Sourdough English Muffins

These tender and tangy homemade English muffins are made with a lively sourdough starter and simple pantry ingredients, perfect for weekend breakfasts.

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Prep Time 30

Cook Time 10

Total Time 3 30

Servings: 8 muffins

Course: Breakfast, Brunch

Cuisine: American

Calories: 160

Ingredients Method Notes

Ingredients

Starter and Wet Ingredients

1 cup active sourdough starter (fed and bubbly) Substitution: 1 cup discard starter will work but expect a milder tang and slightly different rise. Should smell pleasantly yeasty and slightly tangy; look for visible bubbles.
1 cup warm milk (about 100–110°F / 37–43°C) Substitution: plant-based milk (soy or oat) for dairy-free; slightly less richness. Should feel comfortably warm, not hot.

Dry Ingredients

2 cups all-purpose flour (about 240 g) Substitution: up to 25–30% whole wheat for nuttier flavor and more structure; add a touch more water if dough feels dry. Dough will be soft and slightly tacky after mixing.
1 tablespoon sugar Substitution: honey or maple syrup (use slightly less if using liquid sweetener). Helps browning and gives a hint of sweetness.
1 teaspoon salt Substitution: fine sea salt; avoid coarse without adjusting. Enhances flavor and controls fermentation.
1/2 teaspoon baking soda Reacts with acidity to boost oven/pan spring and contribute to lighter texture.

For Dusting

as needed cornmeal Substitution: semolina or fine polenta for a slightly different crunch and flavor.

Method

Preparation

Combine the starter and warm milk in a large bowl, whisking until smooth and homogenous.
Add sugar, flour, salt, and baking soda; mix until a dough forms which will be soft and slightly tacky.
Knead the dough on a floured surface for 3–5 minutes until smooth and elastic, avoiding over-flouring.
Place the dough in a greased bowl, cover, and let rise for 1–2 hours or until doubled in size.
Roll the dough out to about 1/2 inch thick and cut with a 3–4 inch round cutter; avoid twisting the cutter to maintain height.
Dust the muffins with cornmeal on both sides and place them on a baking sheet.
Cover and let rise for about 30 minutes until slightly puffy.

Cooking

Preheat a skillet over medium heat.
Cook each muffin for about 5 minutes on each side until golden brown.
Allow to cool on a rack for 10–15 minutes before splitting and toasting.

Notes

For healthier variations, consider using whole wheat flour and lower-fat milk. Storing tips include keeping cooled muffins in an airtight container for up to 2 days at room temperature, refrigeration for up to 5 days, and freezing for up to 3 months.