How to Make Fluffy Sourdough English Muffins from Scratch
These overnight sourdough English muffins are a staple in our house! They are light, soft, and oh so delicious. Plus, they are versatile – we use them for breakfast, mini pizzas, even sandwiches! Because they ferment overnight, there isn’t much work to be done in the morning. They also freeze really well, so you can make extra to keep on hand.
Overnight sourdough English muffins are a household staple over here. (Even more-so than our favorite sourdough cinnamon rolls!). So much so that I often do two double batches of this recipe to put in the freezer!
We often toast them with butter, homemade jam, peanut butter, or cream cheese at breakfast. They are the perfect base for a delicious egg sandwich. Plus, they make a great mini pizza crust!
If you’re a fan of sourdough bread, you’ll love these muffins. They’ve got all the tanginess and texture, but in a perfectly portioned, handheld form that’s great for breakfast sandwiches, toast, or a snack any time of day. They are full of the nooks and crannies of store-bought English muffins. Plus, the long fermentation brings out a deeper flavor that you just don’t get with store-bought versions.
What are Overnight Sourdough English Muffins?
Overnight sourdough English muffins are a delicious twist on the classic breakfast favorite, made with a long fermentation process using sourdough starter.
The “overnight” part refers to the dough being left to rest and rise slowly overnight, allowing the natural fermentation to work its magic. This slow fermentation not only gives the muffins a signature tangy flavor, but it also makes them easier to digest!
Why Make Sourdough English Muffins?
- It’s a forgiving recipe. Sourdough English muffins take longer to rise compared to regular English muffins, which use commercial yeast for a quicker rise.
- The texture is divine. This slower rise creates a chewy texture with plenty of air pockets, ideal for holding butter, jam, or other spreads.
- It doesn’t take a tone of work. In the morning, you simply shape the dough into muffin-sized rounds. Then, cook the muffins on a griddle until golden brown and crispy on the outside.
- All the taste, not a ton of effort. The recipe provides a homemade, gourmet feel without actually requiring a lot of effort.
Is it Hard to Make Sourdough English Muffins?
Contrary to popular belief, sourdough doesn’t have to be hard! I use a dry, stiff starter in all my sourdough recipes. Because of this, I rarely have discard. I also don’t have to feed a starter every day. This makes baking with sourdough so much easier!
I find this overnight sourdough English muffin recipe to be very forgiving. If I run out of time or my schedule changes, I simply cover the dough and let it stay in the fridge until I’m ready to bake.
Is Sourdough Bread Healthier?
Sourdough in general has some unique benefits over conventional bread, but the main one is that it is more easily digested. As the grains in sourdough undergo fermentation, both gluten and phytic acid are broken down, making it easier to digest and more nutritious.
For individuals who are sensitive to gluten (but do not have celiac), sourdough—especially long-fermented recipes—may be easier to tolerate due to this natural process. (Anecdotal evidence—this is true for me personally!)
Phytic acid, a compound naturally found in wheat, is considered an “anti-nutrient” because it can block your body from absorbing the nutrients in wheat. Luckily, fermentation helps break down this phytic acid, allowing your body to access and absorb more of the grain’s valuable nutrients.
Overnight Sourdough English Muffin Variations
- Cheddar & Herb Muffins: If you’re in the mood for something savory, mix in shredded sharp cheddar cheese and fresh herbs like rosemary, thyme, or chives. This combo is perfect for pairing with eggs, bacon, or sausage for a gourmet breakfast sandwich. Sprinkle 1 cup of shredded cheddar cheese and 2 tsp of dried herbs into the dough in the morning. Mix in well before forming your rounds, then bake as usual.
- Cinnamon Raisin Muffins: For a sweeter, breakfast-ready treat, fold in cinnamon and raisins before the final shaping. Add about 1 Tablespoon of cinnamon, 3 Tablespoons of sugar (optional) and ½ cup of raisins to the dough either before or after the overnight ferment. You’ll get a warm, spiced muffin with bursts of sweetness in every bite.
- Whole Wheat Muffins: Swap out part of the all-purpose flour for whole wheat flour. This adds a nutty flavor and a bit more fiber. Use a 50/50 mix of white and whole wheat flour to maintain a soft texture while boosting the nutritional value.
- Garlic and Parmesan Muffins: For a savory flavor bomb, mix in a couple of cloves of minced garlic and ½ cup of grated Parmesan cheese. I like to do this in the morning after the dough has fermented. These muffins are perfect as a side with soups, salads, or pasta dishes.
I hope you enjoy this recipe! It is a favorite in our household.
