100% Whole Wheat Sourdough English Muffins
I grew up in an English muffin household. (And bagels and bread and all things carbs, but those are for another day.) In grade school, my mom was always the one to drop me off at school, and there was rarely a morning when she wasn’t driving me while eating her breakfast that had just popped out of the toaster, usually an English muffin or a bagel topped with fresh strawberries or peaches. Jump the when I grew up and moved out on my own, and English muffins and eggs with fresh fruit on the side became my go-to morning breakfast. They have always just held a special place in my heart.
On my journey to stop buying bread from the store and making it myself, I knew English muffins were an item I wanted to learn to make on my own. But I was always a little intimidated by the prospect, and have put it off for too long. Well, I finally got up the courage, and turns out, they are SUPER simple. Like, if you can flip a pancake, you can make a homemade English muffin.
The beauty of these English muffins is in their texture: a soft, chewy crumb with a slight tang from the sourdough and the hearty nuttiness of whole wheat flour. They’re light yet satisfying, with a gorgeous golden-brown crust from cooking them right on the griddle. And let’s not forget those little nooks and crannies that perfectly cradle melted butter or a swipe of jam.
If you’re on your sourdough journey, make sure to add this one to your lineup. They hold up well in the freezer, so they’re a great make-ahead option for your busy mornings. Apart from that, they’re just something fun and different to add to your baking lineup to break up the bread monotony. Happy baking!
With love,
Your Baker, Hannah
Convinced it’s time for Homemade English Muffins? Here’s a grocery list of everything you’re gonna need!
Ingredients Needed to Bake Whole Wheat Sourdough English Muffins:
Active sourdough starter
Brown sugar
Whole wheat flour
Baking soda
Salt
Water
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Active Sourdough Starter: If you don’t have a starter, you could substitute with commercial yeast and adjust the water and flour ratios. Keep in mind the flavor will differ.
Brown Sugar: Swap for white sugar, honey, or maple syrup.
Whole Wheat Flour: Use all-purpose flour for a lighter texture or a 50/50 blend of whole wheat and all-purpose for a balance. (Though you will need to reduce the water content of this recipe slightly)
Salt: Regular table salt or kosher salt works fine.
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Step-by-Step Instructions for Baking Whole Wheat Sourdough English Muffins:
Making these muffins requires a bit of time but is straightforward with the right steps. Start by mixing the sponge ingredients to form a shaggy dough and perform three sets of stretch-and-folds at one-hour intervals. Then, let the sponge rest overnight in the fridge for a slow, flavorful fermentation.
In the morning, transform the sponge into dough by adding flour, salt, and baking soda. Knead the mixture to rebuild gluten strength.
Then roll out and cut into rounds.
Let the muffins proof until puffy, then cook them on a griddle or skillet, flipping until both sides are golden brown.
These are best enjoyed toasted with your favorite toppings.
FAQs About Whole Wheat Sourdough English Muffins:
How to Make the Best Sourdough English Muffins:
Use an active sourdough starter to ensure a good rise and tangy flavor.
Don’t skip the stretch-and-fold steps—they build the structure needed for a chewy muffin.
Cook on a medium heat to ensure the muffins are cooked through without burning the outside.
How to Prevent English Muffins from Being Tough:
Avoid over-kneading the dough, as this can overdevelop the gluten too much (You want some gluten structure, but not as much as the typical loaf of sourdough).
Ensure the dough proofs properly—rushing this step can result in dense muffins.
How to Freeze or Store Whole Wheat Sourdough English Muffins:
To Store: Place baked muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
To Freeze: Let muffins cool completely, then freeze them in a single layer on a baking sheet. Transfer to a freezer bag and store for up to 3 months. Thaw in the fridge or toast directly from frozen.
Recipe for 100% Whole Wheat English Muffins:
100% Whole Wheat Sourdough English Muffins
Ingredients
Instructions
- Mix your active starter, water, whole wheat flour, and brown sugar until it forms a shaggy ball of dough. Cover the bowl with plastic wrap or a damp towel, and set it aside for 1 hour.
- After 1 hour has passed, remove the covering of your bowl, and perform 1 set of stretch and folds by grabbing a small section of the dough, pulling it upwards until you meet resistance, and folding it back over on itself. Repeat this until you have gone all the way around the dough.
- Replace the covering of your bowl, and set the dough aside for one more hour. Once the hour has passed, do one more set of stretch and folds, and then repeat this process once more.
- Once you have finished all 3 sets of stretch and folds, cover your dough, and set it in the fridge to bulk ferment for 8-12 hours (or overnight).
- The next morning, or once your sponge has bulk fermented, add your extra flour, salt, baking soda, and water. Knead the ingredients into the sponge and continue kneading your dough for 3-5 minutes to help rebuild its gluten structure.
- After kneading, turn your dough out onto a lightly floured surface, and roll it into an oval that is 1/2 inch thick.
- Once rolled out, using a 3-inch biscuit cutter, cut out your English muffin rounds and place them onto a parchment-lined baking sheet. (You may have to roll your dough out twice to get the number of English muffins needed). Lightly dust the tops of the English muffins with flour (or cornmeal if you have it on hand), cover with plastic wrap or a damp towel, and place them in a warm place (like the oven with only your oven light on) to rise for 1- 2 hours, or until they get puffy.
- After the muffins have risen, heat a griddle or a very large skillet over medium heat, and place each muffin on the griddle (do not grease the pan). Cook the muffins for 3-5 minutes on each side, allowing both sides to brown and the inside to cook through.
- Once the muffins are cooked (you will know they are fully cooked when you tap them on the underside and it sounds hollow), remove them from the skillet and allow them to cool completely before placing them in an airtight container to store and toast as needed.
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Sourdough Starter Tips:
