These healthy and delicious sourdough English muffins are a super simple no-knead recipe. Just mix up the night before and cook in the morning for a yummy breakfast. This is seriously the easiest English muffin recipe around.
I have already confessed my sincere love for my bubbly 9 year old sourdough starter that I talked about in this post.
I use it in my kitchen often. Pancakes, english muffins, waffles, cinnamon rolls, coffee cake… I have even attempted Sourdough Doughnuts.
I love the way sourdough adds a depth of flavor to baked goods that just isn’t there in store-bought bread products.
Plus, I have a satisfaction cooking with a starter that I made and maintain with my own two hands. I hope to pass it down as a family heirloom.
To me, it is valuable to learn how to make something in your own home that you just can’t buy in the store. Artisan style.
I get really excited by things like this.
Why Sourdough?
Grains have gotten an undeserved bad rep in the health food community.
Have you ever heard of phytic acid? Basically, it’s an antinutrient found in grains, beans, and nuts that interferes with the absorption of certain nutrients. They are present on grains to keep them from spoiling.
There is a reason they are there, but there is also good evidence that our bodies weren’t meant to handle them. Proper preparation of grains eliminates most, if not all, of the phytic acid in offending foods.
But, did you know that traditional cultures thrived on grains? The key difference between the way they consumed grains then, and the way we do in our modern society now, can be summed up in two words: proper preparation.
It was necessary for folks to ferment grains for them to rise into delicious bread. Before yeast was isolated and sold in little packets, sourdough starter was a valuable commodity in homes and families, passed down for generations.
These days we’ve lost that art. And, what have we found? People can’t handle grains anymore.
Read more about sourdough starter, how to make it, and why I love it HERE.
But for now, let’s talk about the topic at hand.
Are sourdough English muffins good for you?
Yes! Not only are they easier to digest than standard English muffins made from non-fermented wheat, but they also contain more nutrients that your body can more easily absorb, such as fiber, and are a good source of B vitamins.
They are more nutritious because phytic acid is broken down during the fermentation process. Phytic acid is an anti-nutrient that binds to the nutrients in grains (and other foods like nuts, beans, and seeds) that prevent absorption.
Why you will love this recipe:
I love Sourdough English Muffins because they taste like bread and work like bread, but take about 1/10th of the work that making regular sourdough bread takes.
And for this busy momma, that’s a recipe for a great… well… recipe.
I can whip them up in no time. And my family can enjoy a healthy bread that is so much cheaper than sprouted whole grain bread from the store.
Sourdough English muffins work great for sandwiches with meat and cheese, or smothered in butter and honey for breakfast.
Tips For Making Sourdough English Muffins
- When cooking this recipe, the skillet needs to be hot before adding the English muffin dough so that it doesn’t stick, but then needs to be quickly reduced so they have a chance to rise and cook through.
- Make sure the sourdough starter you are using is nice and active. This will give the dough those beautiful bubbles.
- The type of flour you use, as well as humidity and quality of the starter, will cause each batch to need slightly different amounts of flour. If the dough seems too runny, add a bit more flour.
- The fermentation time will depend on how warm your house is. The cooler your house, the longer it will take for the dough to double, compared to a warmer house.
- You can substitute milk for water.
- You can skip the second rise as long as you add in the baking soda. Alternatively, you can do no baking soda and allow them to rise for an hour after dividing/shaping, before cooking.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tools you may need:
Lid
Large bowl
Measuring cups and spoons
How to Make Sourdough English Muffins
The night before you want sourdough English muffins, stir in a glass bowl: flour, water, and active sourdough starter. This is sourdough starter that has been fed 4-12 hours before starting the recipe, and is nice and bubbly.
Cover it with a towel and let it sit at room temperature for 12-24 hours. You can get away with a longer rise time in the cooler months, and the fermentation process can take less time in the summer if your house is hot.
This is what mine looked like after 24 hours in a 68-70 degree house.
Look at those delicious bubbles!
NOTE: This recipe was updated in October 2021 to add a bit more flour, after several readers commented that the English muffins were turning out more like pancakes. As with any recipe, the type of flour you use, as well as humidity and quality of the starter, will cause each batch to need slightly different amounts of flour.
As you get familiar with this recipe, you will know exactly how much flour is needed by feel. If your English muffins are turning out like pancakes, you definitely need more flour. They should not be flat.
Also, cooking technique does have a lot to do with it. The dough needs to hit a hot cast iron skillet, so that it doesn’t stick, but then the heat needs to be quickly reduced so they have a chance to rise and cook through!
After Fermentation:
After the dough has fermented, add honey, salt, and baking soda.
Preheat your cast iron skillet on low and add a little coconut oil.
Mix the ingredients together until they are fully incorporated. You will probably have to use your hands for this, as the dough will be pretty thick. If the dough feels runny, add a bit more flour. It should be workable, yet not stiff. If the English muffins turn out flat like pancakes, it is a good indication they need more flour.
Divide the dough into 12 equal parts.
Drop it in a hot cast iron skillet.
Reduce the heat to low for about 10 minutes so the dough has a chance to rise.
Let them cook until doubled in size. Turn the skillet up to about 3 or 4 (not quite medium) and continue to cook until they are browned slightly on the bottom.
Don’t try to flip them until they come up easily from the pan. The goal is to only flip them one time.
Cook them on the other side until browned.
These English muffins have a tendency to cook on the outside before the inside is fully done. So, be sure to not turn the skillet up too high. If they are browned on the outside, but still not done on the inside, throw them in a 250 to 300 degree oven for 10 minutes or so.
After they are cooked all the way through, slice them open and enjoy!
