Low Iodine Whole Wheat Sourdough English Muffins

Homemade English muffins are one of those kitchen projects that feel almost magical — you start with a handful of pantry staples and end up with something that puts every store-bought version to shame. The combination of whole wheat flour and a long overnight ferment gives these muffins a deep, nutty flavor and that signature sourdough tang that's impossible to replicate from a package. Those legendary nooks and crannies come from handling the dough gently with your palms instead of a rolling pin, preserving every gas bubble the slow ferment worked so hard to build. For anyone navigating iodine restrictions, this recipe is a genuine find — there's no iodized salt, no dairy, no eggs, and no seaweed-derived additives anywhere in the ingredient list, just sea salt, whole grain flours, olive oil, honey, and cornmeal. The griddle-cooking method means no oven required, and the cast iron does a beautiful job developing that deep golden crust on both sides. Splitting them with a fork rather than a knife is the move that unlocks all those craggy pockets, ready to catch whatever you pile on top. These freeze beautifully too, so a single batch can keep your mornings sorted for weeks.

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