Sourdough English Muffins

A plate of english muffin with butter on top.

5 from 1 vote

Discover how to make the best sourdough English muffin bread—crispy outside, soft inside, made with sourdough discard for the best flavor!

Prep Time10

Cook Time30

rising time8

Total Time8 40

Course: Lunch, Bread, Breakfast, Snack

Cuisine: American

Keyword: breakfast recipes, Sourdough, sourdough discard recipes

Servings: medium-sized English muffins

Calories: 152kcal

Author: Renae Gerhardstein

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 milk (or water) until the mixture is smooth and well combined. Add the flour and salt. Mix until a shaggy dough forms.
Cover the 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.

Video

Notes

This recipe uses a discard or unfed sourdough starter, which means one that was fed 12-24 hours before starting the recipe. Our recipe does not use a starter that’s at its peak when mixing the dough. A 100% hydration sourdough starter works best for this recipe.

Nutritional facts calculated without optional corn meal or semolina sprinkled onto pan

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).
If you live in a very dry environment consider using plastic wrap or a water-proof backed reusable bowl cover. In dry environments damp tea towels dry fast and your dough dries out with it.
Measure your ingredients properly! In general, using measuring cups is less reliable than using a food scale to weigh them. Accurate measurements are important, especially when you are baking. To properly measure dry ingredients like flour, don’t scoop it! Spoon flour in and then level.

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

Storing Instructions:

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