About This Recipe
These sourdough English muffins are a beautiful hybrid — they borrow the classic nooks-and-crannies structure of the traditional English muffin but elevate it with the deep, tangy flavour that comes from a slow sourdough fermentation. Baked in a hot Dutch oven rather than griddled, they develop a crisp, blistered crust that shatters when you tear them open, revealing a soft, airy interior studded with those iconic pockets.
Canadian home cooks love them because they deliver artisan bread quality at home without the intimidation of a full sourdough loaf. The long cold ferment does the heavy lifting for flavour, so you get maximum taste with minimal active effort — perfect for a weekend baking session that yields enough muffins for a whole week of breakfasts.
Tips for the Best Sourdough English Muffins
La fermentation froide est indispensable — c'est là que le goût acidulé du levain se développe vraiment et que le réseau de gluten se détend pour une meilleure expansion. Assurez-vous que votre levain passe le test de flottaison avant de l'ajouter, et résistez à l'envie de précipiter les étirements-et-pliages ; ces pliages construisent la force qui crée ces fameuses cavités.
What to Serve With It
Split and toast them well — they shine with butter and jam, but I also love them with smoked salmon, cream cheese, and a squeeze of lemon for a quick brunch. They hold up beautifully under a runny poached egg for Eggs Benedict, or simply with good salted butter and homemade strawberry preserves on a rainy Saturday morning.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to three days, or freeze them individually wrapped for up to three months. Reheat straight from frozen in a toaster or warm them in a 350°F oven for ten minutes — they re-crisp beautifully and come out tasting almost freshly baked.
