Rice Free Whole Wheat Sourdough English Muffins

These whole wheat sourdough English muffins are the kind of breakfast project that makes your entire kitchen smell incredible and your weekend feel genuinely worthwhile. The dough comes together from a short list of honest ingredients — whole wheat and all-purpose flour, a bubbly sourdough starter, honey, olive oil, and sea salt — so there's nothing hidden or processed to second-guess. An overnight ferment does most of the heavy lifting, developing a deep, pleasantly tangy flavor while you sleep, and the slow rise is exactly what creates those legendary nooks and crannies inside each muffin. Pressing the dough by hand rather than rolling it out is a small but crucial step that protects all those air pockets, and a cornmeal dusting on the griddle gives the exterior that signature slightly gritty, golden crust. Cooking them low and slow on a dry cast iron skillet means no oven required — just patient, even heat until both sides are deeply browned and the centers are fully set. Splitting them with a fork rather than a knife tears the interior open in the most satisfying way, revealing all the craggy texture that makes butter and jam disappear into every crevice. If you've been relying on store-bought English muffins and wondering what you're missing, this is the batch that answers that question definitively.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →