How to Make Sourdough English Muffins with Nooks and Crannies

You want those signature nooks and crannies—crispy edges, tender interior, and tangy sourdough flavor. Making sourdough English muffins at home is easier than you think, and you'll get the texture that tears into honey-filled pockets. This guide teaches you how to make sourdough English muffins with nooks and crannies, step by step, from starter readiness to the skillet trick that creates those holes. Read on and you’ll have an everyday breakfast that feels special.

What You'll Need (Ingredients + Tools)

Ingredients (makes 8–10 muffins)

• 250 g (2 cups) bread flour
• 150 g (1 cup + 2 tbsp) whole wheat or all-purpose flour
• 180 g (¾ cup) active sourdough starter (fed, bubbly)
• 200 g (¾–1 cup) warm milk (or mix milk + water)
• 30 g (2 tbsp) melted butter
• 10 g (1½ tsp) salt
• 10 g (2 tsp) sugar
• Cornmeal or semolina for dusting

Tools

• Cast-iron skillet or heavy griddle
• Biscuit cutter (about 3" / 7.5 cm)
• Mixing bowl, bench scraper, digital scale
• Jar with lid for proofing

Quick tips:

• Feed your starter 4–8 hours before mixing so it’s bubbly.
• Use a digital scale for consistent results.

Preparing Your Starter and Dough

1. Combine starter, warm milk, and melted butter in a bowl.
2. Mix in flour, sugar, and salt until a shaggy dough forms.
3. Knead 4–6 minutes by hand, or 3–4 minutes in a stand mixer until smooth.
4. Place dough in a lightly oiled bowl and cover.

Bulk ferment:

• Let rise 2–4 hours at room temperature until puffy, or refrigerate overnight for deeper flavor.
• Tip: A refrigerated rise helps create tang and better crumb structure.

Warnings and pro tricks:

• If your starter isn’t bubbly, don’t expect great lift. Feed it first.
• Use slightly higher hydration if your dough feels dry—add 1–2 tbsp water.

Shaping, Cooking, and Creating Nooks and Crannies

Shaping

1. Turn dough onto a floured surface and roll to ¾" (2 cm) thickness.
2. Cut rounds with a 3" cutter and dust both sides with cornmeal or semolina.
3. Place cut rounds on a tray, cover, and proof 45–60 minutes until slightly puffy.

Cooking (this is where the nooks appear)

• Heat a cast-iron skillet over medium-low heat. You want steady low heat for even browning.
• Cook muffins 6–8 minutes per side. Cover the pan for the first 3–4 minutes to trap steam. Flip and cook uncovered until golden.
• Press the split: After cooling slightly, split with a fork rather than a knife to accentuate the nooks and crannies.

Quick notes:

• Too high heat burns the exterior before the inside cooks. Keep it moderate.
• Using a cast-iron or heavy griddle yields the best crust.

Serving, Storage, and Troubleshooting Common Issues

Serving ideas

• Toast halves until crisp and top with butter, jam, or avocado.
• Use for breakfast sandwiches with egg and cheddar.

Storage and make-ahead

• Keep cooled muffins in a sealed bag 2–3 days at room temp.
• Freeze cooled muffins individually wrapped for up to 3 months. Toast from frozen.

Troubleshooting

• Flat muffins? Starter likely weak—feed and wait until bubbly.
• Dense interior? Try slightly longer proof or warmer proofing spot.
• No nooks? Use fork-splitting and ensure moderate heat during cooking.

Which variation to try:

• Add 1 tsp garlic powder and chopped herbs for savory muffins.
• Swap 50 g of flour for rye for a deeper sour flavor.

You’ve learned how to make sourdough English muffins that split into buttery nooks and crannies. Pin this guide for your next weekend bake and save these tips for when you want reliable results. Which tip will you try first—overnight ferment or fork-splitting? Ready to make this happen? Let's do it!