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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!



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.


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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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!



Sunday 13th of September 2020

Second time was a charm! Really good recipe. My starter really works well with all your recipes but this especially!

Butter For All

Sunday 13th of September 2020

Hi Chris!

I love it! I love how you keep trying and don't give up on a recipe right away. You rock!



Sunday 26th of July 2020

I made these english muffins and they were great! I was concerned about the overnight ferment as we are going through a heatwave right now. I decided to keep the dough in my bedroom since it had AC and it was fine. As I was making them I worried that dough might be too wet but I kept going with the recipe as stated, using a good amount of dusting flour, and they turned out great. I couldn't help but eat one warm with butter. I was so happy to see all those nooks and crannies. Thanks for a wonderful recipe.

Butter For All

Monday 27th of July 2020

Hi Sonia!

Sounds like you made a great choice! I'm so happy to hear they were successful!


Ashley L swegles

Sunday 19th of July 2020

Will this work with whole wheat einkorn flour?

Ashley L swegles

Thursday 23rd of July 2020

Thank you :)

Butter For All

Monday 20th of July 2020

Hi Ashley,

At 100% the muffins will definitely be more dense with less nooks and crannies. I'm sure they will still be delicious! You could do 50% Einkorn and have pretty good results as well!

Hope that helps,


Ceri Y

Saturday 18th of July 2020

I have made this recipe several times now and it works beautifully. Today, I added 2T cinnamon and 1 cup of raisins.. WONDERFUL!

Butter For All

Sunday 19th of July 2020

Hi Ceri!

That sounds amazing! Thank you for the great feedback and ideas!