If you are still buying English muffins at the store, it is time for an upgrade. These Sourdough English Muffins are soft, chewy, and golden on the outside, with the gentle tang that only a sourdough starter can give. They are cooked in a cast iron skillet and then finished in the oven so the centers cook all the way through.
Homemade English muffins are one of those recipes that feels fancy but is surprisingly simple. You mix a soft dough with your active starter, water, honey, bread flour, a little butter, and salt, give it a few gentle stretch and folds, let it rise, then cook the muffins in a cast iron skillet on low heat. Nothing fancy is needed, only a skillet and an oven.
Whether you split them and toast them with butter and jam, or turn them into breakfast sandwiches, these muffins are a wonderful way to use your sourdough starter for more than just loaves. If you are building out your sourdough baking, they pair well with my Classic Sourdough Bread and Sourdough Ciabatta.
Why You’ll Love These Sourdough English Muffins
- Real Sourdough Flavor: A good amount of active starter gives them a mild tang.
- Simple Ingredients: Starter, water, honey, bread flour, butter, and salt are all you need for the dough.
- Soft and Chewy Texture: Bread flour gives these muffins their classic chew.
- Skillet Plus Oven: The skillet browns the outside and the oven finishes cooking the centers.
- Freezer Friendly: Make a big batch and keep them on hand for busy mornings.
Sourdough English Muffin Ingredients & Substitutions
Here is what you need for the dough:
- Active Sourdough Starter (240 grams): Use a starter that is bubbly and at its peak. This is what gives the muffins their rise and flavor.
- Water (240 grams): Water brings the dough together and keeps the muffins soft.
- Bread Flour (365 grams): The higher protein content gives you a chewy, structured muffin. I use King Arthur Unbleached Bread Flour.
- Butter (2 tablespoons): Use softened butter so it mixes in easily. It adds richness and softness to the crumb.
- Salt (5 grams): Salt balances the flavor and helps control fermentation.
- Honey (5 grams): A small amount of honey feeds the starter and adds a hint of sweetness.
Flour swap: All-purpose flour will work, but the muffins will be a little less chewy. You may want to start with a bit less water.
How to Make Sourdough English Muffins Step-by-Step
1. Mix the Dough
In a large bowl, combine 240 grams of active starter, 240 grams of water, 5 grams of honey, 365 grams of bread flour, 2 tablespoons of softened butter, and 5 grams of salt. Mix until a soft dough forms.
2. Stretch and Fold
Cover the bowl and do 3 sets of stretch and folds, about 30 minutes apart. To fold, grab one edge of the dough, gently stretch it up, and fold it over the center. Rotate the bowl and repeat all the way around.
3. Let the Dough Rise
Cover the dough and let it bulk ferment for 6 to 12 hours, depending on the temperature of your room, until it grows about 50% in volume. Watch the dough instead of the clock, and look for a puffy, slightly bubbly dough.
4. Shape the Muffins
Gently shape the dough into a long roll. Cut the roll into circles and shape each one into an English muffin. This makes 8 to 10 English muffins: 8 for larger muffins, or 10 for smaller ones. Gently flatten both sides of each muffin in cornmeal.
5. Cook in a Cast Iron Skillet
Heat a cast iron skillet over low heat. Place the muffins in the skillet and cook for about 4 minutes on each side.
6. Finish in the Oven
Transfer the muffins to a baking pan and bake at 350°F for 10 minutes to cook the centers all the way through.
7. Cool and Split
Let the muffins cool on a wire rack before splitting. For the best texture, split them with a fork instead of cutting them with a knife.
Pro Tip: Splitting with a fork pulls the muffin apart along its natural airy pockets, which gives you a rougher, more craggy surface to catch melted butter.
Tips for the Best Sourdough English Muffins
- Use a Strong, Active Starter: A bubbly starter at its peak gives you lift and flavor.
- Keep the Heat Low: If the heat is too high, the outsides can brown before the centers cook, and that is why the oven finish helps.
- Do Not Skip the Oven: The 10 minutes at 350°F makes sure the middles are fully cooked.
- Cool Before Splitting: Give them a few minutes so the crumb can set.
- Toast Before Serving: A quick toast brings out the crisp edges and nutty flavor.
