How to Make Sourdough Whole Wheat English Muffins

These sourdough sunflower English muffins have a chewy crust and a nice tender crumb. Laced with sunflower seeds, pepitas and sesame seeds, they’ve got a nice nutty taste. Because they are 100% whole wheat, the resulting muffins aren’t as tall as “normal” English muffins. I like to think of them like the “sandwich thins” you might buy at the store, except they’re WAY tastier.

These fiber-rich muffins are perfect in the morning simply toasted with a smear of butter. But they also make a great vessel for a breakfast sandwich. Or a sturdy base for Eggs Benedict. Plus you can also use them for quick miniature pizza crusts. Just add sauce, cheese and your favorite toppings and bake!

I don’t recall exactly what prompted me to make them. I just suddenly wanted English muffins. But I didn’t want the preservative-laden, store-bought kind. I have grown very sensitive to the taste of preservatives. Preservatives taste awful and I’d rather not take the health risk if I can avoid it.

And since my youngest went away to college, our sourdough starter Janice isn’t getting her weekly workout. When I see my sourdough starter sitting in the fridge, waiting, I feel so sad. The last thing we want is for Janice to die! Must. Bake. Bread! Then feed our precious sourdough starter so she stays happily alive.

How do you make sourdough English muffins?

English muffins are not baked like most bread. They are cooked in a skillet on the stovetop. This recipe adapted slightly from An Oregon Cottage takes some waiting time, but if you plan ahead, they are quite easy.

You start by mixing the sourdough starter with some milk, honey and whole wheat flour. Let sit covered overnight (for at least 8 hours).

Next, you add baking soda, salt, a bit more flour and the seeds and knead until it forms a slightly sticky smooth dough. I added a tiny bit of active dry yeast too, mostly because I was getting impatient and hungry, but you can skip the yeast if you like.

Then you roll out the dough, cut into rounds with a biscuit cutter, and set on a cornmeal-dusted baking sheet. Sprinkle with more cornmeal and set in a warm place to rise. When the rounds look puffy, it’s time to cook them!

Cook in a dry frying pan or large skillet over medium low heat until browned on the bottom, then flip to cook the other side. It’s best to use a fork to pry them open gently to preserve the lovely nooks and crannies.

Did I mention they freeze nicely?

Tips for English Muffin Success

• Use plenty of cornmeal for dusting the baking sheet where the English muffins are going to rise.
• It’s okay to re-roll the dough to cut additional muffins. I actually took the last bit of dough and shaped it into a disc with my hands.
• When moving the muffins from the rising pan to the hot skillet for cooking, use a very flat nonstick spatula and gently wiggle it so it slides under the muffin. Don’t worry if you bring along some cornmeal. That’s part of the charm!
• Don’t set the English muffins too close together while rising. Give them room. They will spread and stick together if they touch.
• Leave the skillet you’re cooking them on dry. There’s no need for any oil!
• When cooking, cover the skillet to help the English muffin cook all the way through.
• To cook several English muffins at a time, use a large frying pan or electric skillet.

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Nutrition info is calculated and may not be accurate.