Sourdough English Muffins: Recipe and Baking Tips
Written by MasterClass
Last updated: Oct 20, 2024 • 2 min read
With the help of some sourdough starter discard, bakers of all levels will be able to craft these savory sourdough English muffins successfully.
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What Are Sourdough English Muffins?
Sourdough English muffins are small, round, semi-flat breads made with a sourdough starter for a slightly tangy, crispy twist on the classic. Diners typically enjoy English muffins sliced in half, toasted, and topped with honey, eggs, melted butter, fruit jams, sausage patties, or cheese. Home cooks prepare the muffins on the stovetop, typically in a cast-iron pan, which helps develop their signature interior nooks and crannies.
Adding fermented sourdough starter—typically used for sourdough bread making—to this breakfast food batter infuses the finished product with a pleasantly sour taste and hearty texture.
3 Tips for Making Sourdough English Muffins
Follow these tips to make the best English muffins possible.
- 1. Experiment with ingredients. Add whole-wheat flour to your sourdough English muffin batter for a denser whole-grain treat. Incorporate additional seasonings and dried herbs, like garlic powder, onion powder, dried thyme, and dried rosemary to create different flavor profiles for this popular bread option for breakfast sandwiches.
- 2. Make a vegan version. Make these tasty flatbreads vegan by substituting unsweetened dairy-free milk for regular milk and vegan butter for traditional butter.
- 3. Store in an airtight container. Keep English muffins in an airtight container at room temperature for up to two days or in the refrigerator for up to 5 days. Freeze English muffins in a zip-top bag for up to three months. Thaw overnight in the fridge, then warm before serving.
Easy Sourdough English Muffins Recipe
makes
12 muffinsprep time
20 mintotal time
1 hr 5 mincook time
45 minIngredients
Note: The total time does not include 25 hours of inactive time.
- 1
In a large bowl, add the sourdough discard, granulated sugar, butter, and milk, and stir until well combined.
- 2
Add the flour, baking soda, and salt to the sourdough discard mixture, and stir until just combined.
- 3
Using your hands, gently knead the flour mixture until a smooth, soft dough forms. Alternatively, use a stand mixer fitted with a dough hook.
- 4
Cover the bowl with a clean kitchen towel, and let it rest at room temperature for 12 to 24 hours. A longer resting time results in a more intense flavor and greater rise.
- 5
When you’re ready to form the muffins, dust a large parchment paper–lined baking sheet with a thin layer of yellow cornmeal.
- 6
Turn the dough out onto a lightly floured surface.
- 7
Using a rolling pin, roll the dough out to a ½-inch thickness.
- 8
Using a biscuit cutter or water glass, cut out 12 3-inch biscuits. Combine the dough scraps and re-roll them out to make additional muffins as needed.
- 9
Place the muffins on the cornmeal-topped baking sheet, and sprinkle another thin layer of cornmeal over the tops of the dough.
- 10
Cover the cookie sheet with plastic wrap, and let the muffins rest at room temperature for 30–60 minutes. A longer rise time will result in fluffier muffins.
- 11
When you’re ready to cook the muffins, heat a griddle, large frying pan, or cast-iron skillet over medium-low heat.
- 12
When the pan is hot, place a group of muffin rounds in the pan, leaving 1 inch of space between each muffin.
- 13
Cook the muffins until they are golden brown with an internal temperature of 200 degrees Fahrenheit, about 10–15 minutes per side.
- 14
Transfer the cooked English muffins to a cooling rack and repeat this process with the remaining uncooked dough rounds. Serve the sourdough English muffins warm or at room temperature.
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