Sourdough English Muffins
Fluffy, chewy sourdough English muffins with all those nooks and crannies for butter to melt into, cooked right on the stovetop with no oven needed.
The dough ferments overnight, so most of the work happens while you sleep. The next morning you just shape, let them puff up, and cook. Once you've had these fresh off the skillet, the store-bought kind won't cut it.
Why You'll Love This Recipe
Classic nooks and crannies with a soft, chewy texture
Cooked on the stovetop, no oven needed
Makes a big batch that freezes beautifully
Yield: 10-12 English muffins
Prep Time: 20 minutes
Bulk Rise: 5-10 hours, plus an overnight cold ferment
Second Rise: 2-4 hours
Cook Time: 16-20 minutes per batch
Total Time: Spread over 2 days, mostly hands-off
Ingredients
Cup measurements are approximate. For the most accurate results, especially with the flour, use a kitchen scale and the gram amounts below.
240g (1 cup) milk
120g (½ cup) water
42g (3 Tbsp) unsalted butter, melted
75g (heaping ⅓ cup) active sourdough starter
24g (1 Tbsp) honey
550g (4 cups + 3 Tbsp) all-purpose flour
10g (1½ tsp) salt
Cornmeal, for dusting
Instructions
Make the Dough: Mix the milk, water, melted butter, honey, and active sourdough starter in a large bowl. Add the flour and salt, stirring until fully incorporated. Cover and rest for 30 minutes.
Stretch & Fold: Perform stretch and folds for about a minute, then cover and let the dough rise in a warm place until doubled (5-10 hours, depending on temperature). Transfer straight from the counter to the fridge for an overnight ferment.
Shape: The next day, line a baking sheet with parchment paper and a generous layer of cornmeal. Cut the dough into 10-12 equal pieces (mine weigh around 75-85g each). Shape each into a smooth ball, place on the sheet, and flatten, coating both sides in the cornmeal.
Second Rise: Cover and let them rise until puffy, anywhere from 2-4 hours.
Cook: Heat a cast-iron or nonstick skillet over low heat. Cook the muffins in batches for 8-10 minutes per side, until they reach an internal temperature of 200°F. They should feel light and springy when done.
Cool & Serve: Transfer to a wire rack to cool, then split with a fork and enjoy!
Storage
Store in an airtight bag at room temperature for 3-4 days.
Freezer Instructions
Split the cooled muffins with a fork, place in a freezer bag, and freeze for up to 3 months. Toast straight from frozen.
Ingredient Notes
All-purpose flour: Gives a softer, more tender muffin than bread flour.
Cornmeal: Don't skip it. It keeps the dough from sticking and gives that classic English muffin crust.
Troubleshooting Tips
Burnt outside, raw inside. Your heat is too high. Keep the skillet on low and go by the 200°F internal temperature.
Dense with no nooks and crannies. Let the second rise go until they're truly puffy, and always split them with a fork instead of a knife.
What to Serve This With
Toast with butter and jam, build a breakfast sandwich, or use them for eggs Benedict.
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