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The Ultimate Sourdough English Muffins: Perfect Nooks, Crannies, and Overnight Fermentation

Close-up of three golden-brown sourdough english muffins, one split open revealing many nooks and crannies.
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Make homemade sourdough English muffins from scratch. This easy, overnight recipe uses active sourdough starter to create fluffy muffins with the perfect nooks and crannies, ideal for toasting or breakfast sandwiches.

Ingredients

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  • 1 cup active sourdough starter (fed 4–8 hours prior)
  • 1 cup whole milk, lukewarm
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey or sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 3 1/2 cups all-purpose flour, plus more for dusting

Instructions

  1. In a large bowl, mix the active sourdough starter, lukewarm milk, melted butter, and honey until combined.
  2. Whisk in the salt and baking soda. Gradually add the flour, mixing until a shaggy, soft dough forms. You may not need all the flour.
  3. Turn the dough out onto a lightly floured surface. Knead gently for about 5 minutes until the dough is smooth but still soft. Do not over-knead.
  4. Place the dough in a lightly oiled bowl, cover tightly, and let it rest in the refrigerator overnight (8 to 12 hours) for flavor development.
  5. The next morning, lightly flour your work surface. Gently pat or roll the dough out to about 1/2-inch thickness.
  6. Use a 3-inch round cutter to cut out the muffin shapes. Gather the scraps, gently re-knead, and cut more rounds.
  7. Dust both sides of the rounds generously with cornmeal or semolina flour to prevent sticking.
  8. Heat a dry cast-iron griddle or heavy skillet over medium-low heat. The temperature is key; too hot and they will burn before cooking through.
  9. Place the rounds on the hot griddle, leaving space between them. Cook for 8 to 12 minutes per side, until golden brown and cooked through. You are looking for a pale band around the middle.
  10. Transfer the cooked English muffins to a wire rack to cool completely.
  11. To serve, split them open using a fork to preserve the nooks and crannies, then toast before buttering or using for breakfast sandwiches.

Notes

  • For the best ‘nooks and crannies,’ avoid using a knife to split the muffin; use a fork to gently pierce around the edge.
  • If you prefer a tangier flavor, allow the dough to bulk ferment at room temperature for 2-3 hours before refrigerating.
  • You can use sourdough discard in this recipe if you feed it first and ensure it is active and bubbly, or you can adapt the recipe to use only discard if you adjust the liquid slightly.

Nutrition

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