Soft, airy, and cooked on the stove top, these delicious sourdough English muffins begin with simple ingredients, an active starter, and a bit of fermentation time. With a crisp, structured exterior and a bubbly crumb full of sourdough flavor, use these muffins to build the perfect cheesy breakfast sandwiches or slather them with butter and jam for a filling snack.
Homemade sourdough English muffins change the game with their simplicity and versatility. Long-fermented and perfectly tangy, this easy recipe requires only pantry staples and an active starter with an overnight rise. The fermentation time not only adds better flavor, but also better digestion and a delicate, chewy crumb full of bubbly pockets that trap butter and homemade strawberry jam.
The flavor and structure of these muffins lend themselves perfectly to many different uses, such as savory sourdough breakfast sandwiches or even English muffin pizzas with homemade marinara and fresh mozzarella.
For more sourdough favorites, try these soft sourdough pancakes or waffles, sweet sourdough cinnamon rolls or coffee cake, or make a batch of sourdough biscuits or beignets. Making your own sourdough starter requires minimal ingredients and some patience, but the recipe opportunities are endless.
Why You’ll Love This Recipe
Sourdough flavor – Homemade English muffins have a savory, yeasty flavor, and sourdough fermentation adds a delicious tang that complements sweet or savory toppings.
Airy texture – Fermentation creates carbon dioxide, which builds up in the dough as bubbles. These bubbles cook in place, creating a crumb delicately arranged with the characteristic nooks and crannies that hold anything from jams and butters to melty cheeses and mashed avocado.
Versatile use – Use these for cheesy egg sandwiches, like eggs Benedict, or spread with soft butter and peach jelly, drizzle with honey and peanut butter, or pile them high with homemade chicken salad.
Ingredients
Flour – I use unbleached all-purpose flour for this recipe. Fresh-milled wheat also works, but the liquids need to be adjusted to account for the high absorbency of fresh-milled flour.
Sourdough starter – Use a recently fed, active, and bubbly starter.
Water – You can use milk in place of the water, if desired.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Sourdough English Muffins (with baking soda)
Step 1: The day before you plan to cook the muffins, start with fermenting the grains. Add flour, water, and sourdough starter to a large mixing bowl or the bowl of a stand mixer and mix well. Use an active sourdough starter that has been recently fed.
Step 2: Cover the bowl with a towel and let it sit at room temperature for 12-24 hours. The fermentation process speeds up with warmer temperatures and slows with cooler temperatures. Where you place the bowl affects the timing.
Step 3: After the bulk fermentation, add honey, salt, and baking soda, stirring well.
Step 4: Transfer the dough to a lightly floured work surface and roll out to a 1/2 inch thick rectangle. Cut out circles using a biscuit cutter or a wide-mouth mason jar. Sprinkle the biscuits with cornmeal to prevent them from sticking while cooking (optional).
Step 5: Preheat your cast iron pan on medium heat until hot. Add some oil, then place the English muffins into the pan. Immediately reduce the heat to low so the dough has a chance to rise without the exterior burning.
Step 6: Cook until doubled in size, flipping only when the first side is golden. After flipping, increase the temperature a little so that the second side of the muffin cooks until golden brown. Let them cool for a few minutes, then slice and enjoy!
How to Make Sourdough English Muffins (without baking soda)
Step 1: Add all ingredients to a bowl (minus baking soda) and mix well. Let the dough 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.
Step 2: With the dough in the bowl, do one round of stretch and folds by grabbing one side of the ball of dough, stretching it upward, and then pressing it back into the center. Repeat with each side of the dough, for one complete round. Repeat the stretch and folds after 30 minutes, then set the bowl in a warm place and let it rise for 5-8 hours. The dough should double in size.
Step 3: After the fermentation, shape the muffins by rolling the dough into a 1/2 inch thick rectangle. Cut out circles using a biscuit cutter or a wide-mouth mason jar.
Step 4: Place on a baking sheet lined with parchment paper with a little cornmeal sprinkled on the bottom (optional). Cover and rise again for about an hour in a warm place until doubled in size.
Step 5: Preheat your cast iron pan on medium heat. When the skillet is hot, oil the pan and add the English muffins. Immediately reduce the heat to low so the dough has a chance to rise without the exterior burning. Cover with a lid and allow to cook for about 5 minutes.
Step 6: Flip once they are golden brown on the first side, then cook through until completely done – this usually takes another 5 minutes or so. Place on a cooling rack for a few minutes before slicing.
