Whole Wheat Sourdough English Muffins

Whole wheat sourdough english muffins are so flavorful and filling! This recipe takes time to make but the actual hands on time is minimal. It’s worth the time to reap the benefits of flavor and easy to digest wheat. 

Mix the ingredients the night prior to eating and all the proofing happens while you sleep! I use 100% whole hard white wheat flour in the English muffins. 

This post contains affiliate links. Here is the full disclosure.

Even though I use that kind of flour, you can use any type. I’ve done spelt flour, and then another time 50% hard white wheat and 50% all purpose. I also had a friend try this recipe and she uses 100% all purpose flour because that’s what her family will eat.

Occasionally additional flour needs to be added if you use something other than hard white wheat. It’s easy to adjust and I’ll tell you how to do it!

[penci_recipe]

Whole Wheat Sourdough English Muffins

Whole wheat sourdough english muffins are so flavorful and filling! This recipe takes time to make but the actual hands on time is minimal. It’s worth the time to reap the benefits of flavor and easy to digest wheat. 

Rate this recipe

No ratings yet

Print Pin Rate

Servings12 muffins

Prep Time30 minutes minutes

Cook Time9 hours hours

Ingredients

First mix:

• 100 grams sourdough starter
• 350 grams water
• 500 grams flour
• Then after proofing add:
• 10 grams salt or about 1 ¾ teaspoons
• 2 teaspoons baking soda
• 2 tablespoons honey

For tray: Cornmeal

Instructions

• The night prior to when you want to eat the english muffins, mix the first 3 ingredients together in a bowl. Cover and set on the counter for about 8 hours.
• In the morning add the proofed dough mixture to a stand mixer fitted with a dough hook. Then add the final three ingredients into the bowl. Mix on low speed for 5 minutes. It should stick on the bottom but not on the sides. If you used a different flour and it’s still too sticky add flour a tablespoon at a time and mix until it reaches this stage.
• When finished let rest for a minute while you flour the counter lightly.
• Prepare a baking tray to set the muffins on by putting down parchment paper (optional but helps) and then sprinkle cornmeal on top of that.
• Pour out the dough on the counter and pat flat to about ¾ inch thickness. Use a 3 inch biscuit cutter to cut out muffins, place on the baking tray. Flour biscuit cutter in between each English muffin.
• Let rise for about an hour and a half at room temperature.
• Use a griddle placed at 300ºF or a skillet on medium low heat to cook the english muffins. 5 minutes on each side until lightly brown and the interior is cooked.
• Serve warm with your favorite toppings!