Sourdough English Muffins

These homemade sourdough English muffins are so easy to make! They require one bowl and absolutely no kneading making store bought English muffins a thing of the past!

Sourdough English muffins are one of my favorite breakfast items and making them from scratch is so simple to do! Slathered in butter and jam, made into a breakfast sandwich, or smothered in a hollandaise with a poached egg you can’t go wrong with this homemade sourdough english muffin recipe.

With four simple ingredients and NO KNEADING these easy sourdough english muffins are simple to make! Once you make them there will be no going back to store bought english muffins again.

What do you need to make sourdough english muffins?

All you need are four simple ingredients!

• Flour – I prefer to use unbleached all purpose flour
• Sourdough Starter – an active and bubbly starter. If your starter isn’t active try my discard english muffin recipe
• Salt – adds flavor to your muffins. Without salt they will be very bland.
• Cornmeal – cornmeal or semolina prevents the dough from sticking to everything.
• Water – technically the fifth ingredient, but do we count it? Warm water will help activate the yeast.

How do you make homemade sourdough english muffins?

• In a bowl combine 1 cup warm water and sourdough starter. Mix to combine.
• Add in flour and salt. Mix until combined adding in an additional 1/2 cup water as needed to get the dough to come together. Cover and let rise for 8-10 hours or until mixture has doubled in size.
• Pour some cornmeal onto a baking sheet. Set aside.
• Once dough has risen pour onto a floured surface. They dough will be sticky. Gently press into a circle and divide into 8-12 segments.
• Gently form each of the segments into a ball and place onto the prepared baking sheet (This helps prevent them from sticking). Repeat with each segment. Cover balls and allow to rise for an additional 1-2 hours.
• Preheat oven to 350.
• Heat a skillet(or large griddle) to medium heat. Place balls into the skillet and cook for about 5 minutes per side, then place onto a clean baking sheet. Repeat with remaining balls.
• Bake in oven for 10-15 minutes and enjoy!

Do I have to bake them in the oven?

While baking the English muffins ins’t always necessary, I find it difficult to cook them entirely on the stove top without burning the exterior. Finishing them off in the oven helps a ton!

Why is my dough so sticky?

It should be! That is why I suggest pouring onto a floured counter and using cornmeal or semolina to help prevent sticking. The soft dough is what gives english muffins all those delicious nooks and crannies.

How long do they last?

In my house? Less than a day! But if you want to store them for later, place into an airtight container on the counter for 3-5 days or in the freezer for three months. I often will make up a double batch so that I can freeze some for later, or use in breakfast sandwiches.

Share Your Experience

I would love to hear about your experience making and enjoying my Easy Sourdough English Muffins! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home bakers.

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