Soft & Puffy Sourdough English Muffins

By Amanda Paa – Updated September 18, 2023
4.79 from 128 votes
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Learn how to make the very best sourdough english muffins using active sourdough starter. They have a lofty rise, with puffy golden brown tops! And their interiors are fluffy, with lots of nooks and crannies. 100% naturally leavened.

sourdough english muffins stacked

If you’re new to sourdough, and are looking for a sourdough starter to begin, I ship my 13+ year old starter to anyone in the U.S! You can order it here.

Why You’ll Want to Make These Sourdough English Muffins Immediately

I’m very hesitant to use the word life-changing when it comes to food. But I swear to you, when you eat one of these sourdough english muffins, a store-bought english muffin will never suffice again. Like, ever.

Their pillowy, interior softness cannot be matched.
Their epic puff!
Their pillowy bite.
So perfect as a vehicle for an indulgent amount of butter, strawberry rhubarb jam, or homemade peanut butter to nestle into all the nooks and crannies.

And their golden brown, cornmeal dusted, griddled tops are exactly the definition of lovely textural contrast.

This homemade sourdough english muffin recipe is very forgiving (as is sourdough focaccia bread), and you’ll need only a few ingredients. You don’t even need an english muffin ring to cut them out. I actually use a small flower vase to cut the circles out.

sourdough english muffin ingredients
pouring milk into kitchenaid stand mixer
flour and salt for sourdough bread

How to Make Sourdough English Muffins:

  1. Activate starter.
    You’ll need 75 grams of mature sourdough starter at its peak (I keep my starter at 100% hydration). For an easy baking schedule, I feed my sourdough starter at about 4pm so that it peaks around 8 or 9pm so I can mix up my dough and let rise overnight.
  2. Mix dough.
    There are just 6 additional ingredients you’ll need for this english muffin recipe: all purpose flour, milk, butter, water, salt, sugar.

    This sourdough english muffin recipe is mixed using a stand mixer, as the dough is enriched. While recipe testing, I much preferred the stand mixer results and ease, over hand mixing/kneading.
  3. Let bulk ferment.
    Because this dough is enriched with butter and milk (like sourdough cinnamon rolls), it takes longer to bulk ferment, which makes it perfect for an overnight rise! I find that at about 65 degrees, which my house is in the evening, equates to about 8 hours of bulk ferment, until the dough has about doubled and is smooth on top and puffed. It will look MUCH different than the end of bulk ferment when you are making sourdough bread, where the dough will look glossy, have bubbles, and is jiggly. It will not do that here.
  4. Bench rest.
    In the morning, dust a surface with flour, and scoop from underneath the dough, with the bowl tipped, to get the dough onto the surface. Let rest for 15 minutes.
  5. Cut out english muffin circles.
    Pat the dough out into a circle or rectangle shape, aiming for the dough to be about 1 inch tall. Use something that is glass and about 3 1/2 to 4 inches in diameter – I use a flower vase – flour the bottom edges, and press down through the dough until you hit the surface. Gently twist the vase while pushing down to cut through the dough. Then gently remove the cut out muffin and transfer to cornmeal dusted parchment on a baking sheet.
  6. Let rise.
    The final rise will take about 1-2 hours, at 70 degrees. The muffins will not per-say rise a lot, it will just get puffy and light.
  7. Cook on griddle or cast iron skillet at 350 degrees F, about 6-7 minutes per side, until internal temperature reaches about 200 degrees F.
mixing english muffin dough in stand mixer
dough near the end of mixing.
english muffin dough
Dough at end of mixing. Ready for bulk fermentation.
sourdough english muffin dough
sourdough english muffin dough
cutting out english muffins

Crusty, scraggy, chewy gems. Breakfast bliss.

Filled with air pockets galore, I swear they rival the Thomas’ English Muffins you and I grew up eating.

Do not sleep on the salted butter and honey topping.
Or peanut butter and honey.
Or anything your heart desires.

english muffins cooking on griddle
sourdough english  muffins on cooling rack
sourdough english muffins with honey and butter

Can I freeze sourdough english muffins?

Yes, these freeze extremely well! I recommend slicing them first, wrap in foil, then a freezer safe bag.

Can sourdough english muffins be made vegan?

