Little Walnut Cottage

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Learn how to make this easy sourdough English muffin recipe that ferments overnight for a perfect nooks-and-crannies breakfast anytime you want! Sourdough English muffins are soft, perfectly tangy, and easy to make for slathering with butter or enjoying as a breakfast sandwich.

New to sourdough? Check out our How to Make Sourdough Starter guide!

I vividly remember seeing the classic Thomas brand English muffins in the bread aisle at the grocery store when I was growing up.

They came in a little cardboard box with an orange label on the side.

I didn’t know what they were, but the packaging told me this: they were fancy.

We were not a fancy family. We were a good family, but not an English muffins family.

We ate Poptarts for breakfast and Lunchables for lunch. Good? Yes. Healthy? Absolutely not. Fancy? Ahem, no.

Then one day, sometime around high school, the English muffins showed up in our breadbox.

“What’s this?” I thought to myself. “Are we, dare I say it…. fancy?”

No, we were not suddenly fancy. But we were a family in possession of our very own English muffins, and that was as close as we were going to get.

When I got into ferments, a sourdough English muffin recipe was one of the first things I tried with my starter. And it was a total disaster.

I think I had those sourdough English muffins in the pan for an hour, and they never rose. They weren’t done in the center. They didn’t have any nooks and crannies.

Do I blame the creator of that sourdough English muffin recipe? Absolutely not. As usual, it was a user error.

But I did set out to finally figure out how to make my own sourdough English muffins, and with a few tweaks, I accomplished my mission. Sourdough English muffins were in my possession, and now they can be in yours.

What Are Sourdough English Muffins?

Sourdough English muffins are a long-fermented, wild-yeast version of the classic breakfast bread. Instead of commercial yeast, they rely on natural sourdough starter to develop flavor and structure.

This sourdough English muffin recipe ferments overnight, allowing the dough to develop a rich, tangy flavor and soft interior. The muffins are then cooked in a hot skillet until golden brown, creating the signature crust and airy crumb that English muffins are known for.

Why You’ll Love This Sourdough English Muffin Recipe

• This sourdough English muffin recipe creates the classic chewy texture with crispy golden edges and nooks and crannies, perfect for slathering with butter.
• The overnight fermentation gives them a deep sourdough flavor and easier digestibility.
• They cook right in a skillet instead of the oven (but I include an oven finish if you need it!).
• Perfect for breakfast sandwiches or toasted with butter and jam.
• A great way to use active sourdough starter.

Ingredients You’ll Need for Sourdough English Muffins

This sourdough english muffin recipe uses simple ingredients commonly found in most kitchens.

• Flour – Forms the base of the dough and gives structure to the muffins.
• Water – Hydrates the flour and helps create a soft dough.
• Sourdough starter – Provides natural fermentation and classic sourdough flavor.
• Sugar – Adds a slight sweetness and helps with browning.
• Salt – Balances the flavor of the dough.
• Baking soda – Added after fermentation to give the muffins extra lift.
• Coconut oil – Used for cooking the muffins in the skillet.

Baker’s Timeline

To make this sourdough English muffin recipe, you’ll need 240 grams of active sourdough starter. Here’s a simple timeline to make sure your starter is bubbly and ready to bake.

Morning (or about 6–8 hours before mixing the dough)

Feed your sourdough starter using a 1:1:1 ratio:

• 80 g sourdough starter
• 80 g flour
• 80 g water

Stir well until fully combined. Cover the jar loosely and place it in a warm spot (around 70–75°F).

Wait for the starter to become active

Over the next 4–8 hours, the starter should:

• Double in size
• Become bubbly and airy
• Have a slightly domed surface

When the starter has doubled and is at its peak, it is ready to use. If you aren’t sure, try the float test!

Evening: Mix the Dough

Once your starter is active, measure 240 grams of the bubbly starter and mix the dough for your sourdough English muffins. Cover the dough and allow it to ferment overnight (about 12 hours).

