Print

Ultimate Sourdough English Muffins with Perfect Nooks and Crannies

Close-up of a sourdough english muffin cut in half showing the airy, open crumb structure.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, fluffy sourdough English muffins using your active starter or discard. This overnight recipe delivers the classic texture ideal for toasting or breakfast sandwiches.

Ingredients

Scale
  • 1 cup active sourdough starter or sourdough discard
  • 1 cup warm milk
  • 2 tablespoons honey or sugar
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • Extra flour or cornmeal for dusting the griddle

Instructions

  1. In a large bowl, combine the sourdough starter, warm milk, honey, salt, and melted butter. Mix until just combined.
  2. Add the flour and baking soda to the wet ingredients. Mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Do not overmix; you want a high-hydration dough for holes.
  3. Cover the bowl tightly with plastic wrap. Place the dough in the refrigerator for an overnight cold ferment, at least 10 hours or up to 24 hours. This develops the flavor and texture.
  4. The next morning, lightly flour a clean work surface. Gently scrape the dough out of the bowl. Do not punch the dough down.
  5. Lightly dust the top of the dough with flour. Gently pat or roll the dough out to about 1/2 inch thickness.
  6. Use a 3-inch round cutter (or a biscuit cutter) to cut out the muffins. Do not twist the cutter when cutting; press straight down to help seal the edges, which aids in hole formation.
  7. Dust a baking sheet generously with flour or cornmeal. Place the cut rounds on the sheet, leaving space between them. Cover loosely with plastic wrap and let them rest at room temperature for 30 minutes.
  8. Heat a large cast-iron griddle or heavy skillet over medium-low heat. You want the surface hot enough to cook slowly without browning too fast.
  9. Lightly dust the griddle surface with cornmeal or flour. Place the dough rounds onto the hot griddle.
  10. Cook for 8 to 10 minutes per side. The muffins should cook slowly until they are cooked through and lightly golden brown. If they brown too quickly, reduce the heat.
  11. Remove the cooked muffins from the griddle. Repeat with the remaining dough, re-dusting the griddle as needed.
  12. To achieve the classic ‘nooks and crannies,’ cool the muffins completely on a wire rack. Once cool, split them open using a fork, not a knife.
  13. Toast the split sides before serving with butter or making your favorite breakfast sandwich.

Notes

  • For the best ‘nooks and crannies,’ cook the muffins low and slow on the griddle. High heat cooks the outside before the inside can fully set, preventing hole development.
  • If you use sourdough discard, the flavor will be milder. If you use active starter, the muffins will have a more pronounced tangy flavor.
  • These freeze well. Store cooled muffins in an airtight bag and toast directly from frozen.

Nutrition

Find it online: https://rosatasty.com/sourdough-english-muffins-recipe/