This easy and delicious homemade sourdough english muffin recipe makes light and airy english muffins with plenty of nooks and crannys that provide the perfect breakfast. 

Using an active sourdough starter allows these homemade english muffins to be made without commercial yeast yet still give you that classic english muffin that everyone loves. This is a great way for beginners to use their new sourdough starter because it’s not complicated at all. It’s an easy recipe that provides the health benefits of using your own sourdough starter yet at the same time, doesn’t require you to stand in the kitchen for hours on end. 

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Supplies Needed

Stand Mixer with Kneader Attachment or Large Bowl 

Tea Towel or Plastic Wrap

Biscuit Cutter

​Cast Iron Pan 

Ingredients

1 cup active fed sourdough starter

3/4 cup warm water

1 cup warm milk

4 1/2 – 5 1/2 cups bread flour or all purpose flour

1/4 cup olive oil

1/4 cup honey

2 tsp salt

cornmeal

How to Make Sourdough English Muffin Recipe

In bowl of a stand mixer, mix water, milk, active starter, and 2 cups of flour until completely combined. 

Cover wet dough with a tea towel or plastic wrap and leave set for 30 minutes.

Add the oil, honey, salt, and 1 cup of flour. Mix until combined.

Adding one cup at a time, keep adding flour. When the dough is has pulled from the sides of the bowl, switch attachment to the kneader attachment. 

Knead for 5-7 minutes until dough is a smooth ball and passes the windowpane test. 

Allow dough to rest for one hour in warm area for first rise.

After one hour, lift one section of dough up and fold into the center of dough. Turn dough, lift another section up and bring towards the center. Do this two more times for a total of four folds, or one full circle.

Let dough rest one more hour in a warm area for second rise. 

Repeat the lifting of dough and bringing the the center again, another 4 times. 

Let dough rest another hour. Repeat the lifting of dough and bringing to the center, another 4 times. 

Let dough rest another hour if wanting to cook up today or place in fridge overnight for overnight english muffins for the final rise. Using the overnight method does allow you to make these first thing in the morning, however the english muffins will be more sour than if you cook the same day. 

At the end of the bulk fermentation, add flour to countertop and roll out dough with rolling pin to 1/2 inch thickness. 

Using a biscuit cutter or cookie cutter, cut muffins out of dough. 

Lay muffins out on cornmeal sprinkled baking sheet or a or lightly floured work surface.

Cooking Time!

Warm up cast-iron skillet and preheat oven to 325. Once warm, cook english muffins for about 3-4 minutes or until bottom starts to be golden brown. 

Flip english muffin and cook another 3-4 minutes. 

Move cast iron skillet to oven and let cook 5-10 minutes. 

When done, allow to cool on wire rack. 

Serve homemade sourdough english muffins with homemade butter, jam, or peanut butter. Store in an airtight container or freeze to pull out later for quick breakfasts. 

Print Sourdough English Muffin Recipe Here

Other Easy Sourdough Recipes

• Sourdough Starter Chocolate Chip Muffins
• Sourdough Zucchini Muffins or Bread

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