Since I made my sourdough starter about 4 years ago, I have made many things with it. Sourdough English muffins were one of the first things I made but it took awhile before they became a part of our routine. And I don’t know why. We love them so much and they really aren’t that difficult. Read on to learn how to make sourdough English muffins.

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These sourdough English muffins are great cut open with a bit of butter or add some fresh jam for an extra treat. They are also a great base for a breakfast sandwich. We usually fry up an egg and then add ham, cheese, and sometimes avocado.

Time Needed for These Sourdough English Muffins

This recipe should be started in the evening to bake the next day. If you want to use the English muffins for breakfast the second day, you will need to start early in the morning to finish the rolling, cutting out, an additional rise of an hour, and then cooking the English muffins.

I prefer to mix everything up before bed and then finish and bake the next morning.

If you don’t need the English muffins in the morning, you can start the recipe in the morning and let them long ferment for the 8-12 hours and bake in the evening and have it all done in one day.

Tips for Success

If this dough seems quite sticky, add more flour. It should not be really sticky. However, you will also be able to add more flour while rolling out the dough.

When cooking, I have only ever used a cast iron pan. I get it really hot (but not smoking) and then add in some cooking oil/fat to heat up. I then get the English muffins put in right away and then turn the heat down to low. This way they have time to cook throughout the inside before getting too dark on the outside. I do this for each batch where I turn up the heat and then down again.

Kitchen Items Needed

Cast iron skillet with a lid
Large glass or ceramic bowl
Measuring cups and spoons
Tea towel
Spatula to flip

Ingredients

1 cup water
1/2 cup fed sourdough starter
1 tablespoon honey or pure cane sugar
1 teaspoon salt
2 1/2 cups flour
Oil/cooking fat for the pan

Step By Step Instructions for Sourdough English Muffins

In the evening before you want to bake, mix all ingredients together in a large bowl.
Cover with the tea towel and let it rest for 30 minutes.
Next, knead the dough for a few minutes (I just knead in the bowl, but you can also knead on the counter.)
Cover the bowl with plastic wrap and leave on the counter. You can also put in the fridge if you won’t be able to get to it by the 12 hours.
Let the dough rise for 8-12 hours. It should double in size.
The next morning, lightly flour a counter surface and roll out the dough into a rectangle. Use more flour if at all sticky. Get the dough rolled out to about a 1/2 inch thick.
Use a biscuit cutter or a large mouth mason jar ring to cut out English muffins. It should make 12.
Place on a baking sheet lined with parchment paper. Use can use a sprinkling of cornmeal on the parchment paper before placing the English muffins down. Sometimes I do and sometimes I skip it.
Cover again with plastic or a damp tea towel and let rise for an hour.
When ready to bake, get your cast iron hot, but not smoking. Add in some coconut oil or lard or other cooking oil.
Put in 4 of the English muffins and turn down the heat to low to medium/low. Cover with a lid and set the timer for 5 minutes. Then, flip over at 5 minutes and cook for another five with the lid on. They should be done on the inside when cooked this way. If it was turned up too high, and the outside is done before the inside is cooked through, you can place them on a plate in a low temperature oven.
Let cool on a wire rack or cut open and toast right away. These will be good for several days in a plastic bag on the counter or white awhile longer in the freezer.
When you want to eat one, cut it in half and toast it for a few minutes.

Yield: 12 muffins

Sourdough English Muffins

This overnight sourdough recipe makes 12 traditional fluffy English muffins with nooks and crannies for butter to melt into. They also make a great base for a solid breakfast sandwich.

Ingredients

1 cup water
1/2 cup fed sourdough starter
1 tablespoon honey or pure cane sugar
1 teaspoon salt
2 1/2 cups flour
Oil/cooking fat for the pan

Instructions

In the evening before you want to bake, mix all ingredients together in a large bowl.

Cover with the tea towel and let it rest for 30 minutes.

Knead the dough for a few minutes (I just knead in the bowl, but you can also knead on the counter.)

Cover the bowl with plastic wrap and leave on the counter. You can also put in the fridge if you won't be able to get to it by the 12 hours.

Let the dough rise for 8-12 hours. It should double in size.

The next morning, lightly flour a counter surface and roll out the dough into a rectangle. Use more flour if at all sticky. Get the dough rolled out to about a 1/2 inch thick.

Use a biscuit cutter or a large mouth mason jar ring to cut out English muffins. It should make 12.

Place on a baking sheet lined with parchment paper. Use can use a sprinkling of cornmeal on the parchment paper before placing the English muffins down. Sometimes I do and sometimes I skip it.

Cover again with plastic or a damp tea towel and let rise for an hour.

When ready to bake, get your cast iron hot, but not smoking. Add in some coconut oil or lard or other cooking oil.

Put in 4 of the English muffins and turn down the heat to low to medium/low. Cover with a lid and set the timer for 5 minutes. Flip over at 5 minutes and cook for another five with the lid on. They should be done on the inside when cooked this way. If it was turned up too high, and the outside is done before the inside is cooked through, you can place them on a plate in a low temperature oven.

Let cool on a wire rack or cut open and toast right away. These will be good for several days in a plastic bag on the counter or white awhile longer in the freezer.

Notes

The dough should not be sticky. Add more flour if it is sticky while coming together. If sticky after the the first long rise, you can flour the counter real well to get more flour into them while cutting out with the biscuit cutter.