Same-Day Sourdough English Muffins: A Beginner-Friendly Recipe
- Mary Chadd
- Jul 17
- 2 min read
Homemade sourdough English muffins do not have to take two days. This same-day method uses active sourdough starter for flavor and a small amount of instant yeast for dependable timing. The result is a tender, lightly tangy muffin with a golden exterior and plenty of nooks and crannies.
Ingredients for 24 English Muffins
240 g active sourdough starter
430 g warm whole milk
8 g instant yeast
30 g honey
60 g melted butter
1 large egg
760 g bread flour
13 g sea salt
15 g dry milk powder
Step-by-Step Method
Combine the starter, warm milk, yeast, honey, melted butter, and egg in a large mixing bowl.
Add the bread flour, salt, and dry milk powder. Mix until a shaggy dough forms, then knead until smooth and elastic.
Cover and let the dough rise until noticeably puffy and close to doubled. In a warm South Georgia kitchen, begin checking after 60 to 90 minutes.
Divide into 24 portions of about 63 g each. Shape into smooth rounds, flatten gently, and place on a cornmeal-dusted tray.
Cover and proof until light and puffy, usually 30 to 60 minutes.
Cook on a lightly greased griddle over medium-low heat until golden on both sides. Transfer to a baking sheet and finish in a 375°F oven until the centers are fully baked.
Tips for the Best Texture
Keep the griddle heat moderate so the outside browns without burning. Split the cooled muffins with a fork rather than a knife to preserve the craggy interior. Store them airtight for several days or freeze for longer storage.
This recipe is a dependable way to enjoy Myrtle’s sourdough flavor on a busy schedule and is especially helpful for beginners who want a predictable same-day bake.
Ready to Begin with Myrtle?
Our Myrtle’s Sourdough Pantry Starter Kit includes dehydrated Myrtle starter plus easy pantry mixes to help you begin baking at home.
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