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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, making little empty pools, perfect for catching all the melted butter!

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

 

 

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

 

 

What should you eat on these Sourdough English Muffins?

 

 

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 375º until the cheese is golden and bubbly.

Whatever you top them with, these Overnight Sourdough English Muffins are sure to become a family favorite!

 

 

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!

Ingredients

Instructions

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, 8-12 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 5-10 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. Use a rolling pin to roll the dough into a 3/4" 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" 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 5-7 minutes per side. They should be golden to dark brown and fully puffed when done. Cool them on a wire rack before slicing.

Notes

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.

 

 

 

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Jennifer

Friday 26th of March 2021

I've made the sourdough English muffins several times. I keep my gas range top on 2-3 . Unfortunately the muffins are always dough-y inside. I even cook them longer than the recipe calls for and at lower heat. Id love some advice! I need to Remedy this issue! Thanks

Andrew

Saturday 3rd of April 2021

@Jennifer, mine did the same too. It's probably that we didnt us king Arthur flour. Lower proteins and less gluten structure.

Butter For All

Monday 29th of March 2021

Hi Jennifer,

I'll help if I can. I need a little more info. Are you using fresh active starter? Is the dough doubling overnight?

Erin

Saturday 20th of March 2021

I am really excited about making these over Easter. I don't have a cast iron griddle! Could I use a regular frying pan?

Butter For All

Monday 22nd of March 2021

Hi Erin,

That's so wonderful, thank you for including my recipe in your special plans!

Absolutely! A regular pan will work just fine. Just pay attention to your heat and only cook a few at a time.

Jessica

Monday 22nd of February 2021

This dough is was very wet and I found it much easier to put the greased biscuit cutters into the griddle first and then scoop the wet dough into the molds. You need a few biscuit molds to be able to do it this way but it’s easier than trying to roll out this sticky wet dough. They came out beautifully!

Butter For All

Wednesday 24th of February 2021

Hi Jessica!

Awesome! A crumpet/English muffin hybrid! Great tip! Thank you! You can always adjust the flour to water ratio at time of mixing if you'd like to try rolling them next time. But it sounds like they were a huge success anyway.

Good work!

Courtney

j

Friday 12th of February 2021

I used half white all purpose and half whole wheat. They turned out so great! The dough was super wet so I needed to flour it heavily to cut out circles, but I'm really happy with the texture inside. Thanks for this recipe!

Butter For All

Saturday 13th of February 2021

Hi J!

I'm so happy to hear it! Yes, you got it, the dough should be fairly wet, that is what makes those noice nooks and crannies!

Take care and happy baking!

Courtney

Pia Chamberlain

Monday 21st of September 2020

This is the best sourdough recipe ever. I used hungry discard and it worked like a charm. I was worried about how wet the dough was, but it was perfect. I dipped them in a pile of cornmeal before griddling, that added a nice crunch and reminded me of the (store bought) english muffins I ate as a kid. Superb!

Butter For All

Monday 21st of September 2020

Hi Pia!

I love hearing your feedback! It makes me so happy that you were successful!

Happy baking!

Courtney

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