Henry's Overnight Sourdough English Muffins

Ingredients

Main Dough

All wet plus all dry. Mix, fold, then long counter bulk.

• 500g (4 cups) Bread flour — 12-13% protein for the chew.
• 340g (1½ cups) Water (lukewarm) — Lukewarm, about 85°F / 29°C.
• 100g (½ cup) Active sourdough starter — 100% hydration, peaked and bubbly. Float test optional.
• 50g (3 tablespoons) Whole milk (warm) — Warm to about 90°F / 32°C.
• 25g (2 tablespoons) Unsalted butter (melted, cooled)
• 20g (3 tablespoons) Nonfat dry milk powder — Optional. Adds tenderness without changing hydration.
• 10g (1½ teaspoons) Honey — Feeds the starter and helps griddle browning.
• 10g (2 teaspoons) Fine sea salt

For Dusting & Cooking

Semolina is the right call — it browns instead of scorching.

• 30g (3 tablespoons) Semolina flour (for dusting) — Cornmeal works as a substitute but burns more easily.
• 5g (1 tsp) Neutral oil or cooking spray — Use a thin coating on the griddle

Total flour: 500g

Hydration: 78%

Pro tip: 100g of active 100%-hydration starter contributes 50g flour and 50g water. The card reads 78%, but effective hydration lands at about 80% once you count the starter. That's the sweet spot for real nooks and crannies.

Equipment

Method

Feed Your Starter (4-8 hours before mixing)

Your sourdough starter needs to be active, peaked, and bubbly. If you're using a refrigerated starter, feed it and let it come to room temperature before starting. You want it at peak activity, not sluggish or recently fed.

1. Feed your starter. If refrigerated, discard all but 30g and feed with 60g flour + 60g water. Let it sit at room temperature until doubled and bubbly, usually 4-8 hours depending on your kitchen temp.
2. The float test. Drop a small spoonful of starter into a glass of water. If it floats, you're ready to go. If it sinks, give it more time. Float test isn't perfect, but float plus visible domed bubbles means ready.

Tip: No starter? Use the yeasted version. Same overnight method, no starter required.

Mix the Dough — Fermentolyse (15 minutes active)

We're doing a fermentolyse — all the wet plus all the dry together, including the active starter. The 30-minute rest lets the flour hydrate and the gluten start to organize on its own before we pinch in the salt.

1. Combine everything except salt. In a large bowl, combine the bread flour, dry milk powder, active starter, warm milk, lukewarm water, honey, and melted butter. Mix with a dough whisk or wooden spoon until no dry flour remains. The dough will be sticky and shaggy. That's correct.
2. Rest (fermentolyse). Cover the bowl and let it sit for 30 minutes. This rest lets the flour fully hydrate and the gluten start to organize.
3. Pinch in the salt. Sprinkle the salt over the top of the dough. With wet fingers, pinch and squeeze the salt through the dough for 2-3 minutes until fully incorporated and the dough feels more cohesive.

Wait: 30 minutes

Tip: Don't add flour to make it less sticky. Wet hands beat dry flour every time on this dough.

Coil Folds (2 hours, mostly hands-off)

Three coil folds, 30 minutes apart, build strength without degassing. The dough should feel noticeably more cohesive after the third fold.

1. First coil fold. Wet your hands. Lift the dough from the middle, let the bottom unfurl, and tuck it under. Rotate the bowl 90° and repeat. Four lifts total. Cover.
2. Second coil fold. After 30 minutes, repeat the same four lifts. The dough will feel stronger and hold its shape better.
3. Third coil fold. After another 30 minutes, repeat one more time. The surface should be smooth and the dough should hold a rough dome shape when left to rest.
4. Rest 30 minutes. Let the dough relax for 30 minutes after the last fold before starting the overnight bulk.

Wait: 2 hours

Tip: Coil folds preserve air better than stretch-and-folds for a wet dough like this. Lift, let it unfurl, tuck under.

Overnight Bulk Ferment (8 to 10 hours on the counter)

Cover tightly. Leave on the counter at 70-75°F overnight. Wild yeast is slow enough that the counter is the right tool. Target: 50 to 75% rise, domed top, bubbly on top. Cold kitchen? 4 hours on the counter, then overnight in the fridge.

