Looking for a fun and satisfying baking project? This sourdough English muffin bread is everything you love about classic muffins—those golden, toasty edges and airy insides—but made entirely from scratch with your sourdough starter! These sourdough English muffins get their signature flavor and texture from a long, slow rise and a stovetop finish that brings just the right amount of crisp. It’s the perfect recipe for lazy weekend breakfasts, make-ahead brunches, or anyone who wants a cozy kitchen moment.
If you’ve been building your sourdough skills and looking for a new way to use up your discard, this English muffin sourdough bread is the recipe you’ve been waiting for. These golden, pan-baked rounds are soft in the middle with just the right amount of chew, and they’re perfect for everything from breakfast sandwiches to snack-time spreads.
We love sharing creative sourdough recipes, and if you’re feeling inspired after making this sourdough English muffin bread recipe, check out our Dutch oven sourdough bread—a rustic, crusty loaf that’s a staple in any sourdough baker’s kitchen. Or, for a savory twist, our garlic sourdough bread adds herby flavor to your favorite meals.
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Why We Love This English Muffin Sourdough Bread
- It’s the perfect way to use up discard.
Instead of tossing that precious starter discard, turn it into something delicious. This fluffy, sourdough English muffin bread recipe makes your discard work double duty—no waste, all reward. - Stovetop magic means no oven required.
No need to heat up the house with an oven for these beauties! Just a skillet and some patience, and you’ll get those signature golden crusts with soft, chewy centers that put store-bought English muffins to shame. - They’re freezer-friendly (if they last that long).
Make a batch and enjoy one warm off the skillet, then stash the rest for quick breakfasts and snack attacks. They’re great for meal prep, breakfast sandwiches, or slathering with butter and jam whenever the mood strikes.
We love all things sourdough, have you tried sourdough pizza dough or our sourdough bread bowls?
Ingredient Notes and Substitutions
- Sourdough discard: use discard or starter fed no sooner than 12-24 hours ago.
- Milk: can substitute with almond milk, soy milk, or water.
- All-purpose flour: bread flour also works well.
- Salt
- Sugar: swap with honey if desired.
- Cornmeal or semolina flour: used for dusting the surface and skillet to create that classic texture and prevent sticking. You can also use regular flour in a pinch.
Recipe Variations
- Swap in whole wheat flour for up to half of the all-purpose flour to give your English muffin sourdough bread a heartier texture and a slightly nutty flavor. It’s a great way to add whole grains without sacrificing softness.
- Brush the skillet with unsalted butter instead of using cornmeal or semolina. This gives the muffins a golden, crisp crust and a rich buttery flavor.
- Incorporate shredded cheese and herbs (like cheddar and chives or parmesan and thyme) for a savory version that’s served alongside soups or stews.
- Stir in cinnamon and a touch of brown sugar before the final roll-out for a lightly spiced twist that pairs perfectly with honey butter.
Craving more of a sweet breakfast treat? Try our coffee cake muffins, Bisquick banana muffins and muffin mix pancakes!
Equipment Used in this Recipe
- Large bowl
- Whisk
- Rolling pin
- 3½” biscuit cutter or wide mouth Mason jar ring – optional, see recipe card instructions
- Parchment paper – optional
- Baking Sheet
- 10″ to 12″ skillet – seasoned cast iron or non-stick
- Spatula
How to Make Sourdough English Muffin Bread Recipe
- Mix the dough
Combine your sourdough starter discard, milk, and sugar using a whisk in a large bowl.
- Add flour and salt to the milk mixture and mix until a shaggy dough forms. Let it rest for 45 minutes.
- Stretch and fold
Perform a series of stretch and folds until the dough is smooth and elastic. - Let it rise
Cover the bowl and let the dough ferment at room temperature overnight (about 8 hours).
- Roll and cut
In the morning, roll the dough out to ½-inch thick on a floured surface. Cut into rounds using a biscuit cutter or mason jar ring—or shape into rounds by hand.
- Second rise
Place the muffins on a parchment-lined baking sheet, cover, and let them rise again or proof for 1–2 hours until slightly puffy.
🎯 TFN Pro Tip
Watch the rise, not the clock.
Rise times depend on your kitchen’s temperature—warm rooms speed things up, cooler ones slow it down. Instead of watching the clock, watch your dough! It should look soft, puffy, and have a noticeable rise. For cooler kitchens, place the dough in a turned-off oven with the light on to help it along (monitor the temperature to ensure it doesn’t get too hot).
- Cook on the stovetop
Preheat a skillet over medium-low heat and dust with cornmeal or semolina. This prevents the dough from sticking and gives your muffins that signature textured finish on the outside.
Cook the muffins for 10–15 minutes per side, until golden brown and cooked through.
- Cool and enjoy
Let the sourdough English muffin bread cool on a wire rack, then split with a fork and serve toasted with your favorite toppings.
🎯 TFN Pro Tip
Don’t skip the fork-splitting—seriously!
For those classic nooks and crannies, resist the urge to slice with a knife. Instead, use a fork to pierce all the way around the muffin, then gently pull it apart. This preserves the air pockets and makes each muffin perfect for melting butter or holding onto jam.
Serving Suggestions
These sourdough English muffins are the ultimate canvas for all your favorite breakfast flavors. Toast them up and top with soft scrambled eggs and crispy bacon for a classic breakfast sandwich, or keep it simple with a generous swipe of butter and a spoonful of your favorite jam. They also make a delicious base for eggs Benedict or as a hearty side to a morning frittata.
