I apologize in advance for posting ANOTHER English muffin recipe, but I can’t help it they are delicious. Making my own has definitely ruined “off the shelf” varieties for me. The good news? Making them is easy, so today I introduce you to the newest flavor on the blog… Bread Machine Buttermilk Sourdough English Muffins!

Sourdough English Muffins Made Easy in Your Bread Machine!

If you are all about sourdough AND bread machines, keep reading. This recipe is as easy as it gets using the dough cycle!

Breakfast just got a serious upgrade. It’s time to bake your own fluffy, tangy sourdough English muffins with minimal effort, thanks to your handy kitchen gadget. Yes, you heard that right, another sourdough recipe using the bread machine. Minimal fuss and maximum reward.

The beauty of this method lies in its simplicity. No long, messy hand-kneading sessions, no finicky shaping and proofing. Just toss a few basic ingredients into your bread machine, press a button, and let the magic happen.

No rolling, biscuit cutters, no special techniques needed. Just let your bread machine do all the work and wake up the next day to make some fresh English muffins. It’s time to ditch the pre-packaged sourdough imposters, but keep the convenience. This is REAL sourdough, no added vinegars or flavors. If you are like me and never thought you would be making them yourself… then this recipe is for you!

A helpful piece of advice if you are new to making English Muffins. Read through all of the information before getting started. It will help you tremendously to have a good visual.

If you need more information, a sample timeline is provided below. As with any bread machine recipe I always recommend the following:

• Making sure your paddle is in place before getting started.
• Removing your bread pan before adding ingredients.
• Adding ingredients as written in the recipe card below (wet to dry) unless otherwise written in your machines instruction manual.

Want to make a wheat version? Check out my Multigrain Bread Machine Sourdough English Muffins! Check out my other Sourdough Bread Machine recipes below!

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Sourdough & Buttermilk: A Dream Team

This combination is a winner. If you love sourdough bread and that super fluffy white bread then this recipe is for you! Especially if you have a bread machine and a love for using the dough cycle, I don’t need to sell it to you any further. One bite and you’ll be hooked on making another batch, and it is so easy you might even want to make a few to share.

The natural fermentation process in sourdough breaks down gluten, resulting in a more easily digestible for some people. The lactic acid in buttermilk also tenderizes the dough, creating a fluffy and airy texture with a delicate crumb that holds its shape perfectly when toasted.

Sourdough starter and buttermilk are the dream team for these because the combination is the total package. Using both ingredients together adds a depth of flavor. It ensures your homemade English muffins are far superior to store-bought varieties. For me personally it is the healthier option and definitely the tastiest!

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What You’ll Need:

Bread Machine- Any size will work because we are not baking in it. We are only using the dough cycle so any 1, 1-1/2, or 2 pound machine will do. If you are new to a bread machine altogether, check out my Bread Machine Master Butter Dough where I give you all my best tips. If you would like another sourdough bread machine recipe, also read my article, The Ultimate Bread Machine Guide to a 100% Sourdough Sandwich Loaf.

Active Starter- I use a slightly lower hydration starter. It is generally on the thicker side, like pancake or waffle batter. Make sure it is active and bubbly before starting. I tend to feed mine the night before and use it early in the morning, roughly 6-8 hours before getting started. This will depend on your starter and environment such as temperature, humidity, etc.

Buttermilk- Use the real deal. This recipe has not been tested with any alternatives.

I don’t use it straight out of the fridge, I take it out and measure what I need into the bread pan of the machine using my digital scale then let it sit on the counter for about an hour or 2 before I get started to take the chill off.

It is still cool, but the recipe turns out beautifully. If you would like to bring it to room temperature more quickly, I suggest slowly and carefully heating it on the stove or in the microwave in 30 second increments. It can turn into a more curdled texture if over heated and we don’t want that.

