Shop
Print

Sourdough English Muffins

  • Author: The Leaven Foods Team
  • Total Time: Active Time: 30 Minutes | Inactive Time: 19-20 Hours | Cook Time: 16-25 Minutes
Print Recipe

Description

These English muffins are a twist on the classic. They’re tangy and chewy and great for breakfast – perfect toasted with butter, jam, or your favorite toppings!

Ingredients

Units

Equipment:

  • Mixer
  • Digital Thermometer
  • Digital Scale
  • 3” Round Cutter (or Cup)
  • Sheet Pan
  • Pan or Griddle
  • Parchment Paper

Preferment Ingredients (Amount – Baker’s %):

  • 270 g All Purpose Flour (10-12% protein) – 100%
  • 175 g Room Temperature Water (75℉ or 24℃) – 65%
  • 0.81 g Leaven Foods All Purpose or Wild Yeast – 0.3%

Final Dough Ingredients (Amount – Baker’s %):

  • 270 g All Purpose Flour (10-12% protein) – 50%
  • 220 g Milk – 41%
  • 45 g Melted Temperature Butter – 8.3%
  • 15 g Sugar – 2.7%
  • 10 g Salt – 2%
  • 445 g Preferment – 50%*

Additionally:

  • Corn Meal (For Dusting)
  • Butter (For Cooking English Muffins)

Instructions

  • Preferment – In a bowl, combine all ingredients listed under Preferment and mix until fully incorporated. Cover with a towel and let rest at room temperature (70–75℉/21–24℃) for about 16 hours, or until doubled in size and bubbly on the surface.
  • Incorporate –  When the preferment is ready, it is time to mix! Put the butter and milk into a microwave safe bowl and microwave until the butter is melted-set aside and let cool slightly. Add the cooled mixture along with the remaining ingredients to the bowl of a stand mixer.
  • Mix –  To begin, turn the mixer on to speed 1 and mix for 1 minute. Turn the mixer up to speed 2 and mix for 2 minutes. Finally, turn the mixer up to speed 5 and mix for 8 minutes. The dough should be smooth and pull away from the sides of the bowl and the desired temperature at the end of the mix is 80-85℉/27-29℃.
  • Bulk Fermentation – After mixing, transfer the dough to an oiled container. Cover the container with a towel and rest for two hours at room temperature (70-75℉/21-24℃ ).
  • Shape & Proof – At the end of bulk fermentation, turn the dough out onto a floured work surface. Gently pat it into a ¾-inch-thick disk, then cut out the muffins using a 3-inch round cutter or cup, dipping the cutter in flour as needed to prevent sticking. Transfer the cut pieces to a parchment-lined sheet pan generously dusted with cornmeal. Sprinkle additional cornmeal over the tops, cover with a towel, and let rise at room temperature (70–74℉ / 21–23℃) for 1–2 hours, or until slightly puffed.
  • Bake – When the English muffins have fully fermented, preheat a griddle or large skillet over medium-low heat. Add a tablespoon of butter, then arrange the muffins in the pan, leaving enough space so they’re not crowded. Cook for 7–8 minutes, then flip and cook for another 7–8 minutes. The internal temperature should reach at least 205℉/96℃. If the centers need more time, transfer the muffins to a 350℉/176℃ oven for 5–10 minutes, or until they reach an internal temperature of 205℉/96℃

Notes

* percentage of preferment calculated by % of prefermented flour

Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a 4.5 qt. KitchenAid® or similar mixer using a dough hook attachment.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

You also may like:

Leaven harnesses the microbial power of ancient fermentations to create all-natural, flavorful, healthier, and more sustainable food.

Menu

CONTACT US

Instagram Tiktok Facebook

Mailing List

Get updates on new products and promotions!

©2025 Leaven Foods   |   Terms & Conditions   |   Privacy Policy   |   Cancellation Policy

Conversion Calculator