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The Best Sourdough English Muffins with Perfect Nooks and Crannies

Cross-section view showing the open, airy crumb structure of cheesy sourdough english muffins.
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Make soft, fluffy sourdough English muffins using your active starter or discard. This overnight recipe produces classic craggy texture ideal for toasting and holding butter.

Ingredients

Scale
  • 1 cup active sourdough starter or discard
  • 1 cup warm milk
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tablespoons melted butter, plus more for the griddle

Instructions

  1. In a large bowl, mix the sourdough starter and warm milk until combined.
  2. Add the flour, salt, and baking soda to the wet ingredients. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until the dough is smooth and elastic. Add the melted butter during the last minute of kneading.
  4. Place the dough in a lightly oiled bowl, cover, and let it ferment at room temperature for 2 hours, or place it in the refrigerator for an overnight cold fermentation (up to 18 hours).
  5. Lightly flour your work surface. Roll the dough out to about 1/2 inch thickness.
  6. Use a 3-inch round cutter to cut out the English muffin shapes. Gather the scraps, gently re-knead them, and cut out more rounds.
  7. Place the rounds on parchment-lined baking sheets, leaving space between them. Cover loosely and let them rest for 30 minutes.
  8. Heat a dry cast iron griddle or heavy skillet over medium-low heat. You want the temperature low enough to cook the inside thoroughly without burning the outside.
  9. Cook the muffins on the griddle for 8 to 12 minutes per side, until golden brown. Do not press them down with a spatula; this prevents the nooks and crannies from forming.
  10. Remove the muffins from the griddle and let them cool completely on a wire rack.
  11. To serve, split the cooled muffins using a fork to preserve the internal texture, then toast them until crisp. Serve with butter or jam.

Notes

  • For the best nooks and crannies, cook the muffins low and slow on the griddle. If the heat is too high, the outside will brown before the inside cooks, resulting in a dense texture.
  • Split toasted muffins with a fork, not a knife. This action separates the internal layers, creating the signature craggy surface that holds toppings well.
  • These homemade English muffins freeze well. Cool them completely, place them in a freezer-safe bag, and freeze for up to three months. Toast directly from frozen.

Nutrition

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