Tips
- Make sure the sourdough starter you are using is nice and active. This will give the dough those beautiful bubbles. Sourdough discard can be used if it was recently fed, but the rise time may need to be lengthened.
- The type of flour you use, as well as the 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.
- Fermentation time will depend on the temperature of your home. The cooler your home, the longer it will take for the dough to double. Placing the dough in a warm place will speed up the process significantly.
- You can skip the second rise as long as you use baking soda. Without baking soda, allow the shaped muffins to rise for about an hour, or until doubled, before baking.
- The skillet needs to be hot before adding the English muffin dough so it doesn’t stick, but then it needs to be quickly reduced so the dough has a chance to rise and cook through without burning. Monitor the color of the muffins closely so they don’t burn.
- Cook four at a time so they have space to expand, or they will stick together.
- Don’t try to flip the muffins until they come up easily from the pan. The goal is to only flip them one time.
- If they are browned on the outside, but still not done on the inside, put them in a 250 to 300 degree oven for 10 minutes or so.
Recipe FAQs
Keep extra muffins in an airtight container or bag at room temperature for 4-5 days. Freeze them for longer storage.
Yes! Fermentation breaks down phytic acid, an anti-nutrient that hinders absorption, making sourdough English muffins easier to digest, as well as a great source of fiber and B vitamins. Also, homemade English muffins have zero artificial ingredients or preservatives.
You can expect the characteristic yeasty, salty flavor and bubbly, chewy texture of traditional English muffins, with the main difference being a long-fermented sourdough tang.
During fermentation, the natural yeasts in sourdough produce carbon dioxide, which is trapped in the wet dough as bubbles. When handled carefully and cooked on the stovetop, these bubbles cook in place, producing that characteristic “nooks and crannies” crumb.
While sourdough discard can have great results, use a discard that has been fed in the last week or so, and be prepared to adjust the liquid and fermentation times. See my recipe created specifically for sourdough discard English muffins for further instructions.
More Sourdough Recipes from the Farmhouse
- Sourdough Pizza Crust
- Sourdough Tortillas
- Sourdough Irish Soda Bread
- Easy Sourdough Flatbread
- Sourdough Cheddar Biscuits
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Sourdough English Muffins
Video
Ingredients
- 2 1/2 cups flour, 350 grams
- 1 cup water, 236 grams
- 1/2 cup active sourdough starter, 100 grams
- 1 tablespoon honey, 21 grams
- 1 teaspoon salt, 5 grams
- 1 teaspoon baking soda, 5 grams, (optional, see notes)
- Cornmeal, optional
- Oil for cooking
Instructions
How to Make Sourdough English Muffins (with baking soda)
- The day before you plan to cook the muffins, start with fermenting the grains. Add flour, water, and sourdough starter to a large bowl and mix well. Use an active sourdough starter that has been recently fed.
- Cover the bowl with a towel and let it sit at room temperature for 12-24 hours. The fermentation process speeds up with warmer temperatures and slows with cooler temperatures. Where you place the bowl affects the timing.
- After the bulk fermentation, add honey, salt, and baking soda, stirring well.
- Transfer the dough to a lightly floured work surface and roll out to a 1/2 inch thick rectangle. Cut out circles using a biscuit cutter or a wide-mouth mason jar. Sprinkle the muffins with cornmeal to prevent them from sticking while cooking (optional).
- Preheat your cast-iron skillet on medium heat until hot. Add some oil, then place the English muffins into the pan. Immediately reduce the heat to low so the dough has a chance to rise without the exterior burning.
- Cook until doubled in size, flipping only when the first side is golden. After flipping, increase the temperature a little so that the second side of the muffin cooks until golden brown. Let them cool for a few minutes, then slice and enjoy!
How to Make Sourdough English Muffins (without baking soda)
- Add all ingredients to a bowl (minus baking soda) and mix well. Let the dough 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.
- With the dough in the bowl, do one round of stretch and folds by grabbing one side of the ball of dough, stretching it upward, and then pressing it back into the center. Repeat with each side of the dough, for one complete round. Repeat the stretch and folds after 30 minutes, then set the bowl in a warm place and let it rise for 5-8 hours. The dough should double in size.
- After the fermentation, shape the muffins by rolling the dough into a 1/2 inch thick rectangle. Cut out circles using a biscuit cutter or a wide-mouth mason jar.
- Place on a baking sheet lined with parchment paper with a little cornmeal sprinkled on the bottom (optional). Cover and rise again for about an hour in a warm place until doubled in size.
