These English muffins get their signature tang and lift from a long, slow overnight ferment rather than a packet of commercial leavener, which makes them a natural fit for anyone avoiding yeast in that conventional form. The dough itself is simple: whole wheat and all-purpose flours, a touch of honey, olive oil, and salt, brought together into a shaggy dough and kneaded until smooth and springy. After resting overnight until domed and bubbly, it's pressed by hand into rounds — no rolling pin — to protect all those air pockets that turn into the nooks and crannies griddled English muffins are known for. A dusting of cornmeal and a slow, patient cook on a dry skillet gives each muffin a deep golden crust and a matte, set edge before the flip. Once cooled, splitting them with a fork instead of a knife tears open all that airy interior for the best butter-melting surface. It's a satisfying homemade project that turns out a batch of genuinely yeast free breakfast bread.
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
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)
