Sourdough English Muffin Bread

This easy sourdough English muffin bread is a delicious sliceable loaf, no cast iron skillet needed! The bread toasts up great and is perfect slathered in butter or jam or as the base for a sandwich. 

Once I made homemade sourdough English muffins, I was a convert. I vowed we would never buy them from the grocery store again. 

They are pillowy, ever so sweet and have the perfect crumb when toasted (unlike their gluten free counterpart I ate for years before eating sourdough baked goods!). Plus they are extremely easy to make- no kneading necessary! 

Then one morning I realized I did not have time to sit over the stove and watch my English muffins cook in a cast iron skillet. So I thought, why not stick it into a bread pan?

Not only did this free up my time, but I did not have to worry about messing with the temperature of my cast iron skillet. There were no accidental burnt bottoms and not so done interiors. The bread was cooked to perfection. 

This sourdough English muffin bread was born. And honestly, once you make it, this recipe may become your new go to breakfast food, too.

It slices up and has the taste of a sourdough English muffin recipe. It toasts up perfectly and has a slight crunch on both sides. 

Plus the little air pockets absorb everything slathered on top. Enough talk, let’s get to the recipe shall we?

Reasons why you will love this recipe

• No cast iron skillet necessary, meaning you can place this dough into the pan and walk away for 30-40 minutes. It is hands off. And there will not be accidental burnt bottoms and gooey interiors. No biscuit cutter necessary!
  • Let’s be honest, cast iron skillet English muffins can be finicky!
• For my egg free and dairy free eaters, this recipe is for you. No eggs or dairy products required!
• This is a no knead sourdough bread option. Which also means, no stand mixer or time spent building the strength of your dough.
• The bread cooks evenly and toasts to perfection on both sides.
• The amount of cornmeal is non-existent or minimal, which means your toaster will thank you.
• Thanks to wild yeast in sourdough and an extra leavening agent (baking soda), this bread rises high and has lots of little holes. No active dry yeast needed!
  • The little holes soak up everything slathered onto it (jam, butter, honey).
• This bread slices well and freezes even better. Take it out of the freezer when you want a toasty sandwich with no soggy bread.

The list could go on and on.

Ingredients for Sourdough English Muffin Bread

I giggle to myself when something this simple tastes so good. How does it happen! Thanks to no eggs or dairy, this is a vegan English muffin bread recipe too.

• Flour (All purpose flour and bread flour work best, though you could use whole wheat flour if preferred)
• Water (milk alternative or whole milk)
• Sourdough starter (active sourdough or sourdough discard both work well. This is a great recipe to use sourdough starter discard sitting in your fridge!)
• Sweetener (sugar, agave or if not vegan- honey)
• Salt
• Baking soda

How to make Sourdough English Muffin Bread

This recipe does require fermentation time. If you have sourdough discard handy, feel free to use it within this recipe as there is an additional leavening agent (baking soda), which will give the bread rise.

If you have active sourdough starter, I still recommend the leavening agent to achieve the nice bubbly holes within this bread.

In a large bowl, stir together the first three ingredients (flour, water and sourdough starter). Once stirred, cover the mixing bowl with plastic wrap or beeswax wrap and allow to rest at room temperature on the countertop.

During this bulk rise, allow the mixture to double in size. This could be as quick as 4 hours, or even 8-12 hours depending on the temperature of your home. 

After the english muffin dough has doubled in size, place the covered bowl into the refrigerator until you are ready to cook (12-48 hours). The longer the sourdough English muffin bread batter sits in the fridge, the more pronounced the sourdough flavor will be.

When ready to cook (perhaps the next morning), remove the batter from the fridge. Add the salt, baking soda and sweetener. 

Mix by hand incorporated in a large mixing bowl or on a floured surface. The bubbles will pop within the dough. Do not fear, the bread will still rise and have lots of holes when baked.

Oil, butter or grease a bread pan. Next, cornmeal to the pan. Finally, add the sourdough English muffin bread dough to the bread pan. 

Allow to complete a second rise on the countertop until it has doubled in size. It may rise near the top of the bread pan.

This can take anywhere from 45 minutes to 2-1/2 hours. 45 mins to an hour in a warm place. Because the dough was degassed while mixing the final ingredients, it may take a bit to rise.

Preheat the oven to 400 degrees Fahrenheit. Place the bread in the oven for 30 minutes. The bread will have a golden brown exterior.

The crust may feel firm though it is important to check the interior temperature to ensure the loaf is cooked through and not gummy. 

Using a food safe thermometer, check the internal temperature of the bread. It should reach 190-200 degrees when it is done.

If not done after 30 minutes, reduce the heat to 375 degrees until the desired temperature is reached (about 10 minutes). 

Remove from the oven. After 3-5 minutes, shake the bread in the loaf pan to help remove it from the sides. Place it onto a wire rack to ensure the loaf cools completely. 

If the bread is left within the loaf pan, it will continue to cook and be hard to remove once cooked. 

Enjoy the english muffin bread toasted, plain, or with your favorite toppings. Store in an airtight container on the countertop for up to a week.

The best way to store in the freezer is by slicing it and placing it in a freezer safe bag or airtight container. The bread can be frozen for up to 3 months.

Frequently Asked Questions

Is sourdough English toasting muffin bread healthy?

Yes! This bread has fermented grains and no additional preservatives for self stability. Because it is fermented, there are gut healthy benefits from the sourdough and less impact on overall blood sugar levels.

For best results (IE no empty carbs), eat with a fat source like butter or nut butter. Alternatively, pair it with protein like an egg, avocado or breakfast sausage.

We highly recommend making an egg McMuffin, but with this English muffin bread instead of a classic English muffin.

What toppings are good on English muffin bread?

There are so many options! For sweet options, start with a layer or melted butter or nut butter. Top it with honey, maple syrup, jam, jelly, Nutella, fresh fruit, Greek yogurt or chocolate chips.

You can even make a hagelslag piece of bread (butter and chocolate sprinkles). 

For savory options, top with a fried egg, breakfast sausage, cheese or any of your favorite “avocado toast” ideas. 

Basically take any of these 40 ways to eat sourdough bread and apply it to this old fashioned English muffin bread.

Why is the baking soda, salt and sweetener mixed in separately?

Baking soda activates upon exposure to liquid. Because of this, the additional rise we are looking for will not occur if mixed in during the initial bulk fermentation period. 

Additionally on trial runs it seems baking soda makes the bread turn quickly. The color will be off and the smell and texture will be “sour”, but not in a good way- more spoiled. 

I have tested this recipe adding the salt and sweetener during the initial mixing phase. Because of this, the end result was a bread which was not as light and fluffy as its counterpart.

Can this recipe be made without baking soda?

I have not tried it. If you do, let us know in the comments below! Theoretically, you could use active, bubbly sourdough starter at its peak and have a similar “rise” within the dough.

Because I prefer flexibility in my scheduled (and sourdough starter timing), I am ok with using a leavening agent in my baked goods like this sourdough English muffin toasting bread.

Can you add mix ins into this bread?

Yes of course! You can make this a variety of options like:

• Sourdough cranberry orange English muffin bread (add in chopped cranberries coated in sugar with orange zest)
• Cinnamon raisin
• Dried blueberries
• Apples and cinnamon
• Pumpkin and spice
• Jalapeños and cheddar

What is your favorite way to eat sourdough English muffin toasting bread? Lately ours has been an egg, turkey sausage and cheese or butter with chocolate sprinkles. Let us know in the comments below!