Toasted Sesame Sourdough English Muffins | Extra Bubbly
These toasted sesame sourdough English muffins take everything you love about the classic and turn it up a notch. Same-day recipe, signature nooks and crannies, that perfect sweet-and-sour tang — and warm, nutty sesame seeds tucked in that make them extra special. A little trick guarantees those holes every time, giving you a bubbly, airy, soft muffin that is as beautiful as it is delicious.
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Sourdough English muffins can sometimes be less predictable than their store-bought counterparts. Wild yeast is less resilient than commercial yeast, which means without the right method you can end up with a denser muffin that never quite achieves that signature lightness you’re after.
But that’s exactly what I’m going to help you with today. This method is all about preserving every last bubble and gas pocket your natural yeast has worked so hard to create — so your toasted sesame sourdough English muffins come out as light, airy, and nook-and-cranny-loaded as you’ve always wanted them to be.
The Secret to Extra-Bubbly Sourdough English Muffins
The secret to bubbly sourdough English muffins is to interfere with the gas production as little as possible!
Sourdough’s wild yeast has to work harder and longer than commercial yeast to create those perfect air pockets. Once the dough has become airy and bubbly, it’s important to handle it with care.
Gently dump the dough onto your surface and cut out the muffins, being mindful to preserve as many of those precious air pockets as possible. This delicate handling ensures your English muffins stay light and bubbly!
Trapping steam while baking is also essential! The direct heat plus steam will produce large air bubbles. Steam by covering the pan with a lid while it bakes.
Why You’ll Love These Toasted Sesame Sourdough English Muffins
More English Muffin Recipes
- The BEST Sourdough English Muffins | Same-Day and Extra Bubbly
- Honey Whole Wheat Sourdough English Muffins | Same-Day Recipe
Toasted Sesame Sourdough English Muffin FAQ
Yes! Once the dough has doubled, pop it in the fridge overnight. Pull it in the morning and let it come to room temperature. Proceed with the steps as usual.
Yes! However, I would suggest lowering the water amount slightly as there will be no bran to hydrate in only all-purpose flour.
Using the full water amount with only all-purpose flour would result in a slightly wetter dough than you’d want.
You can do whatever shape your little heart desires.
I like to cut into squares or rectangles because when I make them that way there are no bits leftover! But round English muffins are just classic… you can’t go wrong either way.
If you find your English muffins are browning on the outside before they are cooked through the middle, do not worry — this is common, especially with thicker muffins. Simply transfer them to a 375°F oven for about 15 minutes after they have browned on the stovetop. This finishes baking the centre without burning the outside, leaving you with a muffin that is golden outside and fully cooked within.
Materials
Mixing Bowl: For mixing all your ingredients together.
Wooden Spoon: Perfect for mixing the dough without making a huge mess at the start.
Medium-Large Pan: A non-stick or well-seasoned cast-iron pan works best for cooking the English muffins.
Large Silicone Spatula: A large silicone spatula will help flip the muffins without damaging your pan or the dough.
Ingredients
White Flour: All-purpose flour works great here.
Whole Wheat Flour: You can use conventional or freshly-milled, depending on your preference.
Water: Clean, drinking water is all you need.
Salt: Pink sea salt is my go-to, but any salt will work. Avoid ultra-processed, iodized salt if possible.
Sourdough Starter: Ensure it’s active, bubbly, and healthy! Learn how to tell if it’s ready here.
Sesame Seeds: Already toasted or toast raw sesame seeds yourself!
Toasted Sesame Oil: For deeper sesame flavour.
Cornmeal: This adds the classic signature coating to your English muffins.
How To Make Toasted Sesame Sourdough English Muffins
Prepare the Dough: In a medium mixing bowl, combine warm water, sourdough starter, white flour, whole wheat flour, sesame seeds, sesame oil and salt. Mix until a shaggy dough forms.
Rest the Dough: Cover the bowl and let the dough rest for one hour.
