While this recipe shines with a sourdough starter, you can adapt it to use commercial yeast. If opting for yeast, simply substitute 1 packet of dry active yeast (equivalent to 1 tablespoon) for the sourdough starter. It’s crucial to note that sourdough starters often have a runnier consistency than a typical yeast dough, so when adding flour, do so gradually to achieve a slightly sticky, workable batter. One key difference when using yeast is to avoid activating it with warm liquid, as this can cause the batter to rise too quickly and potentially over-proof, especially for an overnight rest. Instead, use cold milk. This method allows for a slower, more controlled rise, mimicking some of the benefits of a long sourdough fermentation. This recipe performs best with white whole wheat flour. If you choose to use an all-purpose flour, you might need to slightly reduce the amount of leavening (baking soda), as all-purpose flour is less dense and reacts differently to leavening agents compared to whole grains.

When I first started making English muffins, I often struggled to achieve that iconic, perfectly round shape with thick, even sides, often ending up with flatter, cylinder-like hockey pucks. The secret to those beautiful, uniform rounds, reminiscent of classic store-bought English muffins like Thomas’, is a specific shaping technique. Instead of rolling out and cutting the dough, which can lead to wider, less shapely muffins, you need to scoop the dough and gently form it into distinct balls. This creates a natural roundness. After shaping, lightly dredge each muffin ball in fine cornmeal. This cornmeal coating serves multiple purposes: it prevents sticking, adds a subtle texture, and contributes to that characteristic English muffin appearance. Once shaped and coated, they are cooked directly on the stovetop with NO oil and without additional rising time. This method ensures a compact, round form with those desirable craggy “nooks and crannies” inside.

If you’re like me, passionate about incorporating large bags of whole grains into delicious and healthy recipes, then this recipe is an excellent starting point! We specifically use and highly recommend hard white wheat berries, which we mill ourselves using a Kitchen Aid Metal Grain Mill Attachment. When sourcing whole grains for baking, particularly for lighter breads and muffins, I advise choosing hard white wheat berries. This variety has a milder, less nutty, and less rustic flavor profile compared to hard red wheat. Hard red wheat, while nutritious, can sometimes impart a slightly more robust or even bitter taste, which some find less appealing in recipes where a delicate flavor is desired. Hard white wheat is incredibly versatile and works beautifully in a wide array of baked goods. Many health-conscious bakers, including myself and other parents I know, prefer to mill hard white wheat berries for its superior taste and adaptability in recipes.

Absolutely, English muffins are excellent candidates for freezing, making them perfect for meal prepping! To freeze homemade English muffins, follow the recipe instructions completely and ensure they are cooled entirely to room temperature. Once cool, place them into a gallon-sized freezer bag or an airtight container, removing as much air as possible to prevent freezer burn. They can be safely frozen for up to 3 months, offering a convenient, ready-to-eat breakfast option whenever you need it.

To Reheat frozen English Muffins: For the best texture, transfer them from the freezer to the refrigerator to thaw overnight. Once thawed, slice them in half horizontally and toast them in a toaster or under the broiler until golden brown and warmed through.

To Reheat leftover (refrigerated) English Muffins: Simply remove them from the fridge, slice in half, and toast or broil them. If you’re feeding a crowd, broiling them tops-up on a baking sheet is an efficient method. Serve them warm with your favorite spreads like jam, butter, or even a savory topping.

Embarking on the journey to create your own sourdough starter is a rewarding process, though it requires a bit of patience. Here’s a basic guide:

Day 1: Initial Mix

• In a large non-reactive container (a glass jar works well), combine 100 grams of warm water with 100 grams of whole wheat or rye flour. These flours are rich in nutrients and wild yeasts, which help kickstart the fermentation process.
• Mix thoroughly until no dry spots remain. The consistency should be like a thick batter.
• Cover loosely with a lid or plastic wrap (allowing some air exchange) and leave at room temperature (ideally between 70-75°F / 21-24°C).

Day 2-7 (or longer): Daily Feedings

• Every 24 hours, discard about half of your starter. This might seem wasteful, but it’s crucial to manage its volume and keep the starter active and healthy.
• Feed the remaining starter with equal amounts of fresh water and flour (e.g., 100 grams each). Stir well.
• Cover loosely and return to room temperature.
• Observe your starter daily: look for bubbles, a pleasant sour aroma, and an increase in volume after feeding.

The Float Test: Determining Activity

• Your starter is considered active and ready for baking when it consistently passes the “float test.” To perform this, drop a small piece (about half a teaspoon) of your well-fed starter into a glass of water. If the homemade starter is active and full of gas bubbles, it will float to the top. If it sinks, it needs more time and feedings.

Important Notes:

• Patience is key! It may take anywhere from 7 to 20 days for your homemade starter to become consistently active, especially if kept at cooler room temperatures.
• Consistency in feeding (same time each day) and maintaining a warm, stable environment will greatly aid its development.
• Once active, you can maintain your starter by feeding it daily at room temperature for frequent baking, or store it in the refrigerator and feed it once a week for less frequent use.

No, one of the wonderful aspects of this English muffin recipe is that absolutely no oil is needed for cooking them on the stovetop. This is a significant health benefit, as it reduces added fats without compromising flavor or texture. The key to preventing sticking is the cornmeal dredge. By lightly coating the dough balls in fine cornmeal, you create a natural, non-stick surface that allows the muffins to cook beautifully in a dry skillet. The cornmeal also contributes to the muffins’ signature texture and appearance, creating a slightly crisp exterior while the interior remains soft and fluffy.