Recipe FAQs
Yes, you can! While this recipe was developed for sourdough discard, you can also use active starter. Just know that your dough may rise a bit more quickly, so keep an eye on it during fermentation and adjust rise times as needed.
Cooking on a skillet gives these muffins their signature golden crust and helps form those classic nooks and crannies inside. It’s part of what sets them apart from regular baked bread!
Absolutely! Once the muffins are fully cooled, store them in a freezer-safe container or bag. They’ll keep for up to one month. Just toast them straight from the freezer when you’re ready to enjoy.
More Easy Sourdough Recipes to Love…
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Sourdough English Muffins
Equipment
- large bowl
- whisk
- rolling pin
- 3½" biscuit cutter or wide mouth Mason jar ring - optional, see instructions
- parchment paper - optional
- rimmed baking sheet
- 10" to 12" skillet - seasoned cast iron or non-stick
- spatula
Ingredients
- ¼ cup sourdough discard about 50 grams, discard or fed 12-24 hours prior
- ½ cup milk about 100 grams, can use non-dairy milk like almond or soy milk or water
- 1 ⅔ cup all purpose flour about 200 grams, can use bread flour
- ½ teaspoon salt about 3 grams
- 1 tablespoon sugar about 12 grams, can use 12 grams of honey as a substitute
- corn meal or semolina flour optional, you can use all purpose flour
Instructions
- In a large bowl, whisk together the starter, sugar, and water until dissolved. Add the flour and salt. Mix together until a shaggy dough forms. Cover bowl and let rest for 45 minutes.
- Do a series of stretches and folds by pulling a side section of the dough up about 5 inches and pressing it back down into the center of the dough. Rotate the bowl a 1/4 turn and repeat the process until you have stretched and folded the whole ball of dough and the dough is tight and smooth. This process should take less than a minute.
- Cover with a damp tea towel, bowl cover, or plastic wrap and let rise at room temperature overnight or 8 hours.
- The next morning, turn your dough out onto a corn meal or semolina flour covered surface (you can use flour instead).
- Using a rolling pin, roll the dough out into a circle about 1/2-inch thick. Use a 3½" biscuit cutter or wide mouth mason jar ring to cut out your sourdough English muffins. *If you do not have a biscuit cutter or mason jar ring, cut the dough into 6 pieces. Roll each piece into a ball, then roll out to 1/2" thickness with a rolling pin.
- Place cut muffins on a parchment covered (or greased) baking sheet. Cover with a damp tea towel or greased plastic wrap and let rise at room temperature for 1 – 2 hours, until they have risen slightly and are puffy.
- Preheat cast iron skillet or non-stick skillet over medium-low heat.
- Sprinkle a little cornmeal or semolina flour into the skillet (to prevent sticking). Carefully place the muffins in the skillet and cook until the bottoms are lightly browned and sides are dry, about 10-15 minutes. Flip the muffins with a spatula and cook for an additional 10-15 minutes.
- Transfer the English muffins to a wire rack and let cool for 10 minutes.
- Use a fork to pierce the edges of the English muffin all the away around, then split in half.Serve with butter, honey, or jelly. Or use them to make a breakfast sandwich.
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Notes
- Can I make this recipe with active sourdough starter instead of discard? Yes, you can! While this recipe was developed for sourdough discard, you can also use active starter. Just know that your dough may rise a bit more quickly, so keep an eye on it during fermentation and adjust rise times as needed.
- Why do you cook English muffins on a skillet instead of baking them? Cooking on a skillet gives these muffins their signature golden crust and helps form those classic nooks and crannies inside. It’s part of what sets them apart from regular baked bread!
- Can I freeze sourdough English muffin bread? Absolutely! Once the muffins are fully cooled, store them in a freezer-safe container or bag. They’ll keep for up to one month. Just toast them straight from the freezer when you’re ready to enjoy.
- Swap in whole wheat flour for up to half of the all-purpose flour to give your English muffin sourdough bread a heartier texture and a slightly nutty flavor. It’s a great way to add whole grains without sacrificing softness.
- Brush the skillet with unsalted butter instead of using cornmeal or semolina. This gives the muffins a golden, crisp crust and a rich buttery flavor.
- Incorporate shredded cheese and herbs (like cheddar and chives or parmesan and thyme) for a savory version that’s served alongside soups or stews.
- Stir in cinnamon and a touch of brown sugar before the final roll-out for a lightly spiced twist that pairs perfectly with honey butter
- Don’t skip the fork-splitting- For those soft, airy holes you see when you split open your muffin be sure to resist the urge to slice with a knife. Instead, use a fork to pierce all the way around the muffin, then gently pull it apart.
- Use semolina or cornmeal to avoid sticking—and get that bakery-style crunch. Sprinkling a bit of semolina or cornmeal onto your work surface and your skillet not only prevents the dough from sticking but also gives your muffins that signature textured finish on the outside.
- Watch the rise, not the clock. Rise times depend on your kitchen’s temperature—warm rooms speed things up, cooler ones slow it down. Instead of watching the clock, watch your dough! It should look soft, puffy, and have a noticeable rise. For cooler kitchens, place the dough in a turned-off oven with the light on to help it along (monitor the temperature to ensure it doesn’t get too hot).
- Store leftovers at room temperature in an airtight container for up to 3 days. For longer storage, keep in a freezer-safe container in the freezer for up to 1 month.
Nutrition
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Stacy says
These turned out perfect! I was so excited to find a recipe for English Muffins that used my starter. Will be making these again and again!