Sourdough English Muffins (overnight recipe!)
These sourdough English muffins are made with a sweet levain, yielding a light, fluffy texture and incredible flavor—an easy, no-fuss recipe that checks all the boxes for the perfect homemade breakfast bread.
Servings: 10 English muffins
Equipment
- Food scale
- Mixing bowl
- Bench/dough scraper
- Large baking sheet
- Parchment paper
Ingredients
For the sweet levain (optional)
- 15 grams active sourdough starter
- 15 grams honey or sugar
- 40 grams water (decrease to 30 grams if using honey)
- 40 grams all-purpose flour bread flour works too
For the dough
- 80 grams sweet levain from above
- 290 grams milk
- 35 grams honey or sugar
- 55 grams avocado oil or melted unsalted butter
- 420 grams bread flour
- 9 grams salt
- 1/4 cup cornmeal for coating the English muffins
- 1-2 tablespoons unsalted butter for frying
Instructions
Make the sweet levain
- In the morning mix together the sourdough starter, sugar (or honey if using), 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 until doubled in size (6-8 hours).
Mix the dough
- **The dough can be mixed by hand or a stand mixerEnsure the sweet levain has doubled in size before mixing the dough. In the evening, once the levain is active, combine the levain, honey (or sugar if using), milk, and avocado oil (or melted butter if used). Stir to combine. Using cold milk is perfectly fine—it helps slow fermentation, making it ideal for a long overnight rise without the risk of overproofing.
- Next, add the flour and salt until a shaggy dough is formed. It will be sticky- this is normal.
- Cover the bowl and let the dough rest for 20 to 30 minutes, then knead by hand or mixer for 5 to 8 minutes until mostly smooth. Use flour to assist with stickiness, but try not exceed more than 1/4 cup.Pro tip: The dough will feel sticky—and may become stickier as you knead. To avoid overworking it or adding too much flour, let the dough rest for 10–15 minutes. This allows the gluten to relax, making it much easier to finish kneading afterward.
- Once the dough has come together and is smoother and still slightly tacky cover it in a buttered bowl and let it rest for 20-30 minutes.
- Perform 1 stretch and fold to the dough after it has rested, cover it, and let it rest overnight (8-10 hours)
Shape the sourdough English muffins
- By morning, the dough should look domed, puffy, and well-risen.
- Line a large baking sheet with parchment paper and generously sprinkle it with cornmeal. Also, prepare a separate plate with cornmeal for coating the dough rounds.
- Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces (about 85–90 grams each).
- Gently shape each piece into a smooth ball by tucking the seams underneath and pulling the dough toward you to create surface tension. The dough will be sticky and this is normal, use flour to assist with stickiness.
- Dip both sides in cornmeal and set the muffins on the parchment paper lined pan space slightly apart.
- Cover the dough with oiled plastic wrap or a dampened towel and let them rest until doubled in size (3-5 hours) depending on the temperature in your home.Pro tip: Place the tray in the oven with the light turned on for gentle warmth.
Bake the sourdough English muffins
- The sourdough English muffins are ready to be baked once they are doubled in size, airy, and puffy. They should be light and delicate to the touch. Baking them prematurely will result in a dense English muffin. Patience is key here!
- Once the sourdough English muffins have finished their second rise, preheat the oven to 350 degrees F and heat a nonstick or cast iron skillet over low heat and add a tablespoon of butter.
- Working in batches of 3-4, gently transfer the muffins to the skillet (coat a spatula with oil for easy transfer) and cook for about 3 minutes on each side, or until lightly golden and set on the surface.
- Once the muffins are griddled, transfer them back to the parchment-lined sheet pan and bake for 12 to 15 minutes in the oven, or until fully cooked through. The internal temperature should reach 200–205°F (93–96°C) to ensure doneness.
- Allow the sourdough English muffins to cool completely before splitting open with a fork to reveal the light, airy crumb. If you slice the English muffins while they're still warm, the crumb may appear dense and gummy.
- Sourdough English muffins toast beautifully and are the perfect match for fresh jam or butter.
Storage Instructions
- Allow English muffins to cool completely before storing. For short-term storage, keep them in an airtight container at room temperature for up to 2 days.
- For the best long-term freshness, freeze the muffins in a zip-top bag or airtight container. To reheat, simply toast them straight from frozen—this preserves their texture and flavor beautifully, just like they were freshly made.
Notes
Baker's schedule: Make the sweet levain in the morning, mix the dough in the evening and allow it to rest overnight (8-10 hours). Shape the English muffins the following morning, allow to rest until doubled in size (3-5 hours) and bake.
Need more time? After the first rise, the sourdough English muffin dough can be refrigerated for up to 24 hours for added flexibility and flavor development.
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.
Have a question? Be sure to check out the troubleshooting section in this article for helpful tips and answers.
