Sourdough English Muffins

5 from 2 votes

These Sourdough English Muffins are a classic breakfast favorite with plenty of nooks and crannies. With active sourdough starter or discard, they’re easy to make in one day or ferment overnight for flexibility.

Course Bread, Breakfast

Cuisine American, English

Prep Time 1 2

Cook Time 30

Cool Time 1

Total Time 1 3 30

Servings English muffins

Calories 210kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

1 cup (240 grams) whole milk warmed to 80-90℉
½ cup (100 grams) active sourdough starter or "fresh" discard less than one week old
2 tablespoons (25 grams) granulated sugar
3 cups (360 grams) all-purpose flour
1 tablespoon (14 grams) unsalted butter melted
2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt use 1 ¼ teaspoons if using Morton's brand or table salt
Cornmeal for dusting the baking sheet and cast iron skillet

Instructions

Feed your sourdough starter about 6-12 hours before mixing the dough so that it's bubbly and active. Alternatively, use "fresh" sourdough discard that's less than one week old (dough may take longer to rise).
In a large mixing bowl, whisk together the warm milk (80–90°F), active sourdough starter, and sugar until combined. Add the flour, melted butter, and salt. Knead until a cohesive dough forms. Cover and rest for 20 minutes.
1 cup (240 grams) whole milk, ½ cup (100 grams) active sourdough starter, 2 tablespoons (25 grams) granulated sugar, 3 cups (360 grams) all-purpose flour, 1 tablespoon (14 grams) unsalted butter, 2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt
Lightly wet your hands, then perform one set of stretch and folds: gently lift one edge of the dough, stretch it up without tearing, and fold it over the center. Rotate the bowl a quarter turn (90°) and repeat. Continue until all four sides have been stretched and folded. Gather the dough into a ball and place it seam side down in the bowl. Cover and rest for 20 minutes. Repeat this process three more times for a total of four sets.
Cover and let the dough rise until doubled in size, about 4–12 hours (or more) depending on the temperature of your kitchen. A straight-sided container makes it easy to see when it’s fully risen.
Line a baking sheet with parchment paper and generously sprinkle it with cornmeal.
Cornmeal
Transfer the dough to a lightly floured surface and gently press it into a rectangle about 1 inch thick. Use a 3-inch round cutter to cut as many circles as possible, placing them close together to minimize scraps. Transfer each round to the prepared baking sheet. Gather and gently press any scraps back together to cut more muffins (you should have 8–9 total).
Cover the muffins loosely and let them rise until puffy, about 2–4 hours depending on room temperature.
Preheat a cast iron skillet over medium-low heat, then sprinkle with cornmeal. Reduce heat to low and add 3–4 muffins at a time. Cook for 5–6 minutes per side, adjusting heat as needed so the outside is deeply golden while the inside cooks through.
Cornmeal
Transfer muffins to a wire rack to cool completely. Use a fork to split them open for serving.

Notes

Cut muffins firmly. Press down firmly with your round cutter to create clean edges and help the muffins rise evenly during cooking. Avoid twisting the cutter, which can seal the edges and prevent a good rise.
Adjust burner temperature as needed. Cook over low to medium-low heat to develop a deep golden crust without burning, while allowing the inside to cook through fully.
Storage: Store muffins in an airtight container for up to 4 days at room temperature or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.