ No Commercial Yeast Needed – Just your sourdough starter does all the work.
✅ Long Fermentation – Enhances flavor and digestibility.

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Ingredients for Sourdough English Muffins

Here’s what you’ll need to make homemade sourdough English muffins:

• 125 g (½ cup) active sourdough starter (ripe and bubbly)
• 58 g (¼ cup) whole milk (or substitute with water or plant-based milk)
• 235 g (1 cup) water (room temperature)
• 20 g (1 tbsp) honey or sugar (helps with browning and fermentation)
• 10 g (2 tsp) sea salt (enhances flavor)
• 438 g (3½ cups) bread flour (high-protein flour for better structure)
• 28 g (2 tbsp) unsalted butter (softened, for richness)

Optional Toppings:

• Cornmeal (for dusting)

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Step-by-Step Instructions for Perfect Sourdough English Muffins

Step 1: Feed Your Sourdough Starter

For the best results, feed your sourdough starter 4–12 hours before mixing the dough. It should be doubled in size, bubbly, and pass the float test (a spoonful should float in water).

🔹 Pro Tip: If your kitchen is cold, place the starter in a slightly warm spot (like near the oven) to help it rise faster.

Step 2: Mix the Dough

1. In a stand mixer bowl, combine:
   • 125 g active sourdough starter
   • 58 g whole milk
   • 235 g water
   • 20 g honey
   • 10 g salt
   • 438 g bread flour
2. Mix on medium-low speed with a dough hook for 5 minutes.
3. Add softened butter, one piece at a time, mixing until fully incorporated.
4. Knead for 1–2 more minutes until smooth and elastic.

🔹 Hand Mixing Option: If mixing by hand, knead for 10–12 minutes until the dough passes the windowpane test (stretches without tearing).

Step 3: Bulk Fermentation & Stretch & Folds

1. Cover the dough and let it rest for 30 minutes.
2. Perform 3 sets of stretch & folds (every 30 minutes):
   • Grab one edge of the dough, stretch it up, and fold it over.
   • Rotate the bowl and repeat 8–10 times.
3. After the last fold, let the dough ferment for 2 more hours (it should rise 1.5x in size).

🔹 Pro Tip: If your kitchen is cold, extend fermentation time by 1–2 hours.

Step 4: Divide & Shape the Dough

1. Line a baking sheet with parchment paper and dust with cornmeal.
2. Turn the dough onto a lightly floured surface and divide into 8 equal pieces.
3. Shape each piece into a ball, then flatten slightly into a disc (~1-inch thick).
4. Place on the baking sheet, sprinkle with cornmeal, and cover.

Step 5: Cold Proof (Overnight) or Warm Proof

• Cold Proof (Recommended): Refrigerate for 8–18 hours for deeper flavor.
• Warm Proof: Let rise at room temp for 2–4 hours until puffy and airy.

🔹 How to Tell When They’re Ready: The dough should feel soft and jiggly—if it’s still dense, give it more time.

Step 6: Cook the Sourdough English Muffins

1. Preheat oven to 350°F (175°C).
2. Heat a cast iron skillet or griddle over medium-low heat.
3. Cook each muffin for 2–3 minutes per side until golden brown.
4. Transfer to a baking sheet and bake for 15–18 minutes (internal temp should be 200°F).
5. Cool on a wire rack for 45 minutes before splitting with a fork.

🔹 Pro Tip: For extra nooks & crannies, don’t over-flatten the muffins before cooking!

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How to Store & Reheat Sourdough English Muffins

• Room Temp: Store in an airtight container for 3 days.
• Freezer: Wrap individually and freeze for up to 3 months.
• Reheat: Toast or warm in a skillet for best texture.

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Recipe Variations & Serving Ideas

Flavor Variations:

• Cheesy: Add ½ cup shredded cheddar to the dough.
• Cinnamon Raisin: Mix in 1 tsp cinnamon + ⅓ cup raisins.
• Everything Bagel: Top with everything bagel seasoning before cooking.

Serving Suggestions:

🥑 Avocado Toast
🍳 Breakfast Sandwich (egg, cheese, bacon)
🍓 Strawberry Butter & Honey
🍕 Mini Pizzas (toast, add sauce & cheese, broil)

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The Magic of Sourdough in English Muffins

Sourdough English muffins stand out from their commercial counterparts because of their unique fermentation process. Unlike store-bought muffins that rely on commercial yeast, sourdough English muffins are leavened naturally using a sourdough starter, which is a mixture of flour and water that captures wild yeast and bacteria from the environment. This long fermentation not only gives them a distinct tangy flavor but also makes them easier to digest. The natural acids produced during fermentation help break down gluten, making these muffins a better option for those with mild gluten sensitivities.

