Mushroom Free Whole Wheat Sourdough English Muffins
Whole wheat sourdough English muffins made from scratch are one of those kitchen projects that feel almost magical once you pull them off. The dough comes together with just a handful of pantry staples ā whole wheat flour, all-purpose flour, honey, olive oil, and a bubbly sourdough starter ā so there's nothing hidden or questionable lurking in the ingredient list. That long, slow overnight ferment does the heavy lifting, developing a genuine tangy depth that store-bought versions can never quite match. Pressing the risen dough by hand rather than rolling it is the secret move here, protecting all those gas bubbles that become the legendary nooks and crannies once the muffins are split. Cooking them low and slow on a dry cast iron skillet gives each side a deeply golden, slightly crisp crust while the inside stays soft and chewy. The fork-split finish is non-negotiable ā it tears the interior open in a way that creates the perfect craggly surface for catching butter or jam. These are genuinely better than anything you'll find at the grocery store, and knowing exactly what went into them makes every bite even more satisfying.
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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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