I haven’t tested this, but my instinct is that using vegan butter and unsweetened soy milk would work well.

What can I use to cut out english muffins? Do I a need english muffin ring?

No english muffin ring needed! I use a flower vase, as I mentioned, or I’ve used a wide mouth glass jar. But if you don’t have either of those, you can also find english muffin rings here, and get many years of use out of them!

drizzling honey on homemade sourdough muffins

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sourdough english muffins stacked

Soft and Puffy Sourdough English Muffins

These airy sourdough english muffins are absolutely delicious, made with active sourdough starter. Their nooks and crannies hold your favorite butter and jam!
4.79 from 128 votes
Prep Time :15 minutes
Cook Time :30 minutes
Additional Time :14 hours
Total Time :14 hours 45 minutes
Yield: 10 english muffins
Author: Amanda Paa




  • In the bowl of your stand mixer, add starter and sugar.
  • Add milk, water, and butter to a bowl. Microwave 40ish seconds, until butter is just melted. Let cool for 5 minutes, you don’t want it to be too hot.
  • Add liquid mixture to bowl, and whisk with a fork to combine and disperse the starter.
  • Add flour and salt. Put dough hook on mixer, and start on low, speed 2 on kitchenaid mixer to incorporate flour, about one minute. Then turn to medium, speed 4 on a Kitchenaid, for 8 minutes. When finished, the dough will very wet. This is normal. Take a spatula and scrape the edges of the dough up onto itself, to round it out.
  • Let dough bulk ferment. This will take about 8-10 hours if your house is at 70 degrees. (So you could do this overnight while you sleep). Bulk ferment is complete when the dough has at least doubled, and is puffy and domed on the top. It should look pillowy and domed.
  • Dust your work surface with flour, and grab underneath the dough to take it out of the bowl and onto the surface. Let rest for 15 minutes. Pat into a 3/4 inch inch high circle or rectangle. Dust the top of muffins with flour, and a vase or glass mouth that is about 4 inches wide. Cut out circles, and move them onto a parchment lined baking sheet dusted with cornmeal. They will stick if you do not do this.
  • Cover pan with a very light towel, and let rise again for about 1 to 1 1/2 hours, until your english muffins are puffy. They will not rise a ton. It’s the puffiness you’re going for.
  • Heat griddle or cast iron skillet to about 350 degrees F. Add a knob of butter, and place the english muffins on the surface, with room between each other to allow for their growth. They'll now puff when they cook! Leave undisturbed, cooking english muffins for about 7 minutes on each side, until internal temperature reaches 200 degrees F.


Recipe adapted from Artisan Sourdough Made Simple, and The Swirling Spoon.

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April 25, 2020


I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.


4.79 from 128 votes (74 ratings without comment)

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  1. Rael

    5 stars
    These are soo good!! The actual process is easier than most sourdough bread or roll recipes. I did find when I fried them it to ahold with one frying pan. Mine turned out nicely without any butter in the pan. I did have to tweak the temperature some as the first ones got done quickly on one side.. I cooked them about 15 minutes longer in an 350 degree oven to bring those to 200 degrees. The next batch turned out fine 7 minutes each side! I was able to cut them open right away and toast them. 😋

    • Amanda Paa

      So glad you liked them! Yes, the temp does take some tweaking because different pans heat up and hold heat differently. Thanks for making the recipe!

  2. Lisa

    5 stars
    Love your recipes. Does the milk meed to be whole milk? I don’t want to sacrifice taste but don’t often have whole milk.

    • Amanda Paa

      Hi Lisa! It’s more about the fat content. 2% will still work!

  3. Christina

    Could these be made with gluten free flour? If so, could you explain how to make a gluten free sour dough starter?

    • Amanda Paa

      Unfortunately not. I would google gluten free sourdough starter to get some insight!

      • Christina

        Thank you for taking time to answer ❤️

  4. Jennifer Johnson

    5 stars
    Absolutely delicious!

  5. Kathleen Kincaid

    5 stars
    First time making them and they are amazing

    • Amanda Paa

      So glad to hear that!

  6. Tamara House

    Hi Amanda, I just came across your recipe and am eager to try it. I just fed my sourdough starter! I’m curious, have you ever made these by rolling the dough into balls instead of cutting with a cutter? I’m just wondering. I’ve only made them by rolling the dough into little balls. Thanks again for sharing your recipe.

