Whole Wheat Sourdough English Muffins

These Whole Wheat Sourdough English Muffins use 100% whole wheat flour and sourdough starter for a hearty, wholesome breakfast staple. Soft, flavorful, and packed with nooks and crannies.

Course Bread, Breakfast

Cuisine American, English

Prep Time 1 2

Cook Time 30

Cool Time 1

Total Time 1 3 30

Servings English muffins

Calories 185kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

3 cups (360 grams) whole wheat flour
1 ¼ cups (300 grams) whole milk warmed to 80-90℉
½ cup (100 grams) active sourdough starter
2 tablespoons (25 grams) granulated sugar
1 tablespoon (14 grams) unsalted butter melted
2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt if using Morton's brand or table salt, reduce volume to 1 ¼ teaspoon or measure in grams
Cornmeal for sprinkling on baking sheet and skillet

Instructions

Feed your sourdough starter 6–12 hours before starting to ensure it’s active and bubbly.
In a large bowl, combine the whole wheat flour and milk, mixing until no dry flour remains. Cover and let rest for 60 minutes to allow the bran and germ to soften and fully hydrate the flour.
3 cups (360 grams) whole wheat flour, 1 ¼ cups (300 grams) whole milk
Add the active starter, sugar, melted butter, and salt to the bowl. Knead thoroughly until the dough comes together into a cohesive ball. Cover and rest for 20 minutes.
½ cup (100 grams) active sourdough starter, 2 tablespoons (25 grams) granulated sugar, 1 tablespoon (14 grams) unsalted butter, 2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt
Lightly wet your hands and perform a set of stretch and folds. To do this, gently lift one edge of the dough, stretch it upward without tearing, and fold it over the center. Rotate the bowl 90° and repeat on all four sides. Gather the dough into a ball and place it seam side down. Cover and rest for 20 minutes. Repeat this stretch-and-fold process three more times, for a total of four sets.
Cover the bowl and let the dough rise until doubled in size, about 4–12 hours or longer depending on your kitchen temperature. Using a straight-sided container can help you track the rise more easily.
Line a baking sheet with parchment paper and generously sprinkle with cornmeal. Turn the dough onto a lightly floured surface and gently press it into a 1-inch thick rectangle. Using a 3-inch round cutter, cut out as many muffins as possible. Gather any scraps, gently press them back together, and cut out more rounds. You should have 9–10 muffins total.
Cornmeal
Cover the muffins loosely and let them rise until puffy, about 2–4 hours depending on room temperature.
Preheat a cast iron skillet over medium-low heat and sprinkle with cornmeal. Reduce heat to low and cook 3–4 muffins at a time for 5–6 minutes per side. Adjust the heat as needed to get a deep golden crust without burning while ensuring the muffins cook through.
Cornmeal
Transfer the muffins to a wire rack and cool completely. Split them open with a fork before serving.

Notes

Cut muffins firmly. Press down firmly with your round cutter to create clean edges and help the muffins rise evenly during cooking. Avoid twisting the cutter, which can seal the edges and prevent a good rise.
Adjust burner temperature as needed. Cook over low to medium-low heat to develop a deep golden crust without burning, while allowing the inside to cook through fully.
Storage: Store muffins in an airtight container for up to 4 days at room temperature or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.