Whole Wheat Sourdough English Muffins

5 from 2 votes

These English muffins are so delicious and hearty. Long fermented and made with freshly milled flour!

Course Breakfast

Cuisine American

Keyword #englishmuffins, #sourdoughenglishmuffins, Easy Sourdough Recipe, Sourdough, Sourdough Recipes, Sourdough Starter

Prep Time 5

Cook Time 23

Overnight Ferment 12

Total Time 12 28

Servings muffins

Calories 190kcal

Author Mary Rose

The night before add the milk, starter, and honey to a large mixing bowl and mix well.
Add the flour and mix to form into a soft dough.
Let the mixture sit, covered for 30 minutes. Come back to the dough and do a set of stretch and folds. To perform a stretch and fold, lift one corner of the dough and fold it over the center of the dough. Continue this all the way around the bowl.
Cover tightly with plastic wrap and allow to ferment overnight on the counter.
The next morning, in a small bowl, combine the salt and baking soda.
Sprinkle over the dough and mix to fully incorporate the salt/soda mixture.
Transfer dough to work surface and divide into 8 equal portions. Roll each portion into a ball shape and place on parchment lined baking sheet.
Cover and allow to rise for 30 minutes.
Preheat oven to 325 degrees F with large cast iron skillet inside.
Sprinkle cornmeal in the skillet, add the muffins and bake for 4 minutes. Flip the muffins and bake another 4 minutes.
Transfer the muffins to a baking sheet and bake an additional 15 minutes, flipping every 5 minutes.
Cool completely before slicing.

Store in an airtight container on the counter for 3-4 days.

Freeze in freezer safe bag for up to 3 months.