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
Annette says
Perfect!
Sydney says
This is a great recipe! I will say, though I preferred cooking them at 400° for 10 minutes, and then flipping them for an additional five minutes. That worked perfectly for me. And they taste amazing.
Felicia says
I did the same, turned out super delicious. 👍 kiddo gave them a 15 out of a 10 with his egg muffin this mornin.
Kate J says
Hi! After the bulk rise, can I keep in the fridge for longer than one day? Thank you :)
Jenn says
Can I use an English muffin pan in the oven with this recipe instead?? I have made these multiple times and LOVE them, but they work best cooking 1 at a time on the stove and that takes forever. Thanks!
Lucy says
Can you freeze the English muffins?
Elaine 🇬🇧 says
Thank you for recipe, I have just made them and they are perfect although not all were perfect in shape.
Anais Nelson says
I cooked my muffins on an induction stove top set to 5 1/2 (5.), for 10 minutes each side, and the muffins cooked beautifully. Remember to let the skillet fully heat up. I put my test muffin in to early and had to recook the 1st side.
Mayela says
This is more a question than a comment. Can I freeze the muffins before I bake them? I would only like to bake 2 or 3 at a time. I assume I would take them out of the freezer and let them thaw and then bake them. This is the first time I am trying this recipe. I love all the recipes you have shared.
Elisabeth says
I found that cooking them, flash freezing, then throwing them all in a freezer bag works well. I just thaw in the toaster. Also helpful to partially slice them before freezing.
Heather Acton says
I’m newish to sourdough and I just tried these today. I’m very pleased with the results. It took me a while to figure out which was the right “low” temperature on my induction stove. For me it’s 5, which takes about 10 minutes per side and cooked well enough inside as well. Thanks for the recipe and clear instructions!
Irene says
Do these need to be covered while cooking? I would like to cook them on my breakfast griddle, but have nothing large enough to cover them
Katryn says
How do these freeze after making them?
Irene says
I freeze them and they’re wonderful. Just split them before freezing
doane says
split like cut them in half you mean?
Irene says
Yes, I like to use a fork instead of a knife to split them in two
Linda V says
My starter is activating right now & I’d like to get these started this evening. What are your thoughts on using a Kitchen Aid mixer? I make your Easy Sourdough Sandwich Bread all the time using my mixer and it never fails! Hoping for Smoked Salmon Eggs Benedict for dinner this week!
Bethany Waddle says
I’m wondering if I can use Gold Medal bread flour instead of King Arthur? I
Emilie Raffa says
Hi Bethany! Yes, you can do that. But pay attention to the texture of the dough – it might be stickier since Gold Medal brand absorbs less liquid that King Arthur. You can always cut back on the liquid in your initial dough mix or add more flour after the first rest.
Lindsey says
What about using an alternative milk? will it work the same with almond or soy? Thanks!
Erh says
hi can I ask if the sugar can be replaced with honey?
Lori P says
Yes it can, honey, sugar, maple syrup, agave, …some kind of sweetener. You may have to add a little more flour tho.