    • Amanda Paa

      Hi! I have not made them that way, rolling into balls.

  7. Brenda

    5 stars
    BEST ENGLISH MUFFINS EVER!!! I have made these a few times now and they are delicious, so much better than store bought. I always make a double batch to give some to family, they love them as well.

    • Amanda Paa

      Yay, so glad you enjoy them Brenda! Thanks for making the recipe.

  8. Beth

    5 stars
    These are the best around, have tried several other recipes, none measure up to this. Thanks for sharing.

    • Amanda Paa

      So glad to hear your comparisons, and that these are your favorite! Thanks for the note.

  9. Cassandra Henrikson

    5 stars
    This is a great recipe, I tweaked it a little and used a combination of milk and almond milk and substituted honey and used whole wheat flour.

    • Amanda Paa

      Oh, I’ll have to try them with a higher percentage of whole wheat! Thanks for making the recipe. 🩷🩷

  10. Ayari

    5 stars
    Easy and delicious! Thanks for the recipe!

  11. Sara

    5 stars
    ANAZING! I added 1 Tbsp of cinnamon and 1/2 cup raisins.

    • Amanda Paa

      ooooo! i need to try this!! when did you add the raisins?

  12. Brenda McKenzie

    5 stars
    Amazing turnout! These were super simple and simply delicious!

    • Amanda Paa

      Yay, so glad to hear that! Thanks for making the recipe!

  13. Maria

    Hi! Any idea what the calories are for these? Want to try to make these for meal prepping breakfast sandwiches. Thanks!

  14. Todd

    5 stars
    A friend introduced me to your site and I’ve made the cinnamon rolls, Carmel sticky rolls, bread and muffins. Love them all. I’d like a bit more sourdough flavor in the English muffins…could I get that by increasing the starter and reducing the flour and water proportionally? If so, how much would you recommend?

    • Amanda Paa

      Hi! Thank you for the kind words. To get a more tangy flavor in these, you can try using your starter to mix the dough about 2 hours after it has peaked, and use 15 grams less starter in the recipe. Do not alter the other ingredients. Remember that because of the milk and butter, these will not get as tangy as sourdough bread.

  15. Linda

    5 stars
    Forgot to rate the recipe in my comment.

  16. Linda

    I was so excited these turned out beautifully! I followed the recipe with just a few modifications. I used almond milk (I can’t have dairy), and then after bulk fermentation, I shaped them per the recipe, and then put them in the fridge overnight covered with greased plastic wrap. Cooked them the next morning in my cast iron skillet and they were perfect! Thanks so much for all your delicious recipes! 😊

    • Amanda Paa

      so glad you enjoyed them linda! and love the notes, thanks for sharing.

  17. H

    if I don’t have a kitchen aid mixer, am I able to make these by hand?

    • Amanda Paa

      I believe some people have done it that way; they won’t be as airy, but if you read through the comments someone likely mentioned that they’ve made them by hand with success!

    • Kelsey

      5 stars
      I just made this recipe and mixed/kneaded by hand and they turned so good! Still very light and fluffy.

  18. Megan

    5 stars
    Best sourdough english muffin recipe I have tried! They are so fluffy and taste amazing. I have tried quite a few recipes and they all came out dense. These are it! Definitely make them!

    • Amanda Paa

      So glad you enjoyed them, Megan! They looked perfect in your photo of them on Instagram!

  19. Kay

    Hello, I am new to sour dough baking, is the starter in this recipe meant to be fed or unfed?

    • Amanda Paa

      Hello! Active, fed starter should be used.

  20. dan

    have you ever finished these in an air-fryer oven?

    • Amanda Paa

      fun idea, i haven’t tried that! let me know if you do.

  21. Emmie Perry

    Hi! Can this be made with Mykonos vegan butter??

    • Amanda Paa

      I know others have used it with no issues!

  22. Chelsia

    Are these good for high altitude as well?

    • Amanda Paa

      hello! you may want to increase the water by 10 to 15 grams.

  23. Megan

    5 stars
    I’ve tried quite a few sourdough english muffin recipes but this has been the only one to give me those nooks and crannies we were searching for.i follow the recipe as written except cook in a dry nonstick pan on medium low covered for 4 minutes and they’re perfect for us. We freeze and pull out to make breakfast sandwiches. My husband said they’re the best English muffins he’s ever had. Thanks for a great recipe!

