From my bestselling book Artisan Sourdough Made Simple, this soft, squishy overnight sourdough English muffins recipe is naturally leavened with active sourdough starter. Mix the dough at night and cook fresh on the stovetop for breakfast. Perfect for bakers of all skill levels. Recipe yields 10-12.
Who doesn’t love a warm, toasted English muffin with melted butter brushed into every nook and cranny?!
This sourdough English muffin recipe gets it right: tender and springy, with an addictive chewy bite. They’re cooked in a skillet (no oven needed) and surprisingly simple to make at home. The process echoes that same artisan feel as my beginner sourdough bread recipe.
Why Make Your Own?
Real ingredients. 100% all natural. Plus, using active sourdough starter and an overnight rise means better flavor, easier digestion, and none of the preservatives found in most store-bought English muffins. We love them toasted with Bonne Maman strawberry jam, or as vessels for prep-ahead breakfast egg sandwiches. The golden, crunchy edges are the best.
What Sets My Recipe Apart
- Easy, overnight dough with minimal hands-on time
- Clear, step-by-step instructions with tips to master the heat
- Soft texture and tangy depth of flavor, just like my popular sourdough focaccia recipe.
How To Make Sourdough English Muffins {Step-By-Step Recipe}
- Make the dough: Start by gently heating the milk, water, and butter just until melted, not boiling. Let it cool a bit.
- Combine the warm mixture with your starter, sugar, flour, and salt.
- Mix until shaggy, cover, and rest for 30 minutes. Then work the dough into a ball (it doesn’t have to look perfect).
- Bulk Rise: Cover and let the dough rise on your counter @ 70 F (21 C) for 8-10 hours, then pop it in the fridge. The cold firms up the dough for easier shaping. Or, skip the chill step and make this recipe straight through.
- Shape & rise again: Flatten the dough into a rough, rectangular shape.
- Cut into rounds using a drinking glass or biscuit cutter.
- Place onto a lined sheet pan sprinkled with cornmeal or semolina flour to prevent sticking. Let them puff up for about an hour or more.
- Cook low & slow: Cook in a covered non-stick skillet until golden and springy, flipping once. When ready, your English muffin should feel lightweight and the sides should spring back when pressed gently.
- To serve, split open with fork to expose their beautiful, craggy holes.
Tip: English muffins need low, steady heat (like sourdough pancakes). Too hot, and the outsides will burn before the center cook through. Do a test batch first, or use dough scraps to really understand your heat. If they’re browning too fast, finish them in a low oven at 250 F (130 C) to avoid gummy centers. I test almost everything I cook, from fresh homemade pasta, gnocchi, ravioli, meatballs and more. It’s really helpful.
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Super Soft Sourdough English Muffins {Overnight Recipe}
- Yield: 10–12 1x
- Category: Sourdough Bread Recipes
- Method: Stove-Top
- Cuisine: American
- Diet: Vegetarian
Description
This sourdough English muffin recipe is made with bubbly, active sourdough starter, flour, water, salt, a touch of butter and milk to enrich the dough. Take a moment to enjoy the aroma of this dough as it rises- truly wonderful! Make the dough during the day when you have time, and then chill overnight in the refrigerator once fully risen. Don’t forget to lightly oil your plastic wrap when chilling the dough overnight (this prevents the dough from sticking to the top). In the morning, all you have to do is shape and cook the English muffins, which are best enjoyed on the same day they’re made.
Ingredients
- 245 g ( 1 cup plus 1 tsp) milk, whole or 2%
- 120 g (1/2 cup) water
- 56 g (4 tbsp) unsalted butter, cubed
- 75 g (heaped 1/3 cup) active sourdough starter
- 24 g (2 tbsp) sugar
- 500 g (4 cups plus 2 tbsp) all purpose flour
- 9 g (1 1/2 tsp) fine sea salt
- Cornmeal or semolina flour, for dusting
Instructions
Make the dough: in a small saucepan, warm the milk, water and butter together. Cool slightly before adding to the dough. In a large bowl, add the sourdough starter and sugar. Pour in the warm milk mixture while whisking to combine. Add the flour and salt. Mix with a fork to form a rough dough, and then finish by hand to fully incorporate the flour. Cover with a damp towel and let rest at room temperature for 30 minutes. After the dough has rested, return to the bowl and work the dough into a semi-smooth ball.
Bulk Rise: Cover the bowl with lightly oiled plastic wrap. Let rise at room temperature 70 F (21 C) until double in size, about 8-10+ hours. Once risen, chill overnight in the fridge. Or, jump to the next step for same-day preparation.