Another reason sourdough English muffins are superior is their texture. The slow rise creates an airy, open crumb with plenty of nooks and crannies—perfect for holding melted butter, jam, or eggs in a breakfast sandwich. The exterior develops a slight crispness when toasted, while the inside remains soft and chewy. This contrast in textures is what makes homemade sourdough English muffins so irresistible.

Additionally, sourdough fermentation enhances the nutritional profile of the muffins. The natural bacteria in the starter help pre-digest some of the starches, making the nutrients more bioavailable. This means your body can absorb minerals like iron, zinc, and magnesium more efficiently. Plus, the lactic acid produced during fermentation acts as a natural preservative, keeping your muffins fresh longer without artificial additives.

If you’ve never tried making sourdough English muffins before, this recipe is a great introduction to sourdough baking. The process is simple, and the results are far more rewarding than anything you’d buy at the store.

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Troubleshooting Common Sourdough English Muffin Issues

Even experienced bakers can run into issues when making sourdough English muffins. Here are some common problems and how to fix them:

1. Dense or Gummy Texture

If your muffins turn out too dense, the likely culprit is underproofing. Sourdough needs time to ferment properly, so if your kitchen is cold, the dough may need an extra hour or two to rise. Another possibility is overmixing, which can deflate the dough. Be gentle when shaping the muffins to preserve air pockets.

2. Not Enough Nooks & Crannies

The signature holes in English muffins come from proper fermentation and cooking technique. If your muffins are too flat, try these fixes:

• Don’t over-flatten the dough before cooking.
• Cook on medium-low heat—too high, and they’ll cook too fast without developing air pockets.
• Ensure your starter is active—if it’s sluggish, the dough won’t rise properly.

3. Sticking to the Pan

If your muffins stick when flipping, your pan might not be seasoned well (if using cast iron) or needs a light coating of oil. A well-heated, dry skillet works best—excess oil can make them greasy instead of toasty.

4. Sourness Too Strong or Too Mild

The sourness level depends on fermentation time and temperature. For a milder taste, use a younger starter (recently fed) and a shorter rise. For more tang, let the dough cold ferment in the fridge for 12+ hours.

By troubleshooting these issues, you’ll master the art of fluffy, hole-filled sourdough English muffins in no time!

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 Creative Ways to Serve Sourdough English Muffins

One of the best things about sourdough English muffins is their versatility. Here are some delicious ways to enjoy them beyond just butter and jam:

1. Breakfast Sandwiches

Toast a muffin, then layer with:

• Fried egg
• Crispy bacon or sausage
• Melted cheddar cheese
• Avocado or spinach

2. Mini Pizzas

Split and toast, then top with:

• Marinara sauce
• Mozzarella cheese
• Pepperoni or veggies
  Broil until bubbly for a quick snack.

3. Sweet & Savory Toast Toppers

• Cinnamon Honey Butter – Mix butter, honey, and cinnamon.
• Smoked Salmon & Cream Cheese – Add capers and red onion.
• Peanut Butter & Banana – Drizzle with honey for extra sweetness.

4. Bread Pudding or Croutons

Stale muffins? Turn them into:

• Bread pudding (soak in custard, bake)
• Croutons (cube, toss with oil, bake until crispy)

FAQs About Sourdough English Muffins

1. Can I use all-purpose flour instead of bread flour?

Yes, but the texture will be slightly less chewy.

2. Why didn’t my muffins have enough nooks and crannies?

Possible reasons:

• Over-flattening before cooking.
• Dough wasn’t proofed long enough.
• Cooked at too high a temperature.

3. Can I make these without a stand mixer?

Absolutely! Hand kneading works—just knead for 10–12 minutes until smooth.

4. How do I know when the muffins are fully baked?

Use a digital thermometer—they’re done at 200°F (93°C) inside.

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Final Thoughts

These sourdough English muffins are a game-changer for breakfast lovers! With their perfectly chewy texture, tangy flavor, and endless serving options, they’re worth the extra time. Plus, making them at home means no preservatives and full control over ingredients.

Have you tried this recipe? Let us know in the comments below! And don’t forget to pin this recipe for later. Happy baking! 🥖✨

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Nutrition Information (Per Muffin)

Calories: 227 | Carbs: 40g | Protein: 7g | Fat: 4g