    • Amanda Paa

      Wow, love hearing that Megan! Thank you so much for making the recipe.

    • Terri

      You had me at knooks and crannies. I will be trying this recipe.

  24. Cathy

    5 stars
    Great recipe. They turned out perfect!

  25. Sue

    Just made these. Was worried that my dough did not rise enough overnight. Put in oven with light on and that seemed to help. Had a heck of a time regulating temp on my griddles and getting to 200 degrees for done without burning. A little doughy in the middle. Will try again.

  26. Carrie

    5 stars
    Wow, we made these this morning and they are fantastic. As described, they are soft and puffy with a little crisp on the outside. I ate them with butter and jam and my partner made an egg and sausage sandwich. Will definitely make again! Thanks, Amanda.

    • Amanda Paa

      Yay! Thanks for making the recipe, Carrie. So glad the english muffins were enjoyed!

  27. Lana

    5 stars
    Just amazing. I made breakfast sandwiches with these! One of the easier recipes to follow with incredible results!

    • Amanda Paa

      Wonderful! Yes, I love making breakfast sandwiches with them too, the best! Thanks for making the recipe.

  28. Jon Madson

    5 stars
    Makes yummy egg sandwich. Very user friendly, especially when your a newbie to sourdough making.

  29. Katie

    5 stars
    This recipe is soooooo good. My skillet gets a bit warm and I’ve found that I only need about 5:30 per side for cooking. I just measured with a thermometer and pull when ready. I usually freeze 2/3 of them after baking and when my stash is low, pull out a few more. I keep them in a container in the fridge otherwise. I get about 12 per batch.

    • Amanda Paa

      Love this, Katie! Thanks for your notes and making the recipe.

  30. Terri Holland

    5 stars
    So easy and delicious. I surprised myself! So tasty warm topped with homemade jam. Can’t wait to try with egg and cheese. Will never buy from the store again. Thank you.

    • Amanda Paa

      So glad you enjoyed them! Thanks for making the recipe ❤️

  31. Kathy

    5 stars
    I NEVER write in comments, but I have to tell you these are the BEST English Muffins I have ever tasted! (I grew up on Thomas’s English muffins) So light and fluffy and moist inside. What a treat! Thank you!!

    • Amanda Paa

      Oh, wow – so glad to hear that Kathy! Thank you for making the recipe and leaving the note.

  32. Sandy

    5 stars
    Oh my!!! After four failures with other recipes, I found this one. Perfect 1-1/2” thick muffins. I patted to 3/4”, cut with a 4” cutter and griddled them. Delicious doughy crispy fat English muffins. Thank you for the excellent recipe and instructions.

    • Amanda Paa

      So glad to hear this, Sandy! I love your description of them, too. Thanks for making the recipe!

  33. Melissa Strother

    5 stars
    WHOA. These are my current go-to sourdough breakfast recipe. I’ve made these 3 times now. My family loves them and I’ve gifted to several friends and neighbors and they have all asked for the recipe. Pillowy soft with the perfect sourdough tang. I rolled out closer to 1” thickness and cooked on my electric griddle. The 7 minute per side time was spot on. The recipe doubled beautifully as well when using my 5qt glass kitchen aid bowl. The fact that I can put these together and let rise overnight is the icing on the cake. Thank you for sharing with us!

    • Amanda Paa

      Your photos on instagram were beautiful! I’m so glad you enjoyed the recipe. Thanks for making it!

  34. Kathy

    5 stars
    Made these this morning! I was worried the dough would be too loose – but followed the directions as written and they turned out great! This recipe is a keeper! ( and easier to make than my sourdough bagels!) PS I did only get 7 muffins from the recipe using a 4″ cutter.

    • Amanda Paa

      Yes, the dough has a different texture after mixing compared to bread dough, but not too worry! It gains strength and tackiness during the bulk fermentation. I’m glad you continued on instead of adding more flour. Thank you for making the recipe!

  35. Cindy

    What is your sourdough ratio? Water/starter/flour?

    • Amanda Paa

      Hello! It is a 100% hydration starter. I use equal parts flour and water, with a 1:2:2 feeding ratio.