This recipe is designed to yield a substantial batch, producing approximately 23 grocery-style English muffins. This count is based on using a 1/3 cup scoop for shaping each muffin, which results in a size comparable to popular commercial brands like Thomas’ Muffins. Making a larger batch is perfect for meal prepping, ensuring you have a steady supply of delicious, wholesome breakfast bread for the week, or enough to share with family and friends. You can easily halve the recipe if you prefer a smaller yield.

To perfectly cook English Muffins on the stovetop, achieving that ideal balance of a golden crust and a thoroughly cooked, fluffy interior, I highly recommend using a non-stick skillet with a lid. The lid is essential as it helps to trap steam, creating a mini-oven effect that ensures the muffins cook through evenly without losing heat or drying out. Place the muffins in the preheated skillet (without overcrowding) and cover. The cooking time typically ranges from 3-5 minutes per side. It’s crucial to always cook them over a moderately low to medium temperature. Too high heat will brown the exterior too quickly before the interior has a chance to cook, while too low heat might result in tough, dry muffins. Adjust the heat as needed to maintain a gentle sizzle, ensuring a slow, steady cook that yields soft, perfectly textured English muffins.

Absolutely! This recipe is incredibly adaptable for incorporating various whole grains, allowing you to customize the flavor and nutritional profile. To create an “Ezekiel-style” English Muffin, you can experiment with mixing and matching different freshly milled grains. Excellent choices include spelt, barley, oats, sprouted wheat (which can offer even greater digestibility), lentils, beans (often in flour form), and millet. Each grain brings its unique flavor, texture, and nutritional benefits to the muffins. For instance, spelt can add a slightly nutty, sweeter note, while barley can contribute a chewier texture. When substituting or blending grains, remember that different flours absorb liquid at different rates, so you may need to adjust the milk content slightly to achieve the desired dough consistency – a slightly sticky, soft batter. This is a fantastic way to explore diverse whole grain options and enrich your diet.

This particular Sourdough English Muffin recipe is specifically designed to work overnight, requiring a minimum resting period of 10 hours at room temperature. This extended fermentation time is not just for convenience; it’s a critical component when using freshly ground whole wheat flour and a homemade sourdough starter. The slow, overnight process allows the sourdough to fully work its magic, fermenting the dough gently. This extended fermentation is beneficial for several reasons: it breaks down phytic acid present in whole grains, making the nutrients more absorbable, and it improves the digestibility of the bread. It also contributes to the characteristic complex flavor and the fluffy texture of sourdough. While you *can* make English muffins promptly if you’re using store-bought ground wheat and commercial yeast, for the optimal flavor, texture, and nutritional benefits of this whole wheat sourdough recipe, the overnight rest is highly recommended and truly essential to the process.

Yes, if you’re looking for dairy-free options or following a specific diet like Paleo, you can easily substitute the regular whole milk in this recipe. Excellent dairy alternatives include unsweetened almond milk or cashew milk. These plant-based milks integrate seamlessly into the dough, providing the necessary liquid without altering the texture or flavor significantly. For a richer, creamier texture, full-fat coconut milk can also be used, though it might impart a subtle coconut flavor. Always opt for unsweetened varieties to control the sugar content of your English muffins. Using these alternatives makes it simple to adapt this wholesome recipe to suit various dietary needs and preferences without sacrificing deliciousness.

Ingredients for Sourdough English Muffins:

How to make Sourdough English Muffins:

• In a large mixing bowl, combine the active sourdough starter, milk, honey, and white whole wheat flour. Mix these ingredients together until a shaggy dough forms and no dry flour remains. Cover the bowl loosely and allow the dough to rest overnight at room temperature. For optimal fermentation and flavor development, aim for a minimum resting period of 10 hours (doing this before bed works perfectly).
• The next morning, gently knead the salt and baking soda into the dough until it becomes smooth and evenly incorporated. The dough should be soft and slightly sticky.
• Place a non-stick skillet over medium-low heat and pre-heat it to approximately 300°F (150°C). Ensuring the skillet is properly preheated is crucial for even cooking.
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  To form the English muffins: use a 1/3 cup scoop to portion the dough, then gently form each portion into a neat ball. Lightly dredge both the top and bottom of each dough ball with fine cornmeal. Transfer these prepared muffins to a tray that has also been dusted with cornmeal to prevent sticking. Repeat this process until all of the dough has been used.
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  Carefully place the English muffins into the preheated skillet, ensuring not to overcrowd the pan. Cook them covered (remember, no oil is needed!) for 3-5 minutes on each side. The exact cooking time may vary slightly, so check for a golden-brown crust and ensure they are no longer doughy in the inside. A fully cooked muffin will feel light and airy when squeezed gently.
• Once cooked, remove the English muffins from the skillet and let them cool slightly. To serve, use a fork to split them open (this creates those perfect “nooks and crannies”), then toast them to your desired crispness. Slather with butter and your favorite jam for an unbeatable breakfast!

• Flours: We achieve exceptional results using freshly ground hard white wheat berries, which makes our own whole wheat flour. However, this recipe is flexible! Feel free to mix and match different milled grains such as sprouted grains, or even use commonly available grocery-store flours like all-purpose flour for a different texture. Note that adjustments to liquid might be needed with different flour types.
• To Make Homemade Sourdough Starter: If you’re inspired to cultivate your own sourdough starter, please refer to my comprehensive FAQ box (located above in the article) for a complete, step-by-step guide to nurturing your own active starter from scratch.

Nutrition per serving