Sourdough English Muffins

Sourdough English Muffins

Sourdough starter adds a delicious tang to these pillowy English muffins. Have them for breakfast or a snack with butter or jam.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Add the bread flour, whole wheat flour, sourdough starter, milk, honey, egg white, and salt to a large bowl. Mix until well combined.
  3. Step 3

    Cover and ferment for 4 to 5 hours at room temperature.
  4. Step 4

    Prepare a muffin pan (preferably the large pecan roll-type) by spraying six of the cups with cooking spray and dusting with cornmeal. Use a large spoon to put approximately 1/6 of the dough into each cup. Dust the dough with more of the cornmeal on top. Cover the pan with plastic wrap and refrigerate for 12 to 16 hours.
  5. Step 5

    Heat a large griddle or cast-iron skillet over medium-high heat. Spray the pan with oil.
  6. Step 6

    Remove the muffin pan from the refrigerator. When the pan is hot, use a small spoon or rubber spatula to gently remove each muffin from its cup and place it in the skillet. 
  7. Step 7

    Griddle the muffins until well browned, maybe with a few small spots nearing black, then flip them over and repeat on the other side. Remove to a rack to cool. Serve as desired.