MSG Free Whole Wheat Sourdough English Muffins
Homemade English muffins are one of those kitchen projects that feel almost magical, and this whole wheat sourdough version delivers the kind of deep, tangy flavor and genuinely cratered interior that no store-bought package can match. Every ingredient here is straightforward and real ā sourdough starter, whole wheat and all-purpose flour, honey, olive oil, sea salt, and cornmeal ā so there's nothing hidden to second-guess. That matters a lot when you're trying to avoid additives and flavor enhancers that sneak into packaged breads under names you'd need a chemistry degree to recognize. The overnight ferment does the heavy lifting, letting the natural wild yeast develop complexity and that signature sour tang without any shortcuts. Pressing the dough by hand rather than rolling it is a small but brilliant move that protects all those gas bubbles responsible for the legendary nooks and crannies. Cooking them low and slow on a dry cast iron skillet gives each muffin a beautifully burnished crust on both sides, and the fork-split finish tears them open to reveal a soft, airy crumb that toasts up perfectly. Whether you're loading them with eggs and avocado or just a generous smear of butter, these are the kind of muffins worth waking up early for.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!