Sometimes I eat them with just buttery goodness oozing into all the little holes in their golden toasted interiors.
Or simply spread them with a luscious layer of homemade cream cheese.
Occasionally I will throw caution to the wind and slather a spoonful of blackberry jelly across their little nooks and crannies.
And when I’m in a particularly wild mood, I will add an egg, a piece of homemade cheddar cheese, and either bacon or sausage.
I know, right?!?
Just call me wild and crazy!
But no matter how I choose to “dress” them, they are most thoroughly enjoyed.
As you can imagine, I worked diligently to come up with my own recipe for these little beauties as soon as my sourdough starter could be called “started”.
I am happy to report I was successful in my endeavor. Not only are they a staple at my house, but I have a friend who lamented that I have “spoiled her for store-bought ones.”
And that’s a cryin shame. lol
They are probably my most popular baked good among my friends and family and I get many requests for them.
In the interests of others of you helping to supply the general populous with the ultimate sourdough English muffin, that will spoil them for store-bought ones, I am sharing my recipe with you here.
These work best with starter that has been fed within the past eight to twelve hours, although they will be fine if it hasn’t been if you are using the yeast added method, they just won’t rise as high.
You have to use a recently fed starter if you are using the traditional method.
If you want to make these in the traditional way, without added yeast, I have put those instructions below as well.
It’s almost identical except for the rising times. Just keep in mind that they will be an over night process.
Pin for later
So let’s go to the kitchen and get started!
Sourdough English Muffin Recipe
- 4 Tbsp honey
- 2 cups warm water
- 1 Tbsp yeast (optional)
- 2 cups sourdough starter that is active and bubbly
- 7 to 10 cups unbleached all purpose flour
- ¾ cup non-fat dry milk
- ½ cup (1 stick) butter at room temperature
- 1 ½ Tbsp sea salt
- cornmeal or semolina to sprinkle on pans and on top of muffins
In a large mixing bowl, dissolve the honey in the warm water. Stir in and dissolve the yeast, and then mix in the sourdough starter and 1 cup of flour.
Let this sit for a few minutes, until the mixture begins to bubble.
Add the dry milk, butter, salt, and a second cup of flour, and beat well.
Add 5 to 8 cups of flour, one cup at a time, to form a dough that holds together and pulls away from the sides of the bowl.
dough ready to knead
Turn the dough out onto a lightly floured surface and knead it until it’s smooth and springy, but slightly on the slack side, about 8 minutes.
This dough is supposed to be slightly sticky. Add flour only as necessary to prevent sticking.
sourdough dough all kneaded and in a ball
First Rise
Clean out and grease your bowl and place the dough in the greased bowl, turning it so that a thin film of oil coats all sides.
Cover the dough with plastic wrap or a damp towel, let it stand until it has doubled in size, 1 to 1 1/2 hours.
first rise complete
Punch down dough, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes.
Divide the dough into two pieces and roll each piece out separately to a 1/2-inch thickness.
Cut the dough into rounds; re-roll and cut any remaining scraps.
I use a large ring to cut my English muffins that makes them larger than the ones you would get at the store.
I like them to be big enough for a large sausage patty and an egg. My cutter makes 24. The number you get will be dependent on how big your cutter is.
Second Rise
Place the rounds onto cornmeal or semolina-sprinkled baking sheets, sprinkle them with additional cornmeal or semolina, cover with a damp towel, and let them rise until light and puffy, about 1 hour.
English Muffins Rising…sounds like a movie title. I’d watch it!
Transfer the rounds to an electric griddle preheated to 275°F.
If you don’t have an electric griddle, you can use a non-electric one on your stove top, or you can use a big skillet on the stove top.
Cook for 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F.
Remove them from the griddle and cool on a rack.
muffins on the griddle
You may have to play with your griddle to find the right temperature for the muffins. They need to be nicely browned and crispy on the bottoms before you flip them.
If they cook faster then 10 minutes, you need to lower the temperature to make sure that they cook all the way through.
Traditional Instructions for Sourdough English Muffins
This version does not use yeast and is the traditional sourdough method.
Dissolve the honey in the warm water. Add 2 cups of flour and the rest of the ingredients and mix well.
Continue adding flour a cup at a time to form a dough that holds together and pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead it until it’s smooth and springy, but slightly on the slack side, about 8 minutes.
This dough is supposed to be slightly sticky. Add flour only as necessary to prevent sticking.
First Rise
Clean out and grease your bowl and place the dough in the greased bowl, turning it so that a thin film of oil coats all sides.
Cover the dough with plastic wrap or a damp towel, let it stand until it has doubled in size. Depending on the warmth of your kitchen this will take anywhere from 8 to 12 hours, or overnight.
Punch down dough, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes.
Divide the dough into two pieces and roll each piece out separately to a 1/2-inch thickness.
Cut the dough into rounds; re-roll and cut any remaining scraps.
Second Rise
Place the rounds onto cornmeal- or semolina-sprinkled baking sheets, sprinkle them with additional cornmeal or semolina, cover with a damp towel, and let them rise until light and puffy.