Next Morning: Shape and Cook

The next day you’ll:

1. Mix in the baking soda
2. Divide and shape the muffins
3. Let them rise for 60–90 minutes
4. Cook them in a skillet until golden

How to Make this Sourdough English Muffin Recipe

Step 1: Mix the dough. In a large mixing bowl, combine the flour, water, sourdough starter, sugar, and salt.

• If using a stand mixer: Mix with a dough hook on medium speed for about 5–7 minutes until the dough becomes stretchy and slightly tacky.
• If kneading by hand: Stir the ingredients together until a rough dough forms, then knead on a lightly floured surface for 8–10 minutes until the dough is smooth and elastic.

Step 2: Bulk Ferment. Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a damp towel and place it in a warm spot to ferment for about 12 hours or overnight.

Step 3: Add the baking soda. Sprinkle the baking soda over the dough and work it into the dough using your hands while it is still in the bowl. You can also mix it in with a dough hook or spatula. The dough will be sticky, so lightly flour or wet your hands to make it easier to handle.

Step 4: Prepare the dough for shaping. Turn the dough out onto a well-floured surface and gently fold it over in the flour a few times until it becomes easier to work with.

Step 5: Divide the dough. Using a bench scraper or long knife, cut the dough into 12 pieces. The pieces do not need to be perfectly uniform.

Step 6: Shape the muffins. Shape each piece into a small round and place them on a parchment-lined baking sheet. Don’t worry about making them super uniform here; they will cook up just fine.

Step 7: Second rise. Cover the dough rounds and allow them to rise for 60–90 minutes until slightly puffy.

Step 8: Preheat the skillet. Heat a cast iron skillet over medium heat until hot. Add coconut oil and swirl to coat the pan.

Step 9: Cook the muffins. Place several muffins in the skillet, leaving space between them. Reduce the heat to low and cook for about 10 minutes until the bottoms are golden brown.

Step 10: Flip and finish cooking. Flip the muffins and increase the heat to medium-low. Cook for another 12–15 minutes until the second side is golden.

Step 11: Finish in the oven if needed. If the muffins are browned but still soft in the center, transfer them to a 300°F oven for about 10 minutes until fully cooked through. The internal temperature should reach about 200°F.

Step 12: Cool before slicing. Transfer the muffins to a wire rack and allow them to cool for 10–15 minutes before slicing.

Tips for the Best Sourdough English Muffins

• Use an active sourdough starter for the best rise and flavor.
• Don’t forget the baking soda after the bulk ferment! This is where I went wrong with my first attempt at sourdough English muffins.
• Keep the skillet heat low enough to cook the muffins through without burning.
• If the muffins brown too quickly, or don’t cook all the way through the center, finish them in the oven.
• Split English muffins with a fork instead of a knife to create the classic nooks and crannies.
• Allow the muffins to cool slightly before slicing so the crumb sets properly.

How to Store this Sourdough English Muffin Recipe

Store sourdough English muffins in an airtight container at room temperature for 3–4 days. They can also be frozen for up to 3 months. To serve, toast directly from frozen or allow them to thaw first.

How to Serve Sourdough English Muffins

This sourdough english muffin recipe is perfect for many meals:

• Toasted with butter and jam
• Breakfast sandwiches with eggs and bacon
• Topped with avocado and eggs
• Used for eggs Benedict
• Served with honey or peanut butter

FAQs about this Sourdough English Muffin Recipe

Why add baking soda to sourdough English muffin dough?

Baking soda is added after the overnight fermentation to give the muffins extra lift. This step helps create a lighter texture and improves the classic nooks and crannies inside the muffins.

Why are my sourdough English muffins raw in the middle?

English muffins cook slowly in a skillet, so if the heat is too high, the outside can brown before the inside finishes cooking. If the muffins are deeply golden but still soft in the center, place them in a 300°F oven for about 10 minutes to finish baking until the internal temperature reaches about 200°F.

Can I use sourdough discard for this recipe?

No, this sourdough English muffin recipe relies on active starter to rise. For a discard recipe, check out our sourdough discard English muffins and the complete list of sourdough discard recipes here!

