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an english muffin split open with a pad of butter on each side of the muffin on a blue decorative plate.
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4.61 from 660 votes

Sourdough English Muffins

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.
Prep Time15 minutes
Cook Time15 minutes
Additional Time12 hours
Total Time12 hours 30 minutes
Course: Sourdough
Cuisine: American
Keyword: English muffin, sourdough
Servings: 12 muffins
Author: Lisa Bass

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.

Video

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

Serving: 1muffin | Calories: 110kcal | Carbohydrates: 23g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 287mg | Potassium: 29mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg