These homemade English muffins are the kind of thing worth the overnight wait. A bubbly sourdough starter and a slow, 8-to-12-hour ferment build real tang and structure, while whole wheat flour keeps the crumb hearty and full of nooks and crannies. A touch of honey and a drizzle of extra virgin olive oil round out the dough, giving it richness without heaviness. Cooked low and slow on a dry griddle until deeply golden, then fork-split rather than sliced, they end up with that classic craggy interior perfect for soaking up toppings. Whole grains, olive oil, and simple pantry staples make this a naturally solid pick for anyone eating the Mediterranean way. Toast one up with a bit more olive oil and a smear of something fresh, and you'll see why it's worth making a double batch.
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Captain Sourpants Sourdough Starter, 15g
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.
Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth, slightly tacky, and elastic — 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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