BHA & BHT 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. Store-bought versions are notorious for relying on synthetic preservatives like BHA and BHT to extend shelf life, but when you bake your own, you control every single ingredient from start to finish. This dough comes together with just a handful of wholesome pantry staples ā whole wheat flour, sourdough starter, honey, olive oil, and sea salt ā so there is nothing hidden and nothing to second-guess. The overnight ferment does the heavy lifting, building that signature tangy flavor while the slow rise creates the airy, open crumb that makes these muffins so iconic. Cooking them low and slow on a dry cast iron skillet rather than baking them in the oven is the real secret to that golden, slightly crisp exterior. Splitting them with a fork instead of a knife is a small but crucial step that keeps all those beautiful pockets intact, ready to catch butter or jam. Whether you are making these for a weekend brunch or prepping a batch to last through the week, they are genuinely worth every hour of the process.
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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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