Soft and Fluffy Sourdough English Muffins (Vegan & Freezer Friendly)
Growing up, English muffins were my absolute favorite breakfast.
I’d toast one up, slather it with butter and jam, and feel like I was eating the best breakfast in the world.
I don’t even want to admit how old I was when I realized I could make them myself. For some reason, I just thought English muffins were one of those magical store-only foods — like they came from a mysterious factory process I’d never replicate.
So when I finally made them, I was shocked to learn they’re cooked on a griddle! I think that’s part of why mine used to burn on the outside before the inside was fully cooked. My fix? I griddle them for color, then finish them in the oven. Problem solved — perfect texture every time.
And because I like easy breakfasts, I cut all my muffins in half before freezing them, with a small square of parchment paper between the halves. That way, I can pop them straight from the freezer into the toaster on busy mornings.
Ingredients (makes about 15 muffins)
- ½ cup (113g) active sourdough starter
- 1¼ cups (300g) soy milk (or other plant-based milk)
- 2½ tbsp (50g) honey or maple syrup
- 2 tsp (12g) salt
- 4 tbsp (56g) olive oil
- 4 cups (480g) all-purpose flour
- Cornmeal, for dusting
Instructions
1. Mix the Dough
In a large bowl, whisk together the starter, soy milk, honey, salt, and olive oil.
Stir in the flour until a shaggy dough forms, then knead by hand or with a stand mixer for 6–8 minutes, until soft and elastic.
2. Bulk Ferment
Cover the bowl and let the dough rise at room temperature for about 12 hours, or until doubled in size.
3. Shape the Muffins
Turn the dough out onto a lightly floured surface.
Roll to ½ inch thick and cut rounds using a mason jar lid.
Transfer to a parchment-lined baking sheet generously dusted with cornmeal. Sprinkle tops with more cornmeal.
4. Final Proof
Let rest in cornmeal for at least 2 hours at room temperature, or refrigerate overnight (or up to 24 hours) until you are ready to bake or refrigerate.
5. Griddle for Color
Preheat a griddle or large skillet over medium-low heat.
Cook muffins for 3–4 minutes per side, just until golden brown. Don’t try to fully cook them at this stage.
6. Finish in the Oven
Transfer to a baking sheet and bake at 350°F (175°C) for 10–12 minutes, until the internal temperature reaches 195–200°F (90–93°C).
Let rest for at least 15 minutes before slicing — they will continue to bake through during this time.
7. Freezing Tip
Slice muffins in half, place a small square of parchment between halves, and freeze in an airtight bag. Toast straight from frozen for a quick breakfast.
Freezer Serving Tip: Freezer Storage Tips
These sourdough English muffins freeze beautifully, making them perfect for quick breakfasts or snacks.
Once the muffins have cooled completely, slice them in half horizontally. You don’t need to place parchment between whole muffins because the cornmeal prevents sticking, but once they’re sliced, the soft centers can freeze together. To prevent this, place a small square of parchment between the two halves before storing.
💡 Pro Tip: Use the same parchment paper you baked them on — just cut it into squares. This way, you’re reducing waste and getting more use out of what you already have.
Arrange the sliced muffins in a single layer in a freezer-safe bag or container, pressing out as much air as possible before sealing. Store in the freezer for up to 3 months.
To enjoy, simply pop them straight from the freezer into the toaster — no need to thaw first.
Serving Ideas (Vegan-Friendly)
These soft and fluffy vegan sourdough English muffins are endlessly versatile. Try them:
- Simply Savory – Smash avocado on top, sprinkle with salt and pepper, and finish with a squeeze of lemon.
- Mediterranean Fresh – Layer roasted tomato slices, fresh basil, and a drizzle of balsamic glaze.
- Nutty & Sweet – Spread with peanut butter or almond butter, then add banana slices or berries.
- Vegan “Caprese” – Use dairy-free mozzarella, tomato slices, fresh basil, and a drizzle of olive oil.
- Herbed Breakfast – Top with sautéed mushrooms and spinach, finished with a pinch of smoked paprika.
- Jam & Dairy-Free Butter – Keep it classic with your favorite fruit jam and plant-based butter.
Sample Schedule for Timing Sourdough (Two Options):
🕒 Tip on Starter Feeding:
If your starter has been active within the last 24 hours, you can go ahead and use it without feeding again. It may just take the dough a little longer to double in size. If it’s been longer than that, feed it at least 4–6 hours before mixing your dough so it’s at peak activity.
Option 1 – Mix Dough at 5:00 PM (Evening Start – Ready Next morning by 10 AM)
- 2:00 PM – Feed your starter (if needed).
- 8:00 PM – Mix dough, cover, and leave at room temp for bulk fermentation overnight.
- 8:00 AM (next day) – Dough should be doubled. Roll, cut, and place on cornmeal.
- 10:00 AM – Refrigerate or bake – Go ahead and bake, or keep covered in fridge until ready to cook (up to 24 hours).
- When ready – Griddle 3-4 min. on each side, bake at 350 for 10-12 min, let rest 15 minutes before enjoying.
Option 2 – Mix Dough at 9:00 AM (Mix Dough in Morning – Ready Next Morning)
- 8:00 PM (night before) – Feed your starter so it’s active by morning.
- 8:00 AM – Mix dough, cover, and bulk ferment at room temp.
- 8:00 PM – Dough should be doubled. Roll, cut, and place on cornmeal.
- 10 PM – Refrigerate or bake – Keep covered in fridge until ready to cook (up to 24 hours), or bake right away after proofing.
- Next morning – Pull from fridge when you’re ready for breakfast, griddle, bake, let rest 15 minutes, and enjoy fresh for breakfast.
Whether you enjoy them piled high with savory toppings or simply toasted with a swipe of jam, these vegan sourdough English muffins are the kind of recipe you’ll want to keep on repeat. The griddle + bake method ensures perfect texture every time, and the freezer-friendly prep means you can always have a batch ready for busy mornings. Once you’ve made these from scratch, you might never go back to store-bought again.