Shape: Remove the cold dough onto a floured work surface. Rest for 10 minutes. Line a sheet pan with parchment paper; sprinkle generously with cornmeal to prevent sticking.
With floured hands, pat the dough into a rectangular shape, about 1/2-inch (1.25 cm) thick. Cut into 10-12 rounds using the rim of a 3 or 5 inch drinking glass, large jar or biscuit cutter. Place the rounds onto your sheet pan and dust the tops with cornmeal.
Second Rise: Cover the dough with a damp towel or inverted rimmed sheet pan. Let rest at room temperature until noticeably puffy, about 1 hour or more depending on temperature.
Cook The English Muffins: Warm a large, non-stick skillet over low heat. Do a test batch: place one round of dough into the pan. Cover with a lid. Cook on one side for 8-10 minutes, checking at the halfway mark for even browning. Lower the heat if necessary. Flip the dough over, cover, and cook the other side for 8-10 minutes. Repeat to cook the rest of the dough. When the English muffins are ready, they should feel lightweight and the sides should spring back when pressed gently. *See Notes below.
Notes
If you find that your English muffins are cooked on the outside, but slightly undercooked in the center, finish them in a low oven @ 250 F (130 C) until cooked through.
Comments
Elijah says
Is there a way to make these in bulk in the oven rather than pan frying?
Samantha says
I’m new at sourdough anything. This was my very first sourdough recipe. And Wow! Your recipe turned out perfect! I feel accomplished that I actually made english muffins for the first time ever. Sorry about no pics. They were all gone before I could!!
Vanessa Cox says
We have just enjoyed these as a post cycling brunch at home in the UK. It’s the first time I’ve had success with sourdough muffins so thank you! I actually found this after cooking the bagels on this site…also excellent. Next, I will try the focaccia.
Chyanne says
I thought I read to proof for 4 hours instead of 1. But they were still perfect! Huge and fluffy, thanks for recipe.
Delboy says
Got to be one of the best English muffin recipes I’ve tried, great results. Thank you
Barney says
Is there an internal temperature that the muffins should be to make sure they are cooked on the inside?
Emilie Raffa says
Hi there! You’re looking for an approximate internal temperature of at least 200 F (and up to 207-210 F).
Debbie V says
Is there a variation to make these cinnamon raisin? I have read somewhere that cinnamon can deter the fermentation process in sourdough. I was wondering if you have tried it.
Alesa says
I wanted to let you know that this is a wonderful recipe. I was even able to use this recipe for whole wheat einkorn with just minor adjustments. I subbed all of the flour for fresh milled einkorn with an added 50 grams, then I allowed the dough to rise about 20% (my dough was 82 degrees F.) before placing the dough in the refrigerator. The dough continued to rise to about 30% in the fridge, which in my experience is on target. The next morning I removed the dough and followed the remaining instructions just as written, except I don’t cut the muffins out, I weigh out the portions on a scale and form them like a roll, then once I place them on the pan I press them lightly in the shape of an english muffin. They turned out great and have a wonderful flavor. Thank you for your recipe.
Darryll M says
OMG!! Insanely good! It has to be a sin – lol!
Robin says
I made these and they were great!
Rachel says
Do I have to chill the dough? I made these last night to let them rise over night, like the bagels, and now I don’t want to have to put them in the fridge!
Emilie Raffa says
Hi Rachel! No, you don’t. Sometimes the dough is just easier to work with when cold. Use the dough as is!
Teresa Wadleigh says
LOVE THESE! Hubby and his friend request them weekly for sausage and egg muffins saying they don’t ever want to go back to the store bought ones. I’ve been making them a couple times a month for several months and they are EXCELLENT EVERY TIME!
I cut the recipe in half (just divide the grams in half) and store them in a zipper bag in the fridge so they are always fresh. Hubby lightly toasts them for his sandwich.
My biggest challenge is finding the right temperature and timing. But Emilie has provided great instructions on how to test doneness and correct problems. Maybe I’m cooking them a little too hot, but I flip mine at about the 3-4 minute mark and then do 3-4 minutes on the other side.
I use a mix of whole wheat and all purpose flours (140g whole wheat, 360g all purpose).
THANK YOU, Emilie, for sharing this recipe!
Jana says
The muffins were perfect. Didn’t realize it was in your book which I have used for several years. Found this on internet. Time to revisit your recipes .
