Citric Acid Free Whole Wheat Sourdough English Muffins

There is something deeply satisfying about pulling apart a homemade English muffin and watching all those nooks and crannies reveal themselves. This version uses whole wheat flour alongside all-purpose for a heartier, more complex flavor, while a long overnight ferment with active sourdough starter does all the heavy lifting — no commercial yeast, no additives, and nothing that would raise a flag for anyone avoiding citric acid. Store-bought English muffins and many commercial breads quietly sneak in citric acid as a preservative or dough conditioner, so baking your own is genuinely the cleanest way to go. The dough comes together with just a handful of honest ingredients: starter, honey, olive oil, flour, salt, and water. Cooking them low and slow on a dry cast iron skillet or griddle gives you that signature golden crust without any fuss. The fork-split method at the end is the secret to getting those classic jagged pockets that catch butter and jam so perfectly. Once you taste one warm off the rack, the store-bought version is going to feel like a serious downgrade.

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