Easy Sourdough English Muffins

I love eggs benedict with sourdough English Muffins, but NEVER would have tried tackling making the muffins myself – until I suddenly found more time on my hands during this pandemic and needed to keep busy with things that interested me.

With a batch of sourdough starter, I couldn’t bring myself to simply throw away half the batch each day! I hate wasting things, so I went on the hunt for every recipe that I could use the “throw away” portion of the batch to make.


Hence, FINALLY trying my own homemade English Muffins!

The process was easy, but it does take a bit of time and planning ahead to give the batch enough time to set overnight.

The night before, I mixed the sourdough starter, sugar, milk, and flour. I covered the batch with a tea towel and left it on the counter overnight.

The next day, I added the baking soda, salt, and remainder of the flour and kneaded well. If you are using a mixer, this will only take a couple minutes.

Next, I rolled it out so the dough was about ½ inch thick. I do not have a “biscuit cutter” so I improvised with the metal ring of a largemouth jar to cut the muffins into equal sized rounds.


I floured a silicone baking mat and placed the English Muffins on it with plenty of space between them so they wouldn’t stick together while rising.

Setting the oven on “proof,” which is about 100° F, I covered the muffins with a tea towel and let them rise for 2 hours.


They should puff up slightly during this process.

Then I preheated the griddle to 275º F and gently transferred the English Muffins to the hot griddle. I let them cook for 3-4 minutes before flipping them. They do puff up a fair bit while they cook, so I flattened them out with my spatula to give them the expected shape.

I cooled them on a cooling rack, covered with a tea towel, for a few minutes before trying them out. They had the perfect chewiness and sourdough flavor!


This batch made about a dozen, so we had plenty all week long for breakfast sandwiches and muffins & jam. CLICK HERE FOR THE MARMALADE JAM RECIPE



½ cup sourdough starter

1 tablespoon sugar

1 cup milk

2 cups white flour

***Mix and let sit overnight***

1 ½ teaspoon baking soda

1 teaspoon salt

½ cup white flour

Roll out and cut into rounds. Let rise for 2 hours. Cook on griddle at 275º for 3-4 minutes per side.



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Author: Ellie

Born and raised in Alaska, I have lived in the land of the living sky since 2009. My husband and I live in a historic house over a century old on an acreage in the country.

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