These Small Batch No Knead Sourdough English Muffins are the perfect recipe to loop into your weekly (or daily) breakfast routine! Made with just a few ingredients, this recipe requires minimal effort, and the results are delicious. The best part? You can prep it before bed and wake up to dough ready to be shaped and cooked—perfect for a cozy morning breakfast.
Tips for Making Sourdough English Muffins
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Overnight Rest: The key to these English muffins is letting the dough rise for 8-12 hours, which is why it’s a great option to make before bedtime. This resting period allows the natural yeast in the sourdough starter to work its magic, resulting in a beautifully risen and bubbly dough by morning. You can let the dough rest at room temperature overnight and be ready to shape and cook the next day.
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Refrigerating the Dough: If you want to prep the dough because your starter is active, but it isn’t close to night time right away, simply place the mixed dough in the fridge before the full room temperature rise (8-12 hours). Refrigeration slows down the fermentation process, which is useful if you need more time.
If you prepare the dough, but aren’t ready to cook it, you can refrigerate it at this step as well! After the bulk rise (8-12 hours), place in the fridge until you are ready to cook. Let the dough come to room temperature (about 30 minutes on the counter) before shaping your muffins and proceeding with the recipe. This way, the dough has time to warm up and become easier to work with while still maintaining that lovely fermentation flavor.
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Getting Perfect Nooks & Crannies: After cooking your muffins, use a fork to split them open. Avoid using a knife, as it compresses the interior, whereas the fork creates those airy pockets that are so characteristic of English muffins. This ensures you get all the texture you love when toasted.
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Cooking Tip: These muffins are cooked on a skillet, so be patient with the heat. Cooking them low and slow allows the inside to cook through without burning the outside. If you notice they’re browning too quickly, just lower the heat and extend the cooking time. Each side takes about 5-6 minutes to reach that perfect golden-brown color.
Tips for Freezing No Knead Sourdough English Muffins
If you want to enjoy these Sourdough English Muffins at any time, freezing them is a great option. Here are a few helpful tips for freezing and reheating to keep them fresh and delicious:
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Cool Completely Before Freezing: Make sure your muffins have cooled completely on a wire rack before freezing. This prevents condensation from forming inside the packaging, which can lead to freezer burn or soggy muffins.
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Pre-Slice for Convenience: Use a fork to split the muffins before freezing. This way, they’ll be ready to pop directly into the toaster straight from the freezer. It also helps avoid the crumbly mess that can happen when trying to slice a frozen muffin.
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Wrap and Store Properly: To prevent freezer burn, wrap each muffin individually in plastic wrap or aluminum foil. After wrapping, place the muffins in a large freezer-safe bag or airtight container. Squeeze out as much air as possible before sealing the bag. Label the bag with the date so you know how long they’ve been stored.
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Freezing Duration: Your English muffins will stay fresh in the freezer for up to 3 months. After that, they may begin to lose their texture and flavor.
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Reheating from Frozen: No need to thaw the muffins. When you’re ready to enjoy them, pop them directly in the toaster or a toaster oven. Toast them to your desired crispness—this will also help bring back their original texture, giving you a warm, crispy outside and soft inside.
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Stovetop Reheating: If you don’t have a toaster, you can reheat the muffins on a skillet. Cook them over medium heat for a few minutes on each side until heated through. Covering the pan with a lid can help ensure the inside gets warm as the outside toasts.
Why Make These Before Bed?
If you prepare these English muffins before bedtime, you allow the dough to ferment overnight, developing a deeper flavor and a lighter, more airy texture. This long fermentation also increases the digestibility of the bread since sourdough starters naturally break down some of the gluten and sugars in the flour.
Leaving the dough at room temperature lets the wild yeast in the starter become active, resulting in those bubbles we love in sourdough bread. In the morning, the dough will be ready for you to shape, rest briefly, and cook. If you’re pressed for time, refrigerating the dough after the rise offers flexibility, allowing you to bake them whenever you’re ready!
