Ginger Free Whole Wheat Sourdough English Muffins
Homemade sourdough English muffins made with whole wheat flour are one of those deeply satisfying kitchen projects that reward patience with something genuinely spectacular. The dough comes together from just a handful of pantry staples ā whole wheat and all-purpose flour, olive oil, honey, sea salt, and a bubbly sourdough starter ā so there's no guesswork about hidden spices or additives that can sneak into store-bought versions. That long overnight ferment does the heavy lifting, developing a beautiful tang and the kind of open, airy crumb that makes every nook and cranny worth the wait. Cooking them low and slow on a dry cast iron skillet gives each muffin a deeply golden, cornmeal-dusted crust that you simply cannot replicate from a package. The fork-split technique at the end is a small but crucial step ā it tears the interior rather than compressing it, leaving all those gorgeous pockets intact and ready to catch butter or jam. These are hearty and wholesome without being dense, thanks to the balance of whole wheat and all-purpose flour working together with the natural lift of the starter. Once you've made a batch, going back to the grocery store version will feel like a serious downgrade.
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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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