Artisan Sourdough English Muffin Bread

Are you searching for a delightful and rewarding baking project that brings the bakery experience right to your kitchen? Look no further than this incredible sourdough English muffin bread recipe! It captures everything you cherish about classic English muffins – those perfectly golden, crisp edges and an irresistibly airy, open crumb – but made entirely from scratch with the magic of your sourdough starter. These homemade sourdough English muffins achieve their signature tangy flavor and remarkable texture through a long, slow fermentation process, culminating in a stovetop finish that delivers just the right amount of crispness on the outside. This versatile recipe is truly perfect for lazy weekend breakfasts, elegant make-ahead brunches, or simply for anyone who desires a moment of cozy kitchen comfort.

If you’ve been diligently cultivating your sourdough skills and are on the hunt for a creative and delicious way to utilize your sourdough discard, this English muffin sourdough bread recipe is precisely what you’ve been waiting for. These golden, perfectly pan-baked rounds boast a wonderfully soft and chewy interior, creating those coveted nooks and crannies that are ideal for soaking up butter, jam, or any topping you desire. They are truly perfect for everything from building epic breakfast sandwiches to serving alongside a sophisticated snack-time spread.

We are passionate about sharing innovative sourdough recipes that make the most of your starter. If you feel inspired after mastering this sourdough English muffin bread recipe, be sure to explore our other popular creations. Try our Dutch oven sourdough bread, a rustic, crusty loaf that has become a fundamental staple in the kitchen of any dedicated sourdough baker. Alternatively, for a savory and aromatic twist, our garlic sourdough bread adds a delightful herby flavor to complement your favorite meals and elevate your everyday dining experiences.

Sourdough English Muffins Recipe Video Guide

Get ready to infuse your kitchen with delightful homemade bakery aromas with this incredibly easy sourdough English muffin bread recipe! Our video tutorial guides you through each step, ensuring you achieve perfectly airy insides and beautifully golden, crispy edges. This recipe delivers all the goodness of traditional sourdough English muffins but in a simplified, easy-to-manage loaf form. If you’ve been eager to try your hand at making sourdough English muffin bread or need a reliable, fuss-free option for your morning toast, breakfast sandwiches, or a satisfying snack, this recipe is designed with you in mind. It draws inspiration from classic sourdough English muffin techniques but streamlines the process, eliminating the need for individual shaping and making it more accessible for home bakers.

Why You Will Love This English Muffin Sourdough Bread

This sourdough English muffin bread isn’t just another recipe; it’s a game-changer for anyone who loves homemade bread and values efficiency in the kitchen. Here’s why this particular recipe will quickly become a cherished favorite:

• It’s the Ultimate Sourdough Discard Solution
  Instead of letting that precious sourdough discard go to waste, transform it into something truly magnificent and mouthwatering. This fluffy, flavorful sourdough English muffin bread recipe ensures your discard works double duty, adding incredible depth and a delightful tang to your muffins. It’s a fantastic way to minimize waste and maximize flavor, turning what might be considered a byproduct into a star ingredient. Every bake feels like a rewarding triumph, offering both deliciousness and sustainability.
• Stovetop Magic Means No Oven Required
  Say goodbye to heating up your entire kitchen, especially during warmer months! For these exceptional English muffins, there’s no need to preheat or use your oven. All it takes is a simple skillet and a touch of patience. This unique stovetop cooking method is key to developing those signature golden crusts and incredibly soft, chewy centers that distinguish homemade English muffins from any store-bought variety. You’ll be amazed at the quality and texture you can achieve without ever turning on your oven.
• They’re Incredibly Freezer-Friendly (if they last that long!)
  Imagine having a stash of warm, homemade English muffins ready whenever a craving strikes. Prepare a generous batch, enjoy one fresh off the skillet, and then effortlessly store the rest for convenient quick breakfasts, spontaneous snack attacks, or planned meal prep. These muffins are a dream for future breakfasts and make an excellent base for hearty breakfast sandwiches. They are also perfect for simply slathering with a dollop of butter and your favorite jam, offering instant comfort whenever the mood takes you.

Our love for all things sourdough runs deep! Have you had the chance to try our incredibly versatile sourdough pizza dough, which creates a crust like no other? Or perhaps our impressive sourdough bread bowls, perfect for serving your favorite soups and stews? Each recipe offers a new way to appreciate the unique qualities of sourdough.

