Uploaded May 2026 | Updated September 2026, 3 weeks ago
These Sourdough English Muffins are golden on the outside and tender on the inside. Perfect for breakfast, brunch, or a cozy snack.
PRINTABLE RECIPE & INSTRUCTIONS ► sugargeekshow.com/sourdough-english-muffins
RECIPE
► Ingredients
▢1 cup milk
▢1 tablespoon sugar
▢2 tablespoons butter melted
▢1 tablespoon honey
▢½ cup active sourdough starter
▢3 cups all-purpose flour
▢1 teaspoon fine sea salt
▢¼ cup cornmeal
Instructions
Before you begin: Confirm your starter is active and bubbly, it should at least double within 4 to 6 hours of its last feeding. Warm your milk to room temperature so it doesn't shock the starter. Plan backwards from when you want to cook, this is roughly a 9 to 10 hour process from first mix to skillet.
In a large bowl, combine the active sourdough starter, warm milk, sugar, melted butter, and honey. Whisk until the starter is fully dissolved.
Add the flour and mix until you form a sticky shaggy dough. Cover with plastic wrap or a tea towel and rest 30 to 60 minutes to hydrate the flour.
Add the salt and mix to combine.
Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
Place the dough back in the bowl, cover, and let it bulk ferment in a warm spot until doubled, 8 to 10 hours at 68 to 75º F (overnight).
The next morning, gently turn the dough out onto a floured surface and dust the top with a little flour. Press it out with your fingertips to about ½ inch thick.
Cut into 12 rounds with a 3-inch biscuit cutter (or 3.5-inch english muffin rings). Re-roll scraps gently for the last few.
Place the muffins on a baking sheet lined with parchment dusted with cornmeal. Sprinkle more cornmeal on top, cover with a tea towel, and rise at room temperature for 1 hour.
Preheat a large skillet over LOW heat (around 325º F surface temp). Lightly grease the skillet.
Place 4 muffins in the pan at a time, spaced 2 inches apart. Cover with a lid and cook for 4 minutes on the first side.
Flip and cook another 4 minutes covered. Internal temp should reach 205 to 210º F when done.
Transfer to a wire rack to cool at least 10 minutes before splitting. Use a fork (not a knife) to open them up and preserve the nooks and crannies.
CHAPTERS ►
00:00 Intro
OTHER VIDEOS YOU'LL LOVE ►
Easy vanilla cake: youtu.be/pdd0EZ8HoZ4
Easy buttercream frosting: youtu.be/4CFLe1LiHbQ
Strawberry cake: youtu.be/BQqM916lyx0
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ADD ME ON ►
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Website: sugargeekshow.com
Pinterest: pinterest.com/sugargeekshow
TikTok: tiktok.com/@sugargeekshow
Facebook: facebook.com/sugargeekshow
These Sourdough English Muffins are golden on the outside and tender on the inside. Perfect for breakfast, brunch, or a cozy snack.
PRINTABLE RECIPE & INSTRUCTIONS ► sugargeekshow.com/sourdough-english-muffins
RECIPE
► Ingredients
▢1 cup milk
▢1 tablespoon sugar
▢2 tablespoons butter melted
▢1 tablespoon honey
▢½ cup active sourdough starter
▢3 cups all-purpose flour
▢1 teaspoon fine sea salt
▢¼ cup cornmeal
Instructions
Before you begin: Confirm your starter is active and bubbly, it should at least double within 4 to 6 hours of its last feeding. Warm your milk to room temperature so it doesn't shock the starter. Plan backwards from when you want to cook, this is roughly a 9 to 10 hour process from first mix to skillet.
In a large bowl, combine the active sourdough starter, warm milk, sugar, melted butter, and honey. Whisk until the starter is fully dissolved.
Add the flour and mix until you form a sticky shaggy dough. Cover with plastic wrap or a tea towel and rest 30 to 60 minutes to hydrate the flour.
Add the salt and mix to combine.
Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic.
Place the dough back in the bowl, cover, and let it bulk ferment in a warm spot until doubled, 8 to 10 hours at 68 to 75º F (overnight).
The next morning, gently turn the dough out onto a floured surface and dust the top with a little flour. Press it out with your fingertips to about ½ inch thick.
Cut into 12 rounds with a 3-inch biscuit cutter (or 3.5-inch english muffin rings). Re-roll scraps gently for the last few.
Place the muffins on a baking sheet lined with parchment dusted with cornmeal. Sprinkle more cornmeal on top, cover with a tea towel, and rise at room temperature for 1 hour.
Preheat a large skillet over LOW heat (around 325º F surface temp). Lightly grease the skillet.
Place 4 muffins in the pan at a time, spaced 2 inches apart. Cover with a lid and cook for 4 minutes on the first side.
Flip and cook another 4 minutes covered. Internal temp should reach 205 to 210º F when done.
Transfer to a wire rack to cool at least 10 minutes before splitting. Use a fork (not a knife) to open them up and preserve the nooks and crannies.
CHAPTERS ►
00:00 Intro
OTHER VIDEOS YOU'LL LOVE ►
Easy vanilla cake: youtu.be/pdd0EZ8HoZ4
Easy buttercream frosting: youtu.be/4CFLe1LiHbQ
Strawberry cake: youtu.be/BQqM916lyx0
--------------------------------------------------------------------------
ADD ME ON ►
Instagram: instagram.com/sugargeekshow
Website: sugargeekshow.com
Pinterest: pinterest.com/sugargeekshow
TikTok: tiktok.com/@sugargeekshow
Facebook: facebook.com/sugargeekshow