  36. Linda

    Substitute for sugar? Coconut sugar? Honey?
    If I use honey, do I make any other adjustments?

    • Vix

      I haven’t made this yet but I successfully sub coconut sugar in all my bread and baking. Let me know how they turn out

      • Linda

        Thank you!

    • Suzette

      I was going to ask this same question. I don’t see a reply. I guess I can give it a try on my own and see how it turns out. I do make sandwich bread with honey instead of sugar and it turns out great. If it’s successful, I’ll let you know what I did. 😉

  37. Karin

    Are you cutting them all out at once or patting the dough back together to cut more? I didn’t get anywhere near 10 at 3/4” thick!

    • Amanda Paa

      Correct, I pat the dough back together!

    • Lala

      Me either. With a 4 inch cutter I got 8 (the eighth one was a tad smaller than the rest.)

  38. Terri Cohrac

    Do you need to adjust bulk rise time for elevation? I live at about 3,550 ft elevation, which is right on the borderline of high elevation for most baking recipes.

    • Amanda Paa

      Hi Terri! You will want to go off what the dough looks like, it will tell you when it is done proofing. Bulk fermentation will be finished when the dough is just short of doubled and is smooth on top and puffed.

  39. Zoe

    My dough is currently bulk fermenting and I am excited to try this recipe! I do not have a cast iron skillet or a griddle, is there an alternative way that works just as well? Perhaps on the stove or on a sheet pan in the oven? Thank you!

    • Amanda Paa

      Hi Zoe! You’ll want to butter a skillet and sear on both sides for 2 minutes. Then you can bake in a 375 degree F oven. It will depend on how thick your muffins are, but they are done when internal temperature is 200 degrees F.

  40. Larrisa

    5 stars
    best English muffins I have ever had, I love this recipe so much. The best part of this recipe is they still taste good even after being in the fridge for a few days.

    • Amanda Paa

      So great to hear Larrisa! Thanks for making the recipe.

  41. Linda Rech

    Does anyone know if you can use lactose free 2 percent milk.

    • Amanda Paa

      Yes, you definitely can!

  42. Amy B

    5 stars
    These are absolutely amazing! Fluffy puffy and oh so good! Thank your sharing your great recipe and easy instructions!!

    • Amanda Paa

      Oh, so glad to hear that Amy! Thanks for making the recipe!

  43. Tami

    5 stars
    After a miserable failed first attempt I tried again and nailed it! I did change a couple of things during the cook. I did not use the knob of butter, just a dry pan on medium low heat and used a lid and cooked covered for 4 minutes each side. They are beautiful and tasty! Thanks for an awesomely easy recipe t9 follow!

    • Amanda Paa

      Glad to hear you tried again and had success! And thanks for the notes on how you cooked them!

  44. Vicki

    5 stars
    These came out very tasty . . I don’t think I’d change a thing. How do you store them and for how long (assuming they aren’t all eaten in a day)?

    • Amanda Paa

      I’m so glad you like them! I store on the counter in a Ziploc bag for up to 3 days. You can also freeze them right away, they reheat wonderfully.

  45. Penny Boucher

    5 stars
    I just finished making this recipe. I followed it exactly which I rarely do. The only thing I did different was chill the dough overnight after the bulk fermentation. It made it very easy to roll out and cut into discs. I ended up with 14. Very nice size muffins. They are light and fluffy and delicious.

    • Amanda Paa

      So great to hear that, Penny! Thanks for making the recipe.

  46. Juli

    5 stars
    ABSOLUTELY THE BEST RECIPE!! THEY ARE LIGHT, FULL OF “NOOKS & CRANNIES; AND DELICIOUS. I cannot make enough, tIam on my 3rd batch of 20 in 10 days!

    • Amanda Paa

      so glad you’re enjoying them, juli!!

  47. Wendy McIver

    Wondering if you can do the bulk ferment longer than 10 hours. My dough hasn’t risen enough I don’t think.

    • Amanda Paa

      Hi Wendy! Yes, time is just an estimate here because the temperature in everyone’s home differs, and the temperature of your dough. You should always go by how the dough looks and description per that point in the recipe.

