The Best Overnight Sourdough English Muffins Recipe
Written by: Kathy Moulding
These sourdough English muffins are simple, hearty, and full of flavor — the kind of homemade goodness that’ll make you wonder why you ever bought them from the store in the first place.
This recipe uses just six everyday ingredients — no weird additives or mystery stuff — and your sourdough starter does most of the heavy lifting. You mix up the dough the day or night before, let the sourdough starter work its slow magic while you sleep, and by morning, they are ready to be formed. Let it rise, dry-fry in a pan or on the griddle, and bake to perfection. They freeze beautifully, too, which makes them perfect for stocking your freezer with easy options for breakfast, lunch sandwiches, or even a “breakfast for supper” kind of night.
Once you start making your own, I promise — you’ll never look at store-bought muffins the same way again.
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Why you will Love These Homemade English Muffins!
- Overnight Ferment = Better Flavor: Cold proofing brings out that irresistible sourdough tang.
- Soft Inside, Crispy Outside: Perfect texture for breakfast sandwiches or slathering with butter and jam.
- Naturally Leavened: No commercial yeast — just your lively sourdough starter.
- Simple Process: Mix, rest, fold, chill, shape, cook, and bake — easy as that.
- Freezer Friendly: Make a batch and enjoy fresh muffins all week long!.
Equipment Needed to Make Sourdough English Muffins
- Bosch or Kitchen Aid Mixer (can be done by hand)
- Kitchen Scale
- Bench Knife
- Cast Iron Skillet
- Bread Proofing Bowl Covers
Ingredients Needed to Make Sourdough English Muffins
- 1000 grams flour
- 26 grams salt
- 60 grams honey
- 200 grams of active sourdough starter (fed and bubbly)
- 600 grams warm water
- 20 grams melted butter, cooled
How to Make Sourdough English Muffins
- Mix the Dough
- In the bowl of a stand mixer (such as Bosch or KitchenAid), combine flour, salt, honey, active starter, water, and butter. Mix until just combined — no need to overwork it. Note, this can also be done by hand.
- First Rest & Stretch
- Cover the bowl with a tea towel and let the dough rest for 30 minutes. Then, complete one set of stretch and folds to strengthen the gluten.
- Second Stretch & Fold
- After another 30 minutes, do a second set of stretch and folds.
- Cold Proof Overnight/Bulk Fermentation
- Cover the bowl with plastic wrap or an elastic net cover (like this one on Amazon) and refrigerate overnight for a slow, flavorful ferment and overnight rise.
- Shape the Muffins
- The following morning, portion the dough into 110 g (3.5 oz) equal pieces and roll them into a smooth round ball on a lightly floured work surface. Place them on a parchment paper or a tray and cover lightly. Let them rest in a warm place. They will need a rise time of approximately 2 hours, or until doubled in size.
- Cook on the Stove
- Preheat a cast-iron skillet over medium to medium-low heat. Place muffins in the pan, cover, and cook for 4 minutes per side, until golden brown.
- Bake to Finish
- Transfer to a baking sheet and bake at 350°F for 12–15 minutes to ensure they’re cooked through. The finished homemade sourdough English muffins will be around 2 inches thick.
- Cool Completely
- Cool the muffins on a wire rack before slicing. They’ll firm up beautifully as they rest.
Pro Tip:
Always split your English muffins with a fork, not a knife!
Serving Suggestions
- Classic: Toast and top with butter and honey or homemade jam.
- Breakfast Sandwich: Add a fried egg, crispy bacon, and cheese for a hearty morning meal.
- Sweet Treat: Spread with almond butter and banana slices.
- Savory Option: Serve as the base for eggs Benedict or mini English muffin pizzas.
- Farmstead Favorite: Pair with freshly churned butter and a cup of coffee from the homestead porch.
How to Store Your Sourdough English Muffins
To keep your sourdough English muffins fresh and delicious, here are a few storage tips:
- Room Temperature: Store cooled muffins in an airtight container for up to 3 days.
- Refrigerator: Keep refrigerated for up to a week.
- Freezer: Freeze in a zip bag for up to 3 months. Reheat in a toaster or oven for a fresh-baked taste.
Frequently Asked Questions:
1. Can I use all-purpose flour instead of bread flour?
Yes! The texture will be slightly softer, but they’ll still be delicious.
2. My muffins are doughy inside—what happened?
They likely need a few more minutes in the oven. Baking ensures they’re fully cooked through after pan-frying.
3. Can I skip the overnight proof?
You can, but the flavor won’t be as deep. The cold ferment develops that signature tang and texture.
4. How do I know my starter is ready to use?
It should be bubbly, doubled in size, and float when you drop a small spoonful into water.
5. Can I cook these on an electric griddle?
Absolutely! Please set it to 325°F, cover, and cook for the same amount of time.
Special Tools (affiliate links): Bosch Mixer | Kitchen Aid Mixer | Elastic Food Covers | Cast Iron Loaf Pans | Kitchen Scale | Bench Knife/Dough Scraper |
And there you have it — The Best Overnight Sourdough English Muffin Recipe that combines old-fashioned patience with modern ease.
Once you’ve tried these, you’ll never look at a store-bought English muffin the same way again. Slow down, trust the process, and let your sourdough starter work its quiet magic — one batch at a time. Because on the homestead, the best things really do take time.
If you try this recipe and love it, please tag me on Instagram and Facebook @grindinggearsfarmstead.
Lechyd Da, (means “Cheers to Good Health” in Welsh)
The Best Overnight Sourdough English Muffin Recipe
Equipment
- Bosch or Kitchen Aid Mixer (can be done by hand)
- Kitchen Scale
- Bench Knife
- Cast Iron Skillet
- Bread Proofing Bowl Covers
Ingredients
- 1000 grams flour
- 26 grams salt
- 60 grams honey
- 200 grams of active sourdough starter fed and bubbly
- 600 grams warm water
- 20 grams melted butter cooled
Instructions
Mix the Dough
- In the bowl of a stand mixer (Bosch, KitchenAid), combine flour, salt, honey, active starter, water, and butter. Mix until just combined — no need to overwork it. Note this can also be done by hand.
First Rest & Stretch
- Cover the bowl with a tea towel and let the dough rest for 30 minutes. Then, complete one set of stretch and folds to strengthen the gluten.
Second Stretch & Fold
- After another 30 minutes, do a second set of stretch and folds.
Cold Proof Overnight/Bulk Fermentation
- Cover the bowl with an plastic wrap or elastic net cover (like this one on Amazon) and refrigerate overnight for a slow, flavorful ferment and overnight rise.
Shape the Muffins
- The following morning, portion the dough into 110 g (3.5 oz) equal pieces and roll them into a smooth round ball on a lightly floured work surface. Place them on a parchment paper or a tray and cover lightly. Let them rest in a warm place. They will need a rise time of approximately 2 hours, or until doubled in size.
Cook on the Stove
- Preheat a cast iron skillet over medium heat to medium-low heat. Place muffins in the pan, cover, and cook for 4 minutes per side, until golden brown.
Bake to Finish
- Transfer to a baking sheet and bake at 350°F for 12–15 minutes to ensure they’re cooked through. The finished homemade sourdough english muffins will be around 2-inch thickness.
- Cool Completely
- Cool the muffins on a wire rack before slicing. They’ll firm up beautifully as they rest.
