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Bread Machine Sourdough English Muffins

Sourdough English Muffins
Full of nooks and crannies, these homemade English muffins will turn any morning into a special day.
Yield 14 – 16 English muffins




  • Have water and oil at 80ºF and all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is complete, continue with next step.
  • On clean surface dusted with cornmeal, roll dough to 1/4-inch thickness. Cut into 14 to 16 circles (3 to 4 inches in diameter). Turn to coat topside with cornmeal. Place on greased cookie sheet. Cover; let rise until indentation remains after touching.
  • Preheat griddle to 325°F.
  • Carefully place muffins on preheated electric griddle or fry pan. Bake 10 minutes on each side or until sides are deep golden brown. Cool on wire rack. To serve, split and toast.


Get Traditional Bread Making Method here.
Photo by Jen Schall

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Review & Comments

Patti | Reply

I don’t have a griddle or an electric skillet, what do you recommend?

Red Star Yeast | Reply

Hi Patti,

The electric skillet may work better since you can set the temperature. With a griddle on the stove you will have hot and cold spots and they may not cook as evenly.

Happy Baking!

Habegger Margi | Reply

This recipe says to put on preheated griddle. Could I use an electric skillet instead? Also, am I supposed to have a lid on while cooking? I always thought these would of been baked in the oven. I’m intrigued to try these!


Red Star Yeast | Reply

Hi Margi – Yes, you can use an electric skillet. No cover or lid is needed.
Happy baking!

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