Now again, depending on the warmth of your kitchen, this could take anywhere from 4 to 8 hours.
Transfer the rounds to an electric griddle preheated to 275°F. Cook for 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F.
Either way you make these, they are really good.
I would recommend one at least once a day.
These are also really good for sandwiches at lunchtime or a late night snack. They are basically just pretty good at any time!
So what are you waiting for? They don’t make themselves, ya know.
Why don’t you share your favorite thing to put on an English muffin? Enquiring minds want to know.
Blessings!
Other amazing sourdough goodies to make:
Sourdough English Muffins
Ingredients
- 4 Tbsp honey
- 2 cups warm water
- 1 Tbsp yeast optional
- 2 cups sourdough starter that is active and bubbly
- 7 to 10 cups unbleached all purpose flour
- 3/4 cup non-fat dry milk
- 1/2 cup butter at room temperature (1 stick)
- 1 1/2 Tbsp Kosher salt
- cornmeal or semolina to sprinkle on pans and on top of muffins
Instructions
- In a large mixing bowl, dissolve the honey in the warm water.
- Stir in and dissolve the yeast, and then mix in the sourdough starter and 1 cup of flour. Let this sit for a few minutes, until the mixture begins to bubble.
- Add the dry milk, butter, salt, and a second cup of flour, and beat well.
- Add 5 to 8 cups of flour, one cup at a time, to form a dough that holds together and pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead it until it's smooth and springy, but slightly on the slack side, about 8 minutes. This dough is supposed to be slightly sticky. Add flour only as necessary to prevent sticking.
- Clean out and grease your bowl and place the dough in the greased bowl, turning it so that a thin film of oil coats all sides. Cover the dough with plastic wrap or a damp towel, let it stand until it has doubled in size, 1 to 1 1/2 hours.
- Punch down dough, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes.
- Divide the dough into two pieces and roll each piece out separately to a 1/2-inch thickness.
- Cut the dough into rounds; re-roll and cut any remaining scraps.
- Place the rounds onto cornmeal- or semolina-sprinkled baking sheets, sprinkle them with additional cornmeal or semolina, cover with a damp towel, and let them rise until light and puffy, about 1 hour.
- Transfer the rounds to an electric griddle preheated to 275°F or a big skillet on the stove top.
- Cook for 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F.
- Remove them from the griddle and cool on a rack.
Traditional Sourdough Method
- Dissolve the honey in the warm water.
- Add 2 cups of flour and the rest of the ingredients and mix well.
- Continue adding flour a cup at a time to form a dough that holds together and pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead it until it's smooth and springy, but slightly on the slack side, about 8 minutes.
- This dough is supposed to be slightly sticky. Add flour only as necessary to prevent sticking.
- Clean out and grease your bowl and place the dough in the greased bowl, turning it so that a thin film of oil coats all sides. Cover the dough with plastic wrap or a damp towel, let it stand until it has doubled in size. Depending on the warmth of your kitchen this will take anywhere from 8 to 12 hours, or overnight.
- Punch down dough, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes.
- Divide the dough into two pieces and roll each piece out separately to a 1/2-inch thickness.
- Cut the dough into rounds; re-roll and cut any remaining scraps. Place the rounds onto cornmeal- or semolina-sprinkled baking sheets, sprinkle them with additional cornmeal or semolina, cover with a damp towel, and let them rise until light and puffy. This could take anywhere from 4 to 8 hours.
- Transfer the rounds to an electric griddle preheated to 275°F or a large skillet on the stove top.
- Cook for 10 to 12 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F.
Barbara Duke says
how do you make the sourdough starter? these sound and look incredible….yummy
Cery says
Hello Barbara! I have a series on making the starter. You can find the first part here: backtoourroots.net/everything-you-always-wanted-to-know-but-were-afraid-to-ask/ Blessings!
Cheryl says
If I want to cook them for breakfast, could I do the second rise in the refrigerator overnight?
Cery says
Hi Cheryl!
I’ve never actually done the second rise for these in the fridge, although I have for the cinnamon rolls. So I’m pretty sure it would work.
If you try it, pop back in and let us know how it goes.
Thanks!
Cery
Jacque says
These came out amazing! Thanks for sharing! I tried freezing 1/2 the dough after cutting them into the rounds. When we ran out of the muffins I pulled the frozen ones out and let them thaw on a cookie sheet dusted with cornmeal overnight in the fridge. In the morning I took them out to warm and rise, then cooked them. They came out great.
Cery says
Hi Jacque! That’s wonderful to hear. And what a great idea to freeze them uncooked! Blessings!
Helen says
I look forward to trying this!
Is it OK to use the stand mixer and dough hook for the kneading?
Cery says
Hi Helen! You absolutely can use the mixer and dough hook! Blessings!
Kaitlin says
Hello! I was wondering if I could bake the English muffins on a baking sheet in the oven or does it have to be on a griddle pan?
Cery says
Hi Kaitlin!
I’ve never actually baked English muffins before, and I’m not sure how that would work. You can always just use a frying pan instead of a griddle.
