Beef Free Whole Wheat Sourdough English Muffins
These whole wheat sourdough English muffins are the kind of breakfast project that makes your entire kitchen smell incredible and your weekend feel genuinely well spent. The dough comes together from just a handful of pantry staples ā whole wheat and all-purpose flour, a bubbly sourdough starter, honey, olive oil, and sea salt ā making it completely free of any animal-based proteins beyond what you choose to serve alongside them. The overnight ferment does most of the heavy lifting, developing a deep, pleasantly tangy flavor that store-bought muffins simply cannot replicate. Pressing the dough by hand rather than rolling it is the key move here, protecting all those gas bubbles that become the legendary nooks and crannies once the muffins hit the griddle. Cooking them low and slow on a dry cast iron skillet gives each round a beautifully burnished crust without any added fat in the pan. Splitting them with a fork rather than a knife is a small but transformative step ā it tears open a craggly, textured interior that catches butter or jam in the best possible way. Whether you're feeding a crowd or stocking the freezer for busy mornings, this batch of eight is the kind of homemade staple worth making on repeat.
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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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