Eggless Whole Wheat Sourdough English Muffins
Homemade English muffins have a reputation for being fussy, but this whole wheat sourdough version is genuinely approachable ā and the results are far better than anything you'll pull from a plastic sleeve at the grocery store. The dough comes together with just a handful of pantry staples: sourdough starter, whole wheat and all-purpose flour, honey, olive oil, and salt. No eggs anywhere in the mix, which makes this a naturally safe choice without any substitutions or workarounds required. The real magic happens during the long overnight ferment, where the starter slowly builds that signature tangy flavor and creates the gas bubbles responsible for all those glorious nooks and crannies. Pressing the dough by hand rather than rolling it is a small but crucial step that keeps those air pockets intact, so every split muffin is ready to catch butter or jam in all the right places. Cooking them low and slow on a dry cast iron skillet gives each side a deep, toasty crust while the inside stays soft and chewy. Fork-split them after a short rest and you'll understand immediately why people bother making these from scratch.
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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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