Turkey Free Whole Wheat Sourdough English Muffins
These whole wheat sourdough English muffins are the kind of breakfast project that makes an entire weekend morning feel worthwhile. The combination of whole wheat flour and a long, slow overnight ferment gives each muffin a deep, nutty flavor and that signature sourdough tang you just can't get from a store-bought bag. The real magic happens when you press the dough by hand instead of rolling it ā that gentle touch preserves all the gas bubbles that become the legendary nooks and crannies, perfect for catching pools of melted butter or jam. Cooking them low and slow on a dry cast iron skillet builds a beautifully golden crust on both sides while keeping the interior soft and chewy. Since the entire recipe is built from pantry staples ā flour, honey, olive oil, sourdough starter, and a dusting of cornmeal ā there's nothing hidden to worry about, just straightforward, wholesome ingredients you can see and trust. Splitting them with a fork rather than a knife is the move that separates a good English muffin from a truly great one, so don't skip that step. Make a full batch, let them cool completely, and stash the extras for the week ahead.
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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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