Sourdough English Muffin Recipe

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

4.94 from 15 votes

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Prep Time: 25

Cook Time: 40

Inactive Time: 12

Total Time: 13 5

Servings:

Author: Kelsey Steffen

The night before, combine the sourdough starter, honey, milk, and 2 cups of the flour in a mixing bowl (or the bowl of your stand mixer) until just combined. Add 2 more cups of flour, 1 cup at at time. Allow to sit at room temperature for 12-16 hours, or overnight. The dough will double in bulk and become bubbly.
1 cup active sourdough starter, 2 tablespoons honey, 1 cup milk, 4 cups all-purpose flour
Turn dough out onto a floured surface. Sprinkle with baking soda and salt. Knead for about five minutes or until a smooth ball is formed, adding flour as necessary to prevent sticking. The dough should be soft but not sticking to your hands.
1 teaspoon baking soda, 2 teaspoons salt
With a rolling pin, roll dough out to 1/2” thickness, sprinkling with flour as necessary to prevent sticking.
Use a 3” cookie cutter (or wide canning ring) to cut dough into circles.
Sprinkle a baking sheet with cornmeal and place cut dough on tray; sprinkle tops with more cornmeal, pressing it into the dough gently. Cover with a light towel an allow to rest for an hour or until doubled in size.
1/4 cup cornmeal

Heat a cast iron skillet or griddle over medium heat; preheat oven to 325ºF.
Brush hot skillet with a light coating of oil and set muffins in pan in batches. Cook for 5 minutes on each side.
oil for pan
Transfer cooked muffins to a baking sheet and bake for 20 minutes. Cool on a wire rack.

Use a sourdough starter that has been recently fed and is active.
Adding a little sweetener gives the microbes more to consume. If you don't have honey, granulated sugar will work.
Use whatever type of milk you typically keep on hand. The addition of milk helps the muffins brown nicely. You can use nut milk if you prefer.
When cutting the muffins into circles it helps if you push and twist the cutter.