Almond Free Whole Wheat Sourdough English Muffins
There is something deeply satisfying about pulling apart a homemade English muffin and watching all those irregular nooks and crannies reveal themselves. These are built on a live sourdough starter, whole wheat flour, and a handful of pantry staples ā nothing more, nothing less ā so you always know exactly what went into them. The overnight ferment does the heavy lifting, developing a genuine tang and an open, chewy crumb that store-bought versions can only dream about. Pressing the dough by hand rather than rolling it out is the key move here, protecting the gas bubbles that give each muffin its signature texture. A slow cook on a dry cast iron skillet creates that deep, toasty crust on both sides without any fuss. Fork-splitting them right before serving tears the interior open beautifully, so every crevice is ready to catch butter or jam. Whether you are navigating tree nut concerns or simply want a wholesome breakfast you can feel good about, this recipe delivers the real thing from scratch.
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Learn more āIngredients
8 servings
For the dough
- 1 cup active sourdough starter (100% hydration, fed and bubbly)
- Ā¾ cup warm water (about 90Ā°f / 32Ā°c)
- 1 tbsp honey
- 2 cups whole wheat flour
- 1 cup all-purpose flour, plus more for dusting
- 1 tsp fine sea salt
- 1 tbsp extra virgin olive oil, plus more for the bowl
For cooking
- 3 tbsp cornmeal, for dusting
Instructions
- 1
In a large mixing bowl, whisk together the sourdough starter, warm water, and honey until combined. Add the whole wheat flour, all-purpose flour, and salt, then drizzle in 1 tbsp olive oil. Stir with a sturdy spoon or your hand until a shaggy dough forms with no dry flour remaining.
- 2
Turn the dough out onto a lightly floured surface and knead for 6ā8 minutes until smooth, slightly tacky, and elastic ā it should spring back slowly when poked. Lightly coat the mixing bowl with olive oil, return the dough to the bowl, and cover tightly with plastic wrap or a damp towel.
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