Carson Trevino says
Third time making english muffins (sourdough or regular) and they actually turned out PERFECT!!! Best recipe, only modification was about 50 extra grams of flour because it was super humid today. I could tell the dough was a little too sticky and not forming a stickier, but still recognizable ball
Jenn says
I wish that I had read this yesterday!! I made the dough while it was pouring outside and I ended up dusting in some extra flour bc it was definitely too sticky. But if 50g extra worked for you, I will try it too next time!
Nate says
I would love a whole wheat version of these. They’re absolutely delicious and my family can’t get enough of them. Do you have whole wheat or light wheat version of this recipe?
Dawna says
Like the idea that I don’t need to heat the oven in the summer so don’t want to finish that way. When you do the stove top only, how long should I expect leave the muffins on each side. I have them on the stove now for over 5 min now.
I have made your pancakes. I didn’t find it to be a low and slow cook. They were very good
Lee says
I didn’t see any stretch and folds in the recipe. Is this accurate?
Emilie Raffa says
Correct. Stretch and folds are not necessary for this recipe. The long, bulk rise is sufficient enough for adequate gluten development. However, you are more than welcome to incorporate a few sets if you want to!
June says
Made the cinnamon rolls and the English muffins both turned out awesome and plan to make another batch of both
Thank you so much for recipes 🥰
Chris says
Hello there. How’s things does the recipe double in size when there is no yeast? This is not the function of an active starter. I write this as I’m in the middle of the send proof.
Thanks & regards.
Krista Horsley says
Mine didn’t really rise much in the last proof. I thought my cloth was too heavy, but when I put them in the skillet, they began to rise/increase in size quite a bit.
Emilie Raffa says
Hi there! This recipe uses active sourdough starter, which replaces the need for instant yeast in any sourdough bread recipe. In your case, perhaps your starter wasn’t active enough or it was confused with sourdough discard? Either way, you need time and temperature to boost the rise as well.
Laura says
First time making these, today, and it was a success – like all CC recipes. Will definitely make again – I’ll have to. We are making short work of them … eating them with everything!
Sarah says
Hi is it necessary to chill overnight? Seems like this would take two nights unless you start this early in the morning? Can I just go from the bulk rise to shaping/cutting and letting rise again before cooking?
Rachel says
Did you let them go in the fridge or did you cook them from the bulk rise? If you skipped the step, I’m wondering if you had them work out? I am at that step and it’s 8:30 am not realizing I needed to chill the dough 🤦🏽♀️
Dianne says
What would be my instruction to the customers if I plan on selling these? Do I cook them through as indicated on the recipe? or do I modify it so they can do their own reheating, etc?
Jessica says
Hello, thoughts on baking in an English muffin tin? I have seen a few bakers use them, have you? Any siggestions?
TY
Dionne S says
I made these DAIRY FREE with Planet Oat milk- extra creamy and Country Crock Plant Butter- Avocado. Turned out AMAZING!!! I had to do a few times to get right temp but instructions on the spring back were spot on. My first attempt making these with another recipe failed.
Marge says
Thank you. I will have to do some adjustments, and recalculate.
Rain says
What is the preferred storage method to keep them fresh longest? Can they be frozen?
Marge says
What is the hydration of your starter? Mine is 47%.
Emilie Raffa says
Hi Marge! My starter is 100% hydration.
Emily Tescher Schmaltz says
Really very easy – my only challenge was finding the right flame adjustment on my gas cooktop for cooking them! I eventually found the right setting!
Since my husband was using my digital scale for sausage making, I didn’t weigh my ingredients. I used the measurements suggested in the recipe. I used the tall tin cup from my old malt maker as a cutter as that was the closest thing I could find to the right size for an English muffin.
Will make again!
Emilie Raffa says
This is great! A tall cup totally works for cutting the dough. And yes: finding your groove with the heat comes with practice (it’s like making pancakes). Glad you liked the recipe!
Jade says
Is the dough supposed to be really sticky? Like giant globs stuck to hands.
If not, what is the recommended fix?
Let me know, thanks!☺️
Emily Tescher Schmaltz says
No – my dough was not sticky.
Sounds like you need more flour
Jade says
Is there a specific amount you would recommend or to what consistency? I followed the recipe exactly with grams, but got that sticky dough. I live in a dry climate, so I don’t believe humidity to be the problem.
Emilie Raffa says
Hi again! Have a look at the brand of flour you’re using. Some all purpose flour brands absorb more water than others, which also contributes to the texture of the dough (regardless of weighing your ingredients). For example, King Arthur all purpose flour absorbs more water than Gold Medal, which means you’ll get two similar, but different doughs when you make the same recipe side by side.
