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
Elaine 🇬🇧 says
Thank you for recipe, I have just made them and they are perfect although not all were perfect in shape.
💖 Emilie loved this comment!
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!
💖 Emilie loved this comment!
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
💖 Emilie loved this comment!
doane says
split like cut them in half you mean?
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.
Ashley says
Could you use sourdough discard instead of active?
Emilie Raffa says
Hi Ashley, for best results use active starter. It has the power to make the bread dough rise. Discard is not as reliable unless instant yeast is added to the dough as well.
C. Brault says
Can you use 1/2 bread flour?
Emilie Raffa says
Hi there! Yes, you can, but the texture will be slightly more chewy due to the higher protein content in bread flour.
Kyle says
Turned out perfect. I skipped the refrigeration and went straight to cooking after bulk rise.
Emilie Raffa says
Great! So glad it worked out! 🙌🏻
Jojo says
I made these today.. well started them yesterday! They are great! Thank you for sharing your recipe.
Emilie Raffa says
You’re very welcome! Glad you enjoyed them 🥰
Lisa says
Just started my journey with sour dough and excited to make my first homemade English muffins. Thank you for the recipe, waiting for my first 30 minutes “letting dough rest” and writing the recipe down so I don’t lose it! lol
Linda says
These turned out amazing my only thing is I didn’t get the nooks and cranny’s it more bread looking. What did I do to not get them. I did the overnight version
Thank you!
Drew says
could be flat starter, or you were too rough with the dough during shaping. my mom would always say “treat the dough like a fragile baby bird”. soft hands
Serena says
Hello, I’ve made these before and they turned out lovely. Am I able to leave the dough in the fridge for about 18-20 hours as opposed to just overnight? Planning it around my work schedule.
Angie says
Emilie, I feel like I followed your instructions to a T, other than adding 1 t. cinnamon to the flour, and after the first rise , massaging in 1/2 c. raisins. (husband wanted cinnamon raisin!).
Cutting the rounds went well, looked perfect, but after the 2nd rise, they’d grown/spread out and merged. Hard to get off the parchment/cornmeal. Cooked on lowest heat, turning when a hint of brown on underside. But they ARE undone by the time they needed to come off the pan;;
so I put them in oven 250 (but for how long?) I finally took ’em out to cool—and they are gummy inside, not holey like an English muffin. What went wrong?
Emilie Raffa says
Hi Angie! Happy to help. A few things: this recipe doesn’t call for raisins, which is fine, but when adding mix-ins to this particular dough it needs to be done before the first rise. Doing so afterwards deflates the dough (for example, after you initially mix the dough and let it rest, then go ahead and add the mix-ins). Also: did you happen to soak them first? This is not always necessary, but when raisins are soaked and not fully drained they will add additional moisture to the dough which can cause spreading. Just a thought.
As for the second rise, it’s possible they spread too much because there was too much liquid in the dough, the second rise time went for too long, and/or your ambient temperature was too warm. If you go back and review your process, you might find the aha moment. Hope this helps!
Mayya Hyatt says
Hello! I am very new to sourdough and stumbled on your recipe! This looks amazing. When it says starter or active starter in the recipe do I use the starter straight from the fridge or do I need to feed and bulk ferment it before hand?
Thank you!
Tania says
You need to take it out of the fridge, feed it and use it when at its peak. 4 hours later depending upon your ambient temperature.
Kristi C says
Do you do anything with the scraps left after cutting out the circles?
Dawna says
Does anyone else have this problem? the English muffins are gooey. It helps to give them extra time in the toaster, but still don’t like the gooey internal texture.
Followed recipe exactly. Cook only 2 at a time on stove. 10 min each side. Internal temp is over 200 F. Passes the spring back test before removing from pan. Cooling completely.
Any suggestions?
Chloe says
Hi! Is the dough for this suppose to be very sticky? Unlike for your sourdough breads recipe where the dough was dry and shaggy after mixing, this english muffin dough is very, very sticky – I measured all of my ingredients, except the butter, with a digital scale. Thank you!
Emilie Raffa says
Hi Chloe! Not, it’s not. The dough will only be sticky if there was too much liquid incorporated in the initial dough mix, your current ambient temperature was very warm and/or the dough was over proofed (rose for too long). Also, because this is an English muffin dough, it’s different in texture compared to some of the other sourdough bread recipes. To remedy your situation, I would revisit your process and see if any of the above tips resonate. My sense is that your dough might have been over proofed.
Pete says
I am really enjoying the recipes in your book. Thanks. A member of the family needs to be gluten free. Do you have, or can you recommend, a recipe for a gluten free starter and basic sourdough bread? Thanks so much!
Kelly says
These came out so delish! The perfect English muffin! Curious for the next batch, can I add inclusions? I was wanting to try fresh cranberries?
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.