These sourdough English muffins are the kind of breakfast project that makes an entire weekend morning feel worthwhile. The dough leans on whole wheat and all-purpose flour — no rye in sight — so anyone navigating a sensitivity to that grain can dig in without a second thought. An overnight ferment with a bubbly, active starter does the heavy lifting, building that signature tangy flavor while the slow rise creates all the irregular air pockets you want in a proper English muffin. The trick of pressing the dough with your palms instead of rolling it out is what keeps those nooks and crannies intact, so every split muffin is ready to catch butter or jam in all the right places. Cooking them low and slow on a dry cast iron skillet gives the cornmeal-dusted crust a deep, nutty golden color that you just can't get from a toaster. Fork-splitting the finished muffins rather than slicing them is a small step that makes a genuinely big difference in texture. These are the kind of homemade staples you'll want to keep in steady rotation.
About FigFig 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 →8 servings
Captain Sourpants Sourdough Starter, 15g
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.
Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth, slightly tacky, and elastic — 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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)