Classic Sourdough English Muffins
Puffy, pillowy, and loaded with those coveted nooks and crannies. Made with wild sourdough starter and a unique double-pan baking method for the ultimate homemade English muffin.
Prep Time: 45 mins | Bulk Ferment: 3-6 hrs |Final Proof: 2-3 hrs | Bake Time: 60 mins | Yield: 12-13 (100-110g each)
Quick Baking Tips & Fun Fact
Fun Fact
English muffins were actually invented in America by an English immigrant named Samuel Bath Thomas in 1880, who brought over a crumpet-like recipe and baked them on a griddle before splitting them open.
Key Baking Tips
The Fork-Split Rule: Never use a knife to cut your English muffins open! Always use a fork to puncture around the perimeter and pull them apart gently. This preserves the internal nooks and crannies so melted butter and jam can pool inside.
Grease Your Rings Thoroughly: Make sure your English muffin rings are well-greased with butter so the baked muffins slide out effortlessly without tearing.
Freezer Prep: If you plan on freezing a batch, fork-split them before putting them in the freezer. That way, you can drop a frozen half straight into the toaster with zero hassle.
Ingredients
Sourdough Starter
100g Water
10g Whole Wheat Flour
90g Bread Flour
English Muffin Dough
200g Active Sourdough Starter
480g Whole Milk
40g Honey
10g Salt
720g Bread Flour
White or yellow cornmeal (for dusting)
Equipment & Supplies Used
Step-by-Step Instructions
Mix & Knead
Combine Base: In your stand mixer bowl, mix the active starter, whole milk, and honey together. Add the salt and bread flour.
Machine Mix: Fit your mixer with the dough hook and mix on speed 3 for 3 minutes until a cohesive dough forms. Cover and let rest for 30 minutes.
Hand Knead: Turn the dough out and knead briefly by hand until smooth, then return it to your resting container.
Bulk Ferment & Portion
Bulk Fermentation: Allow the dough to bulk ferment at room temperature for 3 to 6 hours until puffy and aerated.
Portion & Coat: Grease your English muffin rings with butter. Divide the dough into portions weighing 100g, 105g, or 110g each, and pre-shape them into smooth dough balls. Thoroughly dust each ball in cornmeal (white or yellow).
Final Proof
Arrange in Rings: Place a parchment-lined baking sheet down, position your greased rings, and place a cornmeal-dusted dough ball in the center of each ring.
Press & Proof: Cover the muffins with a layer of parchment paper and place a baking pan flat on top to help gently press and shape them as they rise. Let them final proof for 2 to 3 hours until very puffy.
Double-Pan Bake
First Half: Preheat your oven to 360°F (180°C). Bake on the bottom rack for 30 minutes with the top pan flipped so it sits flat directly on the muffins.
Flip & Finish: Carefully flip the entire baking setup so the muffins rest on the bottom pan, and flip the top pan so it rests flat on top of the muffins. Bake for an additional 30 minutes.
Cool & Store: Remove from the pans and rings immediately to cool on a wire rack so they don't overbake. Store in an airtight container for 3 to 5 days.
If you make these, don't forget to snap a photo and tag @SnazySweets so I can see your beautiful baking creations.
Happy baking!