As far as how much flour to add to sticky dough, I never measure. I do it by feel… about 1-1-2 tbsp or more until it feels right.
Emilie Raffa says
Hi Jade! No, the dough shouldn’t be that sticky. It’s possible the ratio of flour to water was off when you were measuring the ingredients. You can easily correct the texture by adding more flour to achieve a soft, but not sticky dough.
mel says
Just wondering if I could use leftover whey from the yogurt I made as a substitute for the water. Thanks!
Emilie Raffa says
I’ve never tried it, but I don’t see why not. Sounds great!
Krista says
Can you/do you do anything with the scrapped dough, after cutting rounds?
Also. Shaped my dough after initial short rest, was very sticky and ultimately never got very smooth— the bulk rise resulted in a super fermented lovely rise where it more than doubled, but again, sticky and filled the whole bowl rather than maintaining any of the shape I tried to give it. Any tips?
mel says
I made my leftover pieces into monkey bread. So good!
Emilie Raffa says
Hi there! For the dough scraps, some bakers roll it again to make more English muffins. Alternatively, you can make little rolls, knots or ‘breadsticks’ to bake in the oven.
For the dough- it sounds like your dough was over-proofed (rose for too long). Shorten the bulk rise next time, and you’ll have a smoother dough that’s easier to handle.
Lindsay says
These turned out great, super soft and fluffy!
Brenna Franklin says
Can I dust the muffins with rice flour instead of cornmeal?
Emilie Raffa says
Hi there! I haven’t tested it, so I’m unsure of the exact specifics. But if you are cooking in a non-stick pan you should be OK!
Kate B says
Quick question do you think you can use a substitute milk like almond milk or oat milk for this recipe?
Emilie Raffa says
I haven’t tested it, but off the top of my head it should be totally fine. No additional changes need to be made. Let me know how it goes if you experiment!
JKR says
Good Day, I love this recipe and technique! I use honey instead of sugar, I have no issues.
Emilie Raffa says
Excellent! Thanks for your feedback ☺️
Aimee says
This is the best english muffin recipe I have found – worked great and the muffins were gorgeous with a deep tangy sourdough flavor.
Emilie Raffa says
Thank you Aimee! Glad you liked them ☺️
Maggie says
I bought your cookbook a couple years ago and have made several sourdough recipes. I have not had one failure, so thank you! I’m ready to try English muffins.
Emilie Raffa says
Maggie, this is so great to hear. I appreciate the feedback. Thank you! 🥰
Jennifer says
I’ve made this recipe a couple times now. It’s absolutely fabulous. However, I now want to try a variation and make it rye sourdough English muffins.. could it be a simple as swapping the flower type? Somehow, I think not any advice?
Emilie Raffa says
Hi there! I haven’t tested this recipe with rye flour, so I’m unable to advise with exact specifics. But off the top of my head, I would not do an even swap without making additional adjustments. Rye is a very different flour. You could however, experiment with swapping around 15-20% to experiment. Hope this helps!
Krystal V says
Can you substitute honey for sugar? If so, the same amount?
Emilie Raffa says
Hi there! I haven’t tried this recipe with honey. I would just omit the sugar altogether so you don’t have to make additional changes to the dough.
nancy says
I’m having trouble getting this fought to ride. I’m on 10 hours now. Any suggestions?
Emilie Raffa says
Hi Nancy! Sourdough dough needs 3 factors in order to rise: a strong, active starter, warm temperature and time. All 3 factors work together. Start with your starter: is it active? Did it pass the float test? Then move on to temperature: what is your current ambient temperature? Can you find a warmer spot, ideally 70-75 F for the dough to rise? Finally, consider time: if the temperature is cold and your starter is sluggish, your rise time will be considerably long. This works in the reverse too (when it’s warm and your starter is strong, the rise will accelerate). Review your process and make changes as needed. Hope this helps.
Shatan says
I would just like to bake in the oven. What temp and timing do you recommend?
Temre says
I want to do the same thing. When we did them at the big bakery I worked at, it was 350 with a pan on top to brown both sides. It was a rotating oven so it’ll vary with a home oven. I’m waiting for my last proof and then I’m going to bake off half in the oven and try the stove with the remaining ones.
Emilie Raffa says
Hi there! I’m curious: did you experiment with this? How did it go?
