Seeds Free Whole Wheat Sourdough English Muffins
Whole wheat sourdough English muffins are one of those deeply satisfying bakes that make a weekend morning feel genuinely special. The combination of whole wheat flour and a long overnight ferment gives each muffin a nutty, complex tang that store-bought versions simply can't match. Because the dough relies on a live sourdough starter rather than commercial yeast or any seed-based additions, it's naturally free from the sesame, poppy, and sunflower seeds that often sneak into packaged English muffins and artisan breads. The ingredient list is refreshingly clean ā just flour, starter, honey, olive oil, salt, and a dusting of cornmeal to create that iconic slightly crunchy exterior. Pressing the dough by hand rather than rolling it out is the key move here, protecting all those gas bubbles that turn into the legendary nooks and crannies once you fork-split the finished muffin. Cooking them low and slow on a dry cast iron skillet builds a deep golden crust on both sides while keeping the interior soft and chewy all the way through. Whether you're loading them up with eggs and cheese or simply toasting them with a generous smear of butter, these are the kind of homemade staples you'll want on rotation every single week.
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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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