Soft and Fluffy Sourdough English Muffins Recipe
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Homemade sourdough English muffins are soft, tender, and lightly tangy, with a golden crust from cooking on the stovetop in a skillet while keeping the inside airy and pillowy. They split open easily to hold all your favorite toppings, from butter and jam to eggs and bacon. Made with an active sourdough starter, these muffins develop a tender crumb and subtle tang whether you let the dough rise slowly overnight at room temperature or chill it in the fridge before shaping and cooking the next morning. The muffins are sturdy enough for sandwiches but soft enough to enjoy on their own, and you can shape them using either of two methods for neat, uniform rounds. If you like using extra starter, Sourdough Discard English Muffins are another tasty pan-cooked English-style muffin.
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Why You’ll Love This Recipe
- Super soft and tender – These muffins have a light crumb and a mild tang from the sourdough starter. They split open easily and hold your toppings really well. If you want a similar recipe that uses extra starter while keeping the same pan-cooked texture, try these Sourdough Discard English Muffins. And who knows, you might just become a big fan of English muffins!
- Easy to make at home – The dough in this easy recipe is simple and requires minimal kneading. If you enjoy baking sourdough breads for everyday meals and sandwiches, Sourdough Sandwich Bread follows the same slow fermentation process and produces a soft, sliceable loaf.
- Freezer friendly for busy mornings – These skillet-cooked breakfast rounds store well in the freezer and reheat quickly. You can also give these Sourdough Discard Burger Buns a try. They’re a quick recipe that gets ready in just under 2 hours and freezes well for sandwiches or quick meals.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Active Sourdough Starter – This great recipe uses a lively, bubbly sourdough starter for the softest, fluffiest English muffins. No baking soda or commercial yeast needed.
- Honey – Adds a touch of sweetness. You can swap with 2 tablespoons of sugar.
- Milk – Adds moisture and makes the muffins light and tender.
- Water – Provides extra moisture for the dough.
- Butter – Unsalted butter softens the crumb and adds flavor.
- Flour – I use all-purpose flour, not bread flour, for this recipe. That’s just my personal preference.
- Salt – Any unrefined salt works; I like Redmond’s Unrefined Salt for the extra minerals.
- Cornmeal – Dusts the tops and bottoms to prevent sticking.
Baking Schedule 1
|
Time |
Process |
|---|---|
|
DAY 1 |
|
|
12:00 PM |
Mix dough |
|
12:30 PM |
Knead the dough |
|
8:30 PM |
Cover and place the dough in the fridge |
|
DAY 2 |
|
|
6:00 AM |
Remove the dough from the fridge and shape |
|
8:00 AM |
Fry in the pan |
Baking Schedule 2
|
Time |
Process |
|---|---|
|
DAY 1 |
|
|
8:00 PM |
Mix the dough |
|
8:30 PM |
Knead the dough, cover, and let rise overnight |
|
DAY 2 |
|
|
6:00 AM |
Remove the dough from the bowl and shape |
|
8:00 AM |
Fry in the pan |
How to Make Sourdough English Muffins
Make the Dough:
- In a liquid measuring cup, add the milk, water, and cubed butter. Heat in the microwave until the butter is just melted and the liquid is warm. Let it cool slightly before adding to the dough (you don’t want the liquid to be hot or boiling, or it can kill the starter).
- Add the active starter and honey to a large bowl. Slowly pour the warm milk mixture into the bowl and stir with a Danish Dough Whisk until combined.
- Next, add the flour and salt to the liquid and stir until a rough dough forms. Scrape the sides of the bowl to incorporate all the flour. You will need to use your hands to incorporate the last bit of flour into the dough. Cover the dough with a damp tea towel, plastic wrap, or a reusable shower cap and let it rest for 30 minutes.
- After the dough has rested, knead it for 20 seconds by pulling a piece of the edge, folding it toward the center, and pressing it down with the heel of your hand. Repeat for 20 seconds on other edges.
