Sourdough English Muffins (Double Batch)

|

These homemade sourdough English muffins are light and fluffy with all the nooks & crannies. Long-fermented for nutrient bioavailability, and double-batched for ease.

sourdough english muffins cut open on a plate with butter on top and sourdough tools sitting on the table

I have always loved classic English muffins, even as a kid. The light airiness, toasted to crunchy perfection. YUM! Since jumping into sourdough, I experimented with various kinds of sourdough items, but I was way too late in jumping on the English muffins. What was I thinking!?

If you haven’t already been making sourdough English muffins, you need to start today! I basically stopped baking bread and we cook these in large batches 1-2 times a week. Therefore I doubled the recipe for ease because our family of 5 eats these on a daily basis.

If you don’t need a large yield at once, you can simply cut the recipe in half. Of course, you could always batch-cook and freeze them for later. We’re always looking for ways to simplify life, right?

And if you love these as much as we do, I figured maybe you just needed the math done for you. This easy recipe is a great way to feed a crowd or to feed your large family for a few days.

sourdough english muffins piled on a white platter

Why You’ll Love It

Digestion: as it goes with sourdough, the long-fermented dough is a great way to optimize digestion. This is also what breaks it down making these more easily digestible and the nutrients more bioavailable.

Nooks & Crannies: one of my favorite things about English muffins is the texture. All of those air bubbles make it fun to fill with your favorite toppings, but also make the muffins light and airy and with the right crisp level are perfectly delicious.

Versatile: these sourdough English muffins have so many uses! They pair perfectly with butter and homemade jam, make a great vessel for sandwiches, and are the perfect compliment to your eggs benedict (once you master that hollandaise!). That is just a short list, get creative!

Quite Simple: compared to many sourdough items, the preparation for these English muffins is a bit more simple in my opinion. They don’t require a lot of folding and kneading and shaping.

Kid Approved: not only do the kids love eating them, but they love making them. Have some fun exploring different sizes too! We even used our egg-shaped cutters around Easter!

Doubled: this recipe is already doubled, so you can set your family up for a few days to a week or have some stored in your freezer for easy prep later.

two toddlers reaching for english muffins on a sheet pan

Tips For Making Sourdough English Muffins

  • For best results, start with medium heat, then turn it down to medium-low or low heat. You want the skillet hot to start with, but should turn the temperature down to avoid burning.
  • Use a biscuit cutter or English muffin ring for consistent results.
  • When combining the dough, if you find you have wet dough or sticky dough, simply add more flour.
  • You may need to make adjustments based on your climate so try adding more flour or using less milk for better results.
  • Once all of the muffins are cut out, I knead the remaining dough into a ball and let it rest on the counter for ~30 minutes, roll it out again, cut it into 3″ circles, and coat with cornmeal. Let the dough sit again for the final rise and cook in the skillet until golden brown.
sourdough english muffins on a baking sheet

Ingredients For Sourdough Starter

Water + Flour

Ingredients For English Muffins

Active sourdough starter: you’ll want your starter active and bubbly to give these muffins rise and texture. You could use sourdough discard, as long as it has been fed recently. Honestly, I don’t keep the best Baker’s Schedule, but I still yield really good sourdough items.

Filtered water: I use a combination of milk & water, but use what works for you or what you have on hand. You can use all water, all milk, or a combination.

All-Purpose flour: good quality flour is also really important to our family for optimized nutrition and to avoid toxins.

Milk: we use raw milk, but experiment with your milk of choice.

Honey: I typically use locally sourced honey in my recipe, but maple syrup or other sugar would work as well.

Fine sea salt

Tools You May Need

shop Sourdough Essentials

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Baker’s Schedule

I typically do a long fermentation so this process may look a little different, but here is a basic schedule to follow:

8 AM feed the starter

8 PM mix the dough

8 AM prepare and cut out dough for 2nd rise

9 AM cook muffins

How To Make

The Night Before

Step 1 in the bowl of a stand mixer, or large bowl, combine active starter, water, milk, honey, salt, and all-purpose flour.

flour added to sourdough starter and water in a glass mixing bowl

Step 2 using a dough hook on low speed, knead the dough for approx. 10 minutes until incorporated and stretchy. Then I usually remove and knead with my flour-covered hands for a couple of minutes to form a dough ball.

a pair of hands kneading sourdough on a floured countertop

Step 3 cover with a tea towel, or cloth bowl cover and leave in a warm place for the first rise. For bulk fermentation, I usually leave it on the counter at room temperature for a few hours and then place it in the fridge overnight.

a pair of hands working a ball of sourdough english muffin dough

The Next Morning

Step 1 the next day, after the dough has been fermented for at least 10-12 hours, plop the dough out onto a lightly floured work surface and roll it out to about 1/2 in thick.

