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split baked english muffin on white plate with butter and jelly.
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Homemade Sourdough English Muffins

There’s nothing quite like the satisfaction of making your own sourdough English muffins at home. These muffins have the perfect chewy texture, with that classic tang from sourdough that makes them extra delicious. Best of all, they’re made with simple ingredients and require minimal hands-on time.
Servings: 12 muffins
Author: Melissa Griffiths

Ingredients

  • 2 ½ cups all-purpose flour (337 g)
  • 1 cup water (240 g)
  • 1/2 cup fed sourdough starter (100 g)
  • 1 tablespoon honey (21 g)
  • 1 teaspoon fine sea salt (7 g)

Instructions

  • Feed your starter: 4-12 hours before making your dough, feed your sourdough starter.
  • Mix the dough: The night before you want to make sourdough English muffins, stir together the flour, water, sourdough starter, honey, and salt in a glass bowl. Mix well to combine.
  • First rise: Cover the bowl with a damp towel, beeswax wrap, or plastic wrap and let the dough sit at room temperature for 12-24 hours depending on your schedule.
  • Shape the muffins: The next day, divide the dough into 12 equal parts. Shape each piece into a circle about 3.5 inches wide and 1/2 inch thick. Place the dough rounds onto a baking mat-lined cookie sheet that has been dusted with cornmeal or whole wheat flour.
  • Second rise: Let the muffins rise for about 1 hour, or until they’re slightly puffed.
  • Preheat the skillet: Preheat a cast-iron skillet on high heat, then reduce to low after a few minutes.
  • Cook the muffins: Place a few muffins into the skillet at a time, cover the skillet with a lid or large baking sheet. Let them cook on low for about 10 minutes so the dough can rise slightly and the bottoms get golden brown.
  • Flip and finish cooking: Flip the muffins, place the lid or cookie sheet back on the pan and cook until the other side is browned, an additional 10 minutes. The heat needs to be truly low so that they don’t cook too fast on the outside.
  • Optional oven finish: If the muffins are browned on the outside but still doughy inside, place them in a 250°F oven for 10 minutes to finish cooking.
  • Serve and enjoy: Once fully cooked, slice open your muffins and enjoy them warm with butter or your favorite toppings!

Notes

  • If you don’t have a cast iron skillet, you can use a non-stick pan, but the texture may be slightly different.
  • Be patient when cooking; the goal is to flip the muffins only once for the best results.
  • If your kitchen is warm, the fermentation process will happen more quickly, so adjust the timing based on your environment. In colder months, a longer fermentation is perfectly fine.
  •  If your muffins are browning too quickly on the outside but are still undercooked in the center, pop them in the oven for a few minutes to finish cooking.

Nutrition

Calories: 100kcal | Carbohydrates: 21g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 195mg | Potassium: 29mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg

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