Whole Grain Sourdough English Muffins
- 45m Prep Time
- 16m Cook Time
- 1h 1mReady In
These whole grain sourdough English muffins have a remarkable homemade taste. They are made with a sourdough starter and whole wheat flour, then cooked on a griddle for a crispy, speckled crust.
Ingredients
- 118 ml sourdough starter
- 142 g whole wheat flour
- 118 ml lukewarm water
- 59.1 ml lukewarm water
- 14.8 ml honey
- 2.46 ml active dry yeast
- 59.1 ml plain whole milk yogurt
- 4.93 ml fine sea salt
- 106 g whole wheat flour
- unbleached white flour
- 7.39 ml vegetable oil
- 29.6 ml cornmeal
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 21.4 mg
- Iron: 1.37 mg
- Magnesium: 47 mg
- Phosphorus: 128 mg
- Potassium: 138 mg
- Zinc: 0.94 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml sourdough starter
- 142 g whole wheat flour
- 118 ml lukewarm water
- 59.1 ml lukewarm water
- 14.8 ml honey
- 2.46 ml active dry yeast
- 59.1 ml plain whole milk yogurt
- 4.93 ml fine sea salt
- 106 g whole wheat flour
- unbleached white flour
- 7.39 ml vegetable oil
- 29.6 ml cornmeal
Let's Cook
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Step 1.
In a large mixing bowl, combine ½ cup sourdough starter, 5 ounces (about 1 cup) whole wheat flour, and ½ cup lukewarm water. Stir vigorously several times, then cover the bowl with a plastic bag and a tea towel. Let rest at room temperature (around 70°F) for 8 hours or overnight.
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Step 2.
In a small bowl, combine ¼ cup lukewarm water and 1 tablespoon honey. Sprinkle ½ teaspoon active dry yeast over the surface and let stand for 5 minutes until frothy.
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Step 3.
Add the bloomed yeast mixture to the sponge and stir well. Add ¼ cup plain whole milk yogurt (if using thick Greek yogurt, thin with water to normal consistency but keep total ¼ cup) and 1 teaspoon fine sea salt; stir well.
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Step 4.
Add 3.75 ounces (about ¾ cup) whole wheat flour and stir. Gradually add 2 to 2.5 ounces (about ½ cup) unbleached white flour, a little at a time, until the dough pulls away from the sides of the bowl.
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Step 5.
Turn the dough out onto a floured surface. The dough should be soft and bouncy but not sticky. Gently fold or knead a few times until it forms a smooth ball.
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Step 6.
Clean and dry the mixing bowl, then lightly coat it with ½ teaspoon vegetable oil. Place the dough back in the bowl, cover, and let rise in a warm place (78–82°F) until doubled in size, about 1 hour.
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Step 7.
Remove the dough from the bowl and press it down. Divide the dough in half, then divide each half into 4 equal pieces (8 total). With lightly floured hands, roll each piece into a ball, then flatten with your palm into a 4-inch round.
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Step 8.
Sprinkle a baking sheet with 2 tablespoons cornmeal. Place each round on the sheet, then flip to coat both sides lightly with cornmeal. Cover loosely with a plastic bag or slightly moist cloth towel. Let rest in a warm place for about 30 minutes until slightly puffed.
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Step 9.
Five to 10 minutes before baking, heat a 12-inch cast-iron skillet or griddle over medium heat. Lightly coat the surface with the remaining 1 teaspoon vegetable oil, then reduce heat to medium-low.
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Step 10.
Place rounds in the skillet (work in batches if needed) and slightly flatten each with a spatula. Cover with a lid and cook for about 8 minutes. Check bottoms for a browned, speckled crust. Flip each muffin and cook covered for another 8 minutes. Repeat with remaining rounds.
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Step 11.
Transfer muffins to a wire rack and cool for at least 10 minutes. Split with a serrated knife when ready to serve. For best texture, toast before serving.