Bulk Rise:
- Cover the bowl and leave in a warm place to bulk ferment until the dough doubles in size, about 8–10 hours at 70°F. The bulk fermentation can be done overnight. Otherwise, once the first rise is complete, cover the dough and place it in the fridge to chill overnight.
- The next morning, or when ready to shape, remove the dough from the fridge or bowl and place it on a lightly floured surface. Let the dough rest for 10 minutes before shaping.
- Meanwhile, prepare a cookie sheet by lining it with parchment paper and generously sprinkling with cornmeal to prevent sticking.
Shaping:
Technique #1:
- Pat the dough with a floured hand into a rectangle about 1/2 inch thick. Using 3-inch English muffin rings, a cookie cutter, biscuit cutter, or a rimmed drinking glass, cut the dough into 10–12 rounds. Place them on the prepared sheet pan.
Technique #2:
- Cut the dough with a bench scraper or sharp knife into equal pieces. Pull the corners of one piece toward the center, flip it, and roll it into a smooth round dough ball. Place it on the prepared sheet pan and gently flatten. Repeat for all the muffins.
Second Rise:
- Once all the muffins are shaped, cover with a slightly damp tea towel and let them rise until puffy, about 1–2 hours depending on kitchen temperature.
Cook:
- Warm a large cast-iron or nonstick skillet over low heat. Cook about 6 muffins at a time, since they don’t spread much.
- Cook on one side for 8–12 minutes, checking the bottoms halfway for even browning. Flip and cook the other side for another 8–12 minutes. The muffins are done when they feel light and the sides spring back when pressed gently.
- 10. Place the muffins on a wire rack to cool while cooking the second batch. Split in half when ready to serve and enjoy.
- Toast a freshly cooked sourdough English muffin and spread it with butter and a little honey. You can top them with anything you like, from more butter, honey, or jam, to making breakfast sandwiches with sausage, crispy bacon, a fried egg, and melted cheese.
McKenna’s Helpful Tips
- Use an active starter – Make sure your sourdough starter is bubbly and lively for the best rise and flavor.
- Cook low and slow – Use low heat so the muffins cook evenly and reach about 200°F inside.
- Let the dough rest – Giving the dough time to rise makes this sourdough English muffin recipe soft and fluffy.
- Dust with cornmeal – Prevents sticking and gives you that classic English muffin texture.
How to Store:
These muffins are best eaten within a few days while still soft and fresh. Store them in an airtight container at room temperature for up to 4–5 days. To keep leftover muffins longer, slice in half and place parchment between each before freezing so they don’t stick. After thawing at room temperature, microwave each half for 10–15 seconds or toast until warm, and they’ll still taste almost as good as fresh.
FAQs
Why are my muffins undercooked in the center?
If the outsides brown too fast, the middle can stay raw. Cook on low heat and give them time. You can finish them in a 250°F oven until the center reaches 200°F.
Why aren’t my muffins rising as much as expected?
Make sure your sourdough starter is active and bubbly. Cold dough or a chilly kitchen can slow the rise. Let the dough go through its full bulk fermentation and second rise until puffy.
How do I know when the muffins are done cooking?
They should feel light, and the sides should spring back when you press them gently. The internal temperature should reach around 200°F.
Sourdough English Muffins Recipe
Yield: 12 Sourdough English Muffins
Homemade Sourdough English Muffins are incredibly soft and the perfect vessel to cradle all of your favorite toppings. Made with an active sourdough starter, these cloud-like muffins will be your newest breakfast delight.