How To Make Sourdough English Muffins Without Baking Soda
Add all ingredients to a bowl and mix together (minus the baking soda). Allow the dough to rest for 30 minutes; this is called autolyse. This is the process of allowing the dough to rest so the flour has a chance to hydrate. Also, during this time the gluten starts to develop and the dough becomes stretchier.
Knead for five minutes with hands on a lightly floured surface. Place dough in bowl and cover with a lid, or plastic wrap.
Bulk rise: 8-12 hours in a warm place. Dough should double in size. This also could be done in the refrigerator. The dough will be stiffer which makes rolling out a little easier.
Shape by rolling out into a 1/2 inch thick rectangle.
Cut out using a biscuit cutter or wide mouth mason jar.
Place in a parchment lined baking dish with a little cornmeal sprinkled on the bottom (optional). Cover and rise again for about an hour in a warm place.
Cook in a cast iron skillet. Start the skillet really hot, add the English muffins, and turn down the heat immediately to low. Cover with a lid and allow to cook for about 5 minutes.
Flip and cook through until completely done – about another 5 minutes.
Place on a cooling rack for a few minutes before slicing. Serve with butter or homemade strawberry jam.
A Word On Flour
Over the years, I have fed my starter with all of the following at some point: freshly ground whole grain white flour that I ground in my own mill, all purpose flour, ancient einkorn, unbleached all purpose, store bought whole wheat flour… and probably some others I can’t remember.
The point is, my sourdough starter still bubbles away despite the flour choice. Use whatever flour you have, and enjoy your Sourdough English muffins!
Find More Delicious Sourdough Recipes:
- How to Make a Sourdough Starter from Scratch
- Sourdough Pizza Crust
- Healthy One Pot Meal- Sourdough Skillet
- Sourdough Tortillas
- Sourdough Hot Cross Buns
- Easy Sourdough Flatbread
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Sourdough English Muffins
Learn how to make healthy and delicious sourdough English muffins with this simple tutorial.
Ingredients
- 2 1/2 cups flour
- 1 cup water
- 1/2 cup fed sourdough starter
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon baking soda (optional, see notes)
- coconut oil
Instructions
- The night before you want sourdough English muffins, stir in a glass bowl: 2 cups flour, 1 cup water, 1/2 cup fed sourdough starter.
- Cover it with a towel and let it sit at room temperature for 12- 24 hours. You can get away with a longer in the cooler months and the fermentation process can take less time in the summer if your house is hot.
- After it has fermented, add to the mixture 1 tablespoon honey, 1 teaspoon salt, and 1 teaspoon baking soda.
- Preheat your cast iron skillet on low and add a little coconut oil.
- Mix the ingredients together until they are fully incorporated. You will probably have to use your hands for this. The dough will be pretty thick. NOTE: If the dough feels runny, add a bit more flour. It should be workable, yet not stiff. If the English muffins turn out flat like pancakes, it is a good indication they need more flour.
- Divide the dough in 12 equal parts and drop each portion of dough into a hot cast iron skillet.
- Reduce the heat to low for about 10 minutes so the dough has a chance to rise.
- Let them cook until doubled in size. Turn the skillet up to medium/low and continue to cook until they are browned slightly on the bottom. Don’t try to flip them until they come up easily from the pan. The goal is to only flip them one time.
- Cook them on the other side until browned. These English muffins have a tendency to cook on the outside before the inside is fully done. So, be sure to not turn the skillet up too high. If they are browned on the outside, but still not done on the inside, throw them in a 250 to 300 degree oven for 10 minutes or so. Alternatively, you can put a lid on and allow them to cook on low.
- After they are cooked all the way through, slice them open and enjoy!
Notes
Substitute milk for water if you would like.
You can skip the second rise as long as you add in the baking soda. Alternatively, you can do no baking soda and allow them to rise for an hour after dividing/shaping, before cooking. See post for instructions.
*This recipe was updated in October 2021 to add a bit more flour, after several readers commented that the English muffins were turning out more like pancakes. As with any recipe, the type of flour you use, as well as humidity and quality of the starter, will cause each situation to need slightly different amounts of flour. As you get familiar with this recipe you will know exactly how much flour is needed by feel. If your English muffins are turning out like pancakes, you definitely need more flour. They should not be flat.
Also, cooking technique does have a lot to do with it. The dough needs to hit a hot cast iron skillet, so that it doesn't stick, but the heat needs to be quickly reduced so they have a chance to rise and cook through!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 128Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 283mgCarbohydrates: 25gFiber: 1gSugar: 2gProtein: 3g
Carolyn says
Hi Lisa,
I have recently discovered your site and am so happy that I did!!
I am making sour dough starter now. I started it Sunday night. I am concerned, though, because our house isn’t always real warm. Is there something that I can do to insure that the starter stays warm enough to do what it is supposed to do?
Thank you so much,
Carolyn in not so warm Florida.
Lisa says
Not warm in Florida?! That’s a bummer. Do you have a stove you could set it on, or maybe the oven with a pilot light on? Or possibly on a heating pad with a towel over it. If your house is close to 70 it should be totally fine. You definitely don’t want it too warm.
Flora says
Hi. I love this recipe, it was amazing!!!! I shared it with everyone i know who has a sourdough starter!!!!
But I have a question: i onky have my starter for about 5 months, its still pretty liquid, I noticed yours is much thicker. Now my English muffins were pretty flat and I had a hard time getting a good rise. Do you have any suggestions? What are your approximate measurements when you feed your starter? Mine has a consistency of a really thick pancake batter. And my engkish muffin dough turned out about the same… Very very stretchy and sticky but not like a real dough… Seems less firm than yours even though I used the exact measurements.
Thank you
Sarah Elizabeth Dapkiewicz says
Same Flora, mine is drippy. I want to add more flour but feel like that defeats the purpose of letting it sit so long to sour.
Caroline Baril-Mantha says
Hello everyone! Same here, it is still pretty liquid. The recipe is so delicious, but my english muffins are flat.
Heather says
Try using some whole wheat flour when you feed your starter. I use 60-40 Ap to WW.
Miranda says
I am having a hard time getting my english muffins to rise. I’m doing everything correct for the recipe and my start looks like it is supposed to. They just don’t rise and turn out as flat as a pancake almost. Do you have any ideas?
Lisa says
Try putting them in the cast iron skillet on a super low temp and allow them to rise for a bit there. As long as the cook slowly they should rise.
ANNA GRAY says
I have noticed that if the starter is really broken down then the dough is more liguid-y… I speculate that the starter needs to be refreshed and/or less proofing time. There needs to be gluten proteins/sugars left for the bacteria/yeasts to eat to get the rise.
Kelly says
Lisa, I did everything the way you described but my dough was sooooo sticky. It’s like I didn’t have enough flour or something. Any thoughts on what I did wrong? :/
Lisa says
Try adding a little more flour next time. It definitely depends on hydrated your starter is.
Megan says
Hi Lisa,
I really want to try this but if I don’t have a cast iron pan can I use a stainless steel pan?
Lisa says
Hey Megan! I am afraid they would stick to stainless steel.
Dorothea says
Hi Megan, I’ve just tried them with a stainless steel pan and it worked great. It’s a better quality one, though, it would definitely not work on my other, cheaper one.
Lisa says
Great to know! Thanks for sharing Dorothea!
Kelsey says
Hi! I have a sourdough starter question. This was my first time using it and I put my starter out on the counter yesterday and feed it. It was super happy and looked great,though I wanted to leave it fro 24 hours. I didn’t take in to acoxu t the temperature of the house which is closer to 78 or so. This morning, it was not even really bubbling and looked so sad. Did I kill it? On your video you talked about having all the good bacteria eaten up… But can I save it? I went ahead and took the 1/2 cup from it and made the proof for the muffins anyway. Will it work? Do I disguard the new mixture and retry something with my starter? Right now I just put the starter in the fridge. So, I’m confused and don’t really know what to do, so any help would be appreciated!! Thanks!
Lisa says
It should be totally fine! It won’t die that quickly.
Sarah Chiem says
Can i freeze left overs?
Lisa says
Yes, you sure can!
sandy says
Can I use almond flour to make these?
Christy says
Thank you for your wonderful blog. I’m exploring and very much enjoying trying your recipes! Any way these muffins could be baked instead of cooked on the stove top? I’d love to be able to walk away from the stove with a timer to listen for!
Kecia says
I bake mine in the oven at 350 degrees and turn them over after about 10 minutes so they are flat on both sides. Otherwise they puff up a little in the middle. I put them back in for about 10 more minutes. You would need to watch them the first time and time them as everybody’s oven is different.
Amy says
This is what I was wondering too! It seems easier for me to put them all at once into a cast iron and in the oven. I am going to try this so wish me luck! Lol
Karen says
I have made your sourdough starter for the first time and it worked perfectly. However, I followed the English muffin recipe to a T and it was a very loose or slightly runny dough. Not just sticky but to soft to even pick up and put in my hand. I ended up adding nearly 2/3 C. of flour to make it work. Any idea what I did wrong? Thanks!
Diana says
Hey Lisa!!
Thanks so much for sharing! It’s so encouraging to find like minded people. And I’m just loving your recipes! I started my started and I can’t stop baking!!! It’s all so delicious!
I was just curious how you store your baked goods; English muffins, tortillas….and for how long?
Thanks again for sharing!
-Diana
Lisa says
I usually just store them in ziplocks on the counter, because we never can keep them very long. My kids love baked kids! Haha. I should probably find a better solution than plastic, but thats what it is for now.
Lisa says
Hi Lisa,
I’m a little confused about the “fed” starter. Are you taking the starter straight from the fridge to add to the english muffin recipe: Or do you take the starter out the day before, feed it, then add to the english muffin mix to sit overnight? Thanks!
Lisa says
Let it sit about 8 hours. That’s what I would consider a fed starter. Not one that was just recently fed, but out for a while first to get the good bacteria all throughout. Hopefully that makes sense!
Stephania Messina says
Okay, I am making these right now and I am way over excited because they are just so amazing! My kids are begging for more and I almost can’t believe how great they actually turned out! I was skeptical as my Dad has made me a lifelong Thomas’ lover, but these are honestly even better. So chewy and buttery. My husband says I always go ok muffin baking kicks when I’m pregnant so these fit in perfectly ?Thank you so much for sharing this wonderful recipe.
Lisa says
Yes!! So glad you are loving them! Smothered with butter and honey, and fresh off the griddle, they really are simply amazing. 🙂
Deb Buchanan says
Call me crazy… but I am patiently waiting for you cookbook! I collect cookbooks and I feel yours would be a great addition to my library—-please?!! ( I cannot keep reading from my phone while I try to cook! Lol)
Alyssa says
Hello Lisa, I love this easy bread idea and can’t wait to try it! I’m wondering though, would this recipe still work if you baked them in the oven instead of on the stovetop? If so, what oven temperature and time would you suggest? It would be nice to just walk away and do other things while they bake!
Kecia says
I bake mine on parchment paper at 350 F for 10 minutes and flip them over so they are flat on both sides. If you don’t flip them they will puff up more in the middle. Then bake another 5-10 minutes until they’re lightly brown on top. The outer edges get done first so they won’t expand out much and they always rise well for me.
Kelly says
You are so right on with this recipe! Way easier than bread and sooo delicious!
Anna says
Hi!
What other oil would you recommend that’s not coconut oil?
Thanks!
Anna
Kelly says
I added more flour because you said the dough would be thick and mine is very runny even the next morning.
K. Morton says
I use olive oil.
Denise says
I made this recipe this morning but my dough turned into a starter consistency overnight. I did use einkorn flour so I’m thinking I may have to adjust the water to flour ratio. Do you have any thoughts on using einkorn?
bob says
I am just starting to work with sourdough starter and bread. I found Einkorn flour requires about 1/2 the water other flours require for the same consistency. I am going by the photos of the dough for a guide. Farmhouseboone.com has good visuals.
Eva says
My sourdough pancakes and English muffins came out delicious! Thank you!
Rachel says
A friend introduced me to your YouTube channel and I immediately became interested in sourdough after watching your videos about it. I just made these English muffins for the first time this morning and they were so delicious! Thank you so much for sharing. My whole family loved them and I loved being able to serve them something I knew was good for them that I had made with my own two hands. I want my kids to look back on their childhood and have fond memories of mom’s sourdough. Thank you for helping me get it started!
Allison says
This recipe is amazing! My daughter who struggles with texture and is picky LOVES the English muffins. The dozen from yesterday is gone already. Do they freeze well? Going to have to make a triple batch! Last night for dinner I made the sloppy joes with ground beef on the muffins. Thought I had turkey, but I didn’t :-/ Put on your pickles too. So yummy 🙂
Margaret says
I made these for the first time today and they turned out perfectly! I love how easy this recipe is!! Do these freeze well?
Lisa says
Yes, they sure do!
Deanna says
Hi Lisa,
I made both your Sourdough English Muffins and Pancakes and they are so delicious! However, the next day after making the English muffins I noticed they were a little grey in color. Is there something I did wrong? I used all-purpose unbleached organic flour for both my fed starter and this recipe. I’m wondering if I need to just throw them out or if they are still edible. Thank you!
Lisa says
That is totally normal and fine!
Roxanne Kopeczy says
Hello! If I made a g/f sourdough starter would i still be able to use this recipe but just with gluten free four? How would that work?
Simona says
Hi Lisa,
I just wanted to let you know about a discrepancy in your sourdough starter recipe. In your video you say to use 1 cup flour and 1/2 cup water and in the written description you say 1 cup flour and 1 cup water.
Just FYI.
God bless you and your family,
Simona
Lisa says
Thank you Simona! I actually changed the text because I had a lot of people who said the instructions were too dry, and I found myself telling people just to add a little more water. I haven’t reshot the video yet though, so it’s harder to change.
Rachel says
Hi Laura
I’m from New Zealand too and I am finding it hard to get a rise from the muffins. Did you adjust the recipe at all please? I know that with the avocado mayo I need to use 2 eggs instead of just one. Thanks!
Fran says
Hey how long do you bake the eggs and sausage mixture? I missed the time in the video above.
Thanks
Fran
Becky Pottinger says
I love this recipe! I’ve made it as described 3-4 times, but then I turned it into a English Muffin Bread recipe. And I’ve made it with some variations: Cinnamon raising English Muffin Bread where I add 1 T cinnamon and 1/2 cup raisins; Chocolate English Muffin Bread where I add 1/4 cup cocoa powder and 1/8 – 1/4 cup water; Chocolate Chip English Muffin Bread where I add 1/4 cup chocolate chips; Blueberry English Muffin Bread where I add 1/4 cup blueberries; and I’m about to try Pumpkin Spice English Muffin bread where I’ll just add 1 T of pumpkin spice.
Melanie says
What temp did you bake the bread at and for how long?
Laura says
Wow! Made these on the bbq hot plate as it cooked all twelve. We’re currently family 5 at a beach house with only sea access. Such a useful recipe, thank you so much and happy Christmas from sunny New Zealand!
Betsy says
Can I just cook these in the oven? If son for how long and at what temperature? Will high altitude effect this and other sourdough recipes? Thanks!
Marian says
I made the sourdough English muffins. My dough was not as thick as yours. Followed the recipe let sit for 24 hours. More like pancake mix. What do I need to do differently?
Holly says
These are so great! I just had 2 questions:
1) is it normal to have a hard “crust” on the top after a 12 hour fermentation? I do, but just mix it in and go about making the muffins.
2) Is it normal, during ferment, for the dough to rise then sink or am I doing something wrong?
either way, these still turned out amazing! I just wanted to fine tune a bit 🙂
Shoshana says
Hi, thanks so much for teaching me about sauerkraut and sourdough!!
I tried this today, in the oven (I don’t havecastiron skillet).
I had to add a cup of flour, maybe more. Just kept adding till it was stiff enough to roll into balls.
Put in the oven for 10 minutes at 100celcius, then turned up to 230c for 15 minutes. I didn’t flip them.
they came out perfectly!
Dorothea says
This was so tasty!! I don’t have a cast iron skillet (yet) but used my stainless steel pan (well preheated).
The English muffins were wonderfully airy and moist, with that irresistible fried, crunchy crust. So delicious. Thank you for this great recipe!