  48. Linda Jas

    5 stars
    I made these twice already and I only found the recipe a couple days ago! They are so delicious! My daughter-in-law has a need for sourdough and can not have dairy. So I substituted Almond milk and Country Crock Plant butter in the recipe It was perfect. I did have to turn the heat to 325 and only do 5 minutes cook time on a side—my griddle must be hot.

    • Amanda Paa

      Thanks for sharing your notes and making the recipe!

  49. Linda

    5 stars
    The recipe directions were straightforward and produced beautiful results. I will definitely be making these again and again! Thank you!

    • Amanda Paa

      yay! so glad you enjoyed them. the photo you shared of them on instagram was droolworthy!

  50. Reen

    5 stars
    Amazing!! I mixed the dough and put it in the fridge overnight. I didn’t have enough milk so I added half milk half heavy cream. I sliced them by poking the edges with a fork and pulling them apart. Nooks and crannies!

    • Amanda Paa

      Yay, so glad you liked them! And piercing with a fork is how I open them now too!

  51. Soph

    5 stars
    So good! Don’t loose hope of your dough takes a while to rise and doesn’t look significantly poofy, the rise is all in the cook! Made mine square shape to reduce on waste.

    • Amanda Paa

      love the square shape idea!

  52. Michele

    Hi Amanda, although all your sourdough recipes look incredible and make my mouth water, I am too much of a lazy cook to deal with sourdough every day unfortunately. But I still enjoy looking at the gorgeous things you bake, so thank you!! You have a lovely website, we are lucky that you share!

  53. Max

    Have you ever done a slow ferment of these in the fridge if you’re unable to bake within 8-10 hours?

    • Amanda Paa

      Hi Max! Yes, I have done the bulk fermentation and then cut out the english muffins. Place on large baking sheet dusted with cornmeal, cover, and let sit on counter for 30 minutes. They can then go in refrigerator, just make sure they are covered appropriately so they do not dry out. Greased plastic wrap can work. Then in the morning take them out and let come to room temp, until they are puffy and have increased in size. Griddle per instructions.

  54. Terri D.

    5 stars

  55. Lisa Kite

    5 stars
    So freaking good!! Can’t wait to make them again! I’m a novice with the sourdough and it wasn’t hard.

    • Amanda Paa

      So glad you enjoyed them! And the picture you shared with me on Instagram of your bake; perfection.

  56. Renee

    5 stars
    I’ve made a few English Muffin recipes. This one yielded the best results. Every time I make one of Heartbeat Kitchens recipes, I’m very satisfied.

    • Amanda Paa

      I’m so glad you were happy with these, Renee!

  57. Michelle

    I’m attempting to make these for the first time. Rather than use a biscuit cutter or round, I’m making mine square. I didn’t want to have unused dough, so keeping them square made sense to me. Hahahaha! We’ll see how they turn out.

    What do you do with your unused dough? Do you compost it or lump them together for one muffin?

    • Amanda Paa

      squares are fun too! with any extra dough i push it together and meld into a shape and consider my ugly but delicious duckling. 😂

  58. Sera

    5 stars
    These are so good! I was very nervous about trying to make them, I don’t know why because they turned out beautifully! I didn’t have a 4″ circle so I ended up using a bowl that appears to be a bit too big so I ended up with only 6. I think it’s worth it to me to buy a ring to make these again!

  59. Leslie

    Does this need to be covered during the bulk ferment?

    • Amanda Paa

      Yes, with a damp cloth.

  60. Katie

    5 stars
    I just finished making these this morning and they are wonderful! This is my first time making sourdough English muffins so when I compare it to making regular English muffins I have two things to note. 1) Mine took overnight to complete the first rise but this is most likely due to the fact that my starter had only been fed this first time before using it for this recipe after being dormant in the refrigerator for a month so it is likely that it was still waking up and this is why it took so much longer. The second rise was much faster and in the time frame that the recipe instructions indicated. And 2) this dough was pretty sticky so after trying to cut one as instructed and having the dough stick to the cutter (and yes, I did flour everything well), I opted to use my regular method of making English muffins and portion the dough into balls and let rise until puffy and then give them a few good “slaps” with my spatula while they were cooking on the griddle and this yielded the traditional shape and wonderful texture of delicious English muffins. Overall, a great recipe with a wonderful sourdough flavor that I will definitely be keeping and making again. Thank you!

