Seed Oil Free Whole Wheat Sourdough English Muffins

Homemade English muffins are one of those weekend projects that genuinely pay off, and this whole wheat sourdough version delivers the kind of deep, tangy flavor and craggly interior that no store-bought package can match. The dough comes together with just a handful of real-food ingredients — whole wheat flour, all-purpose flour, sourdough starter, honey, sea salt, and extra virgin olive oil — making it easy to sidestep the refined seed oils that show up in nearly every commercial English muffin on the shelf. That single tablespoon of olive oil is all the fat in the dough, and the griddle stays completely dry during cooking, so there's no hidden canola or soybean oil sneaking in anywhere. The overnight ferment does the heavy lifting on flavor, and the trick of pressing the dough by hand rather than rolling it is what creates those legendary nooks and crannies that soak up butter so perfectly. Cooking low and slow on a cast iron skillet builds a deep golden crust on both sides while the inside stays soft and open-crumbed. Fork-splitting rather than slicing is the final move that keeps all those pockets intact — and once you taste one warm off the rack, you'll understand why this method is worth every hour of the rise.

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