Ohhh, these are worth it 😍 Homemade sourdough English muffins = nooks, crannies, and that gentle tang. Here’s a reliable, bakery-style method that doesn’t require an oven.
🥖 Homemade Sourdough English Muffins
Ingredients
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1 cup active sourdough starter (100% hydration, bubbly)
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1 cup milk (room temp, or slightly warm)
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2 tbsp butter, melted (or oil)
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1 tbsp honey or sugar
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1 tsp salt
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3–3½ cups all-purpose flour
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Cornmeal, for dusting
Instructions
1️⃣ Make the Dough
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In a large bowl, mix starter, milk, butter, honey, and salt.
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Add flour gradually until a soft, slightly sticky dough forms.
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Knead by hand or mixer 5–7 minutes until smooth and elastic.
2️⃣ First Rise
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Cover and let rise at room temp 4–6 hours, until puffy (not necessarily doubled).
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For more sour flavor, refrigerate overnight after this rise.
3️⃣ Shape
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Roll dough to ½–¾ inch thick.
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Cut rounds with a biscuit cutter or glass.
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Dust both sides with cornmeal.
4️⃣ Second Rise
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Place on a parchment-lined tray, cover lightly.
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Rest 30–60 minutes until slightly puffy.
5️⃣ Cook (No Oven!)
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Heat a skillet or griddle over low–medium-low.
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Cook muffins 6–8 minutes per side, until golden and internal temp reaches ~200°F.
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Keep heat low so they cook through without burning.
6️⃣ Cool & Split
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Cool completely.
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Split with a fork, not a knife — this makes the crannies!
🔥 Pro Tips for Perfect Nooks & Crannies
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Softer dough = better holes (don’t over-flour).
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Low, slow heat is key.
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Don’t press them down while cooking.
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If browning too fast, lower heat and cover pan briefly.
Storage
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Room temp: 1 day
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Fridge: 3–4 days
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Freezer: up to 3 months (slice before freezing)
Variations
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Whole wheat: replace up to 30% of flour
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Cinnamon raisin: add 1 tsp cinnamon + ½ cup raisins
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Savory: add herbs or shredded cheddar
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Dairy-free: use plant milk + oil
If you want, I can help you dial this in for same-day baking, extra sour, or perfecting the crannies based on your starter 😄