Whole Wheat English Muffins
Skip the store-bought English muffins and make your own at home! These Whole Wheat Sourdough English Muffins are soft, chewy, and filled with the classic nooks and crannies that soak up melted butter, homemade jam, or your favorite breakfast toppings. Made with active sourdough starter and wholesome whole wheat flour, they're a delicious way to start the day.
Cooked on a griddle instead of baked, these homemade English muffins develop a perfectly golden crust while staying tender on the inside. They're easy to make, freezer-friendly, and perfect for meal prep, making busy mornings feel a little more homemade. Whether you're building breakfast sandwiches or simply enjoying one toasted with butter and honey, this recipe is sure to become a staple in your kitchen.
Why You'll Love This Recipe
- Made with 100% active sourdough starter
- Soft, chewy texture with plenty of nooks and crannies
- Heartier flavor thanks to whole wheat flour
- No oven required
- Perfect for breakfast sandwiches
- Freezer-friendly for quick weekday breakfasts
- A great way to use freshly milled or store-bought whole wheat flour
Shaping the English Muffins
Turn the dough onto a lightly floured surface.
Roll to about ¾-inch thick.
Using a 3-inch biscuit cutter, cut out the English muffins.
Gather the scraps, gently reroll, and continue cutting until all the dough has been used.
Place each muffin on a parchment-lined baking sheet generously dusted with cornmeal.
Dust the tops with additional cornmeal.
Cover with a towel and let rise for 45–60 minutes until puffy.
Baker's Tips
Use an active starter.
Your starter should be bubbly and at its peak before mixing the dough. This creates the best rise and texture.
Don't rush the cooking.
Low and slow is the secret to perfectly cooked English muffins. High heat can brown the outside before the inside is fully cooked.
Use a thermometer.
An internal temperature of around 200°F ensures the center is fully cooked without becoming dry.
Split with a fork.
Poking around the edge with a fork instead of slicing with a knife creates those signature pockets that hold butter, honey, and jam.
Dust generously with cornmeal.
Cornmeal prevents sticking and gives homemade English muffins their classic bakery-style finish.
Variations
- Add cinnamon and raisins for a breakfast treat.
- Mix in shredded cheddar and chopped chives for savory muffins.
- Sprinkle Everything Bagel seasoning on top before cooking.
- Replace the honey with maple syrup for a slightly different sweetness.
How to Store
Room Temperature
Store cooled English muffins in an airtight container or bread bag for up to 3 days.
Refrigerator
Store for up to 1 week in an airtight container. Toast before serving to refresh the texture.
Freezer
These freeze beautifully.
Allow the muffins to cool completely, then split them with a fork before freezing. Place parchment paper between each muffin and store in a freezer-safe bag for up to 3 months.
Toast directly from frozen, no thawing required.
Whole Wheat Sourdough English Muffins
Courtney Moody
10
25 minutes
20 minutes
180
American
These homemade Whole Wheat Sourdough English Muffins are soft, chewy, and full of that classic nooks-and-crannies texture that's perfect for catching melted butter and jam. Made with active sourdough starter and wholesome whole wheat flour, they're a healthier twist on a breakfast favorite. Cooked on a griddle instead of baked, these English muffins are freezer-friendly, meal-prep approved, and taste so much better than anything from the grocery store.
Ingredients
200 grams sourdough starter, active
400 grams warm water
50 grams honey
750 grams whole wheat flour
10 grams salt
Directions
In a large mixing bowl, combine the active sourdough starter and warm water. Stir gently to dissolve the starter, about 1 minute.
Add the honey to the mixture and stir until well combined, about 30 seconds.
Gradually add the whole wheat flour to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. Allow the dough to rest for 30 minutes; this is known as autolyse and will help develop the gluten.
After resting, sprinkle the salt over the dough. Knead the dough in the bowl or on a lightly floured surface for about 5-7 minutes until smooth and elastic. The dough should be tacky but not sticky. If needed, add a little more flour to achieve the right consistency.
Place the kneaded dough in a lightly greased bowl. Cover it with a damp kitchen towel or plastic wrap and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
Once the dough has risen, gently deflate it and transfer it to a floured surface. Divide the dough into 10 equal pieces, weighing about 100 grams each. Shape each piece into a round ball and flatten slightly to form a disc about 1 inch thick.
Place the discs on a parchment-lined baking sheet, ensuring they are spaced about 2 inches apart. Dust the tops lightly with flour, cover with a kitchen towel, and let them rise for an additional 30-45 minutes until slightly puffed.
Preheat a griddle or cast-iron skillet over medium-low heat. Once hot, carefully transfer the muffins to the skillet, cooking them for about 7-10 minutes on each side. They should be golden brown and sound hollow when tapped. Adjust the heat as necessary to avoid burning the bottoms.
Once cooked, transfer the muffins to a wire rack to cool completely. To serve, split them open with a fork and toast until golden.
