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Easy Herb and Parmesan English Muffins for Crispy Toasted Goodness

This sourdough English muffin recipe will wow your breakfast crew. You’re going to need some butter for these crunchy, homemade English muffins!

homemade sourdough english muffins on a baking sheet

Switching to homemade English muffins

My husband did a little happy dance as he walked in the door and smelled the heavenly aroma of herbs and bread. He may (or may not have) even spun around and high-fived the kids…but I wouldn’t want to embarrass him! (Homemade English muffins are a winner.)

Ever since my family changed our diet from a standard American diet to a traditional diet based on the teachings of Weston A. Price, the Hubs has missed many of his former creature comforts, one of those being his beloved Egg McMuffins from the Golden Arches.

Over the years, I’ve been experimenting with healthier options to replace those long lost favorites and recently I happened to expand on our sourdough English muffin recipe, adding this herb and parmesan version that’s become our new favorite!

Because conventional wheat and flour causes us to have digestive upset, we opt for sourdough whenever possible. The fermentation process makes the bread easier for us to digest. We’ve made sourdough everything: sandwich bread, tortillas and flatbread, Dutch pancakes, chocolate cake, and bagels! We even make some gluten-free sourdough recipes! [Check out Kelsey’s other sourdough recipes here.] sourdough english muffin dough in a silver bowl, with herbs and parmesan in jars

Sourdough English Muffin Recipe

You’ll need to plan ahead before getting started on these sourdough English muffins. The dough needs to sit overnight. You’ll also need an active sourdough starter before beginning. Be sure to feed it 4-12 hours before you’re ready to begin!

[Looking for a bread recipe that you can make right NOW? Try this French bread recipe or Grandma’s Portuguese sweet bread.]

I usually feed my sourdough starter in the morning, mix up the dough that evening, and finish up the muffins the following morning. Then we’ll enjoy English muffins for a “Silly Dinner,” which is, of course, breakfast for dinner!

Related: How to Dry Basil

sourdough english muffins being mixed in a red stand mixer

If you have a stand mixer, set it up with the dough hook and it will make quick work of the dough. If not, you can do it the old fashioned way, mixing by hand.

Related: Homemade Light and Fluffy Dinner Rolls

sourdough english muffin dough on a floured board

Turn the dough out onto a floured board and roll to about a 1/2-inch thickness. Cut into rounds with a cookie cutter, a highball glass, or a canning ring.

Related: Simple Sourdough Boule Bread Recipe

sourdough english muffins prior to baking

After rising, you’ll cook them in a frying pan — cast iron is great for this — to get crispy, crunchy browned English muffins. Once done, slice them open and top with butter and your favorite jam. Or drizzle them with a bit of this lemon fermented honey.

homemade english muffins on a pan

★ Did you make this sourdough English muffin recipe? Don’t forget to give it a star rating below!

Herb and Parmesan Sourdough English Muffin Recipe

Herb and Parmesan Sourdough English Muffin Recipe

Yield: 24 servings
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

You won't find this flavor in the store! Learn just how easy English muffins can be.


  • 1 cup active sourdough starter
  • 2 Tablespoons honey
  • 2 cups raw milk
  • 4 cups unbleached organic all-purpose flour, I used unbleached white flour
  • 1 teaspoon baking soda
  • 1 -2 cups additional flour
  • 2 Tablespoons herbs of choice, equal parts oregano, basil, and garlic powder is delicious!
  • 1 cup parmesan cheese, grated
  • 2 teaspoons sea salt
  • 1/4 cup cornmeal, organic or non-GMO, for sprinkling
  • oil for coating pan


