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Homemade Sourdough English Muffins – Soft, Fluffy & Flavorful!

Sourdough English Muffin Mixing Process
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Learn how to make delicious sourdough English muffins with a crisp exterior, soft chewy center, and those signature nooks and crannies! This recipe uses natural fermentation for enhanced flavor and texture. Perfect for breakfast, sandwiches, and eggs Benedict!

Ingredients

Scale
  • 500g all-purpose flour
  • 75g active sourdough starter
  • 245g milk (room temp)
  • 120g water (room temp)
  • 56g unsalted butter (softened)
  • 24g sugar
  • 9g fine sea salt

Instructions

Step 1: Mixing & Kneading

  1. Ensure all ingredients are at room temperature for better fermentation.
  2. Mix all ingredients in a large bowl until a shaggy dough forms.
  3. Knead for 8-10 minutes until the dough becomes soft and elastic.

Step 2: Bulk Fermentation

  1. Cover the dough and let it rest for 30 minutes at room temp.
  2. Bulk ferment for 8-10 hours at 70°F (21°C).

Step 3: Cold Fermentation (Overnight)

  1. After bulk fermentation, refrigerate the dough overnight (8-12 hours).

Step 4: Shaping the Muffins

  1. Remove dough from fridge and let it sit for 1 hour at room temp.
  2. Roll dough to ½ to ¾-inch thick.
  3. Use a 3-inch round cutter to cut muffins.
  4. Place on a cornmeal-dusted baking sheet.
  5. Let them rest for 1 hour before cooking.

Step 5: Cooking on the Griddle

  1. Preheat griddle or skillet to 350°F (medium-low heat).
  2. Dust with cornmeal to prevent sticking.
  3. Cook muffins 8-10 minutes per side, until golden brown.
  4. Muffins should reach an internal temperature of 210°F.

Step 6: Fork Splitting & Serving

  1. Cool slightly, then fork-split to reveal nooks and crannies.
  2. Serve toasted with butter, jam, or as a sandwich base!

Notes

Temperature is crucial for the signature texture of English muffins. Cook your muffins at a consistent 275°F.

Nutrition

Find it online: https://tasteandrecipes.com/sourdough-english-muffins/