How to Make Sourdough English Muffins

Last updated on April 11th, 2025 at 10:57 am

These sourdough English muffins are soft and airy on the inside, golden and crisp on the outside, and full of rich, tangy flavour from natural fermentation. Made with sourdough discard, they’re easy to make at home, healthier than store-bought, and incredibly satisfying to bake from scratch—perfect for toasting, breakfast sandwiches, or enjoying with a simple pat of butter.

Why You’ll Love These Sourdough English Muffins

Our daughters are obsessed with egg sandwiches, and for a while, we were grabbing them from coffee shops more than we’d like to admit. That changed when we started making these sourdough English muffins at home—healthier, tastier, and way more affordable. After a few test batches (okay, maybe several), our girls gave this recipe two thumbs up—and now it’s a weekly staple in our kitchen.

What makes these muffins so good? They’re crisp and golden on the outside, light and airy on the inside, and full of that tangy sourdough flavour we all love. They’re made with simple, wholesome ingredients—no preservatives, just real food—and the natural fermentation process helps break down gluten, making them easier to digest.

We often freeze half the batch so we’re ready for busy mornings. Lately, we’ve been loving them for grab-and-go breakfasts: egg sandwiches, PB&J, and even English muffin pizzas for the kids’ dinners (just tomato sauce, cheese, and a quick broil—done!).

Also… our kids recently requested shredded duck confit on theirs. I don’t know who they think they are, but honestly? I’m kind of here for it. 😅

Tools You’ll Need to Make Sourdough English Muffins

You don’t need any fancy gear to make these at home—just a few basic kitchen tools. If you’ve baked sourdough bread before, you probably have most of these on hand already:

• Mixing bowls – For combining your ingredients and proofing the dough.
• Stand mixer (optional) – Makes mixing easier, but you can mix by hand too.
• Rolling pin – To gently roll out the dough before cutting.
• Biscuit cutter or ring pastry cutter – A 3-inch round cutter works best, but a drinking glass can do in a pinch.
• Cast iron skillet or non-stick frying pan – For cooking the muffins to that perfect golden crust.
• Half sheet pan – For resting the muffins after shaping and for a quick bake at the end.
• Spatula or dough scraper – To transfer the rounds gently without deflating them.

Pro tip: If your cutter is sticking to the dough, dip it in a bit of flour between cuts and twist slightly as you press down.

Sourdough English Muffins – Ingredients

Baker’s Percentage

Ingredient	Weight (g)	Volume (approx.)	Baker’s %
Bread flour	435 g	3 ½ cups	80%
Whole wheat flour	109 g	¾ cup	20%
Water	218 g	⅞ cup (just under 1 cup)	40%
Sourdough discard	147 g	½ cup	27%
Buttermilk (room temp)	109 g	½ cup	20%
Salt	12 g	2 tsp	2.2%
Instant active yeast	8 g	2 ¼ tsp	1.4%
Honey	16 g	¾ tbsp	3%
Butter (room temp)	27 g	2 tbsp	5%
Semolina or cornmeal (for dusting)	—	as needed	—

Note: This recipe uses both sourdough discard and a small amount of commercial yeast for a faster, more consistent rise. Make sure your discard is unfed and not overly acidic or separated

Mix the Dough

Sourdough English muffin dough is softer and slightly sticky—that’s what gives the muffins their light, airy interior. This recipe uses a moderate hydration level, which makes the dough easy to handle without being too dry. Unlike bread dough, this doesn’t need intense kneading. Just mix until everything is combined; overmixing can overdevelop the gluten, leading to dense or chewy muffins.

Steps:

1. In a large mixing bowl (or the bowl of a stand mixer), combine the flours, sourdough discard, water, buttermilk, honey, and yeast.
   
2. Mix by hand or on low speed until a shaggy dough forms.
   
3. Add the salt and softened butter, and mix until just combined. The dough should feel soft and slightly sticky.
   
4. Cover and let the dough rest for 20–30 minutes before starting the bulk fermentation.

Bulk Fermentation

Bulk fermentation takes 1–2 hours at room temperature, or longer if your kitchen is cool. Use a warm spot to speed things up slightly. The dough should double in size and look airy with small bubbles.

Steps:

1. Place the covered bowl in a warm spot (ideally around 23–26°C).
   
2. Let the dough rise until doubled in volume and slightly domed—this shows fermentation is active.
   
3. If you’re not ready to shape right away, the dough can rest in the fridge overnight at this stage. Let it come to room temp before continuing.

Roll & Shape the Muffins

Pat the dough gently to about ½ inch thick without pressing out all the air. A light touch keeps the crumb open and fluffy.

Steps:

1. Lightly flour your work surface and gently turn out the dough.
   
2. Use your hands or a rolling pin to flatten the dough to ½ inch thick.
   
3. Using a round biscuit or pastry cutter (or floured glass), cut out rounds. Dip your cutter in flour to prevent sticking and twist slightly to release each piece.
   
