Easy Sourdough English Muffins (Overnight Recipe)

These Easy Sourdough English Muffins are as delicious as the classic only made with a sourdough starter. So you can get the full benefits of long fermented dough and the delicious taste of homemade English muffins.

The endless possibilities of a sourdough starter. Oh my! I have made so many things with my starter that I didn’t realize was even possible before ever having one. Once you do have one it is fun to experiment and learn just what this bubbly wonder can do. 

Some of our favorite sourdough recipes have been Sourdough Whole Wheat Bread, Sourdough Biscuits and even Sourdough Waffles. 

Out of all the sourdough recipes shared on the blog, these homemade English muffins are the quickest to get eaten up in our house. They are so tasty it is downright impossible not to try one fresh out of the pan. We often use them to make sandwiches both for breakfast and lunch which makes them super versatile. 

They are super easy to whip up the dough the night before and allow it to rest overnight. As I clean the kitchen at night I can throw this recipe together into a stand mixer bowl and allow it to knead the dough while I wipe down my countertops. Sitting them out on the countertop to do the bulk fermentation overnight at room temperature allows the dough to rise and be ready for the next day’s breakfast. 

First thing the following morning I can shape them, and allow them to sit for the second rise while I have my morning coffee. Then stand in the kitchen and allow my cast iron skillet to cook them into English muffin perfection.

Sourdough English Muffins Are…

• Very similar to classic English muffins only made with a sourdough starter.
• An easy recipe for delicious English muffins
• A great recipe to whip up the night before and have ready the next morning.
• Delicious golden brown and hard to resist.
•  A great way to use your sourdough starter.

Ingredients

Flour- for this recipe I am using unbleached organic all-purpose flour but you can use bread flour as well. 

Sourdough Starter- It is important to start with a fed sourdough starter before mixing the dough. It should be nice and bubbly!

​Salt- a pinch of salt for flavor. I like to use sea salt but kosher salt works great too.

Honey- adds a touch of sweetness to these muffins that give just the right taste 

​Water- Its important to use filtered water for sourdough recipes since you do not want anything to interfere with the starter.

​Coconut oil- I prefer using coconut oil for cooking these muffins. It gives them a hint of sweetness that is not overpowering but definitely much more delicious. You can also use olive oil but I highly suggest sticking with coconut oil.

Baking Soda- I have baking soda listed on here as an option. Adding a tsp of baking soda the following day to the dough will make for a quicker final rise and a fluffier muffin. 

What You Will Need To Make Them

1 cup active starter

1 cup water

3 1/2 cups of all purpose flour

1 tsp baking soda (optional)

1 1/2 tbsp honey

coconut oil (for cooking)

1 1/2 tsp salt

Tools

Cast Iron Skillet or a heavy bottomed frying pan

Stand Mixer (optional, you can opt to hand knead)

Dough Scraper

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Directions

In the bowl of a stand mixer, add 3 cups of flour, salt, water, and fed starter. Attach a dough hook and knead for 5-7 minutes on the low setting until the dough feels supple to the touch. Add the dough ball to a greased bowl. Cover with a tea towel and allow the dough ball to sit overnight to rise. In the morning flour, a surface punch the dough down to release the air and fold in the honey.

The dough will be sticky so flour the surface well before placing the sticky dough on it. Flatten the dough with your hands or you can use a floured rolling pin to roll it out slightly. Cut the dough into 10 equal pieces shape them into rounds. Cover with a tea towel or plastic wrap, put them in a warm place in the kitchen and allow them to do a second rise for 2 hours or until they double in size. (see cooking note for a quicker rise time).

When ready heat a cast-iron skillet and add 1-2 tbsp coconut oil to the pan. Allow the pan to heat on medium, turn the pan down to low after it’s nice and hot. Add your first batch of English muffins. For a 12-inch cast iron pan, I can fit 4 muffins at a time. I make sure to add more coconut oil in between batches to make sure the pan remains greased properly.

The muffins take about 4 to 6 minutes on each side with the pan on a low setting. (If your muffins are cooking too quickly on the outside see the baking note below). When turning the muffins over, I like to take my spatula and lightly press them down to flatten them a bit. I find this gives them that traditional round shape.

Have an awaiting wire rack or baking sheet handy for placing the muffins. Continue cooking in batches until all the English muffins are cooked. Serve with butter, honey, or jam. Or make them into breakfast sandwiches. 

Baking Notes

• Use an active sourdough starter before mixing up the dough.
• To use less flour, you can place a piece of parchment paper down on your work space before rolling out and shaping the dough.
• Make sure the pan is heated before adding the sourdough English muffins otherwise, they may stick. 
• Add more coconut oil to the pan as needed to keep it greased between batches.
• Keep the pan on low to allow enough time for the center of the sourdough English muffins to cook fully. 
• If you find they are cooking too fast even on low and are fully browned on both sides you can turn the skillet off for a couple of minutes to allow the batch to finish off cooking. Then turn it back on for the next batch.
• You can also opt to use baking soda, allow the shaped dough to rise for only 30 minutes, and then cook them. 
• For a quicker second rise, heat your oven to 100℉ and then turn it off. Click the oven light on and place your shaped muffins inside with the oven off to create a warmer place for them to rise.

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FAQ

Can I use bread flour for these?

Yes, bread flour will work great for these English muffins. However, bread flour might require a tad more water so keep that in mind. I find it tends to be a little more thirsty then all-purpose flour.

Can I use sourdough discard for these?

You can, however, rise times will vary since an active sourdough starter is ideal for rising dough whereas discard may have little to no activity for rising dough. I would suggest using a commercial yeast in addition to the discard. Adding two tsp of active yeast to the water when mixing up the dough will make it so the dough is ready within a few hours. You can punch down, shape and do a second rise then cook as instructed. 

How To Store

These sourdough English muffins store very well. I like to store them in an airtight container or gallon sized plastic Ziplock bag. On the kitchen countertop.

How to Reheat

These English muffins taste delicious both at room temperature or warmed. I like to toast them in a toaster oven but cutting them down the center and laying them flat to toast. You can also reheat in a pan by just heat a skillet and them placing them inside for a few seconds on each side.

More Delicious Sourdough Recipes

• Sourdough Maple Glazed Donuts
• Easy Sourdough Dinner Rolls
• Sourdough Pizza Dough
• Sourdough Artisan Loaf

Benefits Of Sourdough

Of course we love the taste, but eating sourdough is healthier than eating regular store-bought bread like white bread or wheat bread. Sourdough has lower levels of phytase, which makes it easier to digest and makes it more nutritious. Phytase is a process that breaks down the starches in the grain before they are consumed.

Sourdough is a good option for people who are gluten intolerant because it is a fermented food. It has a bacteria to yeast composition that works to break down the phytic acid. It is also called a prebiotic because it will help keep the gut bacteria healthy.

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Cast Iron Skillets Set of 2 (10-inch and 12-inch)

Dough Scraper

White Hobnail Mixing Bowls

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