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Sourdough English Muffins

Sourdough English Muffins have a rich flavor. Use up your sourdough discard and deepen your English Muffin flavor with this excellent sourdough recipe. The muffin texture will also be improved. So good!

Sourdough English Muffins Have A Rich Flavor. Use Up Your Sourdough Discard And Deepen Your English Muffin Flavor. The Texture Will Also Be Improved. So Good!
Sourdough English Muffins have a rich flavor and beautiful crumb. Perfect for toasting.

Extra Sourdough discard always happens when you feed your sourdough starter to get it active for your next bread masterpiece. You have to discard some of that yeasty magic elixir. Sourdough discard recipes like this one are the solution.

Plan to make a discard recipe or two when you feed your starter or you will be forced to throw it away. See my grumpy face. 🙁 

Sourdough English Muffin Buttered
Toasted sourdough english muffins with butter are EXTREMELY tasty.

OR you will have a TON of fed starter and use up all your flour. See my blushing face…sigh. I can never make that much bread.

I HATE wasting all that flour. So LOTS of sourdough discard winds up in my fridge. 

Sourdough English Muffins
Sourdough English Muffins

Visit Our Sourdough Recipes for MORE great sourdough bread and discard recipes!

And BTW, I had to freeze these right away after we ate a few. I had a huge sourdough recipe overload. But I used up that extra starter.

These Sourdough English Muffins freeze very well. It’s so nice to have a quick ‘pull it out of the freezer’ breakfast muffin or dinner side handy. Just toast them! So yum.

This sourdough English Muffin recipe is very straightforward. Just follow the simple instructions in the Printable Recipe card at the bottom of this post.

The tips below are offered as support. I suggest you read them over and the entire recipe before you begin.

Notes on Sourdough English Muffins:

You will need to start this sourdough starter recipe the night before but don’t let that scare you off. Sourdough is all about fermentation. Fermentation takes time. But the sourdough does the work. Mostly you just need patience.

A few tips on Recipes using Sourdough Starter:

Wild Yeast Sourdough Starter
My Wild yeast Sourdough starter fed with 24 hours of using it for this English Muffin recipe.
  1. My sourdough starter is not your sourdough starter.
    1. Mine might be either wetter or drier than yours. I tend to go a bit drier with my starter than 100 percent hydration (which is a one to one proportion of water to flour). Mine is more a 100 percent starter to begin and then I add more flour than water to keep it fed.
    2. ALSO my starter might be more or less ACTIVE than yours. That’s why I included the picture of the starter just before I used it. So you can see the bubble action and the consistency. This starter was fed within 24 hours of using it for this sourdough English Muffin recipe.

SO how do you make a recipe with sourdough discard that gives consistent results? 

  1. Learn how to feel the dough. Your dough will tell you when it’s right.  Knead this dough by hand until you feel the elasticity develop. This won’t take long.
    1. Add more flour if the dough is extremely wet. It should feel like a baking powder biscuit dough with a bit more resilience (and stickiness) by the time you’re done.
 English Muffin Dough
Sourdough English Muffin dough  on a baking sheet. This is just after cutting and placing. Not yet risen.
  • When you cut the English Muffin dough out it should be pretty easy to get onto the baking sheet for raising. But still a tender delicate dough. DON’T overwork the dough before rolling it out or your muffins will be tough.
  • You can use any size cutter you like to form your English muffins. I used BOTH a regular sized mason jar ring (you can see a row of these smaller muffins in the foreground.) AND a wide mouth size jar ring for the other two rows.
  • To get 12 muffins you will need to roll the dough out evenly about 1/2 inch thick if you are using the large jar rings. We preferred the larger sized muffins.
  • To get 12 large muffins you will need to use your scraps too. That’s easy enough.
    1. Just squeeze the scraps into a dough ball and knead it a few times to get it back together.
    2. NOW REST the dough a few minutes to let it really form.
    3. NOW roll it out, cut the dough into shapes and repeat until your muffins are all on the baking sheet. 
  • The baking sheet must be lined with parchment or a silicone mat OR well oiled (NOT preferred).
  • You can raise the muffins per the recipe timing instructions. OR you can set the baking pan in your fridge and retard the dough until your ready. (No more than 10 hours).
  • Just remove the baking sheet from your fridge an hour before cooking time to let them get to room temperature before cooking. I retarded mine 6 hours so we could have them with dinner.
  • Sourdough English Muffins Raised
    Sourdough English Muffins Raised and retarded in the fridge 6 hours.