Exciting Recipe Variations to Try

Once you’ve mastered the basic sourdough English muffin bread, don’t hesitate to get creative with these delicious variations:

• Hearty Whole Wheat Option: For a more robust flavor and added nutritional benefits, substitute up to half of the all-purpose flour with whole wheat flour. This will give your English muffin sourdough bread a heartier texture and a distinct, subtly nutty flavor, all while maintaining a delightful softness.
• Buttery, Golden Crust: Instead of dusting your skillet with cornmeal or semolina, try brushing it generously with unsalted butter before cooking. This simple step will impart an even richer, golden, and incredibly crisp crust to your muffins, alongside a deep, buttery flavor that is utterly irresistible.
• Savory Cheese and Herb Muffins: Elevate your English muffins into a savory delight by incorporating shredded cheese and fresh herbs into the dough. Imagine the delicious combination of sharp cheddar and aromatic chives, or the classic pairing of nutty parmesan and fragrant thyme. These savory muffins are fantastic served warm alongside comforting soups or hearty stews.
• Sweet Spiced Twist: For those who enjoy a touch of sweetness, stir in a generous amount of ground cinnamon and a hint of brown sugar into your dough just before the final roll-out. This lightly spiced variation is particularly wonderful when paired with a homemade honey butter or a simple drizzle of maple syrup.

Are you craving more sweet breakfast treats? Be sure to try our comforting coffee cake muffins and our incredibly easy Bisquick banana muffins. If you simply can’t get enough of the unique flavors of sourdough, explore more of our delightful sourdough breakfast recipes for endless inspiration!

How to Make Sourdough English Muffin Bread: Step-by-Step

Creating these irresistible sourdough English muffins is a rewarding process that’s simpler than you might think. Follow these detailed steps for a perfect batch every time:

1. Mix the Dough for Optimal Hydration
   Begin by combining your sourdough starter discard, granulated sugar, and milk (or your chosen liquid substitute) in a generously sized mixing bowl. Use a whisk to blend these ingredients thoroughly until the mixture is smooth and evenly incorporated. This ensures the sugar dissolves and the starter is well-distributed. Next, gradually add the all-purpose flour and salt to the wet mixture. Continue mixing with your whisk or a sturdy spoon until a shaggy, somewhat sticky dough begins to form. At this stage, it doesn’t need to be perfectly smooth – just combined enough that there are no dry pockets of flour. Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rest undisturbed for 45 minutes. This initial rest, known as autolyse, allows the flour to fully hydrate and the gluten to begin developing naturally, making the dough easier to work with.

2. Add flour and salt to the milk mixture and mix until a shaggy dough forms. Let it rest for 45 minutes.

3. Develop Gluten with Stretch and Folds
   After the rest period, it’s time to perform a series of gentle stretch and folds. This technique is superior to traditional kneading for sourdough, as it develops gluten without overworking the dough, resulting in a tender crumb. To perform a stretch and fold, gently wet your hands to prevent sticking. Grab a section of the dough from the edge of the bowl, stretch it upwards gently (about 5-6 inches), and then fold it back over itself towards the center of the dough. Rotate the bowl a quarter turn and repeat this process until you have stretched and folded the entire ball of dough. Continue for a few rounds until the dough begins to feel noticeably smoother, more elastic, and holds its shape better. This process should only take a few minutes.
4. Long, Slow Fermentation for Flavor
   Once your dough is smooth and elastic, cover the bowl tightly again with a damp tea towel, a reusable bowl cover, or plastic wrap. This is where the magic of sourdough truly happens: the long, slow rise at room temperature. Allow the dough to ferment overnight, ideally for about 8 hours. This extended fermentation period is crucial for developing the characteristic deep, tangy flavor of sourdough English muffins and creating their wonderfully airy interior texture. In cooler kitchens, you might place the covered bowl in an oven that’s turned off, with only the oven light on, to provide a slightly warmer environment and encourage a more consistent rise.

