Homemade Sourdough Whole Wheat English Muffins
Homemade sourdough whole wheat English muffins are delicious! These muffins have a tangy flavor from the sourdough, a hearty texture from the fresh milled flour, and a slightly chewy crumb. They're perfect for savory or sweet toppings and offer a nutritious twist on the classic English muffin.
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Servings: 0
Equipment
- Stand mixer
- Large mixing bowl
- Rolling Pin
- Parchment paper
- Biscuit cutter
- Cast iron skillet
- Sheet Pan or large baking sheet
- cooling rack
Ingredients
- ½ cup whole wheat starter 100g (all-purpose flour starter will work too)
- 3 cups freshly milled whole grain flour 360g (Winter White Whole Wheat Flour or Hard Red)
- 1 teaspoon salt 5g
- 1 tablespoon honey 21g
- 1 tablespoon melted butter 14g
- 1 cup warm whole milk 227g (or water)
- 1 ½ teaspoon baking soda 6g
- ½ teaspoon baking powder 2.3g
- Cornmeal for dusting
Instructions
Prepare the Dough:
- In a large bowl, mix the freshly milled flour, baking soda, baking powder, salt, honey, and the sourdough starter mixture.
- In a separate bowl, warm the milk (or water) and melted butter. Pour this into the dry ingredients.
- Stir until the dough begins to form a ball. If the dough feels too sticky, add a little bit of flour (not too much flour), one tablespoon at a time, until it becomes soft but not overly sticky.
- Once the dough comes together, knead it for 6-8 minutes on a floured surface until smooth and elastic or in a stand mixer for about 5 minutes.
First Rise:
- Place the dough in a greased bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm place for about 3-4 hours or until it has doubled in size.
Shape the Muffins:
- Punch down the english muffin dough to release any air bubbles and then turn dough into a lightly floured surface.
- Roll the dough out into a round disk about ½ inch thick.
- Use a 3 inch round cookie cutter to cut out the muffin rounds.
- Sprinkle some cornmeal on a baking sheet or large tray, then place the muffin rounds on top, making sure they don’t touch each other.
- Dust the tops of the rounds with more cornmeal to help them get a nice crust.
Second Rise:
- Cover the rounds with a damp cloth and let them rise for another 1-1.5 hours, or until they have puffed up slightly.
Cook the Muffins:
- Heat a large cast iron skillet or griddle over medium low heat. You want a gentle heat to cook the muffins evenly without burning them.
- Place the muffin rounds onto the large skillet (don’t overcrowd them) and cook for about 5-7 minutes on each side. They should turn golden brown, and you should see the edges puff up as they cook.
- Flip carefully and cook the other side. The muffins should be golden brown on both sides, and firm to the touch.
- Once cooked, place the muffins on a cooling rack, until ready to enjoy.
- Tip: If they’re browning too quickly, lower the heat to ensure they cook through without burning for best results.
Cool and Serve:
- Remove the muffins from the skillet and allow them to cool slightly on a wire rack.
- Slice the English muffins with a fork (this helps create the signature nooks and crannies).
- Toast and enjoy with butter, jam, or your favorite toppings!
Notes
- If you prefer a lighter texture, you can substitute some of the whole wheat flour with white flour, but keep in mind that whole wheat gives the muffins a great depth of flavor plus added health benefits.
- The addition of a bit of baking soda and baking powder helps create a softer texture in the whole wheat dough.
- For an authentic texture, split the muffins with a fork instead of cutting them with a knife to maintain the nooks and crannies inside.
- If the muffins are cut too thick they will take longer to cook. Once they have been cooked on the stovetop and if it looks like they still need some time, they can be baked for an additional 5 to 10 minutes in a 350 degree oven.