This English muffin bread captures all the wonderful softness and chewiness of classic English muffins but is way simpler to make! It’s absolutely perfect for toasting up golden and crisp!

English muffin bread has got to be the go-to bread for toasting. This updated recipe now makes two loaves and includes a sourdough option to bring out that signature tangy flavor we all love in English muffins.

Dough Mixed By Hand

This recipe’s dough is mixed completely by hand. Yep, no kneading and no fancy stand mixer needed.

The dough has a higher water-to-flour ratio, which is key to developing those lovely little air pockets that give English muffins their classic nooks and crannies — making your toast oh so perfect.

Now, this also means the dough feels sticky. Don’t stress. Don’t give up. Instead, go ahead and grease your hands up with some cooking spray or olive oil—trust me, it helps you work the dough without the stickiness driving you crazy. You’ve got this!

Simple dough ingredients:

• warm water
• yeast (active dry or instant works great)
• a pinch of sugar
• salt
• all-purpose flour

Mix everything until the dough comes together into a rough, shaggy ball without any visible dry flour spots. No heavy-duty kneading or mixing here—just a good stir until it looks mostly combined and shaggy.

Once the dough has risen nicely, split it into two equal parts. Grease your hands lightly and form each piece into a rustic, rough loaf. Don’t stress about perfect shapes—this bread is meant to be a little rustic! Then, place each loaf into a well-greased 8 1/2 x 4 1/2-inch loaf pan.

Let the loaves rise until they puff up beautifully and look delightfully full (seriously, isn’t bread’s puffiness adorable?). When it’s ready, pop them into the oven and bake until the tops turn a gorgeous golden brown.

Sourdough Variation

This recipe as is delivers slices with that classic English muffin texture we all crave when making toast. And yes, I’ll say it again (probably about six more times): this bread truly is the best bread out there for toasting. Hands down. The end.

But if you’d like to add a little tang and depth of flavor that mimics the classic sourdoughy bite of traditional English muffins, adding sourdough starter is the way to go!

Sourdough English Muffin Bread Variation:

To make a simple sourdough version (which adds that tangy note that’s so classic in English muffins), reduce the water to 2 1/4 cups and the flour to 5 cups. Then, add 1 1/2 cups of fed or discard sourdough starter along with the warm water, yeast, and sugar. If your starter is ripe and bubbly, you can cut down the yeast to just 1 or 2 teaspoons. I haven’t tried skipping the yeast altogether yet, so I can’t vouch for that.

Make-Ahead Tips

• You can mix the dough (regular or sourdough) up to 24 to 48 hours in advance and refrigerate it before shaping the loaves and baking.
• Doing this helps develop a deeper, more pronounced yeast flavor—extra yum!
• Just be sure to press greased or oiled plastic wrap right on the dough’s surface and cover the container tight to avoid dry spots forming while it chills.
• Before shaping your loaves, pull the dough from the fridge and let it sit at room temperature for about 45 to 60 minutes so it’s easier to work with, then continue with rising and baking as usual.

I’m still the biggest fan of toasting this English muffin bread (okay, you caught me—I’ve mentioned it 5 1/2 times so far), but honestly, it’s incredibly tasty even without toasting. Just spread on some butter and jam, and you’re golden.

This bread is insanely soft and pillowy fresh from the oven, reminding us all that nothing quite beats a fresh loaf of homemade bread for bringing joy and those cozy good vibes we all crave.

Storage Tips

Once your English muffin bread cools completely, store it wrapped tightly in plastic wrap or in an airtight container to keep it fresh. It will stay soft for up to 3 days at room temperature. For longer storage, slice it and freeze in a zip-top bag for up to 3 months. Just toast slices straight from the freezer whenever the craving hits!

Variations

• Whole Wheat Version: Swap half or all of the all-purpose flour for whole wheat flour for a nuttier, heartier loaf.
• Add-Ins: Throw in some herbs like rosemary or thyme, or a sprinkle of everything bagel seasoning on top before baking to mix things up.
• Gluten-Free: Try a gluten-free all-purpose flour blend and add an extra egg or some xanthan gum for structure.

Serving Suggestions

Toast slices of this bread and slather with creamy butter and your favorite jam or honey for the perfect breakfast. It’s also fantastic with avocado, eggs, or even as a sandwich base. Need a quick snack? Toasted with melted cheese and a pinch of black pepper hits all the right notes!

Recipe FAQs

• Can I make this bread without a stand mixer? Absolutely! This recipe is designed for mixing by hand, no mixer required.
• Why is the dough sticky? The higher water content helps create those signature holes in the crumb, but it does make the dough stickier. Just grease your hands well, and it’ll be easier to handle.
• Can I use dry active yeast instead of instant yeast? Yes, either works fine! Just proof active dry yeast in warm water first.
• How do I know when the dough has risen enough? It should roughly double in size and look puffed up before shaping.
• Can I make the recipe with sourdough starter only? I haven’t tested this bread with only sourdough starter (no yeast), so it might take some trial and error, but using both starter and reduced yeast gives the best results.
• How do I get the bread to toast perfectly? Slice it about 1/2 inch thick and toast until the edges turn golden and crisp. Butter melts in beautifully to those nooks and crannies!