Filtered Water- I don’t recommend using tap water of any kind because of the chlorine, fluoride, etc. can destroy the wild yeast. I always use a bottle of filtered water for both feeding my starter and making bread, so it’s the same here. Using it at room temperature is just fine in warmer months, but if your kitchen is particularly cold, opt for warmer water, no more than 85 – 95°F.

NOTE: If you have use tap water in your sourdough successfully before, then you can try it. I know tap water quality can vary by location. Use what works for you, if you are new to sourdough or bread baking in general, you can experiment but I recommend starting with filtered water.

Butter- Salted or unsalted is fine, just no margarine please.

All-Purpose Flour- Organic unbleached flour is great for sourdough bread making because it has natural wild yeast and beneficial bacteria in it already that encourages a healthy starter and dough. Bleached flours are chemically treated to whiten and remove these vital microorganisms, and can affect the final out come of the bread. A quality Unbleached Bread Flour can also be used, it will likely give you a little bit of a better rise and structure, but I get great results with both.

NOTES: The all-purpose flour I use has a 11.5% gluten content. You can swap out half of the all-purpose for spelt.

Salt- No iodized, use sea salt or plain table salt.

White Sugar

Oil- You will need oil to grease your bowl before the cold fermentation in the fridge. Be careful not to use too much, just enough to coat the surface of the bowl and the dough, you shouldn’t see any “puddles” of oil. A little extra oil will also come in handy to rub into your hands to release the dough from the bread machine pan. That will prevent it from sticking to you. It will also be needed for cooking. I prefer Avocado or Coconut Oil.

Large Glass or Plastic Bowl- For the cold fermentation.

Medium Ground Cornmeal– This is not used in the dough, it is to prevent sticking and provide that same classic crunch that we are all familiar with in the pre-packaged stuff.

Large Sheet Pan for Baking– I use a standard “half sheet” size.

Parchment Paper

Electric Griddle OR Large Skillet- The larger electric griddles should fit all 8 muffins at once. I prefer the electric griddle because it gives me better control of the temperature, if using a skillet on the stove adjust the temperature as needed.

Cooling Rack

Digital Scale- optional. Using a scale allows me to use less dishes by carefully measuring into the bread pan that is resting on my scale. With practice, this has made things easier, faster, and less dishes! Aside from that, there are some important points to mention. Volume measurements can be affected by factors like how ingredients are packed or scooped. Weight measurements provide accuracy, allowing you to replicate your sourdough success more reliably.

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Tips for making English Muffins to rival ANY bakery!

This dough is very soft and pillowy. They are easy to shape so no need to fear about it being sticky and hard to handle. The overnight fermentation leads to a chilled dough that is easier to handle. These also rise and puff up beautifully, so keep a watchful eye after shaping and during the final proof. The combination of sourdough and buttermilk creates a super charged dough! Get ready to griddle and cook when you see that they have increased in size and puffed up, roughly about 1 hour in a 75°F/23.4°C kitchen.

Use plenty of cornmeal to coat the sheet pan or parchment paper lined pan. This prevents your nice shaped muffins from sticking. When the dough is chilled it is less sticky, but as it warms up and bulk ferments, it softens. The cornmeal helps you lift the dough off the paper. You can lightly dust the tops if you want cornmeal on both sides.

Do your best to not bring all that cornmeal onto the griddle. Some will come along, you do need it, but not too much of it or it will burn.

Pre-heat your oven and your griddle skillet at the same time. These are very easy and once baking day comes the whole process goes from griddle to oven in minutes so it is best to be ready!

Have your cooling racks nearby. Same as above, this goes quickly and you’ll want these muffins cooling so you can split them open and slather them with butter. They need to hang out for a few minutes because they will be very hot coming out of the oven.

Use a fork to split open for those extra nooks and crannies! You can slice them open, but using a fork to poke around the edge and split it open is the best way in my opinion. I like to do this to all of my muffins before I store them away. Whether they go into the freezer or the fridge… it makes mornings so much easier to just pull them open, no knife needed.

