Overnight Sourdough English Muffins

I use affiliate links in my content. This means that when you click on a link and make a purchase, I may earn a small commission at no extra cost to you. These commissions help support my work and allow me to continue creating and sharing art. I only promote products and services that we genuinely believe in and that align with my values. Thank you for your support!

I love using sourdough. I don’t have the patience for making sourdough bread (yet!), but I still think it offers great benefits as a fermented probiotic. These sourdough english muffins are a staple in our home for busy mornings. There are so many great resources for making your own sourdough starter. I’ve had mine for about 3 years, and I started it following King Arthur’s directions. You can find their bread flour here, which is my staple white flour for the fluffiest bakes: King Arthur Bread Flour

Sourdough English Muffins

Mix until well incorporated:

1/2 c (120 g) sourdough starter (active or discard)

1 c plain kefir (without binders or thickeners like pectin) in place of milk and yogurt. I prefer a brand like Alexandre Family Farms, which you can be certain to get without unnecessary ingredients.

OR

1/2 c milk and 1/2 c plain yogurt (I use greek yogurt).

I find that kefir gives the best result, but if you don’t have kefir or yogurt, milk alone does work, but I find that it doesn’t offer the same fluffiness or tang that yogurt does. Buttermilk also works. Don’t skip the recipe just because you don’t have the exact ingredient!

Mix in 2 c of flour. I usually use 1c bread flour, and 1c Whole Wheat flour from Palouse Brand.

Cover with a plate, glass lid, or plastic wrap. You’ll want to hold in the moisture, and let rest for at least 8 hours, or overnight. I have let this rest for a full 24 hours, and its turned out great. Do not start kneading or forming the muffins until you have the time to make them.

The next morning, or after the dough has rested, mix in the following:

1 TBS raw honey (you can add more if you prefer a sweeter english muffin)

1 tsp salt

1 tsp baking soda

You’ll need some Cornmeal for dusting (flour works too). My favorite is Bob’s Red Mill Medium Grind Cornmeal

Let rest again for at least 10 minutes (If you let it rest longer than 10 minutes after this step, that is okay, but don’t let it rest for more than 30 minutes)

Turn onto a lightly floured surface, and knead until smooth, usually about 3 minutes.

Now, you can roll out the dough and use a biscuit cutter, or you can use a scale to portion out equal rounds by hand. (Or don’t use a scale, honestly, these turn out great even if they aren’t perfect). To use a scale, weigh the full amount of dough, then divide by at least 8, but I find this recipe makes closer to 10-12 muffins, depending on the size I use.
Using a scale will really level up your baking! You can get one here: Food Scale

Set out on a baking sheet lined with parchment paper dusted, cover with a clean kitchen towel and let rest for about 45 min-1 hr

Heat a skillet of your preference (Cast iron, ceramic non-stick, or enameled works well. A griddle is best if you have it!) on low, and keep it on for about 5-7 minutes before starting to cook your muffins. You want the pan to fully heat up, but not be too hot. Make sure your pan is seasoned if it is cast iron to prevent sticking, but I find adding too much fat causes the muffins to burn. No fat is needed if you’re using a non-stick pan. My favorite non-stick is here: Non-Stick Ceramic Frying Pan

Place the muffins in the pan, as many as you can with about a 1/4 inch of room around each one. I prefer to cover the pan to use steam to get a fluffier, chewier muffin. Let cook for 4-6 min on each side, depending on the size of the muffin. They should be golden brown when you flip them. See the picture below for reference!

If you don’t want to stand over the stove, these actually turn out great in the oven too! I take the full pan that they rested on, and put it in the oven for about 20-25 minutes. The texture isn’t exactly the same as the griddle or a pan, but they still work as great sandwich rolls, buns, or toast! They get a similar texture to ciabatta. I use a reusable silicone baking mat, and they never stick. These mats are a great price and I’ve had them for years: Silicone Food Safe Baking Mat

Let rest on a cooling rack. Split with a fork or cut with a knife and serve with as much butter as you desire!