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Sourdough English Muffins

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5 from 1 review

  • Total Time: 0 hours
  • Yield: 24 muffins 1x


Units Scale
  • 2 tablespoons granulated sugar
  • 2 cups (454g) water, warm
  • 1 tablespoon active dry yeast or instant yeast
  • 1 cup (227g) sourdough starter discard
  • 6 1/2 to 7 cups (780g to 840g) all-purpose flour
  • 1/2 cup (56g) nonfat dry milk
  • 4 tablespoons butter, at room temperature
  • 1 tablespoon salt
  • yellow cornmeal, for coating


  1.  In the bowl of a stand mixer combine the sugar, water, yeast, sourdough starter, flour, dry milk, butter and salt.
  2. Using the dough hook (or you can use a hand mixer) mix the dough until smooth dough forms. The dough should be soft and elastic, but not overly sticky.
  3. Place the dough in a lightly greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it’s doubled in size.
  4. Gently deflate the dough, turn it out onto a lightly floured counter. Cover it, and let it sit for a few minutes to allow the gluten to relax. Divide the dough in half and working with one piece at a time, roll 1/2″ thick, and cut using a 3 1/2″ to 4″ cutter. Re-roll and cut any remaining scraps. Repeat with the remaining half of dough. (*You could also divide the dough into 24 pieces and shape each piece into a round ball, then flatten each ball into a 3 1/2 – 4″ round.)
  5. Place on a baking sheet generously sprinkled with cornmeal to keep from sticking to the pan. Sprinkle a little more over the top, cover with plastic wrap, and let them rise until light and puffy, about 45 to 60 minutes.  (*If the dough has been refrigerated overnight, the rise time will be about 2 hours.)
  6. Heat a non-stick skillet over med-low heat (or a griddle set to 350 F). Transfer the rounds and place them in the heated skillet. Cook for about 5 to 6 minutes per side or until they are a deep golden brown on the bottom. Be sure to adjust the heat if the English muffins are burning or getting too brown. They will finish cooking all the way through in the oven.
  7. Transfer the muffins to a preheated 350°F oven and bake 6 to 8 minutes or until the muffins interior shows no sign of wet dough or until an instant-read thermometer inserted in the center of a muffin registers 190°F.
  8. Remove the muffins from the griddle, and cool on a rack. Store tightly wrapped at room temperature for 4 or 5 days or freeze for longer storage.


  • To measure you flour, either weight it or gently spoon it into a cup, then sweep off any excess. I like the texture best using 6 1/2 to 6 3/4 cups flour.
  • For most pronounced sourdough flavor, cover the bowl, and immediately place it in the refrigerator (without rising first) and let it chill for 24 hours. Bring it to room temperature 1 hour before proceeding with the next steps.
  • I don’t typically include the weight measurements, but I have for this recipe since the King Arthur website has it included in the recipe. It is helpful to ensure you get the correct amount of starter and flour so these turn out perfectly.
  • Prep Time: 20 mins + rise time
  • Cook Time: 15 to 18 mins