1. Cover tightly. Cover the bowl with plastic wrap, a flexible bowl cover, or a damp towel taped down. You don't want a skin to form.
2. Ferment overnight on the counter. Leave at room temperature (70-75°F) for 8 to 10 hours. In a warm kitchen, lean toward 8 hours. In a cool kitchen, closer to 10.
3. What to look for. In the morning, the dough should be 50 to 75% larger, domed on top, and bubbly across the surface. Not necessarily doubled.
4. Cold-kitchen fallback. If your room runs below 68°F, do 4 hours on the counter, then move to the fridge overnight. Pull it out 30 minutes before shaping.

Wait: 8-10 hours

Tip: The counter brings out more tang. The fridge is a fallback for cold rooms, not the default for this version.

Shape the Muffins (15 minutes)

Pat, don't roll. Tuck the edges under to form smooth balls. Rings are optional. Be gentle. You spent all night building air pockets and you want to preserve them for the nooks and crannies.

1. Dust two parchment sheets. Generously dust two parchment-lined baking sheets with semolina flour.
2. Turn out and pat. Gently tip the dough onto a lightly semolina-dusted surface. Pat (don't roll) to about ¾-inch thick. Don't degas.
3. Divide into 10 to 12 pieces. Use a bench scraper to divide into 10 to 12 equal pieces, about 80g each. A scale helps.
4. Tuck into smooth balls. For each piece, tuck the edges under to form a smooth ball. Place seam-side down on the semolina-dusted parchment. If using 3.75-inch English muffin rings, place each ball inside a ring.
5. Dust the tops. Dust the tops with more semolina, then cover loosely with plastic wrap or another sheet pan.

Tip: Rings keep them tall and round but aren't required. Without rings they'll spread a bit and look more rustic.

Final Proof (1 to 1.5 hours)

Room temperature until visibly puffed. Sourdough is slower than yeasted. Give it the time.

1. Proof at room temperature. Let the shaped muffins proof at room temperature (about 75°F) for 60 to 90 minutes until visibly puffed and pillowy.
2. Poke test. Gently poke a muffin with a floured finger. The indent should fill back slowly, about halfway. If it springs back fast, give it 15 more minutes.

Wait: 60-90 minutes

Tip: Sourdough proofs slower than yeasted. Don't rush it.

Griddle Bake (12 to 16 minutes total)

Cast iron or electric griddle, medium-low (350°F). Low and slow is the rule. You want the inside cooked through without scorching the outside.

1. Preheat the griddle. Heat a cast iron skillet or griddle over medium-low (about 350°F) for at least 10 minutes for even heat.
2. Grease lightly. Brush with a thin layer of clarified butter or neutral oil. You need very little.
3. First side: 6 to 8 minutes. Carefully transfer the muffins to the griddle. Cook for 6 to 8 minutes until the bottom is deep golden brown.
4. Flip and cook second side. Flip carefully (remove rings if using). Cook another 6 to 8 minutes until the second side is deep golden brown.
5. Check internal temp. Target internal temperature: 205-210°F. If browned but not at temp, finish 5 to 8 minutes in a 350°F oven.

Tip: If they're browning fast but raw inside, your heat is too high. Pull back and finish in a 350°F oven. Every stove is different — the first batch is the calibration batch.

Cool and Fork-Split (45 minutes cool)

Cool fully on a rack, then fork-split around the equator. Never knife-cut. A knife crushes the nooks. A fork pries them open.

1. Cool 45 minutes on a rack. Transfer to a wire rack and let them cool for at least 45 minutes. Cutting them hot makes them gummy.
2. Fork-split around the equator. Insert a fork around the equator every quarter inch, working all the way around. Pry the halves apart with the fork or your fingers.
3. Toast cut-side until golden. Toast the cut surface until deeply golden and crisp.
4. Load up. Butter, jam, honey, eggs, breakfast sandwiches. This is the whole point.

Tip: These are best eaten the same day but will keep at room temp in a paper bag for 3 to 4 days. For longer storage, freeze (see Storage).

Shaping Options

Tuck-and-ball is the method we use on the card. The other options are valid alternates.

Tuck-and-Ball (recommended) (recommended)

Pat, divide, tuck edges under for smooth balls. Rings optional.

