Classic Sourdough English Muffins

Golden-crisp on the outside, soft and chewy inside — these tangy English muffins are a breakfast essential, made from scratch with sourdough.

At a Glance

• Loaf Style: Enriched skillet-cooked dough

• Skill Level: Intermediate

• Total Time: ~16–24 hours (includes overnight proof)

• Prep Time: ~30 minutes

• Yield: 8–10 English muffins

• Hydration: ~75%

• Bake Temp: Cooked on skillet (~350°F surface temp)

• Baking Vessel: Cast iron skillet or griddle + baking sheet

Ingredients

• 100g active sourdough starter

• 250g whole milk, warm

• 20g granulated sugar

• 350g all-purpose flour

• 30g unsalted butter, softened

• 1 tsp salt

• Optional: cornmeal or semolina flour for dusting

Instructions

Mix and Knead
1. In a large bowl, mix the sourdough starter, warm milk, and sugar.
2. Add flour, butter, and salt. Mix until a shaggy dough forms.
3. Knead the dough by hand or with a dough hook for 6–8 minutes until smooth and slightly tacky.

Bulk Fermentation
4. Cover and let rise at room temperature (74–78°F / 23–26°C) for 4–6 hours, until puffed and slightly domed.

Cold Proof
5. Transfer the covered dough to the refrigerator overnight (8–12 hours) to develop flavor and structure.

Shape and Rest
6. The next morning, remove the dough from the fridge and let sit at room temperature for 30–45 minutes.
7. Turn the dough onto a lightly floured surface and gently roll to about ¾-inch (2 cm) thickness.
8. Cut out rounds using a 3-inch biscuit cutter. Re-roll scraps as needed.
9. Place rounds on a parchment-lined tray dusted with cornmeal or semolina.
10. Cover and let rise at room temp for 1–2 hours, until slightly puffy.

Cook
11. Preheat a skillet or griddle over low-medium heat (~350°F surface temperature).
12. Gently place 3–4 muffins onto the dry pan, cornmeal side down.
13. Cook for 5–7 minutes per side, or until deep golden and internal temp reaches 200°F / 93°C.
14. Transfer to a wire rack to cool. Repeat with remaining dough.

Visual Cues

• Muffins should be golden brown on both sides, with a crisp exterior and a soft, airy center.

• When split open with a fork, the interior should reveal deep nooks and crannies.

Why This Works

The long fermentation gives these English muffins their complex flavor, soft crumb, and signature chew. Skillet-cooking locks in moisture while creating that beloved toasty edge — making them perfect for breakfast, brunch, or anytime a warm, buttered bite is needed.