How do I know if my sourdough starter is ready to use?

Your starter is ready when it’s bubbly, has doubled in size, and passes the float test. Drop a small piece into water—if it floats, it’s active and ready for baking.

What ingredients are essential for making sourdough English muffins?

You’ll need flour, water, salt, sugar, and an active starter. Cornmeal is also helpful for dusting the pan to prevent sticking.

Can I use a stand mixer for kneading the dough?

Yes, a stand mixer with a dough hook can simplify the kneading process. However, hand kneading works just as well and helps you feel the dough’s texture.

How long should I let the dough rise during bulk fermentation?

Let the dough rise at room temperature for 4-6 hours, or until it’s doubled in size. The time may vary depending on your kitchen’s warmth.

Should I cook the muffins on a skillet or in the oven?

A skillet is ideal for achieving the classic nooks and crannies. Finish them in the oven if you prefer a more even bake.

Why are my muffins too dense or thick?

Dense muffins often result from underproofing or over-kneading. Ensure your dough rises properly and handle it gently during shaping.

What are some creative ways to serve sourdough English muffins?

Try them toasted with avocado, eggs, or jam. They also make a great base for mini pizzas or sandwiches.

How does fermentation enhance the flavor of the muffins?

Fermentation develops a tangy, complex flavor and breaks down gluten, making the muffins easier to digest.

Can I store homemade sourdough English muffins?

Yes, store them in an airtight container for up to 3 days or freeze them for longer storage. Reheat before serving for the best texture.

Easy Techniques for Sourdough English Muffins

Name: Sourdough English Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: English
Ingredients: 2 cups (480g) active sourdough starter (100% hydration); 1 cup (240ml) whole milk, warmed (~90°F/32°C); 3 cups (360g) all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; 2 tablespoons unsalted butter, melted; ½ teaspoon baking soda; Cornmeal or semolina flour (for dusting)

Description

Soft and chewy with a signature tangy flavor, these Sourdough English Muffins are perfect for breakfast sandwiches, toasting with butter, or slathering with jam. No oven needed—these cook right on the stovetop for a crispy, golden crust and a fluffy interior filled with nooks and crannies!

Ingredients

Scale

2 cups (480g) active sourdough starter (100% hydration)
1 cup (240ml) whole milk, warmed (~90°F/32°C)
3 cups (360g) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 tablespoons unsalted butter, melted
½ teaspoon baking soda
Cornmeal or semolina flour (for dusting)

Instructions

1. Prepare the Dough (Overnight Rise)

In a large bowl, mix sourdough starter, warm milk, sugar, and melted butter until combined.
Add the flour gradually, stirring until a sticky dough forms.
Cover the bowl with plastic wrap and let it ferment at room temperature (70-75°F) for 8-12 hours (overnight). The dough should double in size and be bubbly.

2. Add Baking Soda & Shape

Sprinkle baking soda and salt over the dough and knead lightly to incorporate.
Turn the dough onto a floured surface and roll it out to ½-inch thickness.
Cut into 3-4 inch rounds using a biscuit cutter or the rim of a glass.
Place the rounds on a baking sheet dusted with cornmeal. Cover and let them rest for 30-45 minutes, until slightly puffy.

3. Cook on the Stovetop

Heat a dry cast-iron skillet or griddle over medium-low heat.
Carefully transfer muffins to the skillet, keeping them at least 1 inch apart.
Cook for 5-7 minutes per side, until golden brown and puffed up. Adjust heat to prevent burning.
Transfer to a wire rack and let them cool before splitting.

4. Serve & Enjoy!

Split with a fork for the best nooks and crannies.
Toast and serve with butter, jam, honey, or eggs for a delicious treat!

Notes

For a stronger sourdough tang, let the dough ferment in the fridge for up to 24 hours.
No cutter? Shape into balls and flatten slightly.
Want extra fluffiness? Let the shaped muffins rest for 1 hour before cooking.
Storage: Store at room temperature for 3 days, refrigerate for a week, or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Muffins Recipe
Cuisine: English

Nutrition

Serving Size: 8 muffins
Calories: ~180 kcal per muffin
Sugar: 2 g
Sodium: 320 mg
Fat: 4 g
Saturated Fat: 2 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 10 mg

Keywords: SourdoughEnglishMuffins, HomemadeBread, SourdoughRecipes, BreakfastIdeas, NoOvenBaking