Dorothea says
Loved these muffins! I don’t have a cast iron pan but they worked fine in my (well preheated) stainless steel pan. I kind of figured out over time how to make the pan work without sticking, preheating for a long time was key. So yummy, airy and tender, with an irresistible crunchy crust. Perfect with butter and honey this morning and some coffee. My favorite sourdough recipe so far! 🙂
Shari says
Just made these and I am pretty happy. I read the comments before cooking these, so I had a couple of changes/ideas ready. First, I didn’t want free form because I wanted them a little thicker, so I bought food rings. Also, someone had stated that their batter was thin. Mine did thin up during the “fermentation “ process. Not runny but definitely soft. So, I added more flour right before cooking. Still soft but I spooned it out into metal food rings I thoroughly sprayed. These I was using to help guarantee thicker muffins. I tested 2 z of dough/batter. Then went to 1 1/2 z for the next 4 and then made some free form. In the end, I am happy with the flavor of these, my starter is still young (only a couple of weeks). They rose pretty well. Just a couple of cooking tweaks next time! Have fun with these 😊
Michelle says
These things are sooo GOOD!!!! My husband is so happy to have a good bread alternative!! Would anyone happen to know or point me in the direction to find the nutritional information for these? Thanks😊
Kathleen Stewart says
Hi Lisa- I’m having a hard time mixing in the honey the next morning. I stirred vigorously for a few minutes, but no luck. Could I put it in the night before? Thank you!
Christine says
I made these last night, they were so good and easy! I’m so excited to have an easier alternative to making sourdough bread! Love all your recipes!
Helen says
I am new to sourdough cooking, but am enjoying the journey. I have made these English muffins a few times now, and mine never seem to get very thick. They kind of look like a thick pancake. My mixture looks a bit thinner than yours. I am wondering if I need to add a bit more flour or less water making the dough that sits over night? I have the temp on the lowest setting on my stove. The ones I have made have gotten cooked through and through, but they are difficult to slice because of their thin size. Any tips?
Tara Edwards says
is the honey required for the “chemistry” oris it just for flavor? Can I leave it out?
Annie says
Any recipes for English muffins for someone who doesn’t have a sour dough starter going yet??
Demi says
Hey there! I’ve tried several of your recipes, this one included, and they have quickly become family favorites! I noticed some people were saying this recipe gave them a runny or sticky dough. Just a thought (I am by no means an expert), but since I have started my sourdough journey I have noticed that when baking any recipe with einkorn flour, the dough tends to come out stickier or wetter than usual. I did some research and learned that einkorn usually requires about 1/3 cup less liquid when used in any “normal” flour recipe (and not more flour as that will change the texture, according to my sources). When I use normal organic bread flour, these babies turn out great– with the einkorn, it tends to need less liquid. Have you had this same experience? I’m just curious because I’ve had to learn how to work einkorn and I’d love any tips! Also, hope this is helpful to any readers out there! 🙂
Samantha says
I also used my einkorn starter and got more of a pancake 😂 will use less water to start next time and hope it works! Maybe edit the recipe for those in the future? Love your stuff as always Lisa!
Nicole says
I just love watching your “what we eat in a week” videos, and it was so helpful to watch you make these by just scooping the wet dough in to the pan! Because of this I didn’t even read the instructions past the ingredients list or watch the video with the recipe, but I see alot of people saying their dough was super wet and I wonder if maybe knowing to just scoop the dough directly into the pan would be helpful?
These turned out great for me and I really appreciate your approach to sourdough baking! It is so easy to get lost with all of the information out there, but you have a way of making things so relaxed, simple and enjoyable! Having lots of fun in the kitchen again after being inspired by your videos, thank you for all that you put out there!
Chris Lara minardi says
When dropping them on the skillet, is this ungreased? Thank you!
Stacey Smith says
Love this website! Making your sourdough crackers and fortchia bread today. Doing the full 24 hours on the bread since its a cold spell this week in Mississippi.
Jessica Henman says
Hi Lisa! Just made these and wowza they are amazing. Definitely going to be a family favorite. As easy as pancakes to make but love the crisp outside and no need for syrup.
Amy Winters says
Oh my goodness! Your blog is my go-to for sourdough recipes and this one is wonderful! This is going to be repeated at our house!
Loni says
Trying these right now. I’m using whole wheat einkorn flour. I tried to get a thicker dough by adding a little more flour and a little less water but as soon as I dropped them in the pan they spread out really wide. They look like huge thick pancakes. I’m sure they’ll taste good though. We’ll see….
Ellyse says
Mine do this too. Not sure how to get them to rise better. I did keep the heat turned up to 3 for the first minute or two I put them on and then turned down to low for the remainder of the time. That seemed to help some but they’re still pretty flat 🥴
Marcy Grote says
Remember, einkorn has less gluten (high level summary) than regular flour. Without adding gluten (vital wheat gluten) to your batter/dough, then puffier muffins will not be achieved. I use ap flour for this recipe and if anything, these muffins puff up so high it makes it difficult to put a lid on the skillet, which I prefer to do.
Sarah McColm says
In your recipe you mention that the dough will be pretty thick. Mine has never been thick, it’s always quite sticky and runny. What could be happening with mine?
Neysa says
Hi Lisa,
I’m new to the sourdough world, but I love it. I tried the pancakes and they’re awesome. Now today I tried doing the English muffins and they are not so good, for some reason my dough was very soft not as firm like you show on the video. I did exactly the same measurements and I had it out for almost 24 hours. They started to spread like a pancakes when they were put into the skillet. I don’t know what I did wrong.
Noelle says
These are heavenly! So easy to make too! I’ve been using Ezekiel sprouted English muffins for my husband’s frozen breakfast sandwiches. I will be switching to these now!
Jenn Dawson says
These are so good!
