Print

The Ultimate Overnight Sourdough English Muffins with Perfect Nooks and Crannies

Close-up of two halves of a sourdough english muffin stacked, showing the open, airy crumb structure.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make easy, homemade sourdough English muffins using your active starter. This overnight recipe cooks on the stovetop to achieve the classic crispy exterior and soft interior full of nooks and crannies, perfect for toasting.

Ingredients

Scale
  • 1 cup active sourdough starter (fed 4–8 hours prior)
  • 1 cup warm milk
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 cups all-purpose flour, plus more for dusting

Instructions

  1. In a large bowl, combine the active sourdough starter, warm milk, melted butter, and honey. Mix until just combined.
  2. Add the salt and flour to the wet ingredients. Mix with a wooden spoon until a shaggy dough forms. Do not overmix.
  3. Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 1 hour.
  4. Sprinkle the baking soda over the dough. Gently fold the dough over itself several times until the baking soda is incorporated. The dough will become slightly puffier.
  5. Cover the bowl again and place it in the refrigerator for an overnight cold fermentation, 8 to 12 hours. This develops flavor and texture.
  6. The next morning, lightly dust a clean work surface with flour. Gently scrape the dough out of the bowl.
  7. Pat the dough out to about 1/2 inch thickness. Do not knead or punch down the dough aggressively; you want to keep the air bubbles that create the nooks and crannies.
  8. Use a 3-inch round cutter (or a biscuit cutter) to cut out the English muffin rounds. Gather the scraps, gently press them together, and cut out any remaining rounds.
  9. Heat a dry cast-iron skillet or griddle over medium-low heat. You do not need oil or butter for cooking.
  10. Place the dough rounds on the preheated griddle, leaving space between them. Cook for 6 to 8 minutes per side, until golden brown. The internal temperature should reach 200 degrees Fahrenheit.
  11. Remove the cooked muffins from the griddle. Let them cool completely on a wire rack before splitting them open with a fork to reveal the nooks and crannies.

Notes

  • For the best nooks and crannies, avoid using a knife to split the muffins; use a fork to gently separate the halves.
  • If you prefer to use sourdough discard instead of active starter, use 1 cup of unfed discard and add 1/2 teaspoon of instant yeast to the wet ingredients.
  • These homemade English muffins freeze well. Cool completely, then store in an airtight bag for up to three months. Toast directly from frozen.

Nutrition

Find it online: https://fooddexterity.com/sourdough-english-muffins-recipe-easy/