5. Shape and Cut Your Muffins
   The following morning, your dough should be noticeably puffy and bubbly. Lightly dust your clean work surface with cornmeal, semolina flour, or regular all-purpose flour. Gently turn the fermented dough out onto this floured surface. Using a rolling pin, carefully roll the dough out to an even thickness of approximately ½-inch. For classic, uniform English muffins, use a 3½-inch biscuit cutter or the wide mouth of a Mason jar ring to cut out individual rounds. If you don’t have a cutter, simply divide the dough into 6 equal portions, roll each portion into a ball, and then flatten it to a ½-inch thickness by hand or with a rolling pin.

6. The Essential Second Rise (Proofing)
   Carefully transfer your newly cut English muffin rounds to a baking sheet that has been lined with parchment paper or lightly greased. This prevents them from sticking. Cover the muffins loosely with a damp tea towel or a piece of greased plastic wrap to prevent them from drying out. Allow them to rise again, or “proof,” at room temperature for another 1–2 hours. During this second rise, the muffins will become slightly puffy and visibly increase in size, indicating that the yeast is actively working and creating the internal structure that leads to those desirable nooks and crannies.

7. Mastering the Stovetop Cook
   Preheat a large skillet (preferably cast iron or non-stick) over medium-low heat. It’s crucial to maintain a consistent, gentle heat to cook the muffins thoroughly without burning the exterior. Lightly dust the surface of the preheated skillet with a sprinkling of cornmeal or semolina flour. This not only acts as a non-stick agent but also contributes to that iconic, slightly gritty, textured finish on the outside of classic English muffins. Carefully place the proofed muffin rounds into the skillet, making sure not to overcrowd them. Cook the muffins for approximately 10–15 minutes per side, or until they are beautifully golden brown on both sides and cooked all the way through. The internal temperature should reach about 200-205°F (93-96°C) for optimal doneness, though visual cues are usually sufficient.

8. Cool and Savor Your Creation
   Once cooked to perfection, transfer the hot sourdough English muffins from the skillet to a wire rack. It’s important to allow them to cool completely, or at least for 10-15 minutes, before handling. This cooling period allows the internal structure to set, preventing them from becoming gummy when split. When ready to serve, resist the urge to slice them with a knife! Instead, use a fork to gently pierce all the way around the perimeter of each muffin, then carefully pull it apart with your hands. This traditional method creates those signature, uneven “nooks and crannies” that are characteristic of English muffins and absolutely perfect for catching melted butter, jam, or any delicious topping. Serve them toasted with your favorite spreads and enjoy the fruits of your labor!

Delightful Serving Suggestions

These homemade sourdough English muffins are truly the ultimate culinary canvas for showcasing all your favorite breakfast flavors, and beyond! Their unique texture and subtle tang make them incredibly versatile. For a classic and satisfying start to your day, toast them until golden and top with fluffy sourdough scrambled eggs and perfectly crispy bacon, creating a breakfast sandwich that rivals any diner. If you prefer to keep things simple, a generous swipe of creamy butter that melts into those glorious nooks and crannies, followed by a spoonful of your favorite homemade jam or preserves, is pure bliss. They also serve as an exceptional base for an elegant eggs Benedict, adding a layer of sophisticated flavor. Alternatively, enjoy them as a hearty and wholesome side alongside a vibrant morning frittata or a light salad for lunch. The possibilities are endless with these versatile, flavorful muffins.

Frequently Asked Questions About Sourdough English Muffins

Explore More Easy Sourdough Recipes to Love…

• Rustic Sourdough Flatbread
• Irresistible Sourdough Cinnamon Bread
• Fluffy Sourdough Discard Focaccia
• Delicate Sourdough Blueberry Scones

If you tried this wonderful sourdough English muffins recipe or any other recipe from our website, we would absolutely love to hear from you! Please consider leaving a 🌟 star rating and share your experience in the 📝 comments section below. Your feedback helps us and other bakers! For more delicious recipes and baking inspiration, make sure to follow us on Facebook, Pinterest, or Instagram. Thank you for visiting and happy baking!

Sourdough English Muffins

By Renae Gerhardstein

★★★★★

5 from 1 vote

Discover how to make the best sourdough English muffin bread—crispy outside, soft inside, made with sourdough discard for the best flavor!