Casey says
I have made these dozens of times now because we love them. I have to tell you though the added cup of flour is a no go. I had this recipe memorized and then I was like oh I guess I’ve been doing it wrong when I looked here again and added more flour for a couple of batches, then I saw your note about editing it. My starter is healthy and it makes them way too thick with the extra flour, like 2-3 inches thick. They were perfect before. I think the extra cup should be listed as an option instead of a rule. I’m not trying to be critical, rather encourage you that your original recipe was correct! Thanks in any case for this delicious recipe. I double the recipe and keep them as a constant staple in our house for breakfast. My husband and I love them.
Michelle says
I agree with you! I loved them as they were.
Lorna says
Great recipe, For a twist I added raisins and cinnamon, Wow! I accidentally dumped what I thought was too may raisins but turned out perfect.
Ruth Moore says
Hi Lisa
I have made these numerous times and they are delicious. I have never made a recipe of yours that I have not liked. I have used different store bought flours to make the various sourdough recipes.
I have recently purchased a grain mill and would like your opinion on what berries you would recommend buying. I pretty much make everything with sourdough. I also have a gluten free sour dough because I have several friends and family members that are gluten intolerant. Do you have any recommendations on the grains to make the various sourdough recipes with fresh stone ground flours.
Thanks so much and Happy Thanks Giving to you and your Family
Allyson Jarvis says
I made these yesterday. They turned out to be as easy and delicious as you claimed. I cooked the on my electric griddle and finished them in a slow oven. They rose and browned beautifully. The dough was easy to handle with wet fingers. Thanks for another wonderful use for my sourdough starter.
Sanne says
These were delicious with whole wheat spelt and organic apple butter 😍. Thank you for this amazing staple! Will definitely be making again.
Sheree says
The cooking instructions still say 2 cups of flour instead of 2.5 cups. Since I’d read the whole thing, I knew which was the correct amount and why it was changed. But mention it because it could be confusing.
I covered the bowl with plastic wrap, but it developed a skin that didn’t break down completely when I mixed in the rest of the ingredients. Would a wet tea towel be a better option?
My dough was really sticky, so spooning was a bit tricky. Hard to get equal proportions. Should I have added yet more flour?
That said, they came out really well. I did have to finish them in the oven and I noticed they got tough once they cooled. But definitely a recipe to try again.
Danielle says
These English muffins have been a regular rotation sourdough item in our family for over a year now. Hard to beat this recipe. So easy, quick to make, and they taste good sweet or savory. You gotta make these if you haven’t yet!
Angela Galligan says
I mean wow. This is absolutely delicious. I learn so much from your blog and videos my gosh, you’re a blessing to this family trying to eat healthier. This was easy to make and so so so good. Thank you for sharing with all of us.
R.Childs says
Hello! I tried this recipe over the weekend. I ended up adding more flour when adding the baking soda, salt, and honey because it was too liquidy.
They seemed to be pretty perfect, but the next day, I noticed the sides had turned grey in color!! What could be causing this? Please help if you know?
Christine Duffy says
Lisa thank you so much, you are such an inspiration. I have been growing my starter now for about 2 weeks and really wanted to try this recipe. So got up early this morning as mix had been fermenting over night and so excited to get going. Everything was looking good and silly me so excited put tablespoon of salt and bread soda in!!! Didn’t realise til they were cooked, but tbh, with plenty of jam you can hardly notice and they have more of soda bread(I’m Irish) taste. I am in my 60’s and baking all my life but this is my first sourdough, thanks to your no-nonsense and intuitive approach. Love what you are doing. Blessings to you and yours. C
Judy B says
Can you make the English Muffins without a cast iron pan?
Judy
jERRY lOFSTEAD says
yES, a STAINLESS STEEL PAN WITH A HEAVY ALUMINUM PLATE ON THE BOTTOM WORKS WELL. iT WILL NOT WORK ON THIN INEXPENSIVE ss PAN.
A.B. says
There were so easy and good! We loved them and they turned out perfectly. I used fresh milled hard white wheat for the flour.
NAOMI COLLINS says
This recipe – it’s perfect!
Our house has had them non stop for the last 2weeks and still not sick of them.
To change it up a little I rolled them in fine corn meal before I fried them for a more authentic take. Mmmmmm!
Love your channel and blog,
Just wanted to let you know that you’ve inspired my new take on life.
Being a stay at home mummy myself I love your refreshing spirit when it comes to the way you find purpose in raising up your children, keeping your home, and providing for your family with your husband.
The world rushes on and us mums can find it hard to find pleasure in the routine care and daily slog of taking care of our family and home. Not enough love and contentment is placed in these things.
So I just want to say thank you. Watching your chanel makes me feel so much more in love with doing the things I’ve always found pleasurable but there were so many other opinions like “you’d make so much more money in the buisness world”. We serve God – not mammon!
May the Lord continue to shine through you in your journey and know that your humanity is simply refreshing and humbling.
Naomi (New Zealand)
Jessica says
So I have been using your recipe, but using all fresh ground flour, I am not getting good rise and I am getting flat dense hockey pucks LOL any advice?
Linnea says
Lisa, Thank you so much for putting your recipes into the world. Your most recent sourdough video resonated with me because I have a really hard time wanting to make new recipes with all the exact measuring. I love that you break it down for your viewers but ultimately you eyeball measurements. I always wondered if I was the only one – I knew I couldn’t be lol! I’ve never been close to my grandparents to learn anything from them, but I could only imagine early, simple recipes were made of eyeballing and figuring out what works and what doesn’t. You have to follow your instincts when cooking if a recipe isn’t looking right. Sourdough is something that is different for everyone. Some may be more dry or wet and you have to think of that when trying to get certain consistencies. This was my first try making anything with my starter and I am so excited to learn more. These English Muffins are DELICIOUS. So much better than normal English Muffins!
