Sourdough English Muffins

I’ve made this a few times now, a family HIT! A great way, on a weekly basis, to keep using the sourdough starter fresh and functioning. Muffins come out of the oven looking exactly like store bought... but better. They break in half nicely with just thumbs. You can swap 1/8 or 1/4 of the flour for whole wheat without altering anything else and the recipe will hold up fine.

Followed this recipe exactly and made the best English muffins that turned into breakfast sandwiches and great with butter and homemade loquat jam

This is a super easy recipe. You may have to use more flour during the kneading process based on where you live, (humidity, I did, but I'm in the tropics), and the moisture content of the flour you're using, but they puff up very nicely in the griddle. I made these as a test run using a new batch of sourdough starter. Everything worked according to plan. Thanks for the recipe ?!

I am dairy free so I can’t eat store bought. I substituted almond milk instead. These came out fantastic! Full of nooks and crannies. The dough was very sticky and I was worried about adding too much flour, so I shaped the dough into a log, then cut into slices. They still needed a bit of shaping. I also skipped the wax paper and just generously sprinkled the cornmeal on the cookie sheet. I also sprinkled the tops with more cornmeal. I cooked on a greased griddle set to 350, and 6min per side. They were everything I want in an English muffin. Crispy outside, full of holes, and a nice tang. I recommend doubling the recipe because they go fast!

This is a good and so mole recipe. I followed it to the letter for this first time. I’ve used other AR recipes for sourdough English muffins. They work well too. This one yields good “books and crannies” and toasts up nicely. I had trouble working with sticky dough, but left it on the sticky side (rather than adding too much flour). They came out great.

Very easy. The muffins *did* "pop right up" as I baked them in the fry pan. I used a cast iron 12" pan, cooked two at a time for 3 minutes per side, with a cover.

I tried, folks. I’m a relatively experienced baker, and these were a disaster. The dough was entirely unworkable, even after adding the 1/2c flour. I needed WAY more to finally end up with a dough I could knead, it was SO sticky. Secondly, under NO circumstances did these cook in 5 minutes. Luckily I found another recipe on here that recommended a *greased* griddle medium heat for ten minutes PER SIDE. I ended up closer to 12 mins per side, but they finally weren’t dough in the middle. I don’t know what went wrong, but this recipe was a giant fail for me. Not making again.

Awesome recipe have made twice and they are delicious and a family hit! Great way to use your discards from sour dough

Wow who knew you could make such amazing English muffins! I made the first step and let sit overnight and in the morning finished up and omg they look and taste amazing!

Wow! These turned out great! I'm experimenting with some young sourdough starter that I made and decided to try this recipe-I followed it exactly. For mine, the dough was quite sticky, even after incorporating the 1/2 cup of flour so I just kept sprinkling a little bit more and more on as I kneaded it. I really thought it was going to be too sticky and was nervous about them cooking all the way through so I put a lid on my cast iron for about the first half of cooking. After flipping, they sure puff up! It's pretty neat! Thanks for the easy and delicious recipe!

Amazing recipe! Very easy to make and they puff up really nice. My family loves loves loves these!

We totally enjoyed these! I made 2 batches, using bread flour instead of AP flour. One batch, I doubled the white sugar and added same amount of brown sugar, ground cinnamon and raisins--to make Sourdough Cinnamon Raisin English Muffins!!! This will be fun to experiment with for different flavors AND a productive use of my discard.

The dough was way to sticky to knead so I ended up adding a lot more flour. I finally had a very soft, slightly sticky dough. I didn't have a 4-inch cutter so I used a glass that was 4 inches in diameter. I only got six instead of 10 muffins. I used an iron skillet, with a cover, on low heat and cooked them 5 minutes on the first side and 4 minutes on the second. In spite of the problems these turned out wonderful. I think next time I will add more flour in the beginning and use a three inch cutter. (Four inches made huge muffins.)

This was the first thing I made with my starter. It was very easy and the fresh-off-the-griddle muffins were amazing. The dough was quite sticky to work with and I needed to add the whole 1/2 c of flour. I cooked them on a griddle on top of the stove and they took about 5-7 min. Keep the heat low so the inside cooks before the outside burns.

Wonderful recipe! I had tried KA's recipe for sourdough muffins but the texture wasn't right. These came out just like the ones I used to make years ago using yeast--nice and "raggedy" on the inside. The preferment was left on its own for about 24 hours. Somehow I forgot to add the sugar later but it seemed not to make a difference. Did not have trouble with the dough being too wet; it was soft and easy to roll out. I rolled it thinner than 1/2" knowing they would puff up. Made two extra-large ones to accommodate salmon burgers. Thank you for posting this recipe.

Really easy, really good!

Easy. Fast. Excellent! New breakfast go to! Thanks for sharing!

It worked! I didn't have any cornmeal, but I'm still happy with the results. I ended up with a baker's dozen.

Easy. Good use of extra sourdough starter. I feed mine in the evening, so the evening prep was no problem for me.

Will definitely make again - a new favourite.

Humid, summer morning. Muffins were blobs but tasted delicious!

Love this recipe. Very easy and perfect every time. The hardest part of the recipe is keeping them. My family can’t stop eating them as fast as I make them.

Wow!

This is the result of my 2nd attempt. On the 1st attempt I made the dough too thick and the muffins were gummy on the inside. On the second attempt I simply patted down the dough instead of rolling and made it thinner. Cooked low and slow on a preheated cast iron skillet which took about 10 minutes on each side. Each time the dough was different depending on the age of my starter since the last feed. You have to feel the dough to know when it's right. The muffins were delicious and I'll make them again.

I've made this twice now. They come out great, but I get nothing like 10 Muffins out of the recipe. More like 6.

This recipe was very good! I was happy to use the extra sourdough starter since my starter needed divided. I used einkorn instead of cornmeal - and I have used chia seeds instead of cornmeal. Chia gives it a little different flavor. I have made them several times — the last times I have used a KitchenAid and a doughhook to knead. Tomorrow I am making them and will hand knead. They puff up like magic. We like to toast them before eating — it gives them a little more interesting flavor. And, I love that no commercial yeast is used.

so easy to make and i use this every week!

Easy to make but hard to wait! So worth the wait! So fluffy!

Watch out Thomas’s...I made these for the first time and they are delicious!

I made these with Herman sourdough starter. I only used 1 teaspoon of sugar because the Herman starter is a sweet dough and it was perfect. The eggs benny we’re amazing with these muffins.

Great recipe!! Tried this numerous times and came out delicious every time.. I did try it using the 8 hours preferment and the over night and they came out exactly the same delicious result (that’s for those of you, like me that follow the more time, more flavor rule. They are TASTY!

These are great!

This recipe was very easy to follow. It was my first attempt at english muffins. I used a cast iron griddle at medium heat. I determined they were done by using a temperature probe and removing them when the temperature reached 195 degrees. This worked very well. It was probably 8-10 min per muffin. I had hoped it would taste more like sourdough but I suspect my starter will determine the taste. Also I did not have very many nook and crannies but perhaps there is a technique to that. Overall I was very happy with the results and flavor.