The BEST Sourdough English Muffins
English muffins make the BEST breakfast sandwich and sourdough english muffins take breakfast sandwiches to a whole new sophisticated level. Sourdough english muffins can be tricky and not give us those signature bubbles we all know and love but I’ve got just the trick for that, resulting in bubbly, airy, soft, sweet and sour english muffins!
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Bubbly, airy, and soft, English muffins are the perfect vehicle for butter. They also make amazing breakfast sandwiches or soup dippers.
Sourdough English muffins, however, can sometimes be less predictable. They often don’t achieve the same level of fluffiness as conventional muffins because wild yeast can be less resilient than commercial yeast, resulting in a denser texture after shaping.
But with this method, you’ll preserve all the gas and bubbles your natural yeast has worked so hard to create, ensuring your sourdough English muffins are as delightfully light and airy as you’d hope for!
The Secret to 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 muffin circles, being mindful to preserve as many of those precious air pockets as possible. This delicate handling ensures your English muffins stay light and fluffy!
Why I Love Sourdough English Muffins
Sourdough English muffins are so easy to make and versatile to use. They are a great form of bread to make if you’re short on time or need something on-the-go.
All you need is the stovetop! If you don’t have an oven or your oven is broken, you can still have homemade bread by making sourdough English muffins!
They’re a perfect vessel for butter or any of your favourite breakfast ingredients.
They’re also an easy form of bread to make if you’re camping or living in an RV!
3 Ways To Serve English Muffins
- Using English muffins for breakfast sandwiches is hands down my favourite way to enjoy them. Add a little pesto, cheese, tomato, and a perfectly cooked egg, and you’ve got the perfect breakfast sandwich to serve to friends and family!
2. Simply drenched in butter is another great way to enjoy english muffins. Those airy pockets were practically made for soaking up butter and it’s absolutely delicious.
3. And of course, the classic peanut butter and jam combo is always a winner—simple, comforting, and satisfying.
Can I make these English Muffins with only All-Purpose Flour?
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.
What You’ll Need To Make Sourdough English Muffins
Sourdough english muffins can be just as easy as making a loaf of sourdough bread.
Tools You’ll Need
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.
Circle Cookie Cutter: Choose a 3-5 inch cutter, or get creative with a wide-mouth mason jar lid or an old yogurt container rim.
Ingredients You’ll Need
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.
Cornmeal: This adds the classic signature coating to your English muffins.
How To Make Sourdough English Muffins
Prepare the Dough: In a medium mixing bowl, combine warm water, sourdough starter, white flour, whole wheat flour, 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 on your work surface. Gently pour out the dough and spread it out with your hands. Once it’s large enough for 8 English muffin cut-outs, sprinkle more cornmeal on top, ensuring both sides of the dough are coated.
Cut the Muffins: Using a cookie cutter or similar object, 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 dough circles 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!
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!
Sourdough English Muffins
Ingredients
- 2 cups All-Purpose Flour 250g
- 1 cup Whole Wheat Flour 125g
- 1 cup Water 250g
- 2 tsp Salt 10g
- 1 cup Sourdough Starter 150g
- 1/4 cup Cornmeal more or less for coating
Instructions
- Prepare the Dough: In a medium mixing bowl, combine warm water, sourdough starter, white flour, whole wheat flour, 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 on your work surface. Gently pour out the dough and spread it out with your hands. Once it's large enough for 8 English muffin cut-outs, sprinkle more cornmeal on top, ensuring both sides of the dough are coated.
- Cut the Muffins: Using a cookie cutter or similar object, 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 dough circles 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!
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Would this recipe work without whole wheat flour, just the all purpose? I don’t have any on hand and would still like to make this recipe!
Yes! I’d reduce the water amount a little to 3/4 cup (225g) just to be safe. Since there isn’t any bran to hydrate in only all-purpose flour, you’ll need a little less water to get the right dough texture 🙂
These are perfect! So simple to make and nailed it on the first go, will definitely be a staple as we love eggs Benny on the weekends!
Ahh, I’m so happy you had success! Perfect for eggs benny, delicious!