Celery Free Whole Wheat Sourdough English Muffins
Homemade sourdough English muffins are one of those kitchen projects that feel almost magical ā you start with a handful of pantry staples and end up with something that puts every store-bought version to shame. The combination of whole wheat flour and a long, slow overnight ferment builds a deep, nutty tang that you simply can't rush or fake. Pressing the dough by hand rather than rolling it is the key move here, protecting all those precious gas bubbles that become the legendary nooks and crannies once the muffins are split. Cooking them low and slow on a dry cast iron skillet gives each side a beautifully burnished crust while the interior stays soft and chewy. The fork-split finish is the final touch ā it tears the crumb open in a way that catches butter and jam in every little pocket. There's no celery or celery-derived ingredient anywhere in this recipe, so it's a genuinely worry-free bake from start to finish. Whether you're toasting these for breakfast or loading them up for a weekend eggs Benedict, they deliver serious bakery-level results right from your own kitchen.
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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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