Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sourdough Sunflower Whole Wheat English Muffins

  • Author: Ann
  • Yield: 11 - 13 English muffins 1x
  • Category: Bread
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

The night before:

  • 1/2 cup (100 g or about 3.5 oz.) sourdough starter (ok to use discard)
  • 1 cup milk
  • 1 Tablespoon honey
  • 2 cups white whole wheat flour

The day of:

  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon yeast (optional, but speeds up the rising process)
  • Add-ins: 3 Tablespoons sunflower seeds, 1 Tablespoon sesame seeds, 2 – 3 Tablespoons pepitas
  • Additional 1/4 – 1/3 cup whole wheat flour

Instructions

  1. The night before: Mix the starter, honey, milk, and 2 cups flour in a medium mixing bowl. Cover and leave at room temperature overnight.
  2. In the morning: Transfer to your stand mixer bowl. Stir in the baking soda, salt, yeast (if using) and 1/4 cup flour.
  3. Use the dough hook and knead on speed 2 for 3-5 minutes, adding a bit of flour at a time until the dough cleans the bowl, clears the sides of the bowl, but still feels slightly sticky to the touch. (Or you can knead by hand for 5 minutes.)
  4. Plop the dough onto a floured surface and use a rolling pin to roll the dough about 1/2-inch thick. Cut into rounds with a 3-inch biscuit cutter. Line a large baking sheet with a silicon baking mat, then dust generously with cornmeal. Set the biscuits at least 2 inches apart on the pan. Dust the tops with cornmeal as well. 
  5. Cover with a towel and let rise in a warm place for 40 – 60 minutes if using yeast or for 2 hours if not. The muffins will spread a bit and start to puff up.
  6. Heat a dry frying pan or electric skillet to a medium-low setting (about 275 degrees). Do NOT grease the pan! Use a spatula to carefully move the English muffins, one at a time, to the pan, leaving a little space in between the muffins for easier flipping. 
  7. Cover and cook for about 4-5 minutes or until golden brown on the bottom. Flip and cook for another 4-5 minutes on the other side until nicely browned. Repeat with the remaining biscuits.

Notes

If you want puffier English muffins, use part whole wheat, part bread flour.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ ~ © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Nutrition

  • Calories: 130
  • Fiber: 3 g
  • Protein: 5 g

Keywords: Whole wheat, Seeds, Sourdough, Heart healthy

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.sumptuousspoonfuls.com/how-to-make-sourdough-whole-wheat-english-muffins/