Legume Free Whole Wheat Sourdough English Muffins
There is something deeply satisfying about pulling apart a homemade English muffin and watching all those irregular nooks and crannies reveal themselves. This whole wheat version gets its lift and tang entirely from a live sourdough starter, which means no commercial yeast and no legume-derived additives that can sneak into store-bought versions. The overnight ferment does most of the heavy lifting, developing a complex, slightly sour flavor that pairs beautifully with the nutty depth of whole wheat flour. Pressing the dough by hand rather than rolling it is the key move here ā it protects the gas bubbles that create that signature honeycomb interior. A dry cast iron skillet and a dusting of cornmeal give each muffin its characteristic golden crust without any fuss. The fork-split finish is not just for show; it tears along the natural grain of the dough and gives you the best possible surface for butter to pool into. Simple pantry staples, a patient overnight rise, and a hot griddle are genuinely all you need.
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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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