Stretch and Fold: After resting, do a single round of stretch and folds around the dough to develop structure. Once smooth, cover the dough and let it rest until doubled in size (3-6 hours if in a warm spot, 6-12 hours if cooler).
Shape the Dough: Once the dough has doubled, generously sprinkle cornmeal and sesame seeds on your work surface. Gently pour out the dough and spread it out with your hands into a large rectangle, about 6″x12″. Once it’s large enough for 8 English muffin cut-outs, sprinkle more cornmeal and sesame seeds on top, ensuring both sides of the dough are coated.
Cut the Muffins: Using about a 4″ round cookie cutter, cut out 8 circles and transfer them gently to a cutting board. If the dough starts to stick, add a bit more cornmeal. Cover the muffins with a cotton towel while you preheat your pan.
Preheat the Pan: Heat your non-stick or cast-iron pan on medium-low heat for 5 minutes.
Cook the Muffins: Place as many muffins as will fit in the pan, ensuring they aren’t touching. Cover with a lid and cook for 2-3 minutes, then flip and cook for another 2-3 minutes. They should bubble up and develop a golden brown crust. If they’re burning, lower the heat and let the pan cool before continuing.
Cool and Serve: Once cooked, place the muffins on a cooling rack or back onto the cutting board with the cotton towel. Let them cool, then slice and enjoy, filled with a generous amount of butter to fill those perfect air pockets!
Tip: If your English muffins are browning quicker than they’re baking through, pop them in the oven at 375F for an extra 15 minutes after toasting on the stovetop.
Storage
Let your muffins cool completely before storing to prevent moisture buildup and sogginess.
- Store in an airtight container or resealable bag to keep them fresh.
- For longer storage (up to a week), refrigerate in a sealed container or bag to prevent mold.
- You can also freeze them for up to 3 months in an airtight container or freezer-safe bag. Wrap each muffin individually in plastic or foil to avoid freezer burn.
(Pro Tip: Pre-slice your English muffins before freezing for easy toasting straight from the freezer!)
Watch below for a visual of the technique. These are slightly different but will show you how to handle and bake them!
Recipe
Toasted Sesame Sourdough English Muffins | Extra-Bubbly
Ingredients
- 1½ cups All-Purpose Flour 250g
- 1 cup Whole Wheat Flour 125g
- 1¼ cup Water 250g
- 2 tsp Salt 10g
- 1 cup Active Sourdough Starter 150g
- 1/4 cup Cornmeal more or less for coating
- 1 tbsp Toasted Sesame Oil 15g
- 2 tbsp Sesame Seeds 25g
Instructions
- In a medium mixing bowl, combine warm water, sourdough starter, white flour, whole wheat flour, sesame seeds, sesame oil and salt. Mix until a shaggy dough forms.
- Cover the bowl and let the dough rest for one hour.
- After resting, do a single round of stretch and folds around the dough to develop structure. Once smooth, cover the dough and let it rest until doubled in size (3-6 hours if in a warm spot, 6-12 hours if cooler).
- Once the dough has doubled, generously sprinkle cornmeal on your work surface. Gently pour out the dough and spread it out with your hands into a large rectangle, about 6"x 12". Once it's large enough for 8 English muffin cut-outs, sprinkle more cornmeal on top, ensuring both sides of the dough are coated.
- Using a bench scraper or similar object, cut out 8 squares/rectangles and transfer them gently to a cutting board. If the dough starts to stick, add a bit more cornmeal. Cover the muffins with a cotton towel while you preheat your pan.
- Heat your non-stick or cast-iron pan on medium-low heat for 5 minutes.
- Place as many muffins as will fit in the pan, ensuring they aren't touching. Cover with a lid and cook for 2-3 minutes, then flip and cook for another 2-3 minutes. They should bubble up and develop a golden brown crust. If they’re burning, lower the heat and let the pan cool before continuing.
- Once cooked, place the muffins on a cooling rack or back onto the cutting board with the cotton towel. Let them cool, then slice and enjoy, filled with a generous amount of butter to fill those perfect air pockets!
