Sourdough English Muffins

Sourdough English Muffins

Homemade bread using sourdough starter can have some potential health benefits compared to commercially produced bread. The fermentation process lends to better digestibility, it has a lower gluten content, and lower glycemic index (slower rise in sugar levels). It's important to note that the health benefits can vary depending on the recipe and ingredients.
This is a great recipe for using up your sourdough starter or "starter discard." This recipe only uses 4 oz of starter.
Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 5 hours
Course Breakfast
Cuisine English
Servings 12 muffins


  • ½ cup sourdough starter
  • 1 tsp dry yeast
  • ¼ cup milk
  • cup warm water
  • 2 tbsp melted butter
  • 3.5 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • ½ cup semolina flour


  • Measure sourdough starter into large bowl and mix in yeast, milk, and butter with warm water.
  • Add all-purpose flour while mixing.
  • Knead to form dough that is soft and elastic. (I use an electric mixer for 6-8 minutes)
  • Place the dough in a lightly greased bowl.
  • Cover for Bulk fermentation for 5-6 hours over overnight n frig.
  • Once dough doubles, turn it out on a floured work area.
  • Roll out dough ¾" thick and cut into 3" rounds.
  • Place the rounds onto semolina flour dusted parchment paper. Cover for 1 hr.
  • Preheat griddle to medium high and preheat oven to 350℉.
  • Grill muffins for 2 minutes on each side and transfer to a sheet pan covered with parchment.
  • Bake muffins in preheated oven for 20 minutes to ensure a thorough cook inside.
Keyword sourdough

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