Sourdough English Muffins Recipe

Learn how to make a classic sourdough English muffins  recipe with the voice-enabled recipe builder app

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MykaTM new



Cook In:

10 mins

Prep In:

26 hours




About Sourdough English Muffins Recipe

 By: Sous Chef Myka

Whether you’re a professional chef or just love to cook at home, you’re going to love these Sourdough English Muffins. 

Sourdough English Muffins
  • 4 Tbsp Butter

  • 25 Grams Sugar

  • 454 Grams Water

  • 1 Tbsp Active Dry Yeast

  • 227 Grams Sourdough Discard

  • 840 Grams All Purpose Flour

  • 56 Grams Nonfat Dry Milk

  • 18 Grams Salt

  • Semolina Flour


How to make sourdough English muffins

The sourdough is surprisingly easy to make and has a delicious, slightly sour flavor that makes these English muffins stand out from the ordinary. Plus, they’re perfect for breakfast or brunch! So get your kitchen tools ready and let’s get started.

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Step by Step Instructions

Step 1

Bring 4 tablespoons of butter up to room temperature.

Step 2

In the bowl of a stand mixer, combine 25 grams of sugar, 454 grams of warm water, 227 grams of sourdough discard and 1 tablespoon of active dry yeast. Let bloom for 5 minutes.

Step 3

In a large bowl, measure out 840 grams of all-purpose flour, 56 grams of nonfat dry milk and 18 grams of salt. Mix to thoroughly combine and add to the stand mixer.

Step 4

Add the butter and mix with a dough hook on low until the dough becomes smooth and elastic.

Step 5

Cover the mixing bowl with plastic wrap and place inside the refrigerator for 24 hours.

Step 6

Remove the bowl from the refrigerator, turn the dough out onto a lightly floured work surface and cover with a towel for a few minutes.

Step 7

Divide the dough in half. Working 1 piece at a time, roll out into ½” thickness and cut into 3” rounds. Place the cut rolls onto a baking sheet sprinkled with semolina flour. Re-roll any remaining scraps and repeat with the remaining dough.

Step 8

Cover the baking sheets with plastic wrap and let rise for approximately 2 hours until light and puffy.

Step 9

Heat a griddle or cast iron skillet to 350℉. Transfer a few rounds at a time to the griddle. Cook the muffins for about 10 minutes on each side until lightly browned and the inside registers 190℉.

Step 10

Store tightly wrapped at room temperature for 3-4 days or freeze for longer storage.


Sourdough English Muffins

  • Saturated Fat 100% 100%
  • Polyunsaturated Fat 100% 100%
  • Monounsaturated Fat 100% 100%
  • Cholesterol  100% 100%
  • Sodium  100% 100%
  • Potassium  100% 100%
  • Dietary Fiber 100% 100%
  • Protein 100% 100%
  • Calcium 100% 100%
  • Iron 100% 100%
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Sourdough English Muffins