Easy Sourdough English Muffins (No Overnight Proofing!)

If you’ve ever been told you have to proof your sourdough English muffins overnight—let me introduce you to a game-changer. These are fluffy, golden, and ready in just two hours. No unnecessary waiting, no compromise on taste. Just fresh, homemade English muffins that you can whip up in time for breakfast or brunch.

Why You’ll Love This Recipe

• No Overnight Proofing – Ready in about 2 hours

• Fluffy & Delicious – Soft inside with that signature golden crust

• Naturally Leavened – Made with sourdough discard or active starter

• Pan-Cooked – No oven needed

Ingredients

• 200g (about ¾ cup) sourdough starter (discard or active)

• 250ml (1 cup) milk (warm, but not hot)

• 1 tbsp honey (or maple syrup)

• 2 tbsp butter (melted)

• 300g (2 ½ cups) all-purpose flour

• 1 tsp salt

• 1 tsp baking soda

• Cornmeal or semolina (for dusting)

Step-by-Step Instructions

1. Mix the Dough

In a large bowl, combine sourdough starter, warm milk, honey, and melted butter. Stir well.

Add flour and salt, and mix until a shaggy dough forms. It’ll be slightly sticky—don’t panic.

2. Let It Rise (1 Hour)

Cover the bowl and let the dough rest at room temperature for about an hour, or until puffy.

3. Shape the Muffins

Lightly flour a surface and roll the dough to about 1.5 cm (½ inch) thick.

Cut into rounds using a biscuit cutter or a glass.

Dust each piece with cornmeal or semolina to prevent sticking.

4. Quick Second Rise (30 Minutes)

Place the muffins on a floured surface, cover lightly, and let them rise for 30 minutes.

5. Cook on the Stovetop

Heat a dry pan (or griddle) over medium-low heat.

Cook each muffin for 5 to 6 minutes per side, until golden brown and cooked through.

If they brown too fast, lower the heat so they cook through without burning.

6. Split, Toast, and Enjoy

Let them cool slightly, then split them open with a fork to get those signature nooks and crannies.

Toast and slather with butter, jam, or your favorite toppings.

FAQs & Tips

• Can I let them rise longer? Yes. If you prefer a deeper sourdough flavor, you can let the first rise go for up to 3 to 4 hours.

• Can I use sourdough discard? Yes. This works with active starter or discard, though discard may create a slightly denser texture.

• Do they freeze well? Absolutely. Once cooled, freeze them in an airtight bag. Just reheat in the toaster.

Final Thoughts

So, are you team “no overnight proofing” now? These quick sourdough English muffins prove you don’t need to wait 12+ hours for a perfect breakfast. Try them, and let me know how they turn out.