Sourdough English Muffins Recipe

Name: Sourdough English Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Night Before; 1 cup proofed sourdough starter; 2 tablespoons honey; 2 cups milk, from reconstituted powdered milk (or regular milk); 4 cups unbleached white flour; The Next Morning; 1 teaspoon baking soda; 1 -2 cup unbleached white flour; 2 teaspoons salt (preferably sea salt); 1/4 cup cornmeal, for sprinkling

Servings: persons

1
Night Before:
2
Mix starter, honey and milk in mixing bowl until smooth.
3
Add 4 cups flour, mixing in 2 cups at a time.
4
Mix only until the flour is thoroughly wet.
5
Cover with clean towel and leave at room temperature in a draft free place for 12-16 hours.
6
Next Morning:
7
Stir down mixture.
8
Sprinkle a scant teaspoon baking soda and 2 teaspoons salt over the surface of the dough and work into dough.
9
Flour board with 1 cup flour and knead until dough is medium stiff - adding more flour as needed. The dough should be moist but not sticking to your hands.
10
Once enough flour has been added, knead an additional 5 minutes until the dough forms a smooth ball.
11
Roll dough on floured board to about 1/2 inch thick.
12
Cut the dough with a 3-4 inch round cutter -- keeping them uniform in thickness and diameter.
13
Place them on wax paper sprinkled with corn meal, taking care that they do not touch.
14
Sprinkle corn meal over tops of muffins.
15
Allow to rise in warm place, covered, for about an hour or until risen again.
16
Preheat a griddle or frying pan with small amount of butter (add a little olive oil to keep from smoking). If using muffin rings, preheat them on the grill.
17
Using a low flame or heat setting, bake one side for 4-5 minutes and turn. Place lid over the muffins to help them cook all the way through. Turn only once so be sure the one side is cooked before turning.
18
Squish down a bit with spatula and pan bake other side for another 4-5 minutes.
19
Look like store bought . . . taste even better!

638

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: The Night Before, 1 cup proofed sourdough starter, 2 tablespoons honey, 2 cups milk, from reconstituted powdered milk (or regular milk), and more.

Yes, Sourdough English Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sourdough English Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions