If we’re being honest, I’ve never been a big fan of English muffins. I always WANTED to like them, but never found a muffin that I was super excited to eat. That is, not until I started making sourdough English muffins at home.

Now, I make these almost every week because we just can’t get enough of them. These make the most amazing breakfast sandwiches. Fry an egg, add some turkey bacon and a little pepper jack cheese and you’re going to start your day on a high note.

The thing I love about these English muffins is they’re really pretty simple to make. You basically throw all the ingredients into your stand mixer, let that do all the work and then forget about them for a few hours. Then shape them and throw ’em in the fridge for the night. Easy, right?

These English muffins are best enjoyed within 2-3 days, so if you aren’t going to eat them all that quickly, I recommend you let them cool, slice them and freeze them immediately. They thaw really quickly and freezing them will help to keep them fresh and delicious.

This recipe will make 12 English muffins – between 90 and 100 grams each.

Don’t rush this process. Be patient on the second rise time … especially if you do the overnight proof. It’s going to take your dough some extra time to come to room temperature and start to raise once you remove them from the fridge. If your muffins haven’t risen and nearly doubled in size, don’t bake them. Nothing ruins an English muffin faster than not letting it raise long enough. We want light and fluffy muffins, not heavy and dense muffins. Remember: watch the muffins … not the clock.

How do you shape your English muffins?

I’ve tried several different ways to shape my English muffins and this is the way that I’ve found works best for me. You may find you prefer to shape your muffins differently, and that’s okay. There are so many different techniques. Try a few and decide what works best for you.

1. Divide your dough into even sections. I use my kitchen scale to make sure they are all the same size.
2. Gently fold each section and pinch the bottom together to start to form a ball.
3. With a little pressure, roll your dough ball in your palm in a circular motion until the dough is in a tight, smooth ball.
4. Place dough ball into a bowl of corn meal. Gently press the dough into the cornmeal – this will help to coat the dough and also help to slightly flatten your dough, giving it more of that English muffin shape. Flip your dough over and coat the second side with cornmeal.
5. Place onto a sheet pan and cover and let proof until dough has doubled in size.

Can they cold ferment in the fridge?

Yes. Just like all other sourdough bread, these English muffins can absolutely do a cold ferment in the fridge. The extended fermentation time will give them even more great flavor and will make it easier to digest. So, if you’ve got a family member with a gluten sensitivity, a long proof in the fridge may be a great option for you.

Here’s a sample timeline you can use if you want to do a long, cold proof.

Okay, enjoy chit chat, let’s get baking.

Sourdough English Muffins

Nichole Nelson

These sourdough English muffins are light and airy and so flavorful. They’re the perfect addition to your breakfast. Slather them with butter and jam or turn them into an incredible breakfast sandwich … either way, you’re sure to be impressed.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Proofing Time 8 hours hrs

Course Breakfast, Brunch

Servings 12 muffins

Equipment

• large mixing bowl or stand mixer
• Kitchen scale
• Sheet pan with a lid
• Griddle or cast iron pan

Ingredients

  

• 100 grams active starter
• 75 grams milk warm
• 250 grams water
• 2 tablespoons butter melted
• 10 grams sugar
• 10 grams salt
• 600-650 grams bread flour
• 2 tablespoons butter for baking

Instructions

 

• Combine active starter, milk, water and melted butter into the bowl of a stand mixer. Give it a quick stir to break up the starter.
• Add sugar, salt and 600 grams of bread flour. Mix on low until combined. Then mix on medium-low for an additional 5 minutes. Dough should be a little tacky. Add additional flour a spoonful at a time until you reach the desired consistency.
• Cover and let bulk ferment for 4-6 hours. Dough should be puffed up and feel light and airy, but not quite doubled in size.
• Portion into 12 even portions – typically 90-100 grams each.
• Roll into a ball. Then tap both sides in corn meal and place on a greased sheet pan to proof a second time. Gently flatten the balls before covering for your second proof. If baking same day, continue to step 6. If baking next day, place shaped muffins on a pan in the fridge overnight.
• Let raise an additional 2-4 hours, until muffins are puffed and nearly double in size. Don’t bake them until they’re risen. Allow for extra time if you refrigerated the dough overnight.
• Preheat your oven to 350*F
• Coat a large skillet (or cast iron pan) with butter, place muffins on the skillet over medium-high heat and bake both sides until they are golden brown – usually 2-3 minutes.
• Add more butter to the pan when flipping muffins over.
• Place muffins back on the greased cookie sheet and bake for an additional 13-15 minutes.
• Let cool and enjoy.

Notes

For a slightly more sour flavor, place in the fridge for a cold overnight proof.

These English muffins are best enjoyed within 2 days. I recommend freezing any leftovers the day they’re baked. Then thaw and toast when you’re ready to enjoy.

Keyword english muffins, sourdough english muffins

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