Overnight Sourdough English Muffins
You will love these easy, overnight English muffins! They’re soft and full of nooks & crannies. Plus, they are great for breakfast, sandwiches, mini pizzas, or even as a burger bun.
Ingredients
- 245g whole milk
- 120g warm water
- 50g unsalted butter
- 80g bubbly, active sourdough starter
- 24g sugar
- 500g all-purpose flour
- 10g salt
- Cornmeal for dusting
Instructions
- Warm the milk, water, and butter in a small pan or in the microwave until it’s the temp of warm bath water.
- Add starter and sugar to a large bowl or to the bowl of a stand mixer with the paddle attachment, then pour in the warm milk mixture. Mix well.
- If using a mixer, switch to the dough hook. Add the flour and salt, and mix until all flour is incorporated.
- Cover with a towel and let the dough rest for about 30 minutes.
- After resting, work the dough by pulling from under and folding over to create a semi-smooth ball. If using the mixer, allow the dough hook to knead the dough for you for about 5 minutes.
- Cover with a damp towel and allow to sit for about 8-10 hours at room temperature. Then transfer to the fridge overnight.* (see notes)
- The next morning, remove dough from the fridge and let sit for 15 minutes. Then, place onto a floured surface and roll into an oval about 1/2 inch thick. Use a biscuit cutter or the top of a cup to cut into circles.
- Dip the circles into a bit of cornmeal and place on a baking sheet. Allow to rise for about 30 minutes while you prepare other items and prep the griddle.
- Using a griddle, place muffins on for a few minutes each side, browning top and bottom and ensuring the middle is cooked. You can do this in a pan too!
- Allow to cool, then enjoy!
Notes
- There are a couple different ways to time this recipe to make it easy. I like to start the dough in the morning, allow it to ferment all day, then transfer to the fridge overnight. Then next morning, I pull the dough out when I wake up, then make the English muffins for breakfast.
- Alternatively, you can make the dough at night, and simply allow it to ferment overnight. You can then turn the dough out onto a floured surface and make the muffins from there.
- If possbile, refrigerate the dough even for an hour ot so to makeit easier to work with. This isn't completely necessary, but it makes life easier!
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Hi mine seem undercooked ad the size is rather small I am not sure what I did wrong as I followed your insturctions. This is the second time I made them and they were a litte bit of an imrprovement but are still smaller, thinner and do not have a good crumb. Do you have an idea what inside temp would be good to know they are done proofing and done in the griddle? Thanks, Jessica
Hi Jessica! I hate that you’re having issues! I would try not rolling them out as thinly. I usually roll mine about 3/4 inch thick, but they do puff up a bit if you allow them to rise about an hour before cooking. Sadly, I’m not sure of an internal temperature. I cook mine until brown on one side, then flip and cook on the other side.
To test for doneness, the english muffins should feel lightweight and the sides should spring back when pressed gently. The trick is finding the right amount of heat for your griddle. I actually barely have to turn mine on! If cooked too high, the muffins will brown too quickly and the center will remain undercooked (and have a dense crumb). If this happens, finish baking the muffins in a low-heat oven about 250 F until cooked through.
I have never had issues with this recipe and actually find it to be pretty forgiving! I hope you can too because these are such a staple for us! Wishing you the best.
This is the third sourdough muffin recipe I’ve tried and finally got one that worked. I almost messed up the grams to cups conversion but realized my error pretty quick. These came out great. They raised beautifully and cooked in my cast iron skillet. I did bake in the oven at 250 as you suggested for about 15 minutes as the middles seemed a little doughy yet. Thanks for posting and explaining everything so well
I am so glad you enjoyed them! I had the same experience with trying recipes, and this one finally worked. They’re now a staple in our house. Thank you for reading and commenting!
My dough seems very wet. Is that ok
Try sticking the dough in the fridge for a couple of hours before you roll it out and cut into rounds. I find the dough to be much easier to work with when it is cold!
When I’m kneading the dough before leaving it sit for 8-10 hours, it’s very sticky. Is that normal?
Yes, my dough is pretty sticky before the bulk ferment. The extra hydration gives the English muffins all those yummy nooks and crannies!
why is my dough shrinking up so much after I cut them out with a biscuit cutter? The first six or so, seem fine, then I rolled the dough again and the next six or so, shrunk up to half the size of the first ones? The dough was proofed and easy to work with but started shrinking the more I worked with it????
Hmmm. That is strange! Try working with cool dough and only working the dough as little as possible. I haven’t had that happen, but I almost always cut my circles after the dough has been refrigerated.