Lizzi says
I received my sourdough starter from my aunt last week. So far I have made your discard crackers, pancakes and this morning I made these English muffins.
THANK YOU
You’re the reason I felt I could attempt sourdough after 2 years researching and still having a healthy dose of fear… your video on 2 weeks in the life of your starter pushed me over the edge.
Shawna says
Wondering if you have a suggestion for flour to make this gluten free? Just a switch out to gluten free flour or a mix of various flours. Thank you in advance!
Michelle says
When I have made them, they always turned out great! They were never flat like pancakes. I hope this recipe works out for tomorrow morning. Yum!
Misty says
Lisa, This recipe turns out perfect every time, and they are delicious! Thank you for sharing. We are new to sourdough starter, and my family loves it! Dough is just the right consistency, and never sticks to my cast iron!
Misty says
Lisa, Thank you for sharing this recipe. I’m new to sourdough, and this recipe turns out perfect every time! My dough is always the prefect consistency. They cook so well, and never stick to the pre-heated cast-iron skillet. My family loves these english muffins.
Nancy E says
Question: One time they had a weird bitter taste. Is that from not mixing in the baking soda enough or from fermenting too long (24 hours)?
I’ve made this recipe at least 5 times now and love it.
Tip: I wanted to see if I could make it easier on myself by baking these in the oven and they turned out great! I covered a baking sheet with parchment paper and sprayed the parchment with some avocado oil. After scooping out the dough (using a large cookie dough scoop), I sprayed the tops with oil too. Baked until golden brown for about 10-15 minutes. The shape is a little different (slightly domed instead of flat tops) but they are still delicious and less greasy. I was kind of using a lot of coconut oil to fry them since my cast iron tends to stick. I even forgot to spray the top of the dough on the last batch so they were not shiny golden but still delicious!!! I love eating them slathered with cream cheese and jam – HEAVEN!!!
Samantha says
These were great!!!Next time I will use a bit less baking soda as I am not a big fan of the taste.
Taryn says
I wasn’t able to leave a comment in my review, weird. I wanted to say that I’ve made these 3 times now, and they always turn out great! The last batch I made I doubled the recipe but removed 1 cup of flour, I also let it ferment a little longer, and oh baby were they soft and fluffy!!!
I’ve also made your crackers and people love them, I’ve been told I should make and sell them at the farmers market!
Still working on the no-nead loaf. I can never get it to NOT stick to my tea towel, no matter how long I let it develop a skin or how much I dust the towel with flour.
I also tried your cinnamon buns and they simply didn’t rise. The ambient temperature was about 70 so I have no idea what happened. Is it supposed to be a more firm dough? I will try again.
Melanie says
Hello Lisa,
Thank you for sharing “your way” to keep a starter. I’ve been basically “waste free” since starting it three months ago 🙂 I think the longest I’ve let it go in the fridge is 2 weeks. I pour off the liquid, feed and you’re correct, it keeps going fine!
I’ve successfully made your pancakes and biscuits. I’m pretty experienced with breads, so I thought “How bad could english muffins be?” Well…I echo what the others said, it’s just too liquidy the next day. When I mixed the night before, my instinct was it was too liquidy, but thought perhaps it would come together more with the rise. Mine had tripled in size by the morning-GREAT! But, too liquidy. I didn’t want to defeat the purpose by just adding more flour, but we ended up slowly adding in 1 cup, and it still wasn’t enough. So, next time I’m going to try 3 1/2 cups of flour initially. I will say, even though I “poured” it into the iron skillet, they did rise ok, and tasted great. They just didn’t have that perfect round look.
LASTLY: I have a question about your nutritional info. I am trying to follow a low-carb/keto way of eating except for one day a week. When I figured 285 carbs in 3 cups of flour…divided by 12 muffins, I only get about 24 mg/muffin. I’m also hoping that some of those carbs got eaten by the starter!haha! Could you let us know how you figured your carbs? Many thanks!
Melanie says
Another question: Why do you not go ahead and add the honey/baking soda the night before, as if it’s a bread that’s totally mixed and rising? I understand salt can deter the rise, but I thought the starter would use the honey, too?
Cortney says
These look so good! Trying them this morning. My dough is super sticky and hard to work. No matter how much flour I add. Any suggestions?
Katherine says
First off these are a staple in my house now. They are amazing!! So so so good. They are good as cheeseburger buns and pb and j!
However my sister in law didn’t have as good results and followed this recipe and I followed your sourdough ebook recipe. This one calls for 2 1/2 of flour and the ebook calls for 2 cups of flour. I didn’t know if you knew they were different. My results with the 2 cups is SUPERB!
melanie ALEXANDER says
I have a dry starter ( shaye elliott’s recipe) and I’m very new to sour dough so can you tell me how or what changes I need to make to your recipe? Thanks so much!
Tara says
I made these and they were a huge hit with all 7 kiddoes, hubby too!
I wonder how buttermilk would taste in the recipe, I’m always looking for ways to use it up!
Kecia says
Lisa, you inspired me to begin using sourdough starter. I love this recipe and use it every week. These are good as hamburger buns, toast with butter,jelly or cream cheese. I usually leave 3 on covered cake plate put a few in refrigerator and freeze the rest. Out of the freezer I just allow to thaw or microwave for 20 seconds, slice and toast.
Thank you for sharing your recipes and knowledge with us.