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Equipment
Ingredients
- 240 grams milk 1 cup
- 120 grams water 1/2 cup
- 42 grams unsalted butter 3 Tablespoons
- 75 grams active sourdough starter 1/3 heaping cup
- 24 grams honey 1 Tablespoon
- 550 grams all-purpose flour 4 cups + 3 Tablespoons
- 9 grams salt 1 1/2 teaspoons
- cornmeal for dusting
Instructions
Make the Dough:
- In a liquid measuring cup, add milk, water and cubed butter. Heat in the microwave until the butter is just melted and the liquid is warm. Cool slightly before adding to the dough. The liquid shouldn't be hotter than 110 degrees F, otherwise this can kill the starter and prevent the dough from rising.240 grams milk, 120 grams water, 42 grams unsalted butter
- Add the active starter and honey to a large bowl. Slowly pour the warm milk mixture into the bowl and stir with a Danish dough whisk or your hand until combined.75 grams active sourdough starter, 24 grams honey
- Next, add the flour and salt to the liquid and stir until a rough dough forms. Be sure to scrape the sides of the bowl for the extra flour. You will need to use your hands to incorporate the last bit of the flour into the dough. Cover the dough with a damp tea towel or plastic wrap. Leave to rest for 30 minutes.550 grams all-purpose flour, 9 grams salt
- After the dough has rested, knead the dough for 20 seconds by pulling a piece of the edge of the dough, folding it towards the center, and pushing it down with the heel of your hand. Repeat for 20 seconds.
Bulk Rise:
- Place the dough in a greased straight-edge bowl. Cover the bowl with the plastic cover or plastic wrap and leave in a warm place to bulk ferment until doubled in size. In my 70 degree F kitchen this takes about 8-10 hours. If your kitchen is warmer, it will take less time. If your kitchen is cooler, it will take more time.
- Once the first rise is complete, either cover the dough and place it in the fridge to chill overnight or continue on to shaping. Note: If you chill the dough overnight, the second rise will take longer the following day since the dough will be cold.
- When you are ready to shape, remove the dough from the fridge or the bowl and place it on a lightly floured surface. Let the dough rest for 10 minutes.
- In the meantime, prepare a baking sheet by lining it with a piece of parchment paper and generously sprinkling it with cornmeal to prevent the dough from sticking.cornmeal for dusting
Shaping:
Technique 1:
- Pat the dough with a floured hand into a rectangle shape that is 1/2 inch thick. Using a 3-inch English muffin ring, cookie cutter, biscuit cutter, or a rimmed drinking glass, cut the dough into 10-12 rounds. Place them onto the prepared sheet pan.
Technique 2:
- Cut the dough with a bench scraper or a sharp knife into 10-12 equal pieces.
- Pull the corners of one piece of dough towards the center, flip, and then roll each piece of dough into a round, smooth dough ball. Place it onto a prepared sheet pan and gently flatten until 1/2 inch thick. Repeat until all the Sourdough English Muffins are formed.
Second Rise:
- Once all of the Sourdough English Muffins have been shaped, cover them with plastic wrap or this plastic cover that fits my baking sheet and let them rest until puffy. The second rise.In my 70 degree F kitchen, this step took about 1-2 hours when the dough was room temperature. When the dough was stored in the fridge overnight, this took about 3-4 hours. Again, if your kitchen is warmer, it will be faster. If your kitchen is cooler, it will be slower.
Cook:
- Warm a large cast-iron skillet or nonstick skillet over low heat. I usually cook 6 at a time since they do not spread very much when they are cooking.
- Cook on one side for 12-14 minutes, checking the bottoms halfway for even cooking. Flip to the other side and continue to cook for another 12-14 minutes or until the internal temperature reaches 200 degrees F.
A great way to know when the muffins are done cooking is they should feel lightweight and when pressed gently, the sides spring back.
- Place the Sourdough English Muffins on a wire rack to cool while you cook the second batch. Split in half when ready to serve and enjoy!
Notes
This recipe card was updated on March 2nd, 2026.
Looking for something a bit quicker? My Sourdough Discard English Muffins recipe is just as delicious but ready in just 2 hours!
