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🍞 KneadyMoms
Where Sourdough Meets Real Life

Hey there,

English muffins. Those things with all the nooks and crannies that are perfect vehicles for butter and jam.

You can make them. From sourdough. And they’re better than Thomas’.

Reading time: 5 minutes. Griddle time: Worth every minute.

🍳 THE KNEADY HACK: Griddle Cooking Creates the Texture

Why not bake them? Because the texture is wrong.

English muffins get their characteristic texture from:
• Low, slow cooking on a griddle (creates the nooks and crannies internally)
• Fork splitting (not knife cutting)
• Toasting after splitting

Bake them in an oven: You get biscuits. Not English muffins.

The griddle: Can be a cast iron pan, nonstick skillet, electric griddle, or flat top. Anything that provides even, gentle heat.

Temperature: 300-325°F. Low and slow. If it’s too hot, the outside burns before the inside cooks.

🥯 RECIPE: Sourdough English Muffins

🍴 THE FORK-SPLIT METHOD

Why it matters: Knife-cut English muffins have smooth interiors. Fork-split muffins have rough, craggy surfaces that catch butter and jam.

How to do it:

1. Hold the muffin in one hand.

2. With a fork in the other hand, pierce the edge of the muffin going horizontally around the middle.

3. Continue piercing around the entire circumference.

4. Gently pull the two halves apart with your hands.

5. You should see lots of texture, holes, and irregularities. That’s perfect.

If you cut with a knife: The texture is wrong, but they’ll still taste good. Just accept you made sandwich rounds, not English muffins.

🥪 MAKE-AHEAD BREAKFAST SANDWICHES

English muffins are breakfast sandwich MVPs.

Assembly line method:

Make 12 muffins on Sunday.

Split and freeze individually (or in pairs).

Prep fillings: Cook sausage patties or bacon. Scramble eggs in muffin tins (one egg per cup = perfect rounds). Slice cheese.

Assemble sandwiches: Muffin, egg, meat, cheese, muffin top.

Wrap individually in parchment or foil.

Freeze all of them.

To reheat: Microwave 90 seconds. Or unwrap and bake at 350°F for 15-20 minutes.

Breakfast for the entire week: Done.

🎨 FLAVOR VARIATIONS

Everything bagel English muffins:
Add 3 tablespoons everything bagel seasoning to the dough.

Cheddar jalapeño:
Add 100g shredded sharp cheddar and 1 diced jalapeño to the dough.

Cinnamon raisin:
Add 2 tablespoons sugar, 1 tablespoon cinnamon, and 100g raisins to the dough. Perfect for sweet breakfast.

Whole wheat:
Replace 250g of AP flour with whole wheat. Add extra 20-30g milk (whole wheat absorbs more).

💬 COMMUNITY SPOTLIGHT

Mike from Idaho meal-preps 24 breakfast sandwiches every other Sunday. I work early shifts. Having grab-and-go breakfast ready means I actually eat instead of just drinking coffee. The sourdough English muffins hold up way better than store-bought—they don’t get soggy.

⚡ QUICK WINS FROM THE COMMUNITY

• Use ring molds on the griddle for perfectly uniform muffins (from Steph E)

• Toast English muffins cut-side down in a dry skillet for maximum crispiness (from Rose K)

FINAL RISE

English muffins seem fancy. Store-bought has convinced us they’re hard to make.

They’re not. They’re dough cooked on a griddle. You already know how to make dough.

Make a batch this weekend. Fork-split them. Toast them. Cover them in butter while they’re hot.

You’ll never buy the store version again.

Until next Tuesday,

Leah + The KneadyMoms Community

P.S. What’s your perfect English muffin topping? Butter and jam? Egg and cheese? Avocado? Reply and tell me!