Go Back

Sourdough English Muffins

Author: Lucinda via Kelly the Kitchen Kop


Initial dough ingredients for the first step:

Final dough ingredients:


  • Mix together the initial dough ingredients in a non-reactive bowl large enough to handle risen dough.  Cover and let sit for 14 to 18 hours.
  • Mix all the final dough ingredients together with initial dough.  Stir until combined.  Dough should still be soft and a little sticky.  Scrape dough out onto well-floured counter and knead for 2 to 3 minutes or just until dough can be worked.  Pat dough out to ½ thickness.  Cut into circles with a 3 inch biscuit cutter.  Dust each circle with flour and place on parchment paper.  Allow to rise for 1 hour.
  • Heat dry skillet or griddle to medium-low heat (on my stove, 6 is medium and 4 is the right temp)  for 4 to 5 minutes.  Place as many muffins in pan or griddle as will comfortably fit and cook about 7 minutes per side.  Cool on wire rack.  Do not cut until cool.  Store extra English Muffins in freezer.  Makes about 20.