Pregnancy Friendly Whole Wheat Sourdough English Muffins
Homemade English muffins are one of those kitchen projects that feel genuinely rewarding, and this whole wheat sourdough version delivers the kind of deep, tangy flavor and craggly nooks that no store-bought package can match. The dough comes together with simple, wholesome ingredients ā whole wheat flour, active sourdough starter, honey, and olive oil ā so you know exactly what's going into every bite, which matters a lot when you're eating for two. The long overnight ferment does most of the work for you, developing that signature sourdough tang while you sleep. During pregnancy, it's easy to feel uncertain about processed foods and long ingredient lists, and baking from scratch is one of the most satisfying ways to sidestep that worry entirely. Pressing the dough by hand rather than rolling it out is the secret to those beautiful air pockets, and cooking the rounds low and slow on a dry griddle gives you that perfectly golden, slightly crisp exterior. Fork-splitting them before serving tears open all those gorgeous nooks, ready to catch butter or whatever topping sounds good that morning. These are the kind of muffins worth making on a weekend and enjoying all week long.
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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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