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Sourdough English Muffins

Golden, nooks-and-crannies English muffins made with sourdough starter — seared in a cast iron skillet and finished in the oven for that perfect tender-chewy bite.

Total time
About 6 hr 20 min, or overnight
Yield
1 batch
Starter
Active or unfed
Heat
Skillet + 375°F / 191°C oven

Dough

  • 1 1/4 cups sourdough starter (active or unfed)
  • 1 1/2 cups milk
  • 2 tbsp honey
  • 1 egg
  • 4 1/2 cups bread flour
  • 1/2 tbsp salt

Also Needed

  • Cornmeal for dusting the baking sheet

Mix & Fold

  1. Mix the sourdough starter, milk, honey, and egg together well.
  2. Add the bread flour and salt. Lightly mix, then start kneading by hand.
  3. Cover and leave on the counter overnight — or for a 1-day recipe, cover and leave for 1 hour.
  4. Do one stretch and fold, then cover again.
  5. After 30 minutes, do another stretch and fold (two sets total).
  6. Cover the dough and let it sit on the counter for 3-4 hours.

Shaping & Final Rise

  1. Flatten the dough out and use a large mason jar rim to cut out the muffins.
  2. Place parchment paper on a baking sheet and dust with a little cornmeal.
  3. Place the cut muffins on the sheet, cover them, and leave on the counter for about 30 minutes for the final rise.

Skillet

  1. Preheat oven to 375°F. Preheat a cast iron skillet on the stove top.
  2. Cook the muffins in the skillet for 2-3 minutes per side, just until golden on both sides.

Oven

  1. Transfer the muffins straight back to the baking sheet.
  2. Bake for 10-12 minutes to finish cooking them through.
  3. To check doneness, the internal temperature should be around 190°F.
Doneness: Golden outside; center about 190°F / 88°C
Storage: Cool completely, split, and keep airtight for up to 3 days or freeze.
Reheat: Toast until the cut surfaces are crisp.
Everything Sourdough · everysourdough.com Breakfast · 1 batch
Split sourdough English muffins with toasted craggy interiors on a wooden board.

Breakfast - Active or unfed

Sourdough English Muffins

Golden, nooks-and-crannies English muffins made with sourdough starter — seared in a cast iron skillet and finished in the oven for that perfect tender-chewy bite.

By Everything SourdoughUpdated

Total time
About 6 hr 20 min, or overnight
Hands-on
40 min
Yield
1 batch
Starter
Active or unfed
Difficulty
Intermediate
Heat
Skillet + 375°F / 191°C oven
Pan or vessel
Cast-iron skillet + sheet pan

Gather first

Ingredients

Ingredients

Dough

  • 1 1/4 cups sourdough starter (active or unfed)
  • 1 1/2 cups milk
  • 2 tbsp honey
  • 1 egg
  • 4 1/2 cups bread flour
  • 1/2 tbsp salt

Also Needed

  • Cornmeal for dusting the baking sheet

Method

Step by step

Part 1

Mix & Fold

  1. Mix the sourdough starter, milk, honey, and egg together well.
  2. Add the bread flour and salt. Lightly mix, then start kneading by hand.
  3. Cover and leave on the counter overnight — or for a 1-day recipe, cover and leave for 1 hour.
  4. Do one stretch and fold, then cover again.
  5. After 30 minutes, do another stretch and fold (two sets total).
  6. Cover the dough and let it sit on the counter for 3-4 hours.
    Set a check timer
    Choose when to check; the step's visual cues decide when it is ready.

Part 2

Shaping & Final Rise

  1. Flatten the dough out and use a large mason jar rim to cut out the muffins.
  2. Place parchment paper on a baking sheet and dust with a little cornmeal.
  3. Place the cut muffins on the sheet, cover them, and leave on the counter for about 30 minutes for the final rise.

Part 3

Skillet

  1. Preheat oven to 375°F. Preheat a cast iron skillet on the stove top.
  2. Cook the muffins in the skillet for 2-3 minutes per side, just until golden on both sides.
    Set a check timer
    Choose when to check; the step's visual cues decide when it is ready.

Part 4

Oven

  1. Transfer the muffins straight back to the baking sheet.
  2. Bake for 10-12 minutes to finish cooking them through.
    Set a check timer
    Choose when to check; the step's visual cues decide when it is ready.
  3. To check doneness, the internal temperature should be around 190°F.

For next time

My Kitchen Notes

Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.

Private to this device.

Finish well

After baking

Doneness, storage, and reheating notes for this recipe.

Doneness

Golden outside; center about 190°F / 88°C

Storage

Cool completely, split, and keep airtight for up to 3 days or freeze.

Reheat or serve

Toast until the cut surfaces are crisp.

Keep Baking

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Blueberry Sourdough Bagels

Chewy sourdough bagels layered with cooked berries and sweet dried blueberries, with an optional whipped blueberry spread.

BreakfastActive starterIntermediateOvernight
Total time
About 10 hr 45 min–14 hr 45 min
Yield
8 bagels
Heat
425°F / 218°C
Golden sourdough bagels stacked on a wooden board beside a jar of starter.

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Sourdough Bagels

Chewy, golden-crusted bagels made with sourdough starter and bread flour — shaped by hand, boiled in honeyed water, and baked to perfection.

BreakfastActive starterIntermediateOvernight
Total time
About 13 hr 30 min
Yield
8 bagels
Heat
425°F / 218°C
Golden sourdough waffles and fluffy sourdough pancakes served together with butter and maple syrup.

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Sourdough Waffles & Pancakes

One flexible sourdough batter for crisp waffles or fluffy pancakes, made with active starter or discard and the milk and flour you prefer.

BreakfastActive or discardBeginnerDiscard friendly
Total time
About 35–50 min
Yield
Varies by appliance and portion size
Heat
Preheated waffle iron or skillet