Print Recipe
Pin Recipe

Course: Breakfast, Snack, Lunch, Bread

Cuisine: American

Servings: 6 medium-sized English muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Rising Time: 8 hours

Total Time: 8 hours 40 minutes

Calories: 152

Equipment

• large bowl
• whisk
• rolling pin
• 3½” biscuit cutter or wide mouth Mason jar ring – optional, see instructions for hand shaping
• parchment paper – optional
• rimmed baking sheet
• 10″ to 12″ skillet – seasoned cast iron or non-stick is best
• spatula

Ingredients

• ¼ cup sourdough discard (about 50 grams, discard or fed 12-24 hours prior for a less active starter)
• ½ cup milk (about 100 grams, can use non-dairy milk like almond or soy milk, or even water)
• 1 ⅔ cup all purpose flour (about 200 grams, bread flour also works well for a chewier texture)
• ½ teaspoon salt (about 3 grams)
• 1 tablespoon sugar (about 12 grams, can use 12 grams of honey as a substitute)
• cornmeal or semolina flour (optional, for dusting; all-purpose flour can be used as a substitute in a pinch)

Instructions

1. In a large bowl, whisk together the sourdough discard, sugar, and milk (or water) until the mixture is smooth and well combined. Add the flour and salt to this liquid mixture. Mix thoroughly with a sturdy spoon or whisk until a shaggy, somewhat sticky dough forms and all the flour is incorporated.

   Cover the bowl with a clean, damp tea towel or plastic wrap and let the dough rest at room temperature for 45 minutes. This autolyse period helps hydrate the flour and begin gluten development.

2. After the rest, perform a series of stretch and folds to further develop the gluten. To do this, lightly moisten your hands to prevent sticking. Grab a section of the dough from one side, stretch it upwards gently (about 5-6 inches), and then fold it back down into the center of the dough.

   Rotate the bowl a ¼ turn and repeat this stretching and folding process. Continue working your way around the entire ball of dough. Repeat this entire cycle (stretch, fold, rotate) 2-3 times until the dough feels smoother, more elastic, and holds its shape better. This entire process should take less than a minute.

3. Cover the bowl again, either with a damp tea towel, a reusable bowl cover, or plastic wrap (ensure it’s greased if using plastic wrap to prevent sticking). Let the dough ferment and rise at room temperature overnight, which is typically about 8 hours. This long, slow fermentation is key to the sourdough flavor and airy texture.
4. The next morning, your dough should be noticeably puffy and bubbly. Lightly dust your clean work surface generously with cornmeal or semolina flour (or all-purpose flour if preferred). Gently turn the dough out onto this prepared surface.
5. Using a rolling pin, roll the dough out into an even circle or rectangle, about ½-inch thick.

   Use a 3½-inch biscuit cutter or the rim of a wide-mouth Mason jar to cut out individual sourdough English muffins. Gently re-roll any scraps to cut additional muffins.

   *If you do not have a biscuit cutter or mason jar ring, simply divide the dough into 6 equal portions. Roll each piece into a neat ball, then gently flatten each ball to about ½-inch thickness with a rolling pin or your hands.

6. Carefully place the cut muffins onto a baking sheet that has been lined with parchment paper or lightly greased. Cover them loosely with a damp tea towel or greased plastic wrap. Allow them to rise again (proof) at room temperature for 1 – 2 hours, or until they have visibly risen and appear soft and puffy. The exact time will depend on your kitchen’s temperature.
7. While the muffins are on their second rise, preheat your cast iron skillet or a good non-stick skillet over medium-low heat. Maintaining a steady, gentle heat is crucial for even cooking and proper browning.
8. Once the skillet is preheated, sprinkle a little cornmeal or semolina flour evenly into the skillet. This prevents sticking and adds that classic English muffin texture. Carefully place the proofed muffins into the skillet, ensuring not to overcrowd them (you may need to cook in batches). Cook for 10-15 minutes per side, until the bottoms are beautifully golden brown and the sides feel firm and cooked through.

   Using a spatula, gently flip the muffins to the other side and cook for an additional 10-15 minutes, or until both sides are golden and the muffins are cooked through.

9. Once cooked, transfer the hot English muffins to a wire rack to cool. Allow them to cool for at least 10 minutes (preferably longer) before splitting. This allows the internal structure to set properly.
10. For those signature nooks and crannies, resist using a knife. Instead, use a fork to pierce all the way around the circumference of each English muffin, then gently pull the halves apart.

