Easy Homemade Sourdough English Muffins Recipe: Step-by-Step Tutorial for Fluffy, Tangy Perfection
If you’ve been searching for the best sourdough English muffins recipe, your quest ends here. These golden, chewy, and slightly tangy muffins are the perfect addition to your homemade breakfast table. This easy homemade sourdough English muffins recipe is beginner-friendly, requires no oven, and delivers bakery-quality results. Whether you're a sourdough pro or just using up your starter, this quick sourdough English muffin tutorial walks you through each step with simple instructions and helpful tips.
Ingredients
To make about 8 to 10 English muffins:
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 cup (240ml) warm milk (dairy or non-dairy)
- 2 tablespoons sugar or honey
- 2½ cups (300g) all-purpose or bread flour
- 2 tablespoons softened butter or oil
- 1 teaspoon salt
- Cornmeal or semolina (for dusting)
Step-by-Step Instructions
Step 1: Mix the Dough
In a large bowl, mix the active sourdough starter with the warm milk and sugar. Stir until well combined. Add flour gradually, then mix until a sticky dough forms. Add salt and butter, then knead for 3–5 minutes until the dough is smooth and slightly tacky.
Step 2: Bulk Fermentation (Overnight)
Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature overnight (8 to 12 hours). The dough should double in size and look airy and bubbly by morning.
Step 3: Shape the Muffins
Lightly flour your surface and gently roll out the dough to about ½ inch thickness. Use a round cutter (about 3 inches) to cut out circles. Place them on a tray dusted with cornmeal. Cover and let them rise for 1 hour.
Step 4: Cook on the Stovetop
Heat a dry skillet or griddle over low to medium heat. Carefully place the muffins in the pan and cook for 6–8 minutes per side, or until golden brown. Flip only once to avoid deflating. If you're unsure whether they're cooked through, you can cover the skillet with a lid for the last few minutes to trap heat.
Step 5: Cool and Split
Transfer cooked muffins to a wire rack and let them cool for at least 10 minutes. Use a fork (not a knife) to split them open, preserving those signature nooks and crannies.
Helpful Tips for Success
Use an active starter: Your sourdough starter should be bubbly and active to ensure a good rise and rich flavor.Be gentle when shaping: Avoid overworking the dough to keep the muffins light and airy.
Low heat is crucial: Cook slowly to avoid burning the outside before the inside is done.
Serving Ideas
Toasted with butter and fruit preservesAs a base for homemade breakfast sandwiches
Why This is the Best Sourdough English Muffins Recipe
This recipe is ideal for those looking to make nutritious, preservative-free breakfast breads at home. It's easy, cost-effective, and packed with flavor. Plus, by using your sourdough discard or active starter, you're reducing waste and embracing a more sustainable kitchen.