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These homemade Easy Sourdough English Muffins use sourdough starter (no commercial yeast) to rise to their nook and cranny-loaded perfection. Top with butter or homemade jam, or use them to whip up your own homemade Breakfast Sandwiches. 
Sourdough English Muffins baking in a skillet

It’s no secret in our family that I used to have a thing for McDonald’s breakfast sandwiches. When we stopped eating fast food, I knew I had to recreate this breakfast favorite at home. 

The first step to creating the perfect breakfast sandwich? The perfect English Muffin.

Since falling in love with this bakery staple, I’ve also learned to love them slathered in butter and homemade jam too. 

Using sourdough starter gives these English Muffins their classic taste and eliminates the need for commercial yeast, which is a double-win in my book. If you don’t yet have a sourdough starter of your own, I have a super simple tutorial here.

The best part? These Sourdough English Muffins are so extremely easy to make!

What you will need:

360 grams (1 ¾ cups) active sourdough starter

72 grams (3 ½ T)  honey 

864 grams (3 ½ cups + 1 Tablespoon) water

1332 grams (11 cups) all-purpose flour

18 grams (3 ½ tsp.) salt

58 grams (¼ cup) butter, melted (but not hot)

How to Make Easy Sourdough English Muffins

The night before baking, simply add the ingredients to a large bowl. This recipe makes 40 Sourdough English Muffins, so either use a VERY large bowl, or feel free to half the recipe. 

Also, although this recipe is quick to put together, it is going to need to sit for 1 hour, kneaded once more, and then tucked in for bed. Make sure to allow yourself plenty of time. 

Begin by whisking together your sourdough starter and water, then mix well. 

Next, add the honey and melted butter, and whisk again until well combined. 

Finally, slowly add the flour and salt. I prefer to do this process with my Kitchenaid mixer, but you can do it by hand as well. 

After it is well combined, knead for 5 minutes. Then cover with a lightweight towel or plastic wrap and leave on your counter for 1 hour.

After the hour is up, knead the dough once more for 5 minutes. Recover the bowl, and set it aside until tomorrow.

Guess what? The hard part is already done!

The next morning, dump the risen dough onto a clean counter sprinkled with flour. If it is still sticky, knead in some flour until it no longer sticks to the counter. Just don’t add more flour than necessary!

Roll out the dough until it is about an inch thick.

rolling out the dough for sourdough english muffins

Next, using a biscuit cutter or small bowl, cut out 3” circles. Place them on cookie sheets lined with parchment paper and sprinkled with ¼ cup of cornmeal. 

Finally, sprinkle the tops of the Sourdough English Muffins with more cornmeal and cover them with lightweight towels or plastic wrap. Set them aside to rise for 1 hour in a warm place. 

preparing sourdough english muffins ready to bake

When the timer goes off, preheat the oven to 350 degrees F. Then, remove the towel or plastic and place one of the cookie sheets in the oven for 10-12 minutes, or until the internal temperature hits 200 degrees F. 

As you remove the Sourdough English Muffins from the oven, transfer them to a hot stovetop skillet and finish cooking until they are browned on both sides. 

Complete this process with your other unbaked cookie sheets of Sourdough English Muffins.

Set the now fully cooked muffins aside to cool. It is very important to resist any temptation to cut into them too quickly, as they will be gummy and lack those beautiful nooks and crannies.

sourdough english muffins with butter

After they have cooled for a bit, go ahead and dive in! Whether it’s a Sourdough English Muffin with jam or a homemade breakfast sandwich, your breakfasts will never be the same!

Yield: 40

Easy Sourdough English Muffins

Sourdough English Muffins baking in a skillet

These homemade Sourdough English Muffins use sourdough starter (no commercial yeast) to rise to their nook and cranny-loaded perfection. Top with butter or homemade jam, or use them to whip up your own homemade Breakfast Sandwiches.

Prep Time 2 hours 1 second
Cook Time 12 minutes
Total Time 2 hours 12 minutes 1 second

Ingredients

  • 360 grams (1 ¾ cups) active sourdough starter
  • 72 grams (3 ½ T) honey
  • 864 grams (3 ½ cups + 1 Tablespoon) water
  • 1332 grams (11 cups) all-purpose flour
  • 18 grams (3 ½ tsp.) salt
  • 58 grams (¼ cup) butter, melted (but not hot)

Instructions

    1. The night before baking, add the ingredients to a large bowl. This recipe makes 40 Sourdough English Muffins, so either use a VERY large bowl, or feel free to half the recipe. 

    2. Begin by whisking together your sourdough starter and water, then mix well. 

    3. Next, add the honey and melted butter, and whisk again until well combined. 

    4. Finally, slowly add the flour and salt. I prefer to do this process with my Kitchenaid mixer, but you can do it by hand as well. 

    5. After it is well combined, knead for 5 minutes. Then cover with a lightweight towel or plastic wrap and leave on your counter for 1 hour.

    6. After the hour is up, knead the dough once more for 5 minutes. Recover the bowl, and set it aside until tomorrow.

    7. The next morning, dump the risen dough onto a clean counter sprinkled with flour. If it is still sticky, knead in some flour until it no longer sticks to the counter. Just don't add more flour than necessary!

    8. Roll out the dough until it is about an inch thick.

    9. Using a biscuit cutter or small bowl, cut out 3” circles. Place them on cookie sheets lined with parchment paper and sprinkled with ¼ cup of cornmeal. 

    10. Sprinkle the tops with more cornmeal and cover them with lightweight towels or plastic wrap. Set them aside to rise for 1 hour in a warm place. 

    11. When the timer goes off, preheat the oven to 350 degrees F. Remove the towel or plastic and place one of the cookie sheets in the oven for 10-12 minutes, or until the internal temperature hits 200 degrees F. 

    12. As you remove the Sourdough English Muffins from the oven, transfer them to a hot stovetop skillet and finish cooking until they are browned on both sides. Complete this process with your other unbaked cookie sheets of muffins.

    13. Set the now fully cooked muffins aside to cool. It is very important to resist any temptation to cut into them too quickly, as they will be gummy and lack those beautiful nooks and crannies.

Notes

These Sourdough English Muffins freeze and reheat wonderfully! Just don't leave them out uncovered for too long or they will dry out.

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Want to see a tutorial on how I make these, along with an entire month’s worth of breakfasts for our family of 9? Check out the video below!

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2 Comments

  1. I’m looking forward to making these. I’ve never made a sourdough starter, and I want to try your recipe. Where can I find a large cast iron like the one you have? Thanks

    1. Hi there! I think you will love them. I have an easy method for making a sourdough starter as well. The cast iron pan is from Agri Supply and it’s made by Carolina Cooker. I’ll link it for you! https://www.agrisupply.com/carolina-cooker-preseasoned-deep-fryer-pan/p/101663/?utm_source=google&utm_medium=free&utm_campaign=freeshop&eid=gl020116&sid=google&gclid=CjwKCAjw0a-SBhBkEiwApljU0jgwURWJPaTh732od253ph7UhvqTio_EXtpsHCzw4ZOWilv6SXAPOBoCEu8QAvD_BwE

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