Breads & Doughs, Breakfast

Homemade Sourdough English Muffins

4.63 from 24 votes
My Sourdough English Muffins recipe makes English muffins so bubbly, so full of nooks and crannies, and so packed with flavor that you'll never have a regular one again.
Two sourdough English muffins on a dish next to a cup of tea.

Hi Bold Bakers!

I’m so pleased with this recipe! My Homemade Sourdough English Muffins turn out so lovely — thanks to the sourdough starter, they’re incredibly bubbly (hello, nooks and crannies) and have a wonderful flavor. Not to brag, but my neighbor, Howard, said they were the best English muffins he’s ever had! 

If your sourdough starter is still alive and active, you simply have to give these English muffins a go! If not, check out my Last Sourdough Starter Guide You’ll Ever Need! It’s super simple to take care of a sourdough starter, and you can make other wonderful yeast-free treats like Sourdough Pizza Crustamazingly crusty Sourdough Bread, and super easy Sourdough Focaccia

English muffins have become a staple in homes worldwide and have been since most families even had ovens in their own homes! In fact, do you know the Muffin Man? Well into the early 1800s, English muffins were sold door to door in England, and the nursery rhyme, which dates to 1820 at the latest, is a nod to that tradition! 

What Are Sourdough English Muffins?

Sourdough English Muffins are a lot like the English muffins you may purchase at the grocery store—except way better because not only are they homemade, but the active sourdough starter really gives the muffin an incredible taste! 

English Muffins are meant to be “fork-separated” instead of cut in half by a knife. That’s what reveals all the nooks and crannies instead of a smooth cut surface (perfect for absorbing melted butter or delicious jams). 

[ No starter? Here’s my recipe for regular English Muffins! ]

Homemade Sourdough English Muffins next to some jam and cup of coffee.

What You Need To Make Sourdough English Muffins

How Do You Make Sourdough English Muffins

Marketers do their work! Seeing English muffins in the grocery store makes them seem impossible to make, right? How do you get all those beautiful nooks? Using a sourdough starter makes it foolproof! However, you need to start these the day before you bake, so keep that in mind. Here is how you make Sourdough English Muffins (and don’t forget to get the full recipe with measurements, on the page down below):

  1. The day before you plan to bake, whisk together the starter, milk, and honey in a large bowl.
  2. Add in the flour slowly while mixing. Mix until the dough forms, then stop.
  3. Cover the dough well with cling wrap and a kitchen towel. Let it stand at cool room temperature for at least 12 hours but up to 16 hours (or overnight).
  4. The next day, mix the salt and baking soda (bicarbonate of soda) together and scatter over the dough’s surface.
  5. By hand, stretch and fold the dough for about 5 minutes on a floured surface. The dough is firm. Keep kneading it until it comes together into a clean ball that can be easily rolled and doesn’t stick to your hands.
  6. Cover and rest the dough for around 20 minutes. This rest will make it easier to roll.
  7. After resting, roll the dough to about 1/2 inch thick. Using a 3-inch cutter, cut out the muffins. You should get 12 muffins.
  8. Place the muffins on a sheet pan that has been dredged with flour or semolina. Allow some space between them. Cover the pan loosely and proof for another 45-60 minutes. 
  9. Heat a non-stick pan or griddle on medium/low heat. If you are worried the muffins might stick, rub a little oil or butter on the pan.
  10. Place 3 to 4 muffins on the pan at a time. Cover the pan and let the muffins bake until they are dry on top and golden brown underneath. This should take about 5 minutes.
  11. Turn the muffins over and continue to bake, this time uncovered, until golden brown, roughly 3-4 minutes. Continue to bake the remaining muffins. 

Gemma’s Pro Chef Tips For Making Sourdough English Muffins

  • Use my sourdough starter if you don’t have your own!
  • No bread flour? You can use the same amount of all-purpose flour in this recipe.
  • Dredging your pan with semolina gives the muffins a lovely bite and crunch. You can also use fine cornmeal.
  • These English muffins freeze wonderfully! You can keep them in the freezer for up to 6 weeks.
  • Make your own breakfast sandwiches with these English muffins and then freeze them. Then, all you have to do is defrost and warm through in a microwave for a delicious breakfast on the go.

The inside of my sourdough English muffins to show crumb and interior.

How Do I Store Sourdough English Muffins?

