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Sourdough English Muffins

Enjoy pillowy Sourdough English Muffins with a golden crust and tangy flavor, perfect for breakfast or brunch.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 9 hours
Servings: 8 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup active sourdough starter (100% hydration) Your starter brings that tang and lift.
  • 1 cup milk, warmed to about 100°F (38°C) Adds tenderness and browning; swap for plant-based milk for dairy-free.
  • 2 tablespoons unsalted butter, melted For richness; substitute olive oil for a lighter option.
  • 2 tablespoons sugar or honey Boosts crust color and feeds the yeast.
  • 1 large egg Binds and enriches; omit for egg-free (increase milk slightly).
  • 3 cups all-purpose flour Or use half whole wheat for a nutty, healthy option.
  • 1 teaspoon salt Balances sweetness and strengthens dough.
  • Cornmeal or semolina for dusting Creates that classic English muffin texture on the bottom.
Substitutions and Variations
  • Gluten-free flour blend (with xanthan gum) To make a gluten-free version.
  • 1 teaspoon cinnamon For holiday-spiced muffins.
  • 1 tablespoon orange zest For holiday-spiced muffins.

Method
 

Preparation
  1. In a large bowl, whisk together the active sourdough starter, warmed milk, melted butter, sugar, and egg until smooth.
  2. Stir in the flour and salt until a shaggy dough forms. If it feels very sticky, add up to 2 tablespoons more flour.
  3. Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover, and let rest for 2–4 hours at room temperature, or refrigerate overnight.
  5. Gently deflate the dough and shape into a log. Cut into 8–10 equal pieces and roll each into a ball.
  6. Flatten each ball into ¾-inch thick rounds using your palm.
  7. Dust a baking sheet with cornmeal; place the rounds on it with space to grow. Cover and let proof for 60–90 minutes.
Cooking
  1. Heat a heavy skillet or griddle over medium-low heat and brush lightly with butter.
  2. Cook the muffins 6–8 minutes per side, covered, until deep golden and cooked through.
Serving
  1. Split with a fork rather than a knife and toast them until bubbly. Serve warm with butter, honey, or your favorite breakfast sandwich fillings.

Notes

For a savory twist, fold in grated parmesan and chopped rosemary. To make a quick dinner idea: top with a fried egg, avocado, and hot sauce. Store in an airtight container for up to 4 days or freeze for up to 3 months.