- Preheat your cast-iron skillet on medium heat. When the skillet is hot, oil the pan and add the English muffins. Immediately reduce the heat to low so the dough has a chance to rise without the exterior burning. Cover with a lid and allow to cook for about 5 minutes.
- Flip once they are golden brown on the first side, then cook through until completely done – this usually takes another 5 minutes or so. Place on a cooling rack for a few minutes before slicing.
Notes
- Make sure the sourdough starter you are using is nice and active. This will give the dough those beautiful bubbles. Sourdough discard can be used if it was recently fed, but the rise time may need to be lengthened.
- The type of flour you use, as well as the 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.
- Fermentation time will depend on the temperature of your home. The cooler your home, the longer it will take for the dough to double. Placing the dough in a warm place will speed up the process significantly.
- If using baking soda, you can skip the second rise. Without baking soda, allow the shaped muffins to rise for about an hour, or until doubled, before baking.
- The skillet needs to be hot before adding the English muffin dough so it doesn’t stick, but then it needs to be quickly reduced so the dough has a chance to rise and cook through without burning. Monitor the color of the muffins closely so they don’t burn.
- Cook four at a time so they have space to expand, otherwise they may stick together.
- Don’t try to flip the muffins until they come up easily from the pan. The goal is to only flip them one time.
- If the muffins are browned on the outside, but still not done on the inside, put them in a 250 to 300 degree oven for 10 minutes or so.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve tried these a couple times and I think I have finally figured out the cooking times and temps. But they are so dense. They taste wonderful though. Any idea why they are so dense?
Awesome, easy recipe. We love these especially when made with milk! The last time I made them I discovered that after mixing up the batter and letting it sit for about 10 minutes, I got much taller muffins (easier to slice open). I think the baking soda has more time to work its magic that way. Just wanted to share!
We make these several times a month. I have never had a problem with this recipe. I have a glass top stove, I first cook in my cast iron pan, brown on each side, they rise wonderfully, and then I pop them into the oven for at least 10 mins. They are a big hit in my family. The only thing I do a little different is I eyeball coconut oil but add directly to the mix to help scrap from the bowl. The batter is super oily but helps it not stick to stuff!
So glad you enjoy the recipe! Thanks for sharing!
Aesthetically they aren’t the most attractive thing I’ve ever made but the recipe did work as directed. It will take a few attempts to get the cooking technique down; I have a glass cooktop so it’s more difficult to control the temperature. Once I do I want try variations such as cinnamon raisin or blueberry or cranberry using dried fruit.
I haven’t read all the comments but just noticed that your ingredient list says 2.5 cups of flour. In your instructions it says 2 cups. I followed instructions so I’ll find out really soon if mine flop.
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.
I was so hopeful but mine didnt rise in the cast iron and burned. I will try and incorporate my good ol fathiful English Muffin recipe with my discard. This did not work out for me.
Oh no. So sorry to hear that.
I woke up early this morning, eager to make these for breakfast sandwiches for my family…
1st attempt: I almost burnt the house down and woke up all the nneighbors with ALL the smoke alarms going off from preheating my skillet…
2nd attempt (currently happening): My husband has already left for work, grabbed himself a breakfast bar and all my kids are begging for food, now also eating breakfast bars.
Looks like I’ll be enjoying all of these English muffins for myself and sharing them with my neighbors so that they don’t hate me! Hahahaha
Oh no hahah. Well I hope they are enjoyed by someone.
Hi! I am wondering if the recommendation is for 2 cups of flour or 2 1/2 cups? The ingredients list says 2 and the directions step by step say 2 1/2. Thanks!!
Good catch! I updated this recipe awhile back to add more flour, and must have missed that! See the notes section for info on the update.
These are super yummy!
Quick question- do they need to be stored in the fridge?
I know I haven’t given it my hardest try being this is only my third attempt at this recipe. I am having a really difficult time. The first batch came out like dense blobs with good flavor. The second batch looked the part but lacked the flavor of the first. I Don’t know what the difference was between the two batches besides, having added flour to the first batch, as it was extremely runny. Now this third batch is runny again. They are coming out as plan old pancakes that are getting progressively denser as I continue to add flour. I have not yet tried the recipe without baking soda. I guess that’s my next attempt. I’m new to sourdough but excited for experimenting. I was interested in your recipe because I have a dairy allergy and miss English muffins.
This is not an easy one to do! This is an old video, and I may have changed a few things here and there, but it may help guide you a bit: https://youtu.be/z7nXvvGPgXw?si=EUCeVc9BVKMUsdLz hope that helps! And good luck on the next round!