    I love the way these turned out. The texture and flavor are perfect English muffin. I ALWAYS toast my english muffins. We love that extra bit of crisp and heat that melts the butter perfectly.

    Sourdough English Muffin
    Sourdough English Muffin

    Pictured are the larger sized sourdough English muffin in the background stacks. The muffin split open on the plate is the smaller size. 

    Tips on handling sticky dough:

    This dough can stick to your hands and utensils. Here is what I do to solve that.

    1. WET your hands and utensils as necessary. Wetting is like magic. Dough will not stick to water.
    2. Dust the dough with flour to make it easier to roll out if your really struggling. The dough is probably a bit too wet and needs more flour to stiffen the dough (Only a little though or the muffin will be tough).
    3. After you have the muffins cut out you can dust them with cornmeal as is traditionally done. I did NOT dust my muffin with cornmeal. I was out of it. But the muffins were perfectly workable with wet hands and a wet dough scraper to help place the muffins and keep the proper shape.
    4. Cook them as long as it takes to completely cook the middle of the muffin. Depending on how thick you make the muffin that can vary. The raising and cooking times called for in the recipe are a STARTING place. Use them as a guide but learn the dough and you will get a better result.
    5. Flatten the muffins top with your spatula as they cook. You can see if the dough middle tries to squeeze out the sides. Keep cooking the English muffins until the middle is firm and the bottoms are well browned.
     English Muffins With Sourdough Tang
    Sourdough English Muffins fully cooked. Notice the browned flat tops. This is the traditional English muffin. So good! The sourdough starter really adds a nice flavor too.

    Sourdough English Muffin Recipe Uses Your Sourdough Discard Starter. Your Gonna Love This Recipe! #Sourdoughdiscardrecipe #Sourdoughrecipe #Englishmuffins #Sourdoughenglishmuffins #Sourdoughstarter #Muffinrecipe #Breakfastrecipe #Sidedish #Soupside

    Your Printable Recipe Card:

    Sourdough English Muffins Have A Rich Flavor. Use Up Your Sourdough Discard And Deepen Your English Muffin Flavor. The Texture Will Also Be Improved. So Good!
    Yield: 12 english muffins

    Sourdough English Muffins

    Prep Time: 1 hour
    Cook Time: 20 minutes
    Total Time: 1 hour 20 minutes

    Sourdough English Muffins have a rich flavor. Use up your sourdough discard and deepen your English Muffin flavor. The texture will also be improved. So good!

    Ingredients

    • 2-3/4 Cups All purpose flour (divided)-350 grams
    • 1/2 cup recently fed starter-130 grams
    • 1 Cup Greek Yogurt-285 grams
    • 1/4 Cup water-59 grams
    • 1 Tablespoon honey-20 grams
    • 3/4 Tsp. salt-1.5 grams
    • 1 tsp. Baking soda-4 grams

    Instructions

    Night Before:

    1. Mix starter yogurt and and water together in a large bowl
    2. Add 2 Cups of the flour and let sit 8 hours or overnight covered at room temperature.

    In the morning:

    1. Add remaining ingredients including the extra 3/4 Cup flour.
    2. Mix by hand and then turn out onto your work surface.
    3. Knead lightly until the dough becomes elastic.
    4. Roll out on a floured board to 1/2 inch thick.
    5. Cut out muffin rounds with a mason jar lid or circle cutter.
    6. Arrange the muffins on a baking sheet lined with silicone mat or parchment paper.Sourdough English Muffin Dough

    Let rise 45 minutes or longer. You can put them in the fridge and let them sit all day if you like. Then pull them out an hour before cooking time. They should look like this when ready to cook.

    Sourdough English Muffins Raised

    1. Heat your griddle to to medium and cook muffin 8 to 10 minutes until golden brown on the bottom.Sourdough English Muffins Cooking
    2. Turn the English muffins and cook for another 8 to 10 minutes or until the bottom is browned to your liking and cooked thoroughly. Flatten the top with your spatula as necessary to create the flat top. Sourdough English Muffins Properly Cooked

    Notes

    This dough is a trifle sticky. To make it easier to work with keep your hands wet and use a wet dough scraper.

