English muffin sourdough bread is everything you love about an English muffin, baked up in a loaf pan. It’s a great recipe for an easy breakfast or quick snack.
If you love classic homemade sourdough English muffins, you are going to love this recipe. It tastes just like an English muffin, but is made easier by baking it up in a loaf pan until it has a beautiful golden crust. No rolling or cutting needed!
This unique sourdough loaf is full of tangy flavor and delicious air pockets, perfect for holding bits of homemade strawberry jam, and raw milk butter. It also makes a delicious vessel for homemade tomato soup, or as a tasty breakfast sandwich with an over easy egg.
This is sure to be another sourdough recipe you will add to your collection of favorites!
Why You’ll Love This Recipe
Simple beginner recipe – Sourdough English muffin bread is a very easy to make recipe, perfect for if you are just getting into your sourdough journey. It only requires a few minutes of hands on work and a little patience to yield the best homemade bread.
Sourdough benefits – Traditional sourdough not only has better flavor, but also great health benefits! It is digested much easier than other breads, offers prebiotic support to the gut, and also stabilizes blood sugar.
No fancy tools – There is no biscuit cutter or English muffin ring required for this sourdough English muffin loaf. Just a few simple ingredients, large mixing bowl, and a loaf pan are all you need!
Ingredients
Sourdough starter – This recipe needs fed starter that is active and bubbly. If you are new to sourdough, learn how to make your own sourdough starter in this post.
Water – I prefer to use clean, filtered water for all of my sourdough recipes and cooking around the farmhouse. See my Berkey/Boroux Water Filter Review for more information on my filtered water system.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make English Muffin Sourdough Bread
Step 1: Feed starter 4-8 hours before starting the recipe. In a large bowl, add flour, water, active starter, honey, and salt to a large bowl and mix together. Cover and rest for 30 minutes.
Step 2: Complete a round of stretch and folds. Cover and let it rest for 30 minutes. Do another round of stretch and folds. Rest for 30 minutes. Do one last set of stretch and folds.
Step 3: For the first rise, bulk ferment covered at room temperature for 4-12 hours or until about doubled.
Step 4: The next day, grease a loaf pan, and coat with corn meal. Add baking soda to the bread dough.
Step 5: Mix the dough and place in the loaf pan. Sprinkle the surface of the dough with cornmeal and bake right away. Alternatively, you can omit the baking soda and allow the dough to rise for 1-2 hours or until just about doubled.
Step 6: Bake at 350 degrees Fahrenheit for 30-40 minutes.
Tips
- Ensure your starter is active and bubbly. You can check your starter by performing a sourdough float test.
- The dough should be slightly sticky to ensure a tender finished product, do not over-flour your bread dough.
- Be careful not to over handle your dough so that you can maintain a soft, airy texture full of the signature nooks and air pockets.
- This recipe shouldn’t be made and baked right away and needs to be fermented for flavor development.
- Bulk fermentation time will vary greatly depending on your kitchen temperature and strength of your starter.
Recipe FAQs
Sourdough English muffins are healthier than a traditional English muffin because you get the benefits of long fermentation.
Sourdough bread is a healthier bread to eat, as it is easier for the body to digest and contains other nutritional benefits as well. Bread made with freshly milled whole grains is also among the healthiest choices. You can get the best of both worlds with my 100% fresh milled sourdough bread.
Yes, sourdough English muffins have anti-inflammatory properties because of the long fermentation process.
More Sourdough Recipes from the Farmhouse
- 15+ Easy Sourdough Quick Bread Recipes
- Sourdough Discard English Muffins
- Whole Wheat Sourdough Dinner Rolls
- Sourdough Brioche Rolls
- Sourdough Garlic Knots
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 Muffin Loaf Recipe
Equipment
- 1 Loaf Pan
Ingredients
- 420 grams all-purpose flour, 3 cups
- 285 grams water, 1 cup plus about 3 tablespoons
- 100 grams sourdough starter, 1/2 cup
- 21 grams honey, 1 tablespoon
- 6 grams salt, 1 teaspoon
- 1 teaspoon baking soda, optional
- 2 tablespoons cornmeal, for dusting – or more if needed
Instructions
- Feed starter 4-8 hours before starting the recipe.
- Add flour, water, active starter, honey, and salt to a large bowl and mix together. Cover and let it rest for 30 minutes.
- Complete a round of stretch and folds. Cover and rest for 30 minutes.
- Do another round of stretch and folds. Rest for 30 minutes. Do one last set of stretch and folds.
- For the first rise, bulk ferment covered at room temperature for 4-12 hours or until about doubled.
- Grease a loaf pan, and coat with corn meal. If desired, add baking soda to the bread dough.
- Mix the dough and place in the loaf pan. Sprinkle the surface of the dough with cornmeal and bake right away.
- If you decide to leave out the baking soda, place the dough in the pan, sprinkle with cornmeal and allow it a second rise for 1-2 hours or until just about doubled.
- Bake at 350 degrees Fahrenheit for 40-50 minutes.
Notes
- Ensure your starter is active and bubbly. You can check your starter by performing a sourdough float test.
- The dough should be slightly sticky to ensure a tender finished product, do not over-flour your bread dough.
- Be careful not to over handle your dough so that you can maintain a soft, airy texture full of the signature nooks and air pockets.
- Bulk fermentation time will vary greatly depending on your kitchen temperature and strength of your starter. Learn how to make a sourdough starter in this post.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