Baking Schedules
**These baking schedules are based on a 70 degree F kitchen**Baking Schedule 1:
Day 1: 12 pm: Mix dough 12:30 pm: Knead the dough 8:30 pm: Cover and place the dough in the fridge Day 2: 6 am: Remove the dough from the fridge and shape 8 am: Fry in the panBaking Schedule 2:
Day 1: 8 pm: Mix the dough 8:30 pm: Knead the dough, cover and let rise overnight Day 2: 6 am: Remove the dough from the bowl and shape 8 am: Fry in the panHow to Serve
There’s nothing like a freshly cooked Sourdough English Muffin that has been lightly toasted and smeared with homemade butter and a drizzle of honey! Yum! These heavenly clouds are perfect with all of your favorite toppings, such as butter, honey, jams, or jellies. They also create delicious breakfast sandwiches. Top them with a breakfast sausage, crispy bacon, fried egg, and melty cheese.How to Store:
Sourdough English Muffins will stay fresh at room temperature for 5 days when stored in an airtight container. For longer storage, place the muffins in a freezer-safe bag for up to 3 months! You can freeze them whole or halved. If you freeze them as halves, I like to place a small piece of parchment paper in between so they don’t stick. Thaw at room temperature or pop them into the microwave for 30 seconds or until soft.FAQs:
My Sourdough English Muffins are undercooked? What can I do?
It is important to cook your Sourdough English Muffins low and slow. Cooking them even at medium-low heat can cause the outsides of the muffins to brown too quickly while leaving the center undercooked. If this happens, preheat the oven to 250 degrees F and finish baking the muffins until cooked through. The internal temperature of a fully-cooked Sourdough English Muffin should be 200 degrees F.Nutrition
Serving: 1g | Calories: 216kcal | Carbohydrates: 39g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 300mg | Potassium: 81mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 2mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
Tried these English muffins this weekend. They were great. The ones we used the cookie cutter did not rise but the ones we rolled really puffed up. I feel like the bulk fermentation worked well.
Thank you for sharing — that’s really helpful feedback! When using a cookie cutter, it can seal the edges of the dough, which sometimes limits how much the muffins can rise. The ones that are gently shaped or torn tend to keep more of that airy structure and puff up more. I’m glad they still turned out great, and I appreciate you taking the time to share your experience!
Is there a way to modify the recipe if you want more of that sourdough tang in the English muffin?
Great question! For more tang, you’ll want more fermentation time. You can do a long cold proof in the fridge overnight after the dough almost doubles in size, which slows the rise but allows the acids to develop — that’s what gives you that classic sourdough flavor.
Just to be clear: you don’t have to refrigerate after the bulk fermentation. It’s just part of a normal person who sleeps baking schedule, vs. anything that impacts taste? In theory I could shape and cook in the same 24 hours, if I’m a horrible sleeper and wake up VERY early?
Yes — you’ve got it exactly right. Refrigerating the dough isn’t required for flavor or structure; it’s simply there to slow the fermentation so the process fits more easily into a normal schedule.
If you’re able to continue after bulk fermentation, you can absolutely shape and cook the English muffins the same day. Just keep an eye on the dough and let it proof until it’s ready rather than watching the clock.
The fridge step is all about flexibility, not necessity — great question!
Thank you for this great recipe. Could I use a mix of whole wheat flour and bread flour? I don’t have enough of either of them.
Yes! You can absolutely use a mix of whole wheat flour and bread flour for these English muffins. Just keep in mind:
Whole wheat flour absorbs more liquid, so you may need to add a little extra water or milk to get the dough to the right consistency—it should be soft and slightly tacky, not dry.
Bread flour helps with chewiness and structure, so keeping at least half or more as bread flour is ideal to maintain that classic English muffin texture.
Start with your mixed flour amount, then adjust the liquid slightly if needed during mixing. You’ll still get those nooks and crannies perfect for butter!
I made these today and they are so good! Your recipe and instructions are impeccable. I used the baking schedule that had the dough in the fridge overnight and used a round biscuit cutter for shaping. I got exactly 12 perfect English muffins. Another great recipe – one of many I’ve tried of yours. Thank you!
Thank you so much! I’m thrilled to hear the overnight fridge method worked so well and that you got 12 perfect English muffins. I love that you’re enjoying them as much as I do — and I’m so happy you’ve tried so many of my recipes!
