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Sourdough English Muffins

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The most delicious English Muffins are those that are homemade.  Sourdough gives it a delightful tang. 


  • sourdough culture
  • flour
  • water
  • milk
  • salt
  • 1/2 cup butter
  • 2 teaspoons baking soda
  • cornmeal


The evening before making, grow the sourdough.  Mix the following and let set out all night.

  • 1 cup of sourdough culture that is the consistency of pancake batter
  • 3 cups flour
  • 1 1/2 cup of warm water

The next day:

  1. Melt butter, add salt and milk.
  2. Add butter mixture to muffin dough; stir.
  3. Add 3 cups of flour and baking soda to dough.
  4. Knead, adding flour as needed.
  5. Divide dough in two.
  6. Roll out one portion to 1/2 inch thick.  Cut 4-inch diameter muffins. Place on baking sheets that have been sprayed and cornmeal sprinkled over.
  7. Let rise 3-5 hours, depending on how warm your kitchen is.
  8. Preheat pancake griddle to medium heat.
  9. Spray griddle and place muffins on griddle.  Cook each side for 6-8 minutes.
  10. Cool on wire racks.

add to dough:

  • 3 cups flour


Serve sliced with butter and honey or jam. Serve sliced and toasted.  Make breakfast sandwiches. 

A family lunch favorite:

  1. Slice English Muffins, lay openface on a baking sheet
  2. Spread with a Tablespoon of mayonnaise
  3. Top with a slice of onion and a slice of cheddar cheese
  4. Broil until the cheese is melted