Barley 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 ā and this whole wheat sourdough version delivers that moment in spades. The dough comes together with just a handful of pantry staples: sourdough starter, whole wheat and all-purpose flour, honey, olive oil, and sea salt, with a dusting of cornmeal for that classic griddle-cooked crust. No barley, no barley-derived ingredients, and no ambiguous additives to second-guess ā just clean, straightforward components you can verify yourself. The overnight ferment does the heavy lifting, building a genuine sourdough tang while the long rest develops structure and flavor without any extra effort on your part. Pressing the dough by hand rather than rolling it is a small but crucial step that protects all the air bubbles responsible for those coveted pockets. Cooking low and slow on a dry cast iron skillet gives each muffin a deeply golden crust on both sides while keeping the interior soft and chewy. Fork-split them while still slightly warm and you will understand immediately why homemade beats anything from a store shelf.
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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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