Ways to Enjoy Sourdough English Muffins
- Toasted with butter and jam
- As breakfast sandwiches with eggs and cheese
- With avocado and a soft-boiled egg
- As mini pizza bases
- With peanut butter and sliced banana
How to Store Sourdough English Muffins
Store cooled English muffins in an airtight container or bag at room temperature for 2 to 3 days. For longer storage, split them first, then freeze them in a freezer-safe bag for up to 3 months. Toast them straight from frozen.
Frequently Asked Questions
Why do you cook English muffins in a skillet and then bake them?
The skillet gives the muffins their golden, toasty outsides, and the oven finish makes sure the centers cook through without burning the outsides.
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives a chewier texture. If you use all-purpose, you may want to start with a little less water.
How do I know when my starter is ready to use?
Your starter should be bubbly, risen, and smell pleasantly tangy. This is usually 4 to 8 hours after feeding, depending on the temperature of your kitchen.
Why should I split English muffins with a fork?
A fork follows the natural air pockets in the muffin and gives you a craggier surface, which toasts up with lots of crispy edges.
Can I freeze sourdough English muffins?
Yes. Split them, place them in a freezer-safe bag, and freeze for up to 3 months. You can toast them straight from the freezer.
Nutrition Information (Full Batch & Per Muffin)
- Full Batch Totals: ~2,000 Calories | 65g Protein | 376g Carbs | 16g Fiber | 23g Fat | ~1,970mg Sodium
- Per Muffin (8 Muffins): ~250 Calories | 8g Protein | 47g Carbs (45g Net) | 2g Fiber | 3g Fat | ~245mg Sodium
- Per Muffin (10 Muffins): ~200 Calories | 6.5g Protein | 38g Carbs (36g Net) | 2g Fiber | 2g Fat | ~195mg Sodium
Estimated using King Arthur Unbleached Bread Flour, 240 g of a 100% hydration starter, 5 g of honey, and 2 tablespoons of unsalted butter. Sodium comes from the salt only. Values vary with your ingredients and muffin size.
A Breakfast Staple Worth Making Again
Homemade sourdough English muffins take a little planning, but the result is so much better than anything from a package. Once you make a batch, you will want to keep a stash in the freezer for slow mornings and quick breakfast sandwiches.
Cooking to nourish the body and serve with joy. Viky
Sourdough English Muffins (Soft, Chewy & Golden)
Soft, chewy sourdough English muffins cooked in a cast iron skillet and finished in the oven for golden tops and fully cooked centers.
Ingredients
Instructions
-
In a large bowl, combine 240 grams of active sourdough starter, 240 grams of water, 5 grams of honey, 365 grams of bread flour, 2 tablespoons of softened butter, and 5 grams of salt. Mix until a soft dough forms.
-
Cover the bowl and do 3 sets of stretch and folds, about 30 minutes apart. To fold, grab one edge of the dough, gently stretch it up, and fold it over the center. Rotate the bowl and repeat all the way around.
-
Cover the dough and let it bulk ferment for 6 to 12 hours, depending on the temperature of your room, until it grows about 50% in volume.
-
Gently shape the dough into a long roll. Cut the roll into circles and shape each one into an English muffin. This makes 8 large muffins or 10 smaller ones.
-
Gently flatten both sides of each muffin in cornmeal.
-
Heat a cast iron skillet over low heat. Place the muffins in the skillet and cook for about 4 minutes on each side.
-
Transfer the muffins to a baking pan and bake at 350°F for 10 minutes to cook the centers all the way through.
-
Let the muffins cool on a wire rack before splitting. For the best texture, split them with a fork instead of a knife.
Note
Nutrition Information (Full Batch & Per Muffin)
- Full Batch Totals: ~2,000 Calories | 65g Protein | 376g Carbs | 16g Fiber | 23g Fat | ~1,970mg Sodium
- Per Muffin (8 Muffins): ~250 Calories | 8g Protein | 47g Carbs (45g Net) | 2g Fiber | 3g Fat | ~245mg Sodium
- Per Muffin (10 Muffins): ~200 Calories | 6.5g Protein | 38g Carbs (36g Net) | 2g Fiber | 2g Fat | ~195mg Sodium
Estimated using King Arthur Unbleached Bread Flour, 240 g of a 100% hydration starter, 5 g of honey, and 2 tablespoons of unsalted butter. Sodium comes from the salt only. Values vary with your ingredients and muffin size.
