Nitrate & Nitrite 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. These are built on a live sourdough starter and whole wheat flour, so the flavor is genuinely complex — nutty, slightly tangy, and nothing like the bland packaged versions sitting in the grocery store bread aisle. For anyone avoiding processed cured or preserved foods, store-bought English muffins can be a surprisingly tricky category, with additives and preservatives tucked into the ingredient list. Here, every component is straightforward: starter, flour, honey, olive oil, sea salt, and cornmeal for that classic dusted crust. The overnight ferment does the heavy lifting, developing both flavor and structure while you sleep, and the slow griddle cook on a dry cast iron pan gives you that signature golden exterior without any added fats or questionable ingredients. Splitting them with a fork rather than a knife is the move — it protects all the texture that makes these worth making in the first place. Toast them, pile on your favorite toppings, and enjoy the kind of breakfast that actually tastes like it took effort.

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