    If you find it necessary use cornmeal or a bit of flour to dust your english muffins to make them easier to handle.

    Nutrition Information

    Yield

    12

    Serving Size

    1 english muffin

    Amount Per Serving Calories 121Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 258mgCarbohydrates 24gFiber 1gSugar 2gProtein 5g

    Did you make this recipe?

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    Cathy Shaw

    Monday 25th of October 2021

    In the sourdough English muffin recipe, what is the half cup recently fed starter? Is this the night before steps 1 & 2? Also, confirming the yogurt is okay to be out on the counter at 68 degrees F.? First time using overnight dough, calling it starter, the comments are helpful - but I am a very beginner and need a bit more clarification. The description of starter and discard have me confused, to avoid error.,could you tell me if step 1 is 1 cup of Fage full fat yogurt, mixed with 1/4 cup water? The word starter yogurt has me confused. To step 1 add 2 cups flour, sitting overnight. The next day add the remaining flour and all other ingredients? Thank you for your guidance.

    Diane

    Monday 25th of October 2021

    Hi Cathy, Let me walk you through this.

    If you starter has not been fed in three or more days feed it before you begin the sponge. Let me share how I feed my starter to prep a bake. I use 100 grams water to 100 grams unfed starter to 100 grams flour. stir it all together and then make your sponge.

    NEXT:Technically What you are making is called a sponge. Let it sit to ferment the night before. The sponge has three ingredients. sourdough STARTER, water and Greek yogurt. Just mix them together and let them sit out overnight. This is a fermentation process and is perfectly safe for the Greek yogurt. In the morning it will be puffy and ready to complete your English muffin recipe.

    Now you add the remaining ingredients as instructed and finish the recipe. I hope this helps! Please let me know if you need further clarification. We are always happy to help.

    Princessgolfer

    Friday 5th of March 2021

    Your recipe calls for recently fed starter, not discard which I have in my fridge. Does it matter? Is is ok to leave the starter and yogurt mixture out without refrigeration?

    Diane

    Friday 5th of March 2021

    Hi Princessgolfer, Yes you can use what you have in your fridge. Just bring it to room temperature before starting the recipe. Please let us know how they turn out.Have a great day!

    Kathleen

    Saturday 6th of February 2021

    I'm about to start these and thought I would bake them on my electric griddle. What temperature should I set it at? Pancakes cook perfectly at 350°, if that helps. Thanks for this recipe. I can't wait to try it out. Sourdough discard is taking over my fridge!🤣🤣🤣

    Diane

    Saturday 6th of February 2021

    Hi Kathleen, Good morning. An electric griddle should work great. I'd start with 350 degrees F. That should work fine. Just be sure they are cooked through the middle. You can increase the heat as necessary to brown them. Use your spatula to give them the signature flat top. Have a great day!

    Paighton

    Monday 1st of February 2021

    Are you able to use whole wheat flour for this recipe?

    Diane

    Monday 1st of February 2021

    Hi Paighton, I have never used whole wheat flour in this recipe. If you try it I suggest a white whole wheat flour like Montana brand Prairie gold. I have found it makes it MUCH easier to replace white flour and have a similar result. Your muffins will be heavier and denser with whole wheat but white whole wheat is a nice compromise. It is nutritionally the same as the hard red wheat flour and is not so dense. Please let us know if you choose to use whole wheat flour. I'd love to know how it turns out for you. Thanks for the question.

    Rebekah

    Tuesday 26th of January 2021

    Hi there! I love your recipes for sourdough sandwich bread, and the cinnamon raisin bread! So I thought I’d give this one a shot so as to not waste my discard. However, I love using the recipes with ingredients listed in grams (weight) instead of volume. Do you have a version of this recipe that uses grams? Thanks!

    Diane

    Tuesday 26th of January 2021

    Hi Rebekah, I made the conversion for you and put them in the recipe card. My recipe card will not do this so I went out and made my own. Please let me know if you find them off somehow. Have a wonderful day!

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