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Sourdough English Muffins

How to make amazingly delicious sourdough english muffins.


  • Prep Time 3hours 30minutes
  • Cook Time 20minutes
  • Resting Time 30minutes
  • Total Time 4hours 20minutes


  • 1 cup active sourdough starter
  • 3/4 cup warm water
  • 1 cup milk warmed I have used whole milk and 2 percent with similar results
  • 5 cups white flour I have used bread flour and all purpose flour with similar results
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 2 tsp salt
  • cornmeal


  • Take your water, milk, sourdough starter and 2 cups of flour in your mixer and mix until all is combined.
  • Cover with a towel and let sit for 30 minutes (set a timer and go do something else)
  • After 30 minutes, add the honey, oil, salt, and flour once cup at a time until it is all combined
  • Let it knead for 3-5 minutes. It will be soft and have a springy texture
  • Put a small amount of oil to coat the dough ball and let it sit in a large bowl covers with either a towel or some plastic wrap. Keep it in a room temperature area or slightly warmer. I like to put mine near my fireplace to get just a bit of the ambient heat.
  • Let it sit for 1 hour(set your timer)
  • Remove cover and lift one corner of the dough, raise it up and fold it into the center of the dough ball. Do this to the entire dough ball. Usually I do it about 4 times.
  • Cover and let sit for 1 more hour.
  • Repeat the process of lifting the corner of the dough and bringing it into the center.
  • Cover and let raise 1 1/2 hours.
  • After this raise is done, it should be doubled in size and should be light and springy. If it does not look like it has raised much and seems slow, give it another hour to raise. It may need more time. I think keeping mine near the fireplace or near a warm oven helps to encourage it to raise and progress
  • Once it is ready, add a small amount of flour and cornmeal to your countertop or rolling surface.
  • Preheat your griddle to about 350-375 degrees(depending on your griddle settings)
  • Roll the dough out to about 1/2 inch thick.
  • Use a cookie cutter, biscuit cutter or the top of a glass to cut your muffins out of the dough.
  • Take the scraps and knead them together and cut the rest out. I can usually get 24.
  • Lay the muffins on a baking sheet sprinkled with cornmeal to prevent sticking. I do not like to use flour.
  • Once you griddle is hot, lay your English muffins on the griddle and let them sit and cook for about 4-5 minutes or until the bottom starts to brown.
  • Flip it over like a pancake carefully. Wait about 1 minute and gently press down on the muffin with a spatula. This will help the muffin bottom flatten and give it that classic English muffin look.
  • Let it cook another couple minutes until the muffin feels firm when you push on it. If it feels soft and springy, there is still uncooked dough. Let is cook a bit longer and check the bottom to make sure it is not burning. I like to flip mine over a couple times to make sure that the sides are evenly browned.
  • When they feel done, take them off and let them cool completely on a bakers rack. Do not cut into or break them apart until the are cool completely. They will appear doughy still. Give them time to cool
  • Break them apart using a fork, and toast them up! Serve with your favorite butter, jam , or even cookie butter! (that is what we love)
  • Store in a bread bad or airtight container for 3-4 days.
  • Can be frozen as well!

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One Comment

  1. This recipe looks great, and I love English muffins. I even have the sourdough starter. It just looks like too much work for me. Some day!!!

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