Sourdough English Muffin Recipe

With two tiny boys running and crawling under my feet, I need quick and simple options for breakfast. I also prefer to feed my family healthy and whole food options…finding breakfast items that meet both of these standards is challenging and expensive! That’s why I’m working to expand my sourdough baking skills. This Sourdough English Muffin Recipe is a healthy and delicious alternative to store-bought options!

Looking for even more healthy breakfast ideas? I’ve already created recipes for Sourdough Pancakes | Naturally Sweetened, Naturally Sweetened Sourdough Waffles, Sourdough Peanut Butter Crepes, Sourdough Cinnamon Rolls | Naturally Sweetened, and Sourdough Drop Biscuits.

How to Make Sourdough English Muffins

Notes

• Substitute milk for water if you would like.
• Make sure the sourdough starter you are using is nice and active. This means you’ve fed it within the past 4 or 5 hours.
• If the dough feels runny, add a bit more flour. It should be workable, yet not stiff. If the English muffins turn out flat like pancakes, it is a good indication they need more flour. 
• These English muffins have a tendency to cook on the outside before the inside is fully done. So, be sure to not turn the skillet up too high. If they are browned on the outside, but still not done on the inside, throw them in a 250 to 300 degree oven for 10 minutes or so. Alternatively, you can put a lid on and allow them to cook on low.
• The dough needs to hit a hot cast iron skillet, so that it doesn’t stick, but the heat should be quickly reduced so they have a chance to rise and cook through!

What You’ll Need

• Cast iron skillet
• Lid to cover skillet
• Large bowl
• Measuring cups and spoons

Ingredients

Wet Ingredients

• 1 cup of milk or water
• 1/2 cup of fed sourdough starter

Dry ingredients

• 2 1/2 to 3 cups of flour
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 3 tablespoons of raw cane sugar

Instructions

For Quick Version:

1. Combine the 2 and 1/2 cups of flour and the other dry ingredients into a mixing bowl.
2. Add all of the wet ingredients to the dry mixture and combine well.
3. Mix in the remaining flour as needed. The dough should be slightly sticky, but still pulling away from the mixing bowl.
4. Preheat your cast iron skillet on high and add a little coconut oil.
5. Divide the dough in 12 equal parts and drop each portion onto the hot cast iron skillet.
6. Immediately reduce the heat to low for about 10 minutes so the dough has a chance to rise.
7. Let them cook until doubled in size. Turn the skillet up to medium/low and continue to cook until they are browned slightly on the bottom. Don’t try to flip them until they come up easily from the pan. The goal is to only flip them one time.
8. Cook them on the other side until browned.
9. After they are cooked all the way through, slice them open and enjoy!

Long Fermented Version:

1. The night before baking, combine 2 and 1/2 cups of flour, 1 cup water (or milk), 2 tablespoons of raw cane sugar, 1 teaspoon of salt, and 1/2 cup fed sourdough starter into a mixing bowl.
2. Cover it with a towel and let it sit at room temperature for 8- 24 hours.
3. After fermenting for 8-12 hours, add 1 teaspoon baking soda and any additional flour (as needed). The dough should be slightly sticky, but still pulling away from the mixing bowl.
4. Preheat your cast iron skillet on high and add a little coconut oil.
5. Mix the ingredients together until they are fully incorporated.
6. Divide the dough in 12 equal parts and drop each portion onto the hot cast iron skillet.
7. Immediately reduce the heat to low for about 10 minutes so the dough has a chance to rise.
8. Let them cook until doubled in size. Turn the skillet up to medium/low and continue to cook until they are browned slightly on the bottom. Don’t try to flip them until they come up easily from the pan. The goal is to only flip them one time.
9. Cook them on the other side until browned.
10. After they are cooked all the way through, slice them open and enjoy!

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If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!

Questions About This Sourdough English Muffin Recipe

Do I Have To Mix It Up The Day Before?

Nope! You can mix the dough up the same day you plan to bake the muffins. It won’t hurt anything. The only downside will be that the health benefits of long fermentation will not be as prevalent.

How Can I Make My Own Sourdough Starter?

Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.

All it takes is flour, water, and about 7 days time.

I also answer a few of the most frequently asked questions about sourdough over here.

How is Sourdough Healthier than Regular Bread?

Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.

Can I Freeze Them?

Yes! I recommend baking before freezing. They warm up quite nicely out of the freezer!

How to Store Them?

Store in an airtight container at room temperature for 3-5 days.

More Sourdough Recipes

• Sourdough Chocolate Zucchini Bread | Naturally Sweetened
• 5 Sourdough Dessert Recipes
• Sourdough Chocolate Chip Cookies
• Maintaining and Feeding a Sourdough Starter
• Sourdough Pie Crust

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