Easy Sourdough English Muffins Recipe

Prep Time: 30 minutes (plus 30 minutes hands-off)
Rise Time: 8-12 hours (or overnight)
Cook Time: 15 minutes per batch
Total Time: 9-13 hours (mostly hands-off fermentation)

Intensity & Cost Breakdown

• Skill Level: Beginner-Friendly

• Effort Level: Low to Medium. The process is simple but requires planning due to the long fermentation.

• Cost: $
  This is an incredibly budget-friendly recipe. The main ingredients are simple pantry staples like flour and milk. Using your homemade sourdough starter makes it a fraction of the cost of artisan bakery versions.

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Ingredients

• 150g (about ¾ cup) active sourdough starter (100% hydration)

• 250g (1 cup) whole milk, lukewarm

• 2 tablespoons (25g) granulated sugar

• 400g (about 3 ⅓ cups) all-purpose flour, plus more for dusting

• 1 teaspoon (6g) fine sea salt

• 3 tablespoons (42g) unsalted butter, softened

• Semolina flour or fine cornmeal, for dusting

• Oil or non-stick spray, for the bowl

Equipment

• Large Mixing Bowl

• Dough Whisk or Wooden Spoon

• Plastic Wrap or a damp kitchen towel

• Rolling Pin

• 3 to 3.5-inch round cutter (a wide-mouth jar ring works perfectly)

• Large Skillet or Griddle (cast iron is ideal)

• Spatula

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Instructions

Step 1: Make the Dough

In a large bowl, combine the active sourdough starter, lukewarm milk, and sugar. Stir with a dough whisk until the starter is mostly dissolved. Add the all-purpose flour and salt. Mix until a shaggy dough forms and no dry flour remains.

Now, add the softened butter. This might feel tricky at first, but keep working it in. Turn the dough out onto a very lightly floured surface and knead for 5-7 minutes. The dough will be soft and slightly sticky, but it should become smooth and elastic. Alternatively, you can knead the dough in a stand mixer with a dough hook for 4-5 minutes on medium speed.

Step 2: Bulk Fermentation (The Long Rest)

Lightly oil the same mixing bowl. Place the kneaded dough ball inside, turning it once to coat it lightly in oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel.

This is where the magic happens. Let the dough rise at room temperature (68-72°F / 20-22°C is ideal) for 8-12 hours, or until it has roughly doubled in size. This long, slow fermentation is key to developing the sourdough flavor and airy texture.

Step 3: Shape the Muffins

Once the dough has doubled, it’s time to shape. Generously dust a clean work surface and a baking sheet with semolina flour or cornmeal.

Gently turn the dough out onto the prepared surface. Do not punch it down. You want to preserve all those beautiful air bubbles. Using your hands or a lightly floured rolling pin, gently press or roll the dough into a ½-inch to ¾-inch thick rectangle.

Use your round cutter to cut out as many muffins as you can. Dip the cutter in flour between cuts to prevent sticking. Place the cut rounds onto the prepared baking sheet, spacing them slightly apart. Gather the dough scraps, re-roll gently, and cut out the remaining muffins.

Step 4: Final Proof

Sprinkle the tops of the muffins with more semolina or cornmeal. Cover them lightly with a clean kitchen towel or a piece of plastic wrap. Let them proof for 45-60 minutes. They won’t rise dramatically, but they will look a little puffed up.

Step 5: Cook to Perfection

Heat a large, dry skillet or griddle over low to medium-low heat. No oil or butter is needed. The low and slow cooking is essential for cooking the inside without burning the outside.

Once the skillet is hot, carefully transfer a few muffins to the surface, leaving space between them. Cook for 6-8 minutes on the first side, until the bottom is a deep, golden brown.

Flip the muffins and cook for another 6-8 minutes on the second side. To test for doneness, you can gently press the sides; they should feel firm and spring back. If you have an instant-read thermometer, the internal temperature should be about 200°F (93°C).

Transfer the cooked muffins to a wire rack to cool completely.

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Chef’s Notes & Tips for Success

• The Starter is Key: Ensure your starter is active and bubbly, ideally at its peak after a recent feeding.

• Handling Sticky Dough: If the dough is too sticky to handle during shaping, use wet hands or a bench scraper instead of adding excess flour, which can make the muffins dense.

• The Fork Split: For the classic “nooks and crannies,” never slice your English muffins with a knife! Always use a fork to pierce them all around the equator and then pull them apart.

• Storage & Reheating: Store cooled muffins in a paper bag at room temperature for 2-3 days. For longer storage, freeze them for up to 3 months. To reheat, simply toast them from frozen.

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Nutrition Information

(Estimated per muffin, based on a yield of 12 muffins)

Note: Nutritional information is an estimate and can vary based on specific ingredients used and their exact quantities.