Whole Wheat Sourdough English Muffins

We are english muffin connoisseurs in this house. Hubby’s favourite breakfast is english muffin, egg, cheese, and spinach sandwiches. So when they go on sale I was always sure to stock up. For some reason they were one thing I never thought to make at home myself.

Weird I know. I strive to make everything.

But I shall be buying them no more. Because this recipe is super simple, and wholesome, and they are so. Dang. Good! Seriously, have mercy.

Whole Wheat Sourdough English Muffins

You Will Need:

1/2 cup of sourdough stater (thick or thin)

1 cup of milk (coconut milk, almond milk, whey, or kefir will also work)

2 cups of organic whole wheat flour

1/2 teaspoon of instant yeast (optional. You can just use your sourdough as the leavening agent, I just like a little extra bounce in the muffins)

1 tablespoon organic cane sugar (other sweeteners like honey, or maple syrup would also work)

1 teaspoon sea salt

1 teaspoon baking soda

1 tablespoon of olive oil

Directions

In a medium sized mixing bowl combine sourdough starter and milk. If your sourdough starter is quite thick you may want to add 1/4 cup more of the milk.

Add flour and yeast (if using), and stir well to combine. The dough will be thick.  

Cover and let your dough sit over night, or up until 24 hours. I let mine sit for about 21 hours.

After the soaking period sprinkle the salt, sugar, and baking soda over the dough, and work in with a spoon. Don’t worry about working it all the way in. Dough should be quite sticky.

Place the 1 tablespoon of olive oil on your counter and rub it around a little with your hand, then rub your hands together. Dump the dough onto the oiled area and knead as best you can for 2 minutes. It will be super sticky and slightly frustrating. Don’t worry this is the worst part, and it’s over soon.

After the 2 minutes is up, divide the dough into 8 equal-ish portions. With floured hands, work each portion into a muffin shape, and place on a lightly greased, and dusted with either flour or cornmeal, cookie sheet.  I basically worked over my flour bin in this step. I dipped my hands in the flour before each muffin and worked fast. Try not to add to much extra flour to the dough, or they will get tough.

Cover with a tea towel and allow to rest for 50 minutes.

5 minutes before the resting time is up start warming up your griddle. I set mine to 275°F, I also don’t grease it, and haven’t had a problem with the muffins sticking.

Also warm up your oven to 300°F.

Once the rest period is up, carefully transfer your muffins from the cookie sheet to the griddle. You may need to reshape them slightly.

Cook for 5 minutes. You can check occasionally and make sure the bottoms aren’t getting too dark.

After the 5 minutes is up, flip them and cook for another 5 minutes. Be careful flipping them, you want them to puff up, and not go flat.

Once the time is up, place them on an ungreased cookie sheet and pop them in the oven for 10 – 15 minutes to finish cooking the middle.

Notes

The flour in this recipe can easily be swapped out for spelt, rye, or all purpose.

You can add in extras like seeds and nuts to the dough. Just add those in when you first add in the flour, and let them go through the soaking process.

If you don’t have a griddle, a fry pan should work just fine on low heat.

If you think the english muffins are done enough after the 10 minutes on the griddle, feel free to skip the oven step.

See? I told you they were easy! The hardest part was trying not to eat one when they came out of the oven.

And ya….I failed that part.

Shared with: The HomeAcre Hop, The Homestead Blog Hop and Mostly Homemade Mondays

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