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Homemade Sourdough English Muffins Recipe

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3.9 from 84 reviews

This classic English Muffin recipe uses sourdough discard or active starter combined with honey, warm milk, and yeast to create soft, fluffy muffins with delicious nooks and crannies. The dough is gently folded and allowed to rise before being cooked on a skillet and optionally finished in the oven for perfect texture and golden crust. Dusting with cornmeal gives an authentic touch and a lovely crunch.

  • Total Time: 2 hours 40 minutes to 12 hours (including rise/fermentation time)
  • Yield: 8-10 English muffins

Ingredients

Dough Ingredients

  • 1 cup (250 g) sourdough discard or ½ cup active starter (room temperature, 100% hydration)
  • 1 tablespoon (21 g) honey or sugar, coconut sugar, or maple syrup
  • ½ cup (120 g) warm water (95-100°F)
  • ½ cup (120 g) warm milk (95-100°F)
  • 2 ½ cups (300 g) unbleached all-purpose flour
  • 1 ¼ teaspoons (7 g) kosher salt
  • 2 teaspoons (6 g) instant yeast

For Cooking

  • ¼ cup cornmeal or semolina flour, for dusting

Instructions

  1. Mix Wet Ingredients: In a large bowl or stand mixer bowl, whisk together the sourdough discard, honey, warm water, and warm milk until the mixture is smooth.
  2. Add Dry Ingredients: Add the flour, kosher salt, and instant yeast to the wet mixture. Stir with a wooden spoon or use a dough hook on low speed in a mixer until a sticky dough forms. If mixing by hand, knead on a floured surface for 8-10 minutes until soft and elastic, adding extra flour 1 tablespoon at a time if too sticky.
  3. Stretch and Fold: Perform a stretch-and-fold by wetting your hands to prevent sticking, grabbing one side of the dough, stretching it upward, and folding it over the center. Rotate the bowl and repeat 2–3 more times. Cover and rest the dough for 30 minutes. Repeat this stretch-and-fold process one more time.
  4. Bulk Fermentation: After the last fold, cover the dough and let it rise until doubled in size, approximately 1-2 hours. Alternatively, for slow fermentation, refrigerate the dough overnight.
  5. Shape Muffins: Turn the risen dough onto a lightly floured surface and gently roll or press it out to ½–¾-inch thickness. Using a 3-inch biscuit cutter, cut out rounds and place them on a parchment-lined baking sheet lightly dusted with cornmeal. Gather and reroll scraps to cut more muffins.
  6. Final Rise: Sprinkle the tops of the muffins with more cornmeal, cover with a towel, and allow them to rise for another 30 minutes until light and puffy.
  7. Cook Muffins on Skillet: Heat a cast iron skillet or electric griddle to low to medium-low (325-350°F). Place the muffins on the skillet, spacing them about 2 inches apart. Cover and cook each side for 4–6 minutes until golden brown. Check when done by ensuring the internal temperature is 190–200°F; thicker muffins might require additional cooking time.
  8. Optional Oven Finish: If the muffin centers are still undercooked after skillet cooking, transfer them to a preheated 350°F oven for 5–10 minutes to finish baking.
  9. Cool and Serve: Cool the muffins completely on a wire rack. Split them with a fork to reveal the signature nooks and crannies. Toast and serve with butter, jam, or cream cheese for a delicious breakfast or snack.

Notes

  • 100% Hydration Sourdough: Sourdough discard should be equal parts flour and water by weight, resembling pancake batter. If thicker, add 10–20g warm water to loosen.
  • Active Starter Option: If using a bubbly, fed starter, yeast is optional but rising times will be longer. Active dry yeast can be used if proofed first.
  • Milk or Water: You can use all water or all milk warmed to 95°F if desired for the liquid component.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/homemade-sourdough-english-muffins-recipe/