If you love my beloved sourdough English muffin recipe, you’re going to love this loaf version! This sourdough English muffin bread takes everything you love about classic English muffins—the soft interior, light and airy texture, and signature cornmeal coating—and transforms it into an easy sandwich loaf that’s perfect for slicing and toasting. It’s simple to make, requires very little hands-on time, and delivers incredible flavor with every slice.
Before you get started, be sure to read through the FAQ section below for my best tips and troubleshooting advice to help you achieve the best possible loaf on your first bake.
What Is English Muffin Bread?
English muffin bread is a soft sandwich loaf inspired by the flavor and texture of classic English muffins. Instead of shaping and cooking individual muffins on a griddle, the dough is baked in a loaf pan and finished with a coating of cornmeal. The result is a tender, airy loaf with plenty of nooks and crannies that’s perfect for slicing, toasting, and slathering with butter or your favorite toppings.
Why You’ll Love This Recipe
- Inspired by my popular sourdough English muffins with all the same great flavor in an easy-to-slice loaf.
- Soft, light, and airy with a delicious cornmeal crust that’s perfect for toasting.
- Simple to make with minimal hands-on time and no shaping individual muffins.
- Perfect for breakfast or sandwiches—just slice, toast, and enjoy with your favorite toppings.
- Great for meal prep since it freezes beautifully and reheats like a dream.
Frequently Asked Questions
Why is my dough so sticky?
Don’t worry—this is completely normal! This dough sits at around 75% hydration, making it much stickier and slacker than a typical sandwich bread dough. While it can feel a little messy to work with, that extra hydration is exactly what helps create the soft, airy crumb and those signature nooks and crannies that make English muffin bread so special. Resist the urge to add too much extra flour, as doing so can make the loaf denser and less tender.
Do I need to score the loaf?
No. Since this loaf is baked in a loaf pan and is meant to have a rustic, rounded top, scoring isn’t necessary. However, if you prefer the look of a scored loaf, you certainly can—it won’t hurt the final result.
Why is my loaf dense?
A dense loaf is usually the result of underproofing, overproofing, or using a starter that isn’t at peak activity. For the best rise, make sure your starter is bubbly and active before mixing the dough, and don’t rush the fermentation times.
How should I store sourdough English muffin bread?
Store the cooled loaf in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice the loaf first, then freeze it for up to 3 months. You can toast slices straight from the freezer whenever you’re ready to enjoy them.
What’s the best way to serve it?
This bread was made for toasting! Enjoy it with butter and jam, peanut butter, avocado, eggs, or use it for sandwiches. Toasting brings out the crisp edges while keeping the inside soft and fluffy.
How to make sourdough English muffin bread: step-by-step
Baker’s schedule: Mix the dough in the AM, allow it to double in size (7-9 hours), shape and place in the fridge overnight (or up to 24 hours, let it rise to the rim of the pan (2-4 hours), and bake.
Ingredients
Sweet levain (optional)
- 15 grams active sourdough starter
- 15 grams sugar
- 40 grams water
- 40 grams flour (all-purpose or bread flour)
Do I have to use a sweet levain? No. A regular 100% hydration sourdough starter works perfectly. Just make sure it’s active, bubbly, and at its peak when you mix the dough. Keep in mind, it may produce a slightly more tangy flavor.
The dough
- 80 grams sweet levain from above (or active sourdough starter)
- 240 grams milk, room temperature
- 60 grams water, room temperature
- 35 grams honey or sugar
- 30 grams avocado oil (or melted unsalted butter)
- 420 grams bread flour
- 9 grams salt
- cornmeal for coating the loaf
Can I use all-purpose flour instead of bread flour? Bread flour yields the best results, but if you’re using all-purpose flour, reduce the milk by 20 grams to account for lower absorption.
Equipment
EQUIPMENT
- 1 8×4 loaf pan
- food scale
- dough scraper or bench scraper (optional but handy)
- mixing bowl
Instructions
Make the sweet levain
- The evening before you mix the dough, mix together the sourdough starter, sugar, and water in a small jar until mostly dissolved. Then add the flour and mix until combined. Cover the jar loosely, and let it rest overnight.
Mix the dough
This recipe can be mixed by hand or using a stand mixer.
- To a large mixing bowl combine the sweet levain(or regular starter, milk, water, honey, oil, bread flour, and salt. Mix until no dry flour remains. It will be VERY sticky (this is normal).
- Cover the dough and let it rest in a warm spot for 20-30 minutes.
- After the dough has rest perform your first stretch and fold.
- This is where you scoop your hand under a portion of the dough, stretch it a few inches, and fold it to the opposing side. You will stretch and fold all 4 quadrants of the dough. Tip: wet your hands to avoid the dough sticking.
- Once complete, cover the dough and let it rest for 30 minutes.
- Perform 3 more stretch and folds within 30-minute increments, totaling 4 stretch and folds. The dough will still be sticky and slack (this is normal and important for the final result).
- Once all stretch and folds are complete, cover the dough and let it rest for the remainder of the bulk rise or until it has doubled in size (7-9 hours).
Shape the sourdough English muffin bread
- After the dough has doubled in size, lightly grease a loaf pan and coat it with cornmeal.
- Generously flour your work surface and turn the dough out. Gently press it into a square (be careful not to completely deflate it).
- Fold the left and right sides of the dough toward the center and roll it into a log. Gentle shaping keeps all the bubbles in tact for those nooks and crannies!
