Sesame Free Whole Wheat Sourdough English Muffins

There is something deeply satisfying about pulling apart a homemade English muffin and watching all those irregular nooks and crannies reveal themselves. This version uses whole wheat flour alongside all-purpose for a heartier, slightly nutty flavor that pairs beautifully with the natural tang from a long overnight sourdough ferment. The entire ingredient list is refreshingly straightforward — starter, flour, honey, olive oil, salt, and cornmeal — so there is zero guesswork about hidden sesame in the dough or on the surface, which is a real concern with many store-bought English muffins that use sesame-dusted pans or shared production lines. The slow 8-to-12-hour rise does most of the heavy lifting, developing both flavor and the airy structure that makes these so irresistible toasted. Cooking them low and slow on a dry cast iron skillet gives each muffin that signature golden crust without any added fats or coatings that could introduce allergens. The fork-splitting technique at the end is the secret move that keeps all those beautiful pockets intact, ready to catch butter, jam, or whatever you pile on. Once you make a batch of these at home, the store-bought version is going to feel like a serious downgrade.

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