    Serve your homemade sourdough English muffins toasted with butter, honey, your favorite jam, or use them as the base for a delicious breakfast sandwich!

Video

Notes

This recipe is specifically designed to use a sourdough discard or unfed sourdough starter, meaning one that was fed 12-24 hours before starting the recipe and is no longer at its peak activity. We do not recommend using a starter that’s at its peak when mixing the dough, as it may result in a different texture. A 100% hydration sourdough starter (fed with equal parts flour and water by weight) works best for this recipe.

Nutritional facts calculated without optional cornmeal or semolina sprinkled onto the pan. These additions would contribute minimal calories and carbohydrates.

• Don’t skip the fork-splitting! For those soft, airy holes you crave when you split open your muffin, be absolutely sure to resist the urge to slice with a knife. Instead, use a fork to pierce all the way around the muffin’s perimeter, then gently pull it apart. This preserves the delicate internal structure, creating those perfect nooks and crannies.
• Use semolina or cornmeal to avoid sticking and achieve that bakery-style crunch. Sprinkling a bit of semolina or fine cornmeal onto your work surface and your hot skillet not only prevents the dough from sticking but also imparts that signature textured finish and a subtle crunch on the outside of your English muffins, just like those from a professional bakery.
• Watch the rise, not the clock. Rise times are highly variable and depend significantly on your kitchen’s temperature. Warm rooms will naturally speed up the fermentation process, while cooler environments will slow it down. Instead of fixating on the exact time, observe your dough closely! It should look soft, noticeably puffy, and have clearly increased in volume. For those with cooler kitchens, a great trick is to place the dough in a turned-off oven with the oven light switched on. The gentle warmth from the light creates a slightly warmer microclimate to aid proofing, but remember to monitor the temperature to ensure it doesn’t get too hot and potentially damage the yeast.
• In very dry environments, consider using plastic wrap or a waterproof-backed reusable bowl cover. Damp tea towels can dry out quickly in low-humidity conditions, which in turn can cause your dough to dry out and form a skin, hindering its rise and texture. Plastic wrap or a specialty bowl cover will help maintain essential moisture.
• Measure your ingredients properly for consistent results! In general, using measuring cups, especially for flour, is less reliable than using a food scale to weigh them. Accurate measurements are paramount, particularly when you are baking, as precision directly impacts the final texture and success of your recipe. To properly measure dry ingredients like flour without a scale, avoid scooping it directly from the bag. Instead, spoon the flour lightly into your measuring cup until it overflows, then level it off with the back of a knife or a straight edge.

Recipe Variations:

• Whole Wheat Enrichment: Substitute up to half of the all-purpose flour with whole wheat flour to give your English muffin sourdough bread a heartier texture and a slightly nutty flavor. This is an excellent method to incorporate more whole grains without compromising the beloved softness.
• Buttery Skillet Finish: For an even richer flavor and a golden, crisp crust, brush your skillet with unsalted butter instead of using cornmeal or semolina before cooking the muffins.
• Savory Additions: Elevate your muffins by incorporating shredded cheese and your favorite herbs (such as sharp cheddar and fresh chives, or nutty parmesan and fragrant thyme) into the dough. These savory versions are fantastic served alongside soups, stews, or as a flavorful snack.
• Cinnamon-Sugar Swirl: Stir in ground cinnamon and a touch of brown sugar into the dough just before the final roll-out for a lightly spiced twist. This variation pairs perfectly with honey butter or a simple drizzle of maple syrup.

Storing Instructions:

• Room Temperature Storage: Store any leftover sourdough English muffins in an airtight container at room temperature for up to 3 days. Ensure they are completely cool before storing to prevent condensation.
• Freezing for Longer Term: For extended storage, once the muffins are fully cooled, transfer them to a freezer-safe container or a heavy-duty freezer bag. They will keep beautifully in the freezer for up to 1 month. When ready to eat, simply toast them straight from the freezer.

 

Nutrition Information

Serving: 1 English muffin | Calories: 152kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 202mg | Potassium: 69mg | Fiber: 1g | Sugar: 3g | Vitamin A: 39IU | Calcium: 30mg | Iron: 2mg

PIN THIS RECIPE NOW!