Sourdough English Muffins

Learn how to make these easy and soft Sourdough English Muffins!


• 350g All-Purpose Flour • 65g Whole Wheat Flour • 125g Sourdough Starter • 1 ½ tsp Salt • 313g Whole Milk • 2 TBS Unsalted Butter • 2 TBS Honey • Semolina or fine corn meal for dusting

1. Scald Milk

• Scald the milk over medium heat in a saucepan • Scalding the milk will help you get fluffy English muffins • Remove from heat and whisk in butter and honey • Let cool

2. Mix Dough Ingredients

• In the bowl of a stand mixer, mix flours and salt together. • Add sourdough starter and scalded milk and mix for about 7 minutes until the dough comes together.

3. Bulk Fermentation

• Place the dough into a bowl, cover, and proof. • Proof the dough for about 5 hours until doubled in size. • I use the bread proofer linked below for the best results!

4. Overnight Proof

• Once the dough is proofed, place in the refrigerator for an overnight proof. • This will slow down fermentation and improve flavor.

5. Divide and Shape

• The next day, divide the dough into 12 equal sized pieces • Roll each into a round using the friction of the countertop

6. Final Proof

• Prepare a baking sheet with a piece of parchment paper and sprinkled with semolina or fine corn meal

• Place the rounds on the sheet pan and proof in a warm location for 4-5 hours until doubled in size.

7. Griddle & Bake

• Preheat oven to 350ºC (177ºC) • Griddle each side of the muffins in a cast iron skillet for a couple minutes until browned.

• Bake the muffins for 10 minutes.

Split & Enjoy!

• Split the Sourdough English Muffins with the tines of a fork for nooks and crannies!

Split & Enjoy!

• The English muffins are excellent toasted with butter and fruit jam, the best egg breakfast sandwiches, and eggs benedict!

Learn more!

Get the full Sourdough English Muffin recipe with detailed visual guide, and learn more sourdough recipes on