These English Muffins can be stored in an airtight container at room temperature for up to 3 days, but they also freeze wonderfully! Keep them in an airtight container in the freezer for up to 6 weeks.

Make More Sourdough Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Homemade Sourdough English Muffins Recipe

4.63 from 24 votes
My Sourdough English Muffins recipe makes English muffins so bubbly, so full of nooks and crannies, and so packed with flavor that you'll never have a regular one again.
Author: Gemma Stafford
Prep Time 20 mins
Cook Time 10 mins
Ferment overnight 16 hrs
My Sourdough English Muffins recipe makes English muffins so bubbly, so full of nooks and crannies, and so packed with flavor that you'll never have a regular one again.
Author: Gemma Stafford

Ingredients

  • cup (4oz115g) active sourdough starter
  • cups (12floz/340ml) whole milk
  • 2 tablespoons honey
  • 3 cups (15ozs/425g) strong bread flour
  • 2 teaspoons salt
  • 1 teaspoon bicarbonate of soda (bread soda)

Instructions

The Day Before:

  • In a large bowl, whisk together the starter, milk, and honey together.
  • Add in the flour, slowly while mixing. Mix until the dough forms then stop.
  • Cover down well with cling wrap and a kitchen towel and leave to stand at cool room temperature for at least 12 hours but up to 16 hours.

The Next Day:

  • Mix the salt and bicarbonate of soda together. Scatter this mixture over the surface of the dough.
  • By hand stretch and fold the dough for five minutes or so on a floured surface. This is firm dough, keep on kneading until the dough comes together in a clean ball that can easily be rolled and does not stick to your hands.
  • Cover and rest the dough for about 20 minutes, this will make it easy to roll it.
  • Roll the dough to about ½ inch thick. Using a 3-inch cutter cut out the muffins. You should get 12 muffins from this batch.
  • Place on a sheet pan which has been dredged with flour or semolina. Allow a little space between them. Cover the pan loosely and proof for 45-60 minutes.
  • Heat a non-stick pan or griddle on medium/low heat. Rub with a little oil or butter if you are worried about sticking.
  • Place 3 – 4 muffins on the pan at a time. Cover the pan and allow to bake until the muffins are dry on top and golden-brown underneath, about five minutes.
  • Turn the muffins over and continue to bake uncovered until golden brown, roughly 3-4 minutes. Continue to bake the remaining muffins.
  • Allow the muffins to cool completely before enjoying them split and spread with butter, jam, or use as sandwich bread. Refresh by toasting. They can also be frozen for 6 weeks or so.

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Mygardon Translation

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1 day ago

I live in an area with higher altitude, so I had to finish them in the oven as they got HUGE and wouldn’t completly cook through on the stovetop! Even though I started with 3 inch cutters, they ended up being 1 1/2 inch high and 3 1/2-4 inches in diameter. Amazing considering no yeast and only sourdough starter used.

Laura
Laura
1 day ago

These look divine! Would I be able to use almond milk? I don’t have any normal? Thanks ☺️

KaraInTaipei
5 days ago

Perfect recipe! I can’t believe how good these are.

blackhawks13
6 days ago

Delicious. Hardest part is waiting for the dough.

Mary Ann Boehm
6 days ago

Hi Gemma, I found the dough to be very sticky and wondered if the Jersey cow, beautifully high fat, milk would be part of the reason. My only big issue was getting it them to an internal temp of 190 degrees F. My biscuit cutter is about 3 1/4″, I rolled them to 1/2″ and I cooked them on a griddle covered with a sheet of aluminum foil at about 200 degrees F. What internal temp do you cook them to?

Mygardon Translation

Hello Gemma!

I was looking for a sourdough muffin recipe for a long time, I’m so glad I found yours!

I love your content and your videos, that’s why I sent you an e-mail a while ago to offer my services as a subtitler for your videos.
I would love to hear your feedback Gemma 🙂

Thank you so much, have a great day.

Cam
Cam
7 days ago

Hi Gemma,
I was just wondering if you could use regular baking soda instead of bread soda. Thx for all the amazing recipies.

Ana
Ana
8 days ago

Hi Gemma,
I was just wondering if you could substitute bread soda with baking soda.
Tysm

Maria
8 days ago

Can I use a non dairy milk alternative for this recipe? I think it should still work out OK.

Yvonne
Yvonne
9 days ago

I made these and they turned out great! I made the bread too and it was great. I love her recipes. Easy to follow❤️

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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