Step 2 using a 3 in biscuit cutter, cut the dough into equal pieces, usually around 20

close up of sourdough cut into circles for english muffins

Step 3 one at a time, place the dough rounds onto a plate with corn meal, flip over, and coat the second side of the muffin

sourdough english muffin dough being cut into circles and coated with cornmeal

Step 4 once the dough is cut and coated with corn meal, place the cutouts on a cookie sheet lined with parchment paper

uncooked sourdough english muffins on a baking sheet

Step 5 let the muffins sit at room temperature for 30 min to an hour for the second rise

Step 6 once the muffins have risen visibly, heat an electric griddle or cast iron skillet to medium-low heat and add a plop of butter or coconut oil

five sourdough english muffin dough cut outs added to a skillet

Step 7 once the skillet is hot, quickly add the muffins to the melted butter, and lower the heat to avoid burning

Step 8 cook for about 4-5 minutes per side until golden brown

five sourdough english muffins cooking in a skillet

Step 9 once both sides are golden brown, remove from the frying pan, skillet, or griddle and place on a cooling rack (or back onto the lined baking sheet) to cool

sourdough english muffins on a baking sheet

How To Serve & Save

Serve these homemade sourdough English muffins toasted with butter and homemade jam, on a sandwich, with your dinner, or any darn way you please!

sourdough english muffins cut open on a plate with butter on top and baking supplies are laid on the table around the plate

The best way to store these would be in a bread box or bread storage bag, but these could be stored in an airtight container in the fridge for up to 5 days.

For longer storage, store in a sealed container in the freezer.

Other Recipes

Yield: 20

Sourdough English Muffins - Double Batch

sourdough english muffins cut open on a plate with butter on top and sourdough tools sitting on the table

Light, airy English muffins, homemade and long-fermented (sourdough) for optimal digestion. These pair perfectly with butter & jam, eggs benedict, or as a vessel for your sandwich.

Prep Time 30 minutes
Cook Time 12 minutes
Additional Time 12 hours
Total Time 12 hours 42 minutes

Ingredients

  • 200 g sourdough starter
  • 380 g water
  • 100 g milk
  • 40 g honey
  • 10 g salt
  • 720 g all-purpose flour

Instructions

The Night Before

Step 1 in the bowl of a stand mixer, or large bowl, combine active starter, water, milk, honey, salt, and all-purpose flour.

Step 2 using a dough hook on low speed, knead the dough for approx 10 minutes until incorporated and stretchy. I then usually remove and knead with my flour-covered hands for a couple of minutes to form a dough ball.

Step 3 cover with a tea towel, or cloth bowl cover and leave in a warm place for the first rise. For bulk fermentation, I usually leave it on the counter at room temperature for a few hours and then place it in the fridge overnight.

The Next Morning

Step 1 the next day, after the dough has been fermented for at least 10-12 hours, plop the dough out onto a lightly floured work surface and roll it out to about 1/2 in thick.

Step 2 using a 3" biscuit cutter, cut the dough into equal pieces, usually around 20

Step 3 one at a time, place the dough rounds onto a plate with corn meal, flip over, and coat the second side of the muffin

Step 4 once the dough is cut and coated with corn meal, place the cutouts on a cookie sheet lined with parchment paper

Step 5 let the muffins sit at room temperature for 30 min to an hour for the second rise

Step 6 once the muffins have risen visibly, heat an electric griddle or cast iron skillet to medium-low heat and add a plop of butter or coconut oil

Step 7 once the skillet is hot, quickly add the muffins to the melted butter, and lower the heat to avoid burning

Step 8 cook for about 4-5 minutes per side until golden brown

Step 9 once both sides are golden brown, remove from the frying pan, skillet, or griddle and place back onto the lined baking sheet to cool

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 158Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 198mgCarbohydrates: 33gFiber: 1gSugar: 2gProtein: 4g

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *