How to Make Sourdough English Muffins

Last updated on November 14th, 2024 at 04:52 pm

These homemade sourdough English muffins are surprisingly easy to make and taste much better than your store-bought variety! The muffins combine the crispy, golden exterior and soft, airy interior of traditional English muffins with sourdough’s tangy, complex flavour. They taste amazing, and the natural fermentation process makes them easier to digest.

Why We Love Them

Our daughters love traditional egg sandwiches on English muffins. We were often buying them from chain coffee shops until we decided to try making a sourdough version that is healthy and much more cost-effective. After many recipe tests, our girls gave this one two thumbs up and we can’t wait to share it with you!

Unlike store-bought options, these homemade sourdough Enlglish muffins are free of preservatives and full of natural, healthy ingredients and whole grains. The sourdough fermentation breaks down gluten, making it easier to digest and increasing nutrient availability. Plus, by using discard, we’re reducing waste and making the most of our sourdough starter.

What You’ll Need

• Mixing bowls
• Stand Mixer
• Rolling pin
• Ring pastry cutter
• Pan for frying
• Half sheet pan
• Spatula

Sourdough English Muffins Ingredients

Baker’s Percentage

The Mixing Process

The dough for sourdough English muffins is softer and slightly sticky. We aim for a medium hydration level so the dough is easy to handle but still light and airy. Remember not to overmix the dough. Unlike bread dough, muffins don’t need extensive kneading or mixing. Mix until all ingredients are just combined to avoid over-developing the gluten, which can make the muffins tough.

Bulk Fermentation

Bulk fermentation can take 1-2 hours at room temperature or longer. Use a warm spot for a faster rise. The dough should double in size, develop bubbles, and feel soft and airy. This shows that the yeast and sourdough discard is active and creates the signature depth of flavour.

Rolling and Shaping

Pat the dough gently to about 1/2 inch thick without deflating it too much. Use a light touch to maintain the dough’s airiness. A round biscuit or pastry cutter gives consistent muffin shapes, but you can also use a round glass. It can help to dip the cutter or glass in flour to prevent sticking and twist gently as you cut your rounds.

Final Proof

Let the English muffins rest for 45-60 minutes, covered, until they’re slightly puffed. They should jiggle a bit when you shake the pan gently—this shows they’re ready for cooking. It is important to avoid overproofing as overproofed muffins can collapse during cooking. A good rule of thumb is to start cooking when they’ve risen by about 50% of their original thickness.

Cooking

Cook muffins on a skillet or griddle over low heat, 2-3 minutes on one side, until golden brown. Slow cooking ensures they cook through without burning. Flip the English muffins and add 1-2 teaspoons of water to the pan and cover with a lid or a plate. Let them steam for about 2-3 minutes. Tap the muffins once cooked—they should sound hollow. This indicates they’re cooked through and will have the light, airy texture you want. Transfer muffins to a baking sheet and bake for 3 to 5 minutes.

Sourdough English Muffins: Final Thoughts

Making sourdough English muffins from scratch is rewarding in so many ways. Each step, from mixing to cooking, builds on flavours and textures that store-bought muffins just can’t match, not to mention they are free of preservatives and other not-so-great ingredients. Whether toasted with butter or used as a base for a breakfast sandwich, these muffins are sure to become a staple in your kitchen. If you enjoyed this recipe, check out my other recipes for homemade southern-style sourdough biscuits, whole-grain sourdough scones, and sourdough bagels! You can also head over to my YouTube Channel for some great recipe tutorials and other baking tips and tricks.

Sourdough English Muffins

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• Author: MJD
• Total Time: 3 hours 10 minutes
• Yield: 12 English Muffins 1x

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Description

These homemade sourdough English muffins are surprisingly easy to make and taste much better than your store-bought variety! The muffins combine the crispy, golden exterior and soft, airy interior of traditional English muffins with sourdough’s tangy, complex flavour. They taste amazing, and the natural fermentation process makes them easier to digest. 

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Ingredients

Scale 1x2x3x

• 435 grams Bread Flour
• 109 grams Whole Wheat Flour
• 218 grams Water
• 147 grams Sourdough Discard
• 109 grams Buttermilk (Room Temperature)
• 12 grams Salt
• 8 grams Instant Active Yeast
• 16 grams Honey
• 27 grams Butter (Room Temperature)
• Semolina or cornmeal (for dusting)

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Instructions

1. In the bowl of a mixer, combine the sourdough discard, water, buttermilk, honey, and yeast. Mix for 15 seconds just to combine.
2. Add the flours, salt and butter. Mix on low for 2 to 3 minutes to combine.
3. Increase speed to high and mix for another 2 to 3 minutes.
4. Place the dough in a lightly greased bowl, cover with a towel, and set it aside to rise for about 1 1/2 hours.
5. Gently deflate the dough, turn it out onto a lightly floured work surface, and let it sit for a few minutes.
6. Roll dough to 1/2″ thick and cut into 3″ rounds.
7. Place the rounds, evenly spaced, onto baking sheets and sprinkle with cornmeal or semolina.
8. Cover the sheet pans with plastic wrap and let them rise until light and puffy, about 45-60 minutes.
9. Heat oven to 350°F (176°C).
10. Heat a large cast-iron skillet over medium heat. Add a splash of neutral oil and swirl it around to coat the skillet.
11. Gently transfer a few muffins to the pan, taking care not to overcrowd them. Cook for 2 to 3 minutes, until golden brown.
12. Flip the muffins and add 1 to 2 teaspoons of water and cover the pan with a lid or a plate.
13. After 2-3 minutes, remove the lid and flip the muffins; the bottoms should be golden brown and you should hear a hollow sound if you pick them up and lightly tap them. 
14. Transfer muffins to a baking sheet and bake for 3 to 5 minutes.

Notes

Store your sourdough English muffins in an air tight container at room temperature for 3-5 days, or freeze them in an air tight freezer bag for 3-4 weeks. To defrost, simply pop into the microwave for a few seconds or use the oven if you prefer.

• Prep Time: 3 hours
• Cook Time: 10 min
• Category: Sourdough
• Method: Baking
• Cuisine: American