- Place the dough in your loaf pan, coat the top with more cornmeal, and cover it loosely with oiled plastic wrap or a disposable shower cap.
- Place the loaf in the fridge overnight or up to 24 hours. This cold proof is essential for a light, airy result. Do not skip this step!
Second Rise
- The following morning remove the loaf from the fridge and place it in a warm spot. Allow the dough to rise to the rim of the pan. Depending on your kitchen this usually takes 2-5 hours.
- The dough is ready to be baked once it has reached the rim of the pan and when gently poked it slowly springs back.
Baking Instructions
- Once the sourdough English muffin bread is ready to be baked, preheat the oven to 375 degrees F.
- Bake for 35-40 minutes or until golden brown and baked through. The internal temperature should be 200-205 degrees F.
- Remove from the pan immediately and cool completely on a wire rack before slicing. For best English muffin texture, toast each slice before serving.
- Store the cooled loaf in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice the loaf first, then freeze it for up to 3 months. You can toast slices straight from the freezer whenever you’re ready to enjoy them.
More sourdough recipes like this
- Soft Honey Wheat Sourdough English Muffins (overnight recipe)
- Bacon Cheddar Chive Sourdough English Muffins
Sourdough English Muffin Bread (full of nooks & crannies)
Make soft, toasty sourdough English muffin bread with a light, airy crumb and a golden cornmeal crust that's perfect for slicing and toasting.
Equipment
- 1 8×4 loaf pan
- Mixing bowls
- Food scale
- Dough/bench scraper
Ingredients
Sweet levain (optional)
- 15 grams active sourdough starter
- 15 grams sugar
- 40 grams water
- 40 grams all purpose or bread flour
The dough
- 80 grams sweet levain from above (or active sourdough starter)
- 240 grams milk (room temperature)
- 60 grams water (room temperature)
- 35 grams honey or sugar
- 30 grams avocado oil (or melted unsalted butter)
- 420 grams bread flour
- 9 grams salt
- cornmeal for coating the loaf
Instructions
Make the sweet levain
-
The evening before you mix the dough, mix together the sourdough starter, sugar, and water in a small jar until mostly dissolved. Then add the flour and mix until combined. Cover the jar loosely, and let it rest overnight. It should double in size and be ready to use the following morning.
Note: The sweet levain is optional, using a healthy, active starter at peak works too!
Mix the dough
-
This recipe can be mixed by hand or using a stand mixer.
To a large mixing bowl combine the sweet levain (or regular starter), milk, water, honey, oil, bread flour, and salt. Mix until no dry flour remains. It will be VERY sticky (this is normal).
-
Cover the dough and let it rest in a warm spot for 20-30 minutes.
-
After the dough has rest perform your first stretch and fold.
-
This is where you scoop your hand under a portion of the dough, stretch it a few inches, and fold it to the opposing side. You will stretch and fold all 4 quadrants of the dough. Tip: wet your hands to avoid the dough sticking.
-
Once complete, cover the dough and let it rest for 30 minutes.
-
Perform 3 more stretch and folds within 30-minute increments, totaling 4 stretch and folds. The dough will still be sticky and slack (this is normal and important for the final result).
-
Once all stretch and folds are complete, cover the dough and let it rest for the remainder of the bulk rise or until it has doubled in size (7-9 hours).
Shape the sourdough English muffin bread
-
After the dough has doubled in size, lightly grease a 8x4 inch loaf pan and coat it with cornmeal.
-
Generously flour your work surface and turn the dough out. Gently press it into a square (be careful not to completely deflate it). Sticky dough is normal!
-
Fold the left and right sides of the dough toward the center and roll it into a log. Gentle shaping keeps all the bubbles in tact for those nooks and crannies!
-
Place the dough in your loaf pan, coat the top with more cornmeal, and cover it loosely with oiled plastic wrap or a disposable shower cap.
-
Place the loaf in the fridge overnight or up to 24 hours. This cold proof is essential for a light, airy result. Do not skip this step!
Second Rise
-
The following morning remove the loaf from the fridge and place it in a warm spot. Allow the dough to rise to the rim of the pan. Depending on your kitchen this usually takes 2-5 hours.
-
The dough is ready to be baked once it has reached the rim of the pan and when gently poked it slowly springs back.
Baking Instructions
-
Once the sourdough English muffin bread is ready to be baked, preheat the oven to 375 degrees F.
-
Bake for 35-40 minutes or until golden brown and baked through. The internal temperature should be 200-205 degrees F.
-
Remove from the pan immediately and cool completely on a wire rack before slicing. For best English muffin texture, toast each slice before serving.
Storage
-
Store the cooled loaf in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice the loaf first, then freeze it for up to 3 months. You can toast slices straight from the freezer whenever you're ready to enjoy them.
Notes
Baker's schedule: Mix the dough in the AM, allow it to double in size (7-9 hours), shape and place in the fridge overnight (or up to 24 hours, let it rise to the rim of the pan (2-5 hours), and bake.
Do I have to use a sweet levain? No. A regular 100% hydration sourdough starter works perfectly. Just make sure it’s active, bubbly, and at its peak when you mix the dough. Keep in mind, it may produce a slightly more tangy flavor.
Can I use all-purpose flour instead of bread flour? Bread flour yields the best results, but if you’re using all-purpose flour, reduce the milk by 20 grams to account for lower absorption.
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