4. Place the rounds on a semolina- or cornmeal-dusted tray. Gather and reroll scraps as needed.

Final Proof

During this rest, the muffins puff up and develop a light, springy texture. Avoid overproofing, which can lead to collapse during cooking.

Steps:

1. Cover the shaped muffins with a clean towel or plastic wrap.
   
2. Let them proof at room temperature for 45–60 minutes.
   
3. They should look slightly puffed and jiggle gently when you shake the tray—this means they’re ready for the skillet.

Cook the Sourdough English Muffins

Cooking is done in two parts: first on the skillet, then briefly in the oven to finish the centres.

Steps:

1. Preheat a cast iron skillet or non-stick pan over low heat.
   
2. Place muffins into the dry pan (no oil needed) and cook for 2–3 minutes on each side, until golden brown.
   
3. After flipping, add 1–2 teaspoons of water to the pan and quickly cover with a lid or plate. Steam for another 2–3 minutes.
   
4. Transfer the muffins to a baking sheet and bake at 350°F (175°C) for 3–5 minutes to finish baking through.
   
5. Let cool slightly, then split with a fork and toast if desired!

Note: I cook these in a 12-inch Smithey cast iron skillet—and I love it. It holds heat like a dream and gives the muffins a beautiful, even golden crust every time. If you’re in the market for a forever pan, I highly recommend it.

Tips for Success

• Don’t overmix the dough. Sourdough English muffin dough should be soft and slightly sticky—just mix until the ingredients are combined. Overmixing can lead to a dense texture.
• Use room temperature ingredients. Cold buttermilk or butter can slow fermentation and affect rise. Let them come to room temp before mixing.
• Flour your cutter. Dip your biscuit cutter or glass in flour between cuts to prevent sticking. A gentle twist helps release the dough cleanly.
• Low and slow heat is key. Cook the muffins over low heat to ensure they brown evenly and cook through without burning.
• Don’t skip the oven finish. That final 3–5 minutes in the oven ensures the muffins are fully baked in the centre without drying out the exterior. It’s especially helpful if your skillet isn’t cooking them through completely.

Troubleshooting? If your muffins come out dense or flat, check your fermentation time and starter strength. Undermixing is fine—underproofing isn’t!

Storage, Freezing & Reheating

These sourdough English muffins freeze beautifully, making them perfect for quick breakfasts, lunches, or after-school snacks.

• To store: Keep cooled muffins in an airtight container or zip-top bag at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days (though texture is best at room temp).
• To freeze: Once completely cooled, place muffins in a freezer-safe bag with a layer of parchment between each one to prevent sticking. They’ll keep well for up to 2 months.
• To reheat:
  • From frozen: Pop them straight into the toaster or toaster oven—no need to thaw.
  • From room temp: Toast or warm in the oven at 350°F (175°C) for 5–7 minutes.

Tip: We usually freeze half the batch right away—it makes weekday mornings so much easier. Just toast, butter, and go!

Serving Ideas & Variations

There are so many ways to enjoy these sourdough English muffins—whether you’re keeping it simple or getting a little fancy:

• English muffin pizzas – A family favourite! Just add tomato sauce, shredded cheese, and your toppings of choice. Broil until bubbly and golden.
• Eggs Benedict – Toast the muffins and top with poached eggs, ham or smoked salmon, and a generous pour of hollandaise.
• PB&J or nut butter & honey – A quick, kid-approved snack or breakfast.
• Breakfast sandwiches – Load them up with egg, cheese, bacon, or sausage.
• Avocado toast – Toasted with mashed avocado, chilli flakes, and a soft-boiled egg.
• Mini burger buns – Use them for sliders or breakfast-style burgers.

Pro tip: Always fork-split your muffins instead of slicing with a knife—it helps preserve the signature nooks and crannies that hold all the good stuff.

Sourdough English Muffins: Final Thoughts

Making sourdough English muffins from scratch is one of those deeply satisfying bakes. From mixing and shaping to cooking and tasting, every step adds flavour and texture that store-bought versions just can’t compete with. These muffins are naturally leavened, free from preservatives, and made with simple, wholesome ingredients.

Whether you’re toasting one with butter, building a breakfast sandwich, or turning them into quick mini pizzas for the kids, this recipe is sure to become a staple in your kitchen.

If you enjoyed this recipe, here are a few more to explore:

• Soft-Boiled Duck Eggs with Toast Soldiers – A perfect companion to your homemade muffins.
• Sourdough Discard Tortillas – Soft, flavourful, and great for everyday meals.
• Sourdough Discard Crackers – Crisp and tangy with big snack potential.
• Southern-Style Sourdough Biscuits
• Whole-Grain Sourdough Scones
• Sourdough Bagels

Looking for more hands-on guidance? Visit my YouTube Channel for recipe tutorials, baking tips, and behind-the-scenes techniques to level up your sourdough game.

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