This recipe is so easy to follow! The 2 baking schedules are super helpful for busy days. The English muffins come out so thick and fluffy – you’ll never want store-bought ones again.
Just a tip for anyone who makes this recipe – make sure to fully cool your English muffins and then reheat in the toaster. I was so eager to dig into a hot one off the griddle, but they continue to cook as they cool, so it was a slightly chewier bite than I wanted. Once they cooled, they had the perfect consistency.
That’s such a wonderful tip — thank you for sharing it! I’m so glad you found the recipe and schedules easy to follow, and I completely agree — once cooled and toasted, they’re perfectly soft and fluffy. Love hearing they’ve become a favorite!
Can you double this recipe?
Absolutely!
Great recipe!!! Delicious and easy to do!
After making several times, here’s the condensed version I made for myself without reading through so many details.
HEAT, MELT, MIX TOGETHER
* 240 grams (1 cup) milk
* 120 grams (1/2 cup) water
* 42 grams (3 Tablespoons) unsalted butter
* 24 grams (1 Tablespoon) honey
*Cool – no warmer than 110* before adding next step of ingredients as to not kill the starter
*MIX TOGETHER
* 75 grams (1/3 heaping cup) active sourdough starter
* 550 grams (4 cups + 3 Tablespoons) all-purpose flour
* 10 grams (1 1/2 teaspoons) salt
*Cover the dough with a damp tea towel *Rest for 30 minutes.
FIRST BULK RISE
*Knead for 20 seconds
*Bulk rise: 8-10 hours on counter until doubled in size
* Once first rise is complete, either cover the dough & place it in the fridge to chill overnight or continue on to shaping.
SHAPE
* Remove the dough from the bowl
*Place it on a lightly floured surface.
*Let the dough rest for 10 minutes.
* Prepare a cookie sheet by lining it with a piece of parchment paper & generously sprinkle it with cornmeal
*Pat dough to 1/2 inch thick
*Cut into 3 inch circles or squares(10-12)
*Place on cornmeal dusted cookie sheet
SECOND RISE
* Cover with a slightly damp tea towel & let them rest until puffy, 1-2 hours from room temp, 3-4 hours from fridge
COOKING THE ENGLISH MUFFINS
* Warm a large cast-iron skillet over low heat.
*Cook on one side for 12-14 minutes, checking the bottoms halfway for even cooking. Flip to the other side and continue to cook for another 12-14 minutes or until the internal temeprature reaches 200 degrees F.
**they do not spread very much when they are cooking.
**A great way to know when the muffins are done cooking is they should feel lightweight & when pressed gently, the sides spring back.
*Place the Sourdough English Muffins on a wire rack to cool
*Slice and enjoy!
I’m so glad you enjoyed the recipe! That’s awesome you’ve made it several times and even created your own condensed version. Once you’ve gone through the process a few times, simplifying the steps to fit your flow is exactly what sourdough is all about!
What flour can i use for dusting if i am out of semolina flour or cornmeal ?
Great question! If you’re out of semolina or cornmeal, you can use all-purpose flour for dusting — it works just fine to prevent sticking. Rice flour is another great option if you have it, since it doesn’t absorb moisture as easily and stays nice and dry on the surface. Hope you love the English muffins!
I was lazy and used a stand mixer then bulk fermented. It worked great.
Thank you so much for sharing! Thrilled you enjoyed the recipe.
None of the buttons on your pages work. Please fix.
Hi Brenda! Thank you so much for bringing this to my attention! The new website just launched today, so there are a few minor things that they are still tweaking, like the print button. We will hopefully get this fixed shortly! Can you share what other buttons are not working for you?
the print button for the recipes is not working.
Hi Brenda! Thank you so much for bringing this to my attention! The new website just launched today, so there are a few minor things that they are still tweaking, like the print button. We will hopefully get this fixed shortly!
Can I bake them instead.
Sure! I would bake them at 350 degrees F for 10-12 minutes or until the center reaches 200 degrees F and is no longer doughy.