1. Pat to ¾-inch thick. Don't roll. Don't degas.
2. Divide into 10 to 12 pieces. About 80g each. Use a scale and bench scraper.
3. Tuck edges under. Form smooth balls, seam-side down on semolina parchment.
4. Rings optional. 3.75-inch English muffin rings keep them tall.

Biscuit Cutter

Cut with a 3-inch round cutter for uniform muffins.

1. Pat to ¾-inch thick. Floured hands, no rolling pin.
2. Cut with 3-inch round cutter. Dip cutter in flour between cuts. Press straight down — don't twist.
3. Transfer to semolina-dusted sheet. Flip to coat both sides.
4. Gather scraps gently. Press together without kneading, pat out, cut again.

Square (No Scraps)

Maximizes dough usage with zero waste.

1. Pat into a rectangle. About 10x12 inches.
2. Cut into 12 squares. Use a bench scraper.
3. Coat all sides in semolina. For classic texture.
4. Proof and cook as usual. Square muffins toast beautifully.

Proof test: Gently press a floured finger into the muffin. The indent should slowly fill back about halfway.

Cooking Methods

English muffins are cooked on a griddle. Low and slow. An oven-finish method is included for stoves that run hot.

Oven: 175°C / 350°F. Internal temperature when done: 96-99°C / 205-210°F.

Cast Iron Skillet or Griddle (recommended)

The classic method. Even heat, deep browning, full control.

Equipment: Cast iron skillet or griddle

1. Preheat 10 minutes. Medium-low, about 350°F.
2. Grease lightly. Thin layer of clarified butter or neutral oil.
3. Cook 6 to 8 minutes per side. Flip once, remove rings if using.
4. Internal temp 205-210°F. Use an instant-read thermometer.

Electric Griddle

Consistent temperature, very forgiving.

Equipment: Electric griddle set to 350°F

1. Preheat to 350°F. For even heat.
2. Lightly grease. Thin layer of butter or oil.
3. Cook 6 to 8 minutes per side. Flip once. Internal 205-210°F.

Stovetop + Oven Finish

Use this if your stove runs hot or you're cooking a large batch.

Equipment: Cast iron skillet, oven preheated to 350°F

1. Cook on the griddle 4 to 5 minutes per side. Until both sides are golden.
2. Transfer to a sheet pan. For oven finishing.
3. Bake at 350°F for 5 to 8 minutes. Until internal temp reaches 205-210°F.

Storage

• Room temperature: 3 to 4 days in a paper bag. Sourdough's acidity helps shelf life.
• Refrigerated: Not recommended. The fridge stales bread faster than the counter.
• Frozen: Up to 3 months. Fork-split before freezing, wrap individually, then bag. Toast from frozen.

Toast from frozen. The toaster is the right tool — don't oven-reheat.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

You can, but the texture will be softer and less chewy. Drop the water by 10 to 15g since all-purpose absorbs less.

My starter isn't very active. Can I still make these?

Do two consecutive feeds 12 hours apart before mixing. If it's still sluggish, add ¼ tsp instant yeast to the dough as insurance. The sourdough will still drive the flavor.

Can I make these without sourdough starter?

Yes. Use the yeasted version — linked below. Same overnight method, no starter required.

Too sour?

Over-fermented or fermented too warm. Pull bulk earlier, use cooler water, and don't let the starter go past peak.

My muffins came out dense. What happened?

Usually the starter wasn't active enough, the dough was underproofed, or the griddle was too hot (raw inside). Make sure your starter is at peak and the dough is bubbly after the overnight.

The bottoms are burning before the inside cooks.

Your heat is too high. English muffins need medium-low, about 350°F. Pull back and finish in a 350°F oven if needed.

Why fork-split instead of cutting?

A knife compresses the crumb. A fork pries the nooks open. This is the whole point of an English muffin.

Can I freeze the dough?

Yes. After shaping, freeze on a sheet pan. Once frozen solid, bag them. To cook: thaw overnight in the fridge, proof 60 to 90 minutes at room temp, then griddle.

Nutrition

Per serving (1 muffin (about 80g)): 165 calories, 32g carbohydrates, 5g protein, 2g fat, 1g fiber, 195mg sodium. Makes 10-12 muffins servings.