Sourdough English Muffins

English muffins are not hard to make. Honestly, I happen to think they’re easier to make than a good loaf of bread. The rise time and cook time is relatively short and they don’t need to be babysat. The recipe I typically use is very much like Amy’s, though I use honey (because we like that flavor) and cook them on a griddle.


For whatever reason, I decided to try my hand at sourdough. We all enjoy the tang of sourdough and I especially love it in an English muffin with peanut butter. Not much really fazes me in the baking department, so I figured I’d give it a go. And they were delicious!

If you want to try your hand at them, your first step should be getting a good sourdough starter going. I followed Laura’s steps right here. (You just need flour, water, a wooden spoon, and glass/ceramic jars or bowls.) After eight days, I made these.


Sourdough English Muffins


**the night before**



  • 1 cup sourdough starter
  • 2 tablespoons honey
  • 2 cups milk
  • 4 cups flour (I used 2 cups unbleached all-purpose and 2 cups white whole wheat)


in a glass or ceramic mixing bowl, just until combined and all flour is moistened.



The next morning, sprinkle over the surface:

  • 2 teaspoons of sea salt
  • 1 scant teaspoon baking soda (<– this is optional, really, as the wild yeast will make them rise. If, like me, you doubt the power of wild yeast, it’s a nice back-up plan! ;) )


Mix in with wooden spoon or dough hook of stand mixture. Start adding flour until dough pulls away from sides of bowl. It will still be sticky. This should take between 1 and 2 cups of flour, depending on the consistency of your starter. Knead for 5 minutes. (I let my Kitchenaid do that for me.)


Roll dough onto floured board until about 1/2″ thick. Cut out circles with biscuit cutter, cookie cutter, or, like me, the edge of a glass. Lay on a cornmeal-dusted surface, sprinkle a bit of cornmeal on the tops, cover, and allow to rise about an hour.


Preheat a griddle or skillet over medium heat. Coat with a little butter. Cook/bake each muffin for about five minutes on each side. They will turn the traditional golden brown of English muffins. Slice with serrated knife or split with fork before toasting and serving.


Yield: 18-20 muffins

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