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Simple No Knead Sourdough English Muffins

These no knead sourdough English muffins are easy to make and perfect for busy mornings. Includes overnight or long, cold ferment options.
Prep Time20 minutes
Cook Time30 minutes
1 day
Total Time1 day 50 minutes
Author: Jenny Prior

Ingredients

  • 340 grams water 1 cup+1/4 cup+3 tbsp
  • 10 grams salt 1 and 1/2 teaspoon
  • 30 grams sourdough starter discard (old batch) about 3 tbsp (or active starter)
  • 60 grams whole wheat flour 1/3 cup+1 and 1/2 tbsp
  • 440 grams bread flour 2 and 3/4 cup+3 tbsp

Instructions

  • Take your jar of sourdough starter out of the fridge.
  • In your extra large mixing bowl, add the water and slowly add the salt.
  • Add the sourdough starter discard, after you add the 1⁄2 cup or 100g there should be about a tablespoon or so of sourdough starter left in the jar. Place jar to the side to feed after you mix the dough.
  • Add the whole wheat flour and the bread flour to the mixing bowl.
  • Stir the ingredients in a circle using a mixing spoon or one hand in a circular motion, stir slowly to minimize flour flying out. Use a dough scraper to scrape the sides of the bowl to make sure no dry pieces of flour are left on the sides or bottom of the bowl. Use hands to continue mixing and feel the texture for any dry flour that may be left. This usually takes 5 to 10 minutes.
  • Now that all your flour has been mixed into the water, your mixing step is done! Take a slightly damp paper towel or cloth and wipe the edges of the mixing bowl so that the plastic wrap makes a good seal.
  • Cover dough and place in fridge for long cold ferment for 72 hours or leave at room temperature overnight (8-10 hours) to make in the morning.
  • Now feed the last bit of sourdough starter left in your jar. Add 1⁄4 cup (50-60g) water then add heaping 1⁄3 cup (50-60g) all-purpose (or bread) flour. Mix well until there’s no dry flour. Make sure to check the sides and underneath the jar. Place your lid back on the jar and loosely seal then leave the jar at room temp for 6-12 hours, then put into the fridge until next week if you’re doing the Once a Week No Knead Sourdough method!
  • Preshape: empty dough onto a work surface. Use a dough scraper to divide the dough into 12 equal pieces (about 70 grams each or roughly the size of a small lemon). To preshape each piece, use the dough scraper and Fold one half of the dough over itself then use a dough scraper to turn and rotate the dough to form a small ball. Try to get your balls of dough as tight as possible. Press them down lightly–they should have a shaped like a hockey puck. Let them rest while the oven preheats for about 30 minutes. (if you aren’t short on time, cover the balls of dough and let them rest for 60-90 mins. to create a more open crumb)
    No knead sourdough english muffins preshaping dough step blog post
  • PREHEAT: Preheat the oven to 425 degrees convection and preheat a skillet over medium heat or medium-low if you are cooking on cast iron* (you may want to adjust once you begin cooking depending on how hot your range gets— propane gas gets very hot and cooking on cast iron requires the pan to fully preheat at a lower temperature since it retains heat very well).
  • PREPARE A BAKING SHEET: Put a large square piece of parchment on a baking sheet. This is where you will put your English muffins after they are partially cooked from the skillet.
  • MELT BUTTER: Once the skillet has been heating up for 1-3 minutes, add 1/2-1 teaspoon unsalted butter or oil. Use a spatula to spread butter around skillet for a light coating.
  • FRY OUTSIDE OF MUFFINS: Place shaped muffins onto the preheated skillet. (How many muffins you add depends on the size of the skillet). Cook the muffins for 1-2 minutes until the cooking side is golden to golden brown and set (no longer doughy), then flip over with a spatula and cook for 1-2 more minutes until the other side has the same appearance. Then carefully transfer the muffins back to the baking sheet.
    no knead sourdough english muffins frying step blog post
  • BAKE: Once all the muffins are on the baking sheet, bake the muffins for 11-13 minutes until they are puffy and golden brown.
    No knead sourdough english muffins before baking blog post
  • COOL: Let cool for 5-10 minutes before cutting each muffin across the center with a bread knife to divide the top from the bottom. Perfect for filling with butter, jam, eggs, or another breakfast sandwich filling!
    No knead sourdough english muffins slicing and serving step blog post

Notes

Perfect for filling with butter, jam, eggs, or another breakfast sandwich filling!
Note: active sourdough starter can be used in place of discard. Timing does not need to be adjusted.