Sourdough English Muffins

Happy National Sourdough Day! Bet you didn’t even know that such a day existed, but it does. So why not celebrate with some sourdough english muffins! This recipe belongs to my handsome husband. He has been making these for a few years now and they are my favorite. He has been testing some gluten free versions for me, so stay tuned all you gluten-free peeps!

To get an awesome sourdough note, this recipe takes 2 days of prep, so be prepared. I’ve included notes on the same day prep for those who really want to try these out today. You will need a griddle or cast-iron pan to grill the english muffins and a KitchenAid mixer for making the dough.

Sourdough English Muffins

Makes 6



2 1/4 cups unbleached bread flour

1/2 tsp granulated sugar

3/4 tsp salt

1 1/4 tsp instant yeast

1 tbs shortening or butter at room temp

1 cup buttermilk at room temp

Cornmeal for dusting



Using a KitchenAid mixer with the paddle attachment, stir together flour, sugar, salt, and yeast.  Stir in shortening and 3/4 cup of buttermilk until it forms a ball. If there is still loose flour, add buttermilk until dough us soft and pliable.

Change to dough hook on mixer. Knead using mixer for 10 minutes.

Lightly oil a large bowl and transfer dough. Coat dough with oil by rolling the dough gently in the bowl. Cover bowl with a clean kitchen towel.

Allow the dough to ferment at room temperature for 4 hours. (For a quicker recipe, allow the dough to sit at room temperature for 60-90 minutes.)


Shape dough into balls on a floured surface.

Line a baking sheet with parchment paper and spray with oil. Sprinkle cornmeal on the parchment. Place the dough balls on the baking sheet, spaced out evenly. Spray the dough with oil and lightly sprinkle with cornmeal.

Cover the baking sheet with a clean kitchen towel and allow to proof overnight. (For a quicker recipe, allow the dough to proof for 60-90 minutes.)

In the morning, preheat the oven to 350 degrees and heat up your griddle to a medium high heat.


Griddle the dough balls on the griddle until brown but not burned. Once brown, flip over and brown the other side.

Once browned on both sides, place the dough balls back on the baking sheet and bake for 5-8 minutes on the middle rack.


Do not wait for all of the english muffins to finish at the same time on the griddle.


Cool on rack.

Enjoy! Have a great Sunday!


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