Temre says
It didn’t work well at all. They ended up more like a crumpet. Any steam that was created seeped out. I miss the rotating steam ovens. I will be trying it again but a different method and when I figure it out I’ll let you know.
Emilie Raffa says
Interesting. Yeah, it sounds like the rotating steam ovens are key for the baked version. I appreciate you circling back!
Emilie Raffa says
Great question. I’ve never baked English muffins in the oven before, so I’m unable to advise with specifics (however, a baker in this thread has done so in a bakery and is experimenting in their home oven). If you experiment too, let me know and I’ll update the notes here.
Judy says
Just made these. Turned out perfect. Thank you for the detailed instructions.
Emilie Raffa says
You’re very welcome Judy!
AJ says
Fantastic recipe, Emilie!! They turned out exceptionally good! When I had the dough in the fridge, I had the bowl a little too close to the cooling unit so the dough was on the verge of frozen.. if this ever happens to anyone else, just take it out and when you do your 10 min rest on your floured surface.. let it come closer to room temperature before you flatten it out to make your rounds. I was nervous, but they turned out just beautiful! Lesson learned on the fridge shelf! haha.
Negan says
Is the dough supposed to fall when I put it in the fridge? Or did I over proof?
Emilie Raffa says
Sounds like it was over proofed (rose for too long). Next time, either put the dough in the fridge sooner before it’s fully risen or start the process later in the day.
Renee Smith says
I stupidly put it in the fridge before bulk fermented. Will the cause a problem. I pulled it out after a couple of hours
Emilie Raffa says
Not at all! You can easily fix this. Just continue to let the dough rise at room temperature as needed, and then continue from there.
Megan says
Could I substitute coconut sugar or honey for the sugar? Thanks!
Emilie Raffa says
Hi Megan! I would just omit the sugar altogether. I haven’t tested coconut sugar or honey. It will still taste delicious!
Kim says
Made your Irish soda bread- had to use yogurt, added lemon and orange zest and a bit of extra butter and substituted brown sugar for white. It was delicious and the texture was crumbly but soft! It is going to be fun to play with! Your instructions are excellent- first time I successfully got a starter to go!
Emilie Raffa says
Ooo… that sounds really delicious! Love the zest. Thanks for sharing Kim! I’m glad you liked the recipe 🥰
Marianne Grieve says
Where is your soda bread recipe? Can’t find it! Made the English muffins today. Came out great!
Nancy says
Hi there! do I have to chill the dough?
Emilie Raffa says
Technically, no. You can can skip the chill if you want. The recipe is designed this way for convenience to shape and cook the muffins in the morning. But it’s just one way to do it!
Stefanie says
If I skip the chill step, do I still need to let them rise covered for an hour?
Kandice Austin says
I didn’t realize how easy these English muffins were to make. I doubled the batch and froze some of them. They are way better than store bought. Very yummy!
Thank you!
Emilie Raffa says
Excellent! You’re very welcome Kandice! 🥰
Gina Thor says
When I weigh the flour, 500g isn’t even four cups, let alone 4 cups, 2 Tbsp.
Which measurement should I use?
Emilie Raffa says
Hi there! In baking, go by weight for best results. Because we all measure differently (i.e. packing flour into a cup vs. lightly spooning and leveling it) you and I will both get a different weight. This is why baker’s use standard conversion charts to get everyone on the same page. Weights are constant and consistent.
Amy D says
We made these today & they were delicious, so light & fluffy! For the second rise, we let them rise an extra hour because they weren’t puffy after the 1st hour. (Very cold here today❄️) With leftover dough we cut out a few extras. Will be making these again!
Emilie Raffa says
Fantastic! And it’s great that you gave the dough more time to rise based on your current ambient temperature. You always have to make adjustment when the seasons change and the temperature cannot be controlled. Well done!
Carol Ann says
These have turned out wonderfully both times I’ve made them. I’m new to sourdough, but Emilie gives you all you need to be successful with this recipe.
Top notch recipe, Emilie!
Emilie Raffa says
Thank you so much- really appreciate your kinds words! 🥰
Teresa Wadleigh says
LOVE this recipe! Turned out perfect on the first try (and it’s only my third sourdough “project”). The instructions and tips are GREAT! I actually weighed out balls of dough, and then hand-shaped them. They turned out beautiful on the outside (just like the ones from the store), and they are super soft inside. I want another one so bad, but am saving some for hubby and his friend for their breakfast meeting tomorrow. Will be making this again for sure!
Emilie Raffa says
Teresa, thanks so much for sharing your experience with us! Sounds like they came out amazing 🥰