Sourdough English Muffins

You have the opportunity to create something extraordinary from simple ingredients. The act of making sourdough English muffins from scratch is a nod to artisan baking traditions. Every step of the baking process, from mixing the dough to watching the muffins rise, is a chance to learn and hone your baking skills.



  • 1 cup milk
  • ½ cup sourdough starter
  • 2 cups all purpose flour


  • 1 tablespoon white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unbleached all-purpose flour
  • 1 tablespoon cornmeal, or to taste

Method of preparation:

Combine the milk, sourdough starter and all-purpose flour in a large bowl.

Mix until well combined, then cover with a cloth and leave to rest overnight at room temperature.

The next day, add the sugar, baking soda and salt to the sourdough mixture.

Gradually stir in ½ cup unbleached all-purpose flour to form a soft dough.

Turn the dough out onto a lightly floured surface.

Roll out to about ½ inch thick.

Cut out rounds with a cookie cutter or glass.

Sprinkle cornflour on a baking sheet and place the rounds on top.

Dust the tops with more cornmeal.

Cover the muffins with a cloth and leave to rise until puffed, about 1 hour.

Preheat a frying pan over a medium-low heat.

Cook the muffins for about 5 to 6 minutes on each side, or until golden brown and cooked through.

Split the muffins with a fork to reveal the classic nooks and crannies.

Toast and serve with butter, jam or your favourite spread.

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