Can I freeze sourdough English muffins?

Yes, sourdough English muffins freeze very well! Allow them to cool completely, then store them in a freezer-safe bag or container for up to 3 months. To serve, toast them directly from frozen or let them thaw at room temperature.

Sourdough English Muffin Recipe

This sourdough English muffin recipe creates soft, chewy muffins with the classic nooks and crannies that make them perfect for toasting. Made with active sourdough starter and fermented overnight, these homemade English muffins develop deep flavor and cook easily in a skillet. They’re perfect for breakfast sandwiches, butter and jam, or simply toasted with honey.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course Bread

Cuisine American

Servings 12

Equipment

• 1 cast-iron skillet (or any heavy skillet)

Ingredients

  

• 330 grams all-purpose flour (2 3/4 cups)
• 240 grams warm water (1 cup)
• 240 grams sourdough starter, active and bubbly (1 cup)
• 12 grams sugar (1 tbs)
• 9 grams salt (1 1/2 teaspoons)
• 4 grams baking soda (1 tsp)
• coconut oil, for greasing the pan

Instructions

 

• Mix the dough. In a large mixing bowl, combine the flour, water, sourdough starter, sugar, and salt.

  If using a stand mixer: Mix with the dough hook on medium speed for about 5–7 minutes, until the dough becomes stretchy, elastic, and slightly tacky.

  If kneading by hand: Stir the ingredients together until a rough dough forms, then knead on a lightly floured surface for 8–10 minutes, until the dough is smooth, stretchy, and slightly tacky.
• Bulk Ferment. Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a damp towel and place it in a warm spot to ferment for about 12 hours or overnight.
• Add the baking soda. Sprinkle the baking soda evenly over the dough and work it into the dough with your hands while it is still in the bowl. You can also mix it in using a dough hook or a sturdy spatula.

  Tip: The dough will be quite sticky at this stage. Lightly wet or flour your hands to help prevent sticking while working the baking soda into the dough.
• Prepare the dough for shaping. Turn the dough out onto a well-floured surface and gently fold it over a few times in the flour until it becomes easier to handle.
• Divide the dough. Using a bench scraper or large knife, cut the dough into 12 equal pieces. The pieces do not need to be perfectly uniform.
• Shape the muffins. Shape each piece of dough into a small round and place them on a parchment-lined baking sheet, leaving space between each one. Don't worry about making them super-uniform; they will bake up just fine.
• Second rise. Cover the muffins loosely and let them rise for 60–90 minutes, or until slightly puffy.
• Preheat the skillet. Heat a cast-iron skillet over medium heat until hot. Add a spoonful of coconut oil and swirl to coat the pan.
• Cook the muffins. Place several muffins in the skillet, leaving space between them, and cook in batches if needed. Reduce the heat to low and cook for about 10 minutes, until the bottoms are golden brown.
• Flip and finish cooking. Flip the muffins and increase the heat to medium-low. Cook for another 12–15 minutes, until the second side is golden.
• Finish in the oven if needed. If the muffins are deeply browned but still soft in the center, transfer them to a 300°F oven for about 10 minutes to finish baking. The internal temperature should reach about 200°F.
• Cool before slicing. Transfer the English muffins to a cooling rack and allow them to cool for 10–15 minutes before slicing.

Keyword sourdough english muffin recipe, sourdough english muffins

You’re Going to Love These Sourdough English Muffins

Whether you grew up on store-bought English muffins or only gazed longingly at them in the bread aisle, you’re going to love this sourdough English muffin recipe. They’re soft and tangy and are perfect for breakfast sandwiches or a generous slather of butter. Be sure to share them with a friend who needs a pick-me-up. Happy baking!

Sourdough English Muffin Recipe didn’t Turn out Quite Right? Check out:

• Why Is My Sourdough Starter Not Rising? (8 Common Problems+ Fixes)
• Why is My Sourdough Bread Gummy? (And how to Fix it)
• Why is My Sourdough Not Rising?
• Why is My Sourdough So Sticky? (And How to Fix it!)

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