Sourdough English Muffins (easy overnight recipe)

When you first make these sourdough English muffins, you’ll wonder why you didn’t make them sooner. I love slicing them in half and smothering the inside with butter and honey or homemade strawberry jam. They’re a perfect summertime breakfast, snack, or lunchtime sandwich.

4 english muffins sitting on a tray

These sourdough English muffins are part of our Summer Table Series here on the blog! Each week this summer, I’m sharing three recipes that belong on your summer table.

This series is full of fun drinks like southern fruit tea, fresh supper recipes like my sweet pepper sheet pan chicken, and seasonal sourdough baked goods like sourdough peach scones.

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    Let’s gather our ingredients

    For this sourdough English muffin recipe we’ll need a few basic ingredients:

    • fed sourdough starter: I recommend feeding a 2:1 ratio of flour to water 4 hours before using it.
    • all-purpose flour (unbleached is best)
    • sea salt (or Himalayan pink salt)
    • milk (dairy or dairy-free)
    • raw honey
    • fine-to-medium ground cornmeal (NOT cornbread mix)
    english muffins on a tray with a towel and a spatula

    The steps are simple and easy to follow

    If you’re wondering how to make sourdough English muffins, you’ve come to the right place. My recipe is super easy to follow, and you won’t feel overwhelmed during the process. 

    The deal with bulk fermentation

    As we talked about before, when you’re bulk fermenting sourdough dough in the summer or warmer climates, it tastes a few hours less than when it’s cold.

    My general rule is that if it’s 68°F or colder in your house, it’ll take 12 hours to bulk ferment. If it’s 70°F in your house, it’ll take around 10 hours to bulk ferment. If it’s 72°F in your house or more, it’ll take 6–8 hours to bulk ferment.

    up close shot of english muffins

    Shaping english muffins is easy

    When it comes to shaping English muffins, it’s very similar to cutting biscuit dough. You’ll make a 1.25-inch-tall disk and use a biscuit cutter to cut them out. 

    Once they’re cut, you’ll brush the tops and bottoms with water and sprinkle on cornmeal. Then they’re ready to bake.

    English muffin cut open so you can see inside

    Let’s get cooking

    Cooking sourdough English muffins is super easy and fun! You’ll just pop them in a skillet over medium heat and cook covered for 4-5 minutes per side.

    tray of english muffins and a tub of butter beside

    Testing Tips

    If you’re unsure if the English muffins are cooked all the way through, no worries. Grab a toothpick and insert it into the side of the muffin. If it comes out clean, it’s cooked all the way through. If there’s residue on it, cook for another 1-2 minutes. 

    Put together your own sourdough baking tool kit

    If you love baking with sourdough, you’ve got to put together a little tool kit so, making them at home is simple. Here’s what’s in mine:

    This section contains affiliate links to products we know and love

    Sourdough English Muffins: Frequently asked questions

    How do I store these english muffins?

    Store them in an airtight container for up to 5 days at room temperature.

    Can I freeze these english muffins?

    Yes! Freeze them for up to 3 months after they’ve been baked.

    What are the best toppings you use on these english muffins?

    I like to slice them in half and spread them with butter, honey, and/or strawberry jam.

    Do english muffins make good breakfast sandwiches?

    Yes, they do! You can slice them in half and layer ham, bacon, or sausage with cheese along with an egg if you prefer.

    Do I have to use cornmeal?

    No, if you don’t have it on hand or you don’t want to add it, you can leave it out. It just creates the iconic texture of an English muffin, but it doesn’t mess up the recipe if you don’t use it. 

    If you made this recipe, please comment below! I love hearing how it turned out for you!

    4 english muffins sitting on a tray

    Sourdough English Muffins

    Yield: 6 large english muffins
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Additional Time: 8 hours
    Total Time: 15 minutes

    When you first make these sourdough English muffins, you'll wonder why you didn't make them sooner. I love slicing them in half and smothering the inside with butter and honey or homemade strawberry jam. They're a perfect summertime breakfast, snack, or lunchtime sandwich.

    Ingredients

    • 1/2 cup fed sourdough starter (feed a 2:1, flour to water ratio, 4-12 hours before use)
    • 2 1/2 cups unbleached all-purpose flour
    • 1 tsp salt
    • 1 cup milk (dairy or dairy-free)
    • 2 tsp raw honey
    • 1/8 cup corn meal (for tops)
    • 1 tsp butter or avocado oil for the pan

    Instructions

    Make the dough

    1. Combine sourdough starter, salt, milk, and honey in a large bowl.
    2. Add in flour and stir until it’s all combined. You’ll have to use your hands at the end to gently knead the excess flour into the dough.
    3. Turn the dough out on the counter and knead for 5 minutes (or use a stand mixer on the lowest setting).
    4. Place the dough back into the bowl, and cover loosely with a towel, lid, or plastic wrap.

    Bulk Ferment

    1. Let it sit on the counter at room temperature to bulk ferment dough for 8-10 hours (the dough should double, be puffy, and have air bubbles)
    2. When the bulk fermentation has ended. Lightly flour your workspace and turn the dough out.
    3. Gently shape the dough into a round disk 1.25 inches thick (tall).

    Shape the english muffins

    1. Use a medium to large biscuit cutter to cut out the English muffins.
    2. When you get to the point where you don’t have any more room to cut out the English muffins, ball the excess dough up, reshape it into a smaller 1.25-inch disk, and cut the rest out. 
    3. Once they’re cut out brush the top with water and sprinkle on cornmeal for texture. 
    4. Place each English muffin, cornmeal side down, on a parchment-lined sheet pan. 
    5. Then repeat with brushing water on the top and sprinkling on cornmeal so both sides are covered. 

    Let them rise

    1. Cover the baking sheet with a towel and let them rise for 1-2 hours on the counter.
    2. At this point, you can proceed with the recipe or pop the baking sheet into the fridge for up to 12 hours if you need more time. 

    Cook the english muffins

    1. When you’re ready to cook them, heat a skillet over medium heat, and add in a little butter or avocado oil to grease. 
    2. Place 2 English muffins in the pan and cover it with a lid. 
    3. Cook them on medium heat for 4-5 minutes. Then flip and cook an additional 4-5 minutes covered.
    4. Repeat until all are cooked. If you notice burning or smoke turn down the temperature to medium-low. You can use a toothpick inserted in the side to see if they’re cooked all the way through 

    Notes

    Store English muffins in an air-tight container for up to 5 days at room temperature.

    You can freeze these English muffins up to 3 months after they're cooked.

    If you prefer you can leave off the cornmeal, it's for texture but not vital to the recipe.

    Did you make this recipe?

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