The Fresh Loaf

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Whole Wheat Sourdough English Muffins

Whole Wheat Sourdough English Muffins


My daughter basically lives on these for breakfast. I save up old starter over the week in the fridge and make these both during the week and over the weekend. Super easy, and they freeze very well. Simply split and freeze. When you want one, pop it directly in the toaster from the freezer. I learned this recipe with volumetric measures, and never bothered to convert to grams. I adapted this recipe and converted it to whole wheat from a posting at The Fresh Loaf from KJKnits.


Sourdough starter: 1/2 cup (stiff or wet, makes no difference)
Milk: 1 cup if you use wet starter; 1.25 cups if you use stiff
Whole wheat flour: 2 cups
Honey: 1 Tbs
Salt: ¾ tsp
Baking soda: 1 tsp

Semolina flour or cornmeal, for dusting

Dissolve the starter into the milk and then add the flour.  Stir to combine, cover with a plate or plastic, and leave out for 8 hours or overnight. It’ll be pretty wet – don’t worry, it’ll firm up by morning.

The next morning, add the honey, salt and baking soda and mix well.  Turn onto a lightly floured surface and knead for a few minutes with wet hands. With your fingers, flatten it out to 3/4" thick  and cut with a biscuit cutter or a drinking glass into rounds.  Reflatten the scraps to make additional muffins. You’ll get 10-12 muffins.  Place muffins on a surface dusted with semolina, cornmeal or flour cover and let them rise for about 45 minutes to an hour.

Spray griddle or skillet lightly with spray oil or add a little butter. (Actually, if it’s nonstick, you may not need any grease at all.) Heat to medium high and cook muffins for about 5 minutes on each side, or until browned on the top and bottom and cooked through.  These have great griddle spring and rise quite a bit.  They’re done when the sides are firm.

Split with a fork and toast if you like. As noted above, they freeze very well.