    • Amanda Paa

      So glad you liked the sourdough english muffins! Yes, the rise time is always a suggestion rather than a rule, as there are many different factors that can affect the dough such as temperature of the ingredients and your home, your starter strength, etc. Thank you for your notes!

  61. Mel

    5 stars
    I was using a different recipe but I like this one better and so does my family. These are light and pillowy.

    • Amanda Paa

      so glad you like this recipe!

  62. Lora Amtower

    5 stars
    Recipe was simple to follow and not at all complicated, like other sourdough recipes can be. Muffins were delicious!!

    • Amanda Paa

      Love to hear it, Lora! And that breakfast sandwich you made with the muffins, that you shared on Instagram looked SO good.

  63. rachel menk

    I made this for Easter breakfast and my family loved these. You are right there is no comparison of these lovely fluffy and light English Muffins.

    Thank you for so many delicious receipts.

    • Amanda Paa

      5 stars
      That’s so great, Rachel! What a fun Easter breakfast.

  64. A

    5 stars
    This is a fun bake and a keeper. I omitted the sugar and the English muffins came out fine. WRT nutrition info, I had 15 muffins so app I’m using says 120 calories each. 62% carbs 13% protein and 25% fat. Hope that helps those that were wondering :-)

  65. Vicki

    5 stars
    This recipe was SO easy and absolutely incredible. I never knew english muffins could taste so good!

  66. Amira

    5 stars
    Just made these for breakfast and they turned out so well! I cut them out and stuck them in the fridge the night before and then let them come up to room temp before sticking on the griddle. Great recipe!

    • Amanda Paa

      Yay! I’ve recently tried this method too, refrigerating the cut out english muffins and letting them come to room temp in morning and it’s such a great option!

  67. Larissa Nicodemus

    5 stars
    I love this recipe! Everyday I make a breakfast sandwich for my husband using one of these sourdough english muffins. It’s so much cheaper to make your own, and it doesn’t hurt that they’re delicious and simple to make. Thanks, Amanda!

    • Amanda Paa

      So glad to hear that, Larissa! And yes, they are so economical and tastier than storebought!

  68. Sherri

    5 stars
    Very good. We liked them.

  69. Denice Anderson

    5 stars
    I have made these SEVERAL times and I love them. I always cut them into squares to keep from having waste! Also, I make them vegan!

    • Amanda Paa

      oh, fun idea to cut them in squares!

    • camille

      Please let me know if you used a milk substitute (which one?) or water to create the muffins. Very interested!

      • Denice

        I believe I used soy milk instead.

  70. Annelise

    5 stars
    First attempt was a success!

    • Amanda Paa

      Yay, glad to hear that!

  71. Cin

    5 stars
    Love this recipe! My first time making English muffins and def won’t be the last. I did a sear on each side and finished baking these in the oven for 13 mins at 350 (like Amanda’s suggestion in the comments) and they turned out so good!

    • Amanda Paa

      Fabulous! These sourdough english muffins are such a favorite at our house, I’m glad you liked them too!

  72. Keri

    5 stars
    They turned out very well. I didn’t see anywhere where the recipe specified the number of muffins. At 3 in, my recipe made a dozen. Additionally, I had my heat down quite low on my gas range. I found they would brown too quickly on higher heat using butter. Overall, excellent recipe!

  73. Ellen

    Oh I’m looking forward to trying these! Can it be done using Bob’s gluten free flour? I’m mostly a low carb girl but I would sacrifice LC to have one that is GF. Any advice would be appreciated!

    • Amanda Paa

      Hi Ellen! Gluten free flour won’t work for this recipe. You’d want to look for gluten free sourdough recipes.

  74. Dani

    Been a fan of English muffins for a long time but have been too timid to try making them; these turned out fabulous! I subbed in coconut milk for whole milk & had no issues. Overcooked my 1st batch bc I was unsure where 350 degrees was on an electric stovetop; found that 3/10 was about right in my cast iron!

    • Amanda Paa

      good to know that coconut milk works!

  75. Carrie

    These are great! Do you have the nutritional info on them?

    • Amanda Paa

      Hi Carrie! I don’t calculate nutritional data.

    • Marianne Foley

      5 stars
      Fantastic muffins. I cooked on a dry skillet rather than in butter, which worked well.