Amy says
Lisa, I’m so excited about this recipe! I LOVE English muffins from the store, but I’m sure homemade ones will be so much better. And sourdough?? My, my. Pinnacle of goodness, I’m sure! Can’t wait to see how mine turn out. Thanks for another super easy sourdough recipe!
Laura says
Hi there 🙂 the ingredients list 2 and 1/2 cups flour, but in the directions you state to use just 2 cups. (?) Please confirm which is more successful? Thanks in advance
M says
This recipe does not match up with the instructions that you layout in the post….please make them match….
Emmiline says
Hi Lisa! Just wanted to say I tried your english muffins for the first time this week and they are so good. Started listening to your podcast recently and your no-fuss approach to sourdough starter has really helped me to not overthink it and just use my intuition to know what it needs. I have just started my sourdough journey and am really enjoying experimenting and creating. I pulled my starter out of the back of the fridge where it had sat for 9 months after a failed attempt to launch last year and revived it (totally figured it would be dead) and it is so vibrant and happy. Thanks again!
Amber says
How do you store your English muffins? I usually put mine in a sealed bag but I’ve noticed within a day or two the muffins have dark spots that resemble mold? I’m not sure if it’s just the way the muffins are or if it’s actually mold.
Shaylie says
LOVE this recipe and so does everyone I give these to! Such an easy sourdough recipe! Great to get started with sourdough.
I used freshly milled flour now and it works great with these measurements- I just typically end up adding a little bit more flour after it has fermented so they don’t turn out like flat pancakes! Adding that little extra has made a big difference in the rise.
Anonymous says
Lisa! Thank you so much. I made your sourdough english muffins. 🙈I’m not sure how to attached the photo but this was my second time. I’m a new mom of twins and you are such a blessing to my household.
Danielle says
These were AMAZING!!! So simple, fun to make, and of course delish! I used my 100% einkorn sourdough starter (about 4 weeks old) and organic all purpose flour. I did have to add a bit of flour at the end to help the texture thicken a bit, but they rose over an inch and cooked beautifully. I did place them in a warm oven for about 10 minutes to ensure the middle was done. They were chewy, airy, and even had the butter melt through just like a store bought English muffin. These are the real deal and will keep us from buying store bought ever again! I hope that these turn out as well with einkorn flour instead of all purpose, since we are slowly making the switch to all einkorn. If not, I just may have to keep some all purpose on hand just for these! Thanks again!! Rockstar recipe.
Jen says
These turned out perfect!
Tarrie says
So, I love these. But why not bake them? Would they turn out the same?
Annie says
Take note that the amount of flour in the recipe does not match the amount in the instructions. The amount in the instructions yields a runny dough with a batter like consistency. I added more flour eventually but was it remained very difficult to work with-super sticky. Tasty results nonetheless!
Rachel says
Do you have any tips for equally dividing the dough when using the baking soda method? I find the other method easier because I can just roll out the dough and cut with a mason jar, but I don’t like how some of the dough is wasted. With the baking soda method, the dough is so sticky that I don’t dare put it on my counter to divide it up (and that’s even after adding an extra 1/2 cup of flour). I tried just grabbing handfuls of it straight out of the bowl and ended up with 7 massive English muffins. Help!
Lisa says
That is how I usually do it. Just try to make them smaller and even as best you can. You could also maybe use an ice cream scoop or measuring cup and scoop out and place it on the skillet like you would muffin batter. Hope that helps.
Amanda says
So easy and so delicious. I wasn’t sure how much to really expect from these, but I’ll be making them regularly from now on.
Lisa says
I love how easy they are. Glad you enjoy them as well.
Amy Andries says
So the recipe calls for fed sourdough starter. Does that mean that you pull the starter out of the fridge 24 hours in advance(like you mentioned in your sourdough starter recipe) of making the recipe and feed it, then it sits on the counter till you make the muffin dough, which sits on the counter till the next morning?
Lisa says
I consider it fed when it is bubbly and active, usually 4-12 hours after it is fed and at room temp.
Nichola says
Thank you for this great recipe and instructions. I have made English muffins in the past and never been happy. So pleased with my big batch of muffins. (I made 4x the recipe to feed my big family) Ready for Sunday morning breakfast!
Lisa says
Wonderful! Hope your family enjoys!
Kelly Land says
Hi there. Noticed the added flour isn’t added to the recipe directions, just as a heads up.
I so appreciate your recipes and this is my absolute hands fown favorite! How do I use einkorn for this instead of regular flour?
Thank you again and god bless.
Kelly
MICHELLE says
Hi,
Michelle here from Australia. I love your recipes! 🙂
I would love it if you could put the gram measurements because our cup size here in Australia is different to the usa one.
Michelle 🙂
Lisa says
Hi Michelle! I didn’t realize the measurements were different, so interesting. I’m trying to add more grams. I created this baking conversion chart that should help with converting into grams.
Jessica says
I have made these using all purpose and they turned out great. How will it change if I switch and use white whole wheat instead?
Lisa says
It may be a little denser and may need a tad more water if the dough seems too dry. You could also try using half whole wheat and half all-purpose.
K.S. from KS says
Why do these recipes always have you mix in baking soda after the 24 hr period? You lose out on the wonderful bubbles from the sourdough ferment. Also the dough is way too thick to properly take on baking soda. I usually just mix it all in all at once. I also started having much better luck when I mix it up, let it sit for an hour, then immediately shape it into loaves or English muffins or bagels or whatever and then let it sit 12-24 hours to rise. Before that I was killing the beautiful rise by punching down and reshaping or mixing in some random ingredient at the end.
Lisa says
I’ve always thought the rise wouldn’t be as good if the baking soda and baking powder was added and then allowed to sit. You don’t feel like that is the case though?