Peanut 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 an active sourdough starter, which means the tang and texture develop naturally over a long, slow overnight ferment ā no commercial yeast required. Whole wheat flour gives the dough a nutty, hearty backbone, while a touch of honey rounds out the flavor without making things sweet. The real magic happens on a dry cast iron skillet, where each muffin gets that signature golden crust on both sides without a drop of added fat. Splitting them with a fork rather than a knife is the move that keeps all those beautiful air pockets intact, ready to catch butter or jam. Store-bought versions can carry surprising allergen warnings from shared production lines, so making a batch from scratch with these straightforward pantry ingredients means you know exactly what went into every single one.
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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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