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4.34 from 3 votes

Sourdough English Muffins

Use your sourdough starter to have freshly baked Sourdough English Muffins tomorrow morning!
Prep Time5 mins
Cook Time16 mins
Resting time15 hrs
Total Time15 hrs 21 mins
Course: Breakfast
Cuisine: American
Keyword: Sourdough English Muffins
Servings: 24 English muffins
Calories: 69kcal
Author: Amanda Rettke-iamhomesteader.com


  • ½ cup sourdough starter, discard or fed
  • 1 tablespoon honey, or sugar
  • 1 cup milk
  • 3 cups all-purpose flour
  • 1 ½ teaspoons sea salt
  • ¼ cup cornmeal, for dusting


  • In the bowl of a stand mixer fitted with the dough hook attachment, mix all of the ingredients together (besides the cornmeal) on low for 5 minutes.
  • Cover the dough and let it sit on the counter overnight (10-14 hours).
  • The next day, turn the dough onto a floured surface, add flour to the top of the dough, and use your fingertips to press out the dough to a 1/2-inch thickness.
  • Using a biscuit cutter, round cookie cutter, or tall kitchen glass, press into the dough and place each biscuit onto a parchment-lined baking sheet that has been sprinkled with cornmeal.
  • Sprinkle more cornmeal on the tops of the biscuits and cover with a towel to let them rise for 1 hour.
  • Preheat a nonstick skillet (make sure you have a cover for it) over low heat. Place 4 muffins (or how many fit) into the skillet. Cover the skillet and cook for 6-8 minutes. Turn the muffins over and cook for 6-8 more minutes, or until golden brown.