Sourdough English Muffins

These English Muffins are delicious as is but you can also take it up a notch by making them into a Egg & Cheese muffin, but wait add sausage or ham and boom, delicious breakfast! Mix up the dough the night before to ferment the sourdough. Learn how I make these Sourdough English Muffins the easy way! Recipe inspired by Little Spoon Farms.

Also down below is a super easy way to make Egg & Cheese Muffins (add ham or bacon to)

Watch the video to see how I cut out the English Muffins the easy way + Two Ways to Eat them!

Ingredients:

½ Cup Active Sourdough starter
1 Tablespoon honey or sugar
1 Cup milk
3 Cups flour
1 Teaspoon salt
¼ Cup Cornmeal (for sprinkling)

Directions

1. The night before mix all the ingredients together besides the cornmeal in a stand mixer (or by hand) using a dough hook and knead for 5 minutes on low speed. Cover and let sit to ferment on the counter overnight.

2. The next morning: Roll the dough out onto a lightly floured surface and press the dough out until 1” thickness using your hands.

3. Using a 3” biscuit cutter cut out as many as you can- typically I end up with 8-10. Place them onto a parchment lined baking sheet that has been sprinkled with cornmeal. Cover and let rise (I place mine uncovered in my oven turned off). Let rise for approx. one hour.

4. Preheat your skillet (preferred cast iron) over LOW heat. Place 3-4 muffins into the skillet spaced apart, COVER and COOK the first side for 4 minutes. Flip the muffins over COVER and COOK for another 4 minutes. Slice & Enjoy!

Egg & Cheese Muffin
Scramble 10-12 eggs with ¼ cup milk and place into a preheated skillet (cast iron) and flip over to cook evenly (this may need to be done in sections). Once done place cheese slices on top and allow to melt. Using the 3” biscuit cutter cut the egg into portions. After slicing the English muffins, layer the egg in the middle. You could also add ham or sausage! They are best fresh but can be frozen for later.

Cast Iron (I love the Lodge brand, my fav size is 12″)

Click on an image to get started!

Recommended Items

Bench Scraper

Bowls with Lids

Dough Cutter

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Banneton Bowl Set

Kitchen Aid Stand Mixer

Kitchen Food Scale

Measuring Cups & Spoons

Bread Baking Pan

Quart Jars

Common Sourdough Questions (Real Answers for Everyday Bakers)

Does my starter HAVE to double before using?

No. I do not obsess over doubling, rubber bands, or exact science. I use starter based on activity and feel. If your starter has been fed within the last ~12 hours and is bubbly and active, it’s often ready. Learn to trust your starter over strict rules.

What is an active starter?

An active starter is simply a starter that has been fed recently and is showing signs of life—bubbles, rise, and activity. I generally consider starter fed within the last 12 hours active, depending on your kitchen temperature.

Do I need expensive tools to make sourdough?

Absolutely not. Flour, water, starter, and your hands can go a long way. Fancy tools may help, but confidence matters more than equipment.

My dough feels sticky. Did I ruin it?

Probably not. Dough texture changes with flour type, hydration, kitchen temperature, and fermentation time. Sticky does not automatically mean failed.

Do I have to long ferment?

No—but I encourage longer fermentation when possible. Longer ferments often improve digestibility, flavor, and nutrient availability.

Can I use commercial yeast with sourdough?

I do not recommend adding commercial yeast to sourdough recipes. True sourdough relies on natural fermentation and time.

I forgot to add salt. Now what?

If you catch it early, work it into the next stretch-and-fold. If not, bake anyway. Salt improves flavor, fermentation control, and structure—but imperfect bread is still bread.

My starter has liquid on top (hooch). Is it dead?

Usually no. Hooch often means your starter is hungry. Stir it in or pour it off, feed your starter, and watch for activity.

Do I need to preheat my oven to 500°F for an hour?

No. There are many ways to bake excellent bread. I prefer practical methods that fit everyday life over complicated routines.

Can beginners make sourdough?

Yes. You do not need years of experience, fancy equipment, or perfection. Start where you are.

How do I know when dough is ready?

Learn the feel. Sourdough is not always about exact clocks. Dough texture, elasticity, and appearance matter more than rigid timing.

What flour should I use?

Start simple. Bread flour and all-purpose work well. Fresh-milled flour and whole wheat can be added as confidence grows. Preferably organic.

Remember: imperfect bread still feeds your family. — Laura

Sourdough for Everyday Life

You don’t need perfect timing. You don’t need complicated steps. You just need a way to make sourdough work in your real, everyday life.

This book shows you exactly how.
It’s how to actually use it in your everyday life.

You’ve tried sourdough…
and it felt confusing, time-consuming, or like it just didn’t fit your life.

This book changes that.

Learn more

New To Sourdough?

Start Here:

More Sourdough Recipes You’ll Love

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Sourdough English Muffins

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Like this:

Common Sourdough Questions (Real Answers for Everyday Bakers)

Sourdough for Everyday Life

New To Sourdough?