Nutmeg 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. This whole wheat version gets its complex, tangy flavor from a long overnight ferment with an active sourdough starter ā no commercial yeast, no shortcuts, and absolutely no warm spices that could sneak in unwanted flavor. The combination of whole wheat and all-purpose flour gives each muffin a hearty, slightly nutty depth while keeping the crumb tender enough to soak up butter or jam the moment it melts on contact. Pressing the dough by hand rather than rolling it is the key move here, preserving all those gas bubbles that become the signature texture English muffin lovers obsess over. Cooking them low and slow on a dry cast iron skillet ā dusted in cornmeal on both sides ā builds a golden, slightly crisp crust that holds up beautifully under any topping. The ingredient list is refreshingly simple: starter, honey, olive oil, flour, salt, and water. If you have been burned by store-bought versions loaded with additives or mystery seasonings, making these at home puts you completely in control of what goes into every bite.
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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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