Sourdough English Muffins Recipe

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Sourdough English Muffins

Kathy Slaughter


These are so much fun to make, why pay a premium price for the ones at the grocery store! I love to bake a double batch, cool and split them, wrap them individually and freeze. Then, on busy mornings, we can grab one, pop it in the toaster and go. Or, if you have a little extra time, you can create your own breakfast sandwich to rival the Golden Arches!

★★★★☆ 2 votes
1 Hr 30 Min
30 Min


1 c
active sourdough starter
3/4 c
2 3/4 c
all-purpose or whole wheat pastry flour
6 Tbsp
yellow cornmeal
1 tsp
baking soda
1/4 tsp


1In a large bowl, mix together the starter and the buttermilk. Whisk together flour, 4 Tbsp cornmeal, baking soda, and salt in a medium-size bowl. Add the dry ingredients to the buttermilk mixture all at one time and stir to form a soft dough.
2Turn the dough out onto a lightly floured surface and knead until smooth and elastic, adding sprinkles of flour, as needed, if the dough is sticky.
3Roll the dough out to a 3/8-inch thickness and let it rest for 5 minutes.
4Using a 3-inch round biscuit cutter, cut dough into muffins. Sprinkle a sheet of waxed paper with 1 Tbsp cornmeal; place muffins on top of the cornmeal, and sprinkle the tops with the remaining cornmeal. Cover and let rise until very light--about 45 minutes.
5Bake on a medium-hot, lightly greased griddle or flat frying pan (cast iron works beautifully!) for about 30 minutes, turning often. Cool and split. Toast and butter. Enjoy!

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