Cery
Kat says
Question for you… I have used another sourdough English muffin recipe that calls for milk and I used almond milk with great success. I never have dry milk on hand, and we try to avoid dairy. Do you know if there is any possible way to use almond milk to make these, or do I just need to search for another recipe?
Thanks so much for sharing! They’re beautiful!
Cery says
Hi Kat! You can try subbing the almond milk for the water in the recipe instead of using the milk powder. I would warm it up a little. If you are using the added yeast, add that to the warmed almond milk. I’m not sure that will work, but I love a good experiment! If you give it a try, let us know how it goes. 🙂 Blessings!
Vicki Robles says
There are lactaid milks out on the market you could use and they are very good! Our grown son lives with us and he is lactose intolerant and so is my hubby so they have to use this product and have no issues. There area also lactaid pills you can take before you eat anything like ice cream, drink milk, etc. Has worked great for both of them, too. You never know when you want to eat a nice dish of ice cream!!
Angie says
Can I bake these or use a regular frying Panik I don’t have an electric griddle?
Cery says
Hi Angie!
Yes that would work just fine. Make sure it’s about medium high and don’t use oil in the pan.
Cery
Eve says
These were the first thing I made with my 1 week new starter! Amazing flavor and easy to do. Will be making again!
Cery says
Eve,
I’m so glad you liked them! I make them every 2 weeks or so around here.
Enjoy!
Evelyn says
I was wondering what oil etc, do you use… if any to cook the muffins?
Cery says
Hi Evelyn!
I don’t use any oil. The cornmeal keeps them from sticking.
Cery
MP Green says
These turned out wonderfully delicious
Cery says
I’m so glad you enjoyed them!
Cery
Chrystal Bair says
I made the dough last night with no yeast, let them rise 9 hours, cut them out (with a wide mouth jar) to rise another 2 hours and started cooking them. I was a little worried because they looked smaller than a normal English muffin, but they puffed up beautifully. Others commented that the middle wasn’t quite done so they increased the cook time so I decided to try covering them partway with the lid to my fryer and I found that the middle was done but the outside came out darker with the first batch, so I actually decreased the cook time to 6 mins each side and they came out perfectly. Another difference with my experience was I got 42 muffins out of this batch! Not sure where the discrepancy occurred there. They are perfectly sized, soooo delicious, and my family kept raving over them. Definitely a keeper recipe. Thank you so much! I’m having so much fun learning to use my Covid-19 sour dough starter (I named her Liv, and boy is she living up to her name!)😁
Cery says
Hi Crystal!
That’s so wonderful! I’m glad you and Liv are having fun, lol!
Cery
Stacey says
These came out wonderful the first time I made them. I had to improvise a bit though. I couldn’t get a brown on the 275 temp, so I kicked it up to 325 and then 350 on my oster nonstick griddle. They were only about 160 when they were finally brown, so I cooked them for about 10 minutes in a 350 oven and they came out perfect. I’m working them again today and I’m going to try an overnight final rise in the refrigerator… Take them out for a bit then griddle them. I hope it turns out ok. Thanks for the great recipe!
Cery says
Hi Stacey!
I’m glad you liked the recipe. I have to fiddle with the griddles sometimes, too. So happy you got it to work!
Cery
Kerry says
Do you use the recipe with yeast added, or the one without most often. I just got Betty, my starter, (as in Betty Crocker 😜), and was thinking about trying this recipe out.
Cery says
Hi there Kerry!
To be honest, nowadays I usually add the yeast. It fits better with my schedule lately. 🙂
I foresee a long and lovely partnership with you and Betty!
Cery
Tim Danielson says
I wonder, can I use a refrigerator, no-knead sourdough starter with 100% hydration? I used to use this frequently as I only made 2-3 loaves a week and I just never have seemed to knead properly. That solved those issues. Also, as I used 100% starter in my loaves (I liked my sourdough SOUR!) I could simply use half and replenish it. The numbers were VERY EASY, lol, even a “caveman” could do it… Lol
Cery says
Hi Tim!
I don’t know why that wouldn’t work. You would have to let it rise longer to get the benefits of the no-knead method. I’d just use the same rising times that you use for your bread loaves and give it a whirl!
Let us know how it goes!
Cery
Debbie Bevan says
I made that’s for the first time. Following the recipe with the yeast. When cooking they puffed up beautifully, but I had to increase the temp on my griddle to 375 to get them to brown and cook through
Stefanie says
I’m brand new to sourdough and this was the first thing I made with my matured sourdough starter. I have some picky eaters in my home and EVERYONE LOVED THEM! The recipe was easy to follow, made beautifully fluffy dough, and made enough English Muffins to use for the week and even stock the freezer. Thank you so much!
*We did not have dry milk and substituted for whole milk, and the recipe turned out just fine.
Cery says
Hi Stefanie!
I’m so glad y’all loved the English muffins! Thanks for adding the part about the whole milk, I’ve had questions about that in the past!
Cery
Jennifer says
These English muffins are so amazing. It was so much easier to make than I thought by reading the directions. Thank you for the recipe. I really appreciate it. My family loves them.
Cery says
I’m so glad you loved them!
Cery