Step-by-step instructions

Sourdough  English Muffins


2 tbsp sugar 2 cups warm water  1 tbsp active dry yeast 1 cup sourdough starter  7 cups all-purpose flour ½ cup nonfat dry milk ¼ cup unsalted butter room temperature 1 tbsp kosher salt ¼ tsp citric acid optional,  semolina or cornmeal for coating

These Homemade Sourdough English Muffins beauties are filled with those iconic nooks and crannies we've come to expect and crave in our English Muffins. They're easier than you'd think to make from scratch.

White Twitch

This recipe also makes about a dozen and a half English Muffins, keeping us in tasty scratch-made Sourdough English Muffin land for quite a while.

One of the ingredients, citric acid or sour salt, can be found at most major grocery stores near the canning supplies or you can grab it online at Amazon. 

Combine all the ingredients to make a dough and than allow the dough to proof for a couple of hours or overnight. I prefer overnight for a pronounced flavor. 

After the dough has proofed, let it rest for a few minutes (we all need our rest, even dough!) and then cut out the rounds for your muffins.

Sprinkle some cornmeal or semolina flour onto two baking sheets and place 6-12 English Muffins on each sheet.

If you've proofed your dough overnight, the second proof time will be about 2 hours. If not, the proof time will be about 45 minutes. The English Muffins will have puffed slightly as in the photo below.

I have found the best and most efficient way to cook these English Muffins is on an electric griddle. You can also use a frying pan which works just as well.

To attain the flat tops and bottoms you need to cook the muffins on the first side. Then, place a baking sheet on top of the muffins to gently press them down and bake for another 5-7 minutes.

After 10-12 minutes total cooking time on the first side, flip the muffins over and cook (without the baking sheet on top) for another 10 minutes.

You can toast 'em up and slather 'em in butter or jam or both. Or, you can slap on some cheese and eggs and make yourself the finest of breakfast sandwiches

Store tightly wrapped at room temperature for 4 or 5 days; freeze for longer storage. If you're having trouble getting muffins to cook all the way through on the stove top, cook until golden brown on both sides, then transfer to a preheated 350°F oven and bake until the muffins' interior shows no sign of wet dough, about 10 minutes or so

Sourdough English  Muffins