Ever since I started making sourdough English muffins, I’ve been completely addicted. They’ve been a favorite addition to my breakfast and I was sure the recipe was absolutely perfect … until I decided to bump up the flavor. If we’re being honest, I’ can’t get enough of these everything but the bagel seasoned English muffins, and neither can my kids. And if you know anything about kids, you know they are brutally honest. My pickiest eater devoured the first batch and immediately requested more. Now I make sure to keep a few of these in the freezer at all times.

My kids all eat these with a spread of cream cheese and an egg on the side. But they make the most amazing breakfast sandwiches as well.

The thing I love about these English muffins is they’re really 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, let them raise again and bake them up. 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. After freezing them, they just need 30 seconds in the microwave or a couple minutes in the toaster and they’re good as new.

This recipe will make 12 English muffins – about 100 grams each.

Don’t rush this process. Be patient on the second rise time. 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. My favorite way to make these muffins is to shape them and let them raise until they’re almost double. Then I put them into the fridge for the night and bake them from cold. But if you don’t have time to do that, you can shape them and put them right into the fridge and then just allow extra time the next day to proof.

How do you shape your English muffins?

I’ve tried several different ways to shape my muffins, but this is my favorite way to shape them. 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 – these usually end up around 100-105 grams each.
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. I love to be able to pause my baking day and throw this dough into the fridge. I love to shape these muffins, let them raise until they are almost double. Then instead of baking them, I’ll put them into the fridge until the next day. The extended fermentation time will give them even more great flavor and will make it easier to digest. You can bake them right from the fridge. But if you don’t have time to do the second raise, you can shape the muffins and place them in the fridge. Then let them raise until double the next morning. Just know that your rising time will be longer because they have to come to room temperature and then start raising. So instead of 3-4 hours, it might be 5-6 hours.

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.

Everything & Cheddar Sourdough English Muffins

Nichole Nelson

These sourdough English muffins are light and airy and packed with flavor. They’re the perfect addition to breakfast. Slather them with a little cream cheese 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 15 minutes mins

Proofing Time 8 hours hrs

Course Breakfast

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
• 7 grams salt
• 625 grams bread flour
• 30 grams 2 tablespoons everything bagel seasoning
• 75 grams grated sharp cheddar cheese
• 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, everything bagel seasoning and bread flour. Mix on low until combined. Then mix on medium-low for an additional 5-7 minutes. Add sharp cheddar cheese and mix until combined.
• Cover and let bulk ferment until nearly doubled in size, usually 6-8 hours. The everything bagel seasoning can slow down fermentation a little bit, so don’t be surprised if it takes a little longer.
• Portion into 12 even portions – typically 100-105 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.
• Let raise until muffins are doubled in size and light and airy, usually around 3-4 hours. Don’t bake them until they’re risen or they’ll be dense. If baking same day, continue to step 7. If baking next day, place muffins in the fridge for the night.
• 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 15 minutes.
• Let cool and enjoy.

Notes

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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