Vegan Sourdough English Muffins Recipe (Egg Free, Dairy Free) (2024)

These vegan sourdough English Muffins are simple and easy, loaded with nooks and crannies! Make the night before, and bake the next day.

These make a fantastic base for a breakfast sandwich, great toasted with jam and cream cheese, or fantastic eaten plain with any spread you like!

My ‘Year of the Sourdough’ has officially extended into 2021! My starter is almost a year old at this point, and I have been loving baking up fun new recipes with it. I’ve made sourdough muffins, sourdough bagels, and now these amazing sourdough English muffins! Rise and shine, because breakfast is served.

These Vegan Sourdough English Muffins Are:

• Warm
• Hearty
• Loaded with nooks & crannies
• Simple to make
• Earthy
• A great way to use your sourdough discard for breakfast
• Vegan, vegetarian, dairy free, and egg free!

What’s In Vegan Sourdough English Muffins?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• Sourdough Starter Discard: you can buy sourdough starter here, or I have a great guide on how to make your own in one week!
• Granulated Sugar
• Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive online, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Almond Milk: you can use any variety that you would drink. I prefer almond milk.
• All Purpose Flour: I normally use all purpose flour for all my baking recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.
• Salt
• Corn Meal: to get that signature texture on the outside of the muffins. I love adding cornmeal to my breads as they start their second rise… corn meal has such a nice texture and makes these English muffins look super professional!

One of the BEST Pantry Staple English Muffin Recipes

This recipe for vegan sourdough discard English muffins is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably have a lot of these ingredients on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.

I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

How Do I Make Overnight Sourdough English Muffins?

1. The night before, mix all ingredients except for the corn meal in a large bowl. Knead the dough for about 5 minutes until it is well combined into a dense dough. Cover the bowl with a tea towel and allow the dough to rise in a warm place overnight, for 8 hours.
2. Once dough has risen, flour a cutting board. Roll the dough out on the cutting board to 1/2 inch thick. Using a glass or measuring cup, cut even circles for each english muffin. Take excess dough, knead together, roll out, and cut again until there is no more dough left. Mine made 10 english muffins.
3. Dip each side of an English muffin into the corn meal, then place on a sheet pan. Cover the muffins and allow them to rise for another hour, until they’ve doubled in size.
4. To cook, heat a cast iron skillet over low heat. Make sure it’s nice and hot. Place 4 or 5 english muffins in the pan, and cook for 7 to 8 minutes on each side until they begin to brown. Repeat until all muffins have been cooked.
5. Slice, toast, and add tofu cream cheese or blackberry chia jam… Mangia!

More Vegan Sourdough Discard Recipes You’ll Love Baking!

Get the Same Ingredients I Use For My Sourdough English Muffins Recipe!

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About the Author: Kelly Jensen