Preparing the sourdough English muffin dough

  1. The night before, gather the ingredients for homemade English muffins. Mix together sourdough starter, honey and milk in the bowl of your stand mixer until just combined. 
  2. Slowly add four cups flour (one-to-two cups at a time) and mix on low using the dough hook attachment until all the flour is incorporated. Cover bowl with a clean tea towel topped with a plate; allow to soak for 12-16 hours (or overnight).
  3. The next morning, sprinkle baking soda, parmesan cheese, herbs and salt over the surface of the dough and knead dough to combine. 
  4. Flour a clean surface or large board with 1/2 cup flour. Knead dough until it is somewhat stiff. You may add more flour if needed. I usually add anywhere from 1/2-1 cup flour, depending on hydration level of your starter. (The dough should be moist, but not sticking to your hands.)
  5. Continue to knead by hand for five minutes until a smooth ball is formed.
  6. Using a rolling pin, roll dough out to about 1/2-inch thickness. Flip dough and add more flour to your work surface as needed to keep it from sticking.
  7. Cut dough with a three-to-four-inch round cookie cutter. (Or use a wide-mouth mason jar lid!) Homemade English muffins are surprisingly easy to make. This herb & parmesan sourdough English muffin recipe is a winner!
  8. Line a sheet pan with waxed paper and sprinkle with corn meal. Arrange English muffins on pan, leaving about 1/2-inch between rounds. Sprinkle the tops of the muffins with additional corn meal, pressing into muffins lightly with your hands. Cover with a tea towel. Let muffins rise in a warm place until doubled in size (about an hour).

Cooking homemade English muffins

  1. Heat a cast iron skillet or large griddle over medium-low heat. Preheat your oven to 325 degrees F. Homemade English muffins are surprisingly easy to make. This herb & parmesan sourdough English muffin recipe is a winner!
  2. Add one-to-two tablespoons avocado oil to the pan. Gently transfer as many muffins to the pan as will fit.
  3. Cook on one side for five minutes, until golden brown. Flip muffins; cook five minutes more. Use the back side of your spatula to flatten the muffins if they puff up too much.
  4. Transfer homemade English muffins to a sheet pan. Continue with remaining muffins. Finish by baking in the oven for 20 minutes at 325 F. Eat immediately, or let cool completely and store in an airtight container
Nutrition Information:
Yield: 24 Serving Size: 1 grams
Amount Per Serving: Calories: 122Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 0gCholesterol: 5mgSodium: 288mgCarbohydrates: 20gSugar: 1gProtein: 4g

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9 comments… add one
  • Sam Jul 3, 2019 @ 19:33

    Could you add grams (or even ounces) to your recipes?
    Here in Europe we have no idea how much a “cup” is!
    Many thanks
    Best wishes

    • Kris Bordessa Jul 11, 2019 @ 17:48

      Thanks — there is a way for me to do this with my recipes. I’ll see if I can figure it out!

  • Melissa Jan 17, 2019 @ 6:37

    Oh my Lord, these English Muffins are soooo good! They are very forgiving and smell incredible while baking and later when toasting. Amazing, thank you for sharing your recipe. Now I just have to keep myself from eating them all I one fell swoop!

    • Kris Bordessa Jan 18, 2019 @ 9:25

      LOL — glad to hear it!

  • Kim Dec 30, 2018 @ 19:40

    I made these for my granddaughters and now I am officially the World’s Greatest Grandmother. Very easy recipe to follow. I actually cooked them in a. Cast iron pan for about 15 minutes on each side on about a 3 setting on electric stove.

    • Kris Bordessa Jan 5, 2019 @ 16:40

      I’ll bet you were officially the World’s Greatest Grandmother *before this, but I’m glad they liked them!

  • Michelle Mar 24, 2018 @ 18:23

    I’m definitely going to make these again. Great recipe.

  • Babs Kerns Jun 6, 2017 @ 12:56

    I looked at both your original recipe and the new one and noticed that one is finished in the oven and the other isn’t. Is this due to the changes in the recipe, or do you just make it differently now? I’d like to try it tomorrow, and I wasn’t sure how to finish it if I subbed out some ingredients in the new recipe. Thanks!

    • Kelsey Jun 13, 2017 @ 13:55

      Hi Babs, yes the directions are different (I need to go back and update the original!). I started finishing them in the oven so they wouldn’t get so dark on the outsides without fully being cooked through the middle. Finishing in the oven allows for a nice, golden brown crust! Enjoy!

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