  76. Peggy A Neseth

    I have made these several time’s my husband takes one to work every day… He loves them thanks

    • Amanda Paa

      so glad they’re a hit in your house, Peggy! xo

  77. “Gwammie” Mays

    I make these every week with my twenty plus year sour Dough starter using my discard. It’s amazing! This recipe is my go to now. I double batch it each time. The grandkids eat every crumb. I substituted milk with my home made yogurt and water combined on the scale to equal the milk volume amount. Turns out beautifully! What an awesome sour flavor! These simply melt in your mouth

    • Amanda Paa

      So glad you like them! I just made some this morning and am reminded how delicious they are every time!

  78. Ania

    These came out great! Thanks Amanda. You mentioned that they can be frozen. Do you think it’s better to freeze them individually in tinfoil then freezer bag or a whole bunch together ?

    • Amanda Paa

      Hi Ania! I usually slice them, slide a piece of parchment in between, then put in one layer in a freezer bag so that they’re laying flat. If you want to put another layer on top, then you’d just put a piece of parchment on top of the first layer of muffins.

  79. Matt Robinson

    I’ve never made homemade English muffins before, and I’m o sensed with sourdough. Thanks for the inspiration!

    • Amanda Paa

      they’re so much better than store bought!

  80. Laura Wallenta

    How much salt do you add? And what type do you recommend?

    • Amanda Paa

      Hi Laura! You’ll see the salt in the recipe as 9 grams fine sea salt.

  81. Brittany

    Do you think I can use non-dairy milk?

    • Brittany

      Just saw the note about making them vegan, missed it on my first read! Giving these a try tomorrow morning.

      • mercmakesfood

        I just made these using Oatly brand oat milk and Melt Organic butter sticks (vegan). The dough was a bit wetter than the original recipe, so I used extra flour when shaping and cutting. Other than that, they turned out almost exactly like the main recipe!

        • Amanda Paa

          Yay! So awesome that you were able to adapt and understand the dough as you went, with the vegan changes! Thank you for leaving this note and baking with me!

  82. MONi O

    Good morning and hello from across the river in Woodbury! Do I need to make any adjustments if I only have non organic unbleached AP flour?

    Any chance I could add a little KAF white whole wheat without trouble? Or would I need to adjust other ingredients….and that’s a whole other recipe? … or I did score a small Einkorn bag of flour recently. Just trying to add a little healthy to the end result. Thoughts? I’m a newbie, not very good at improv at this point. So I could use your input. I understand if adding different flours would not be recommended. Just thought I’d ask! Thank you!

    • Amanda Paa

      Hello! Non-organic all purpose flour will work great, no adjustments needed. You could add about 30 grams of whole wheat without affecting the recipe. But to be honest,
      the way it’s written is just so yummy, that I would lean on the health benefits that you’re getting from the fermentation and probiotics generated from that.

      • Moni O

        Thanks for the feedback! I really appreciate it! You have a good point!

  83. Barbara

    Can these be oven baked rather than griddled please.

    • Amanda Paa

      Hi Barbara! If you try oven baking (I have not tested this), I’d suggest searing them on both sides of a cast iron pan for 2 minutes each side, then finishing in the oven for about 13 minutes. If you try this, let me know – as I have not tested this method, but it’s what my gut tells me would work okay.

      • kate

        5 stars
        Hi Barbara and Amanda,
        I’ve made this recipe twice now and can happily confirm that this guidance works really well. My small cast iron pan can only fit two muffins at a time and I didn’t have the patience for that so followed the suggested searing/baking advice which worked a treat! Thank you!

        • Amanda Paa

          yay, glad that method has worked for you!

      • Rose

        What temp oven did you use?

        • Amanda Paa

          I use a 350 degree F oven to finish the english muffins, when I use that method!

  84. Cassie

    Can I u5regular granulated sugar?

    • Amanda Paa

      Yes, you can! Will turn out the same.

  85. Sheri Nix

    Can’t wait to make these tonight!

  86. Heather B

    Oh, now that’s what I’m talking about! These look delicious. So if I do the bulk fermentation overnight, would it be okay to go a little longer than 8 hours? Just trying to figure out the best timing on these.

    • Amanda Paa

      Hi Heather!
      You could do 8-10 hours, if your home is about 65-68 degrees F.