Cinnamon Free Whole Wheat Sourdough English Muffins
These whole wheat sourdough English muffins are the kind of breakfast project that makes an entire weekend morning feel worthwhile. The dough comes together with just a handful of pantry staples ā whole wheat and all-purpose flour, a bubbly sourdough starter, honey, olive oil, and sea salt ā then ferments low and slow overnight to develop a deep, complex tang. That long rest is what gives each muffin its signature nooks and crannies, no commercial yeast or spice blends required. For anyone navigating a cinnamon sensitivity, store-bought English muffins and packaged breads can be a minefield of hidden spices and shared production lines, so baking your own is genuinely the safest and most satisfying route. The griddle-cooked method ā no oven needed ā creates that iconic crisp, cornmeal-dusted crust with a soft, airy interior that toasts up beautifully. Splitting them with a fork rather than a knife is the move that unlocks all those irregular pockets, perfect for catching butter or jam. Once you pull a warm one off the rack, it's hard to imagine going back to the packaged kind.
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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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