Easy Sourdough English Muffins Recipe

Nine sourdough English muffins are laid out on a wire rack over a baking sheet.

5 from 1 vote

Easy Sourdough English Muffins Recipe

Sourdough English Muffins are a tangy addition to your morning routine! Enjoy these with jam, butter, or in an egg sandwich! You won't go back to buying store bought English muffins after you make your own!

Prep Time18 10

Cook Time20

Total Time18 30

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 212kcal

Author: Lynn Polito

Equipment

Ingredients

240 g Milk Whole Milk
120 g Water
56 g Butter
100 g Sourdough Starter Active and Bubbly
24 g Sugar
500 g Flour
12 g Salt

Instructions

In a small saucepan, add the water, milk, and butter. Turn the heat on low and melt the butter. Once the butter has melted, remove it from the heat and let the mixture cool slightly. The mixture should cool to a little warmer than room temperature. Do not let the mixture boil.
While the milk mixture cools, in a large mixing bowl, add the sourdough starter and sugar.
Once the milk mixture has cooled slightly, pour it into the large bowl while mixing the sourdough starter and sugar into the milk mixture.
Add the flour and salt to the large mixing bowl. Mix it until a shaggy dough forms. Cover the bowl with a damp kitchen towel and let it rest for 30 minutes.
After 30 minutes, shape the dough into a smooth ball. To do this, pull one side of the dough and place it into the center of the dough ball. Rotate the bowl and keep doing that until a ball forms. Cover with the kitchen towel and let it rise for 8-10 hours. After 10 hours, place the bowl in the refrigerator overnight.
In the morning, turn the dough out onto a lightly floured surface. Let the dough rest for 10 minutes. Flatted the dough into an oval or rectangle. With a cookie cutter or a large cup, cut out 12-14 English muffins. Place them on a parchment lined baking sheet sprinkled with cornmeal. Let the English muffins rest for 1 hour.
After 1 hour, place a nonstick pan on the stove over low heat. Add 4-6 muffins to the pan depending on the size of your pan. Cover for 8-10 minutes.
Flip the English muffins over and cook for another 8-10 minutes on the other side. Remove the muffins from the pan and place them on a wire cooling rack. Continue with the rest of the muffins.

Video

Notes

Instead of using a cookie cutter or a large glass, you can cut the dough into 12 pieces and shape them into a ball. Press the dough ball to flatten it and get the classic English muffin shape. This will also reduce waste since there isn't any extra leftover dough from cutting the dough.
Your sourdough starter should be active and bubbly. It should be fed at least once, if not twice before you bake with it.
Make sure to use a pan that has a lid. The lid keeps the heat in the pan and disperses it evenly.
Do not use any oil or grease the pan. You don't want to sauté or fry the muffins, we are simply baking them but on the stove.
Keep the heat medium low to low. Do not turn the heat too high or the outside of the English muffins will burn but the inside will be raw.
Allow the English muffins to cool completely before serving. The carry overcooking will continue to cook the inside of the muffins while they are cooling.

Nutrition