Super Soft Sourdough English Muffins {Overnight}
These overnight sourdough English muffins are incredibly soft, fluffy, and full of rich homemade flavor. Perfect for breakfast sandwiches, toasted with butter, or served with jam, these muffins are easy to prepare and naturally fermented overnight for the best texture and taste.
Why You’ll Love This Recipe
- Extra soft and fluffy texture
- Naturally fermented with sourdough starter
- Easy overnight method
- No oven required
- Perfect for breakfast meal prep
- Better than store-bought English muffins
Ingredients
For the Dough
- 500g all-purpose flour
- 120g active sourdough starter
- 250ml warm milk
- 1 large egg
- 40g melted butter
- 30g sugar
- 8g salt
For Dusting
- Cornmeal or semolina flour
Equipment Needed
- Large mixing bowl
- Dough scraper
- Rolling pin
- Biscuit cutter or glass
- Cast iron skillet or nonstick pan
Step-by-Step Instructions
Step 1 – Mix the Dough
In a large bowl, combine:
- Warm milk
- Active sourdough starter
- Sugar
- Egg
- Melted butter
Mix well until smooth.
Add flour and salt. Stir until a shaggy dough forms.
Knead the dough for about 8–10 minutes until soft and elastic.
Step 2 – First Rise (Overnight Fermentation)
Place the dough in a lightly greased bowl.
Cover and let it rest:
- At room temperature for 1 hour
- Then refrigerate overnight (8–12 hours)
The slow fermentation develops deep sourdough flavor and makes the muffins extra soft.
Step 3 – Shape the Muffins
The next morning:
- Remove dough from the fridge
- Let it sit for 30 minutes
Lightly flour your surface and roll the dough to about 1/2 inch thickness.
Use a round cutter to cut muffin shapes.
Dust both sides with cornmeal or semolina.
Place muffins on a tray and cover loosely.
Let rise for 1–2 hours until puffy.
Step 4 – Cook the English Muffins
Heat a skillet or pan over low-medium heat.
Cook muffins:
- 5–7 minutes per side
Flip carefully until both sides are golden brown and fully cooked inside.
If they brown too quickly, lower the heat.
Step 5 – Cool & Serve
Let the muffins cool slightly before slicing.
For the best texture:
- Split with a fork instead of a knife
Serve with:
- Butter
- Honey
- Jam
- Eggs
- Cream cheese
Storage Tips
- Store in an airtight container for 3 days
- Refrigerate for up to 1 week
- Freeze for up to 2 months
Toast before serving for best flavor.
Pro Tips for Perfect English Muffins
- Use an active bubbly sourdough starter
- Don’t rush the overnight fermentation
- Cook on low heat to avoid raw centers
- Dust generously with cornmeal for classic texture
