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Overnight Sourdough English Muffins – A Long Fermentation for Better Digestibility

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I bet you can guess why I love English muffins!

Yep, all those nooks and crannies, little empty pools, perfect for catching all the melted butter!

A collage of stacks of English muffins with text overlay.

This easy recipe ferments and rises overnight at room temperature so you awaken to a soft, manageable dough.

Stacks of English muffins spread with jam and butter.

In the morning roll out the dough, cut out the muffins, preheat the griddle, cook these little sourdough puffers low and slow, and voilà, a beautiful butter-holding breakfast!

A close-up of stacks of English muffins with jam and butter.

What Should You Eat on These Sourdough English Muffins?

An English muffin spread with raw butter and jam.

If you are passionate about real food and love to make your own, try making my real Cultured Raw Butter.

For a special treat add a foraged jam or jelly like this immune-boosting Elderberry Jelly from Practical Self Reliance.

Or maybe you have some wildflowers in your yard? Try a very unique Wildflower Jam from Nitty Gritty Life.

Love the simple things in life? Me too. Nothing beats a buttery sourdough English muffin with Honey Sweetened Strawberry Jam like the one found at Texanerin Baking!

Try these muffins as the bread for an egg sandy with this delicious Pastured Pork Breakfast Sausage.

Or try them as the base for every kid’s favorite “Engamuff pizza!” Just spread each half with tomato sauce, mozzarella, and a few favorite toppings and bake at 375ºF until the cheese is golden and bubbly.

Whatever You Top Them With, These Overnight Sourdough English Muffins Are Sure to Become a Family Favorite!

A plate of English muffins with text overlay.

Overnight Sourdough English Muffins

Overnight Sourdough English Muffins

Yield: 2 Dozen Muffins
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

An easy to work with, traditional sourdough English muffin, perfect for holding a variety of toppings (like butter!)



The Night Before

  1. In a large bowl with plenty of room for proofing, gently mix all ingredients either by hand or in a stand mixer until a smooth sticky dough is achieved.
  2. Cover the bowl and let it proof at room temperature overnight, 8 to 12 hours.

The Next Morning

  1. With wet hands, do one series of stretch and folds around the dough in the bowl, deflating the dough, and loosely preshaping it into a ball. Wait 5 to 10 minutes before continuing.
  2. Generously flour your work surface.
  3. Turn the dough out on the floured surface and pat flour onto both sides.
  4. Pat or roll the dough into a 3/4-inch-thick sheet. Add more flour if you notice sticking.
  5. Use a large biscuit cutter to cut out as many muffins as possible. Make sure they are floured on the bottom and move them off to the side of your work surface to rest.
  6. Gather the remaining dough and brush off any loose flour. Shape the dough into a ball and re-roll it to 3/4-inch thickness. Cut out the muffins and set them aside. Repeat this step one more time if necessary.
  7. Let all the muffins rest for 30 minutes.
  8. Preheat a large cast-iron griddle to medium-low. Make sure it is thoroughly heated through.
  9. Add the muffins to the griddle with an inch of space around each. Cook them for 5 to 7 minutes per side. They should be golden to dark brown and fully puffed when done. Cool them on a wire rack before slicing.


These muffins freeze really well and defrost quickly!

For a longer fermentation, the dough can be refrigerated after the initial proofing for up to 72 hours.

A collage of stacks of English muffins with text overlay.

Trish McKay

Sunday 10th of October 2021

Thank you. My new favorite sourdough recipe. I am going to shape my next lot into squares because I won't need to handle the dough more than once and they will be easier to manage in the toaster.

Butter For All

Friday 22nd of October 2021

Hi Trish!

That sounds like a fun project! I bet you'll get even better nooks and crannies!


Thursday 23rd of September 2021

Wow!!!! These are amazing!

It's rare that I try a recipe that lives up to expectations on the first try, let alone surpasses them. I just cooked them up for breakfast this morning, and the entire family LOVED them! I did cut the sugar way back for our low-sugar family (1 tsp only), but kept everything else the same. I'm excited to try with some whole grain flours, too.

These will definitely be in heavy rotation in the future!

Butter For All

Monday 27th of September 2021

Hi Joel!

I'm so glad to hear it! It is one of our family favorites was well! Thanks for the nice feedback!



Saturday 4th of September 2021

The flavor was great! But, I didn't get nooks and crannies. When I put the wet dough onto my floured surface, I kneaded it with flour to get it dry enough to roll and cut. Did I knead out the nooks and crannies? And if so, how then do you roll out that wet dough, precisely? I really want to get this recipe down! Thank you so much! I'm determined to try out all of your recipes!


Tuesday 5th of October 2021

@Butter For All, They came out great this time. Thanks so much!

Butter For All

Sunday 5th of September 2021

Hi Judy!

Thank you for your feedback! I'm so sorry you didn't get nooks and crannies. It was definitely the kneading in more flour. You want the dough to be really moist, that is what gives such nice nooks. But it is different to work with. It takes much more flour on the surface than you are probably used to. Try using much more loose flour, and gently pat or roll the dough to get it to stretch. If it's sticking anywhere then throw more flour under and over!

Let me know how it goes!


sourdough english muffins | amyl

Saturday 31st of July 2021

[…] were really easy and turned out pretty much perfect:… I only had 150 g of starter, and it wasn’t even totally active but it didn’t seem to […]


Thursday 22nd of April 2021

Can this recipe be made with fat free or low fat milk?

Butter For All

Monday 26th of April 2021

Hi Brian,

Yes, absolutely. But I do want to add that I personally don't advocate for a low fat diet. Just the right kinds of fats!

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