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TIMELINE Example:

If you don’t start your day at 7 am, no worries! Just scale this timeline to suit your day better. Write it out and stick it to your fridge. Make notes & adjustments if you need to, this is just a step-by step guide that I use to make my own English Muffins!

• Before Bed: Feed your starter as you normally do, making sure you have more than 1 cup or 240 grams, you’ll need some leftover to keep it going.

  NOTE: If you have another method for getting your starter active for baking, do that.

• 7:00 AM-(Day 1) Add the ingredients as directed in the recipe card below. Start your bread machine on the dough cycle (1 hour 30 minutes)

  Bulk fermentation begins when kneading ends (1 hour 10 minutes remaining), set a timer for the remainder of the time left on the machine.

• 8:30 AM The bread machine finishes. Check in on the dough. It should be nice & smooth. Continue to bulk ferment in the machine as is for an additional 2-4 hours. This will depend on the temperature & environment of your kitchen and THE activity of your starter. Check in on it after the first hour & adjust the bulk fermentation time accordingly. Set a timer.

• 10:30 AM (up to about 12:30 PM) Grease a large glass or plastic bowl with a neutral oil. Then using oiled hands, remove the dough from the machine and place into your bowl. Lightly oil the surface of the dough. Cover with plastic wrap and refrigerate until the morning.

• 6:00 AM-(Day 2) Prepare your baking sheet with parchment paper and a light dusting of cornmeal.

  On a silicone pastry mat or a clean countertop, divide the chilled dough into 8 pieces as shown in the photos below.

  Shape (folding, smooth side up) into buns, pinching and sealing the seams closed at the bottom. Gently flatten out to a patty shape or like a hamburger bun with your fingers and place on the cornmeal/parchment prepared baking sheet.

  Cover with a lightweight towel and proof in a warm location (about 75°F-24°C) for 1-2 hours. If you have a cooler kitchen, the oven with the light on is a good spot, put a note on the oven if you need a reminder not to turn it on.

• 7-8:00 AM Once they have increased in size & puffed up a bit. Pre-heat your oven to 350°F/180°C/Gas Mark 4 (remove the muffins if they are proving in there).

  If you are using an electric griddle, pre-heat it to 300°F/150°C-325°F/165°C. If using a skillet, pre-heat to medium-low or medium.

  Just before cooking, melt coconut oil or grease the griddle with a neutral oil. Carefully cook all 8 muffins for 3-4 minutes per side. The goal is lightly browned, toasted.

  Reduce the heat as needed on your griddle/stove. As they are cooking, prepare the baking sheet with a fresh piece of parchment paper.

• BAKING TIME: When they are done on the griddle, transfer to the plain parchment lined baking sheet and bake in the oven for about 15-20 minutes, until the internal temperature reaches 205-210°F.

• FINISHING LINE: Let them cool for about 10 minutes, then split open by poking with a fork all around the edges and splitting open for the ultimate nooks & crannies experience. Toast them or serve as is. Enjoy!

The times and directions provided can be used as is, OR adapted to fit your schedule and climate of your kitchen. Take notes of any changes you may need to make and add it your this or your own timelines.

Sourdough is about practice and reading the dough. You may need to bake several batches before you have that ah ha! moment. Give yourself grace, practice makes progress. Even with a great recipe, your starter and environment is unique. Go with what works for you!

Need another TIMELINE example?

Take the dough straight to the fridge AFTER the machine is done (the average time on a bread machine dough cycle runs for 1 hour 30 minutes.) Do this the same way, as above, in a greased bowl that is well covered.

The next day (up to 24 hours) divide and shape the dough onto the parchment lined/cornmeal prepared pan. Bulk ferment in a warm place for 3-6 hours. Again, this time will vary depending on your environment, temperature, humidity, and the activity of your starter.

Follow the remaining steps as written above for cooking and baking. And there you have it, two simplified timelines to get you to some homemade English muffins.

