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Ultimate Soft Sourdough English Muffins with Perfect Nooks and Crannies

Close-up of a sourdough English muffin cut in half showing the open, airy crumb structure.
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Create soft, chewy sourdough English muffins at home using your active starter or discard. This recipe delivers the classic nooks and crannies texture, perfect for toasting or making breakfast sandwiches.

Ingredients

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  • 1 cup active sourdough starter or sourdough discard
  • 1 cup warm milk
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 cups all-purpose flour, plus more for dusting

Instructions

  1. In a large bowl, mix the sourdough starter, warm milk, honey, and melted butter until combined.
  2. Add the salt and baking soda, mixing briefly.
  3. Gradually add the flour, mixing until a shaggy, soft dough forms. Do not overmix.
  4. Cover the bowl and let the dough rest at room temperature for 1 to 2 hours, or place it in the refrigerator for an overnight ferment (up to 12 hours).
  5. Lightly flour a clean work surface. Turn the dough out onto the surface. Gently knead the dough 3 or 4 times until it just comes together.
  6. Use a 3-inch round cutter to cut out the English muffin shapes. You can gently re-roll scraps once.
  7. Place the rounds on baking sheets lined with parchment paper dusted heavily with cornmeal or semolina, if desired, for texture.
  8. Heat a dry cast-iron griddle or heavy skillet over medium-low heat.
  9. Carefully place the dough rounds onto the hot griddle, ensuring they do not touch.
  10. Cook for 6 to 8 minutes per side until golden brown. Reduce the heat if they brown too quickly. The goal is slow cooking to develop the interior texture.
  11. Remove the muffins from the griddle and let them cool completely on a wire rack.
  12. To serve, split the muffins using a fork, not a knife, to preserve the nooks and crannies. Toast before serving with butter or jam.

Notes

  • For the best nooks and crannies, avoid kneading the dough too much after the initial rest.
  • Use a fork to split the muffins open; slicing with a knife compresses the interior structure.
  • These freeze well. Cool completely, then store in an airtight bag for up to three months.

Nutrition

Find it online: https://www.unfoldrecipes.com/sourdough-english-muffins-recipe/