One important note to make about this particular timeline, the surface of the dough can dry out even if it is covered by a light towel. If that happens, I spray them with water right before cooking on the griddle and I get great results.

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How to store & freeze:

Storing at room temperature

• Cool completely: Let your freshly baked muffins cool completely on a wire rack before storing. Any trapped heat or moisture can lead to spoilage.
• Shelf life: Stored properly, your muffins will last for up to 3 days at room temperature, up to a week refrigerated.

Freezing for longer storage

• Cool and pre-freeze: Let the muffins cool completely, then pre-freeze them on a baking sheet for at least 1 hour to firm them up. This prevents them from sticking together when frozen.
• Transfer to freezer bags: Place them in a freezer-safe zip-lock bag. Squeeze out as much air as possible to prevent freezer burn.
• Label and freeze: Label the bag with the date and freeze for up to 3 months.

Tips for thawing and reheating

• Thaw overnight: For the best texture, thaw your muffins overnight in the refrigerator. You can also thaw them at room temperature for a few hours.
• Reheating options: Toasted is the classic way to enjoy frozen English muffins, but you can also microwave them for a quicker option. Just be careful not to overcook them or they will become tough.
• Refresh on the stovetop: For a crispier texture, heat them briefly on a lightly oiled skillet over medium heat until warmed through.

Bonus tip: If you plan to freeze some of your muffins and keep others at room temperature, it’s helpful to freeze the ones you won’t eat first. This ensures you enjoy the freshest muffins at home while having frozen backups handy.

By following these tips, you can extend the shelf life of your homemade sourdough English muffins and enjoy them any time you need a delicious toastie!

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Elevate Your Breakfast & More!

Here’s a list of ways to serve up and enjoy the versatility of English muffins:

• The Classic: Toast the English muffin and spread with butter, or cream cheese, jams, jellies, or honey.
• Open-Faced: Top it with avocado slices, scrambled eggs, smoked salmon, bacon or a fried egg with an easy hollandaise sauce.
• Savory Italian: Spread with pesto and top with mozzarella cheese and tomato slices for a quick Caprese-style breakfast.
• Breakfast Sammies: Create breakfast sandwiches with your favorite combos like sausage, egg, and cheese; bacon, egg, and avocado; or veggie fillings like sautéed mushrooms, peppers, spinach and onions.

• Mini Pizzas: Split and toast the English muffin halves, spread with pizza sauce or your favorite spaghetti sauce, top with a melty cheese and toppings (pepperoni, sausage, vegetables), and bake until golden brown. My favorite is Hawaiian, with BBQ sauce, pineapple, ham, and a sprinkle of fresh cilantro after baking.
• Snacks: Toast and spread with hummus, top with sliced vegetables like cucumber, bell peppers, or sliced cherry tomatoes.
• Appetizers: Cut into bite-sized pieces, toast, and drizzle with olive oil and herbs for a simple bruschetta base. Top with flavorful spreads such as tapenade or pesto, and some chopped tomatoes with a sprinkle of shredded mozzarella cheese.

Get creative with toppings. Don’t be afraid to experiment with different spreads, cheeses, vegetables, and meats to create your own unique flavor combinations. Use leftover ingredients like leftover grilled chicken, roasted vegetables, or even pulled pork can be repurposed into delicious toppings for your English muffins.

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Looking for more Sourdough recipes? Check these out!

Easy Bread Machine Sourdough English Muffins

Cinnamon Raisin Bread Machine Sourdough English Muffins

Multigrain Bread Machine Sourdough English Muffins

The Ultimate Bread Machine Guide to a 100% Sourdough Sandwich Loaf

Bread Machine Sourdough Liège Waffles

The Easiest Sourdough Drop Biscuits

Overnight Sourdough Belgian Waffles

If you try my Bread Machine Buttermilk Sourdough English Muffins. Comment & rate below.

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