These 100% whole wheat sourdough English muffins are soft and chewy on the inside, crisped to perfection by the Dutch oven on the outside. I love making these when I don’t have time to make a whole loaf of bread, because they are so easy to whip up the night before for the next day’s breakfast. Serve them with honey butter and fried eggs for a delicious and hearty meal.
Read on for my favorite easy whole wheat sourdough English muffins recipe, as well as a recipe for quick homemade honey butter!
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A NEW FAVORITE SUMMER RECIPE
With the arrival of summer and the abundance of honey, eggs, and fresh jams, these whole wheat sourdough English muffins are the perfect breakfast treat for any occasion.
I have shared lots of healthy, easy sourdough recipes on the blog over the last few years. Some of my favorites are sourdough pizza, rustic sourdough bread, pie crust, cheesy biscuits, and einkorn English muffins.
But experimenting with whole wheat flour is new to me. For some reason in this pregnancy, whole wheat is just sounding good!
Last week I shared how I make whole wheat sourdough seeded sandwich bread, which we enjoyed several times over the last few months. I love the crunchy seeds and sandwich bread loaf shape.
So these English muffins were next on the list, because I already love my einkorn sourdough English muffin recipe so much.
English muffins are seriously, very easy to make. Just whip up the dough the night before and let it sit on the countertop until you’re ready to bake them.
There is no stretching and folding, no ferment times, and no scoring. Just whip up, let sit, and bake.
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WHY USE WHOLE WHEAT SOURDOUGH?
Another reason I love this recipe is its a great excuse to use whole wheat flour. Eating whole grains is associated with a variety of health benefits, such as lower risk of diabetes, heart disease, and high blood pressure (source). Whole wheat is also a high source of fiber, supports digestion, and helps reduce inflammation.
This is because most flour today has been so highly processed that it is lacking the natural nutrients found in traditional grains, like whole wheat and einkorn flour.
However, like this article also suggests, just because something purchased from the store says “whole grain!”, doesn’t mean it’s entirely made of whole grain and healthy for you. Advertisers will put this label on cereal, granola, or bread products to make it look healthy when really there is only a small amount of actual whole grain in that product, and the rest is processed.
So, always read your labels. Needless to say, whenever you are making your own food from scratch, you can be sure it’s 100% pure ingredients.
ARE WHOLE WHEAT SOURDOUGH ENGLISH MUFFINS GOOD FOR YOU?
They sure are! With the long fermentation, the grain has a chance to cultivate good bacteria, which makes it much easier to digest and healthier for you. This is why sourdough bread products are so much better and healthier than non-sourdough (and also who doesn’t love that sour flavor!?).
Plus, add in the benefits of whole wheat and you have a very delicious and nutrient-dense meal for you and your family. I feel so good and energized after eating these English muffins, since they are packed with nutrients and good bacteria that lasts me throughout the day.
New to Sourdough?
If you are brand new to sourdough, you will love using your starter to make a variety of healthy bread products.
You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more.
Put all your sourdough recipes in one spot!
Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking.
CAN I USE SOURDOUGH DISCARD FOR ENGLISH MUFFINS?
I have been seeing so many sourdough discard recipes lately, and I’m here to tell you the truth is that yes, you can use sourdough discard for just about anything. In theory, sourdough discard is already sourdough, and when you add flour and water to it, you are feeding it at that time. So unless your sourdough discard is practically dead and hasn’t been fed in ages, you can still use your discard in this recipe.
Now that doesn’t mean there isn’t benefit to using freshly fed, active sourdough starter. When I’m making sourdough bread for example, I like to feed my starter in the morning, wait until it is bubbly and active, and then make the bread. This DOES make a difference in the quality and rise of my final bread product.
However, for something like sourdough bagels, pizza crust, or these English muffins, using your sourdough starter discard is just fine.
And here’s another secret: I have even made this recipe the morning of, and with no fermentation, and they still turned out. Not as good as when I make them the night before, but with honey butter and friend eggs on top no one knows the difference!
TOOLS NEEDED
Large mixing bowl
Measuring cups and spoons
Dough cutter or sharp knife
Dutch oven or cast iron skillet with lid (see note below)
Note: I just started using the Dutch oven and have to say it works much better than a cast iron skillet! This is because I am able to trap the heat in with the lid, allowing the English muffins to cook on the inside without burning the outside. For many years I’ve used a cast iron with a random skillet lid on top, which did work just fine, you just have to be a little bit more diligent about making sure your muffins don’t burn.
INGREDIENTS
(Makes 6-8 English muffins)
3/4 cup active sourdough starter (learn how to make sourdough starter here) Note: you can also use sourdough discard. I prefer instead to feed my starter 1 cup flour and 3/4 cup water in the morning, and then mix up this dough in the afternoon for the best rise, most sour flavor, and most fermented benefit. But if you don’t have time, just use your discard and no one will know the difference!
1/4 cup honey
1 1/4 cup filtered warm water
2 tsp salt
2 1/2 cups whole wheat flour (you can use bread flour or all purpose whole wheat here)
1 tsp baking soda
coconut oil or butter for seasoning the Dutch oven
THE PROCESS
In a large bowl combine the sourdough starter, honey, water, and salt. Use a fork to whisk it all together.
To the same bowl add the whole wheat flour. Using your hands, lift the sides of the flour up and fold it towards the center to mix the flour with the water mixture. Keep doing this until you have a sticky dough and all the ingredients are mixed.
Cover the bowl with plastic and let sit on your counter overnight.
The next morning, preheat the Dutch oven on medium-high for 5 minutes.
Meanwhile, uncover the dough and add the baking soda. Again with your hands fold the dough in on itself several times until the baking soda is mixed in.
Using a dough cutter or chopping knife, divide the dough into 6-8 pieces, depending on your desired size. We like to do 6. Roll each dough into a ball with your hands, carefully tucking the sides of the ball down onto the bottom, so you have a smooth top and side surface.
HOW TO MAKE WHOLE WHEAT SOURDOUGH ENGLISH MUFFINS, CONTINUED …
When the Dutch oven is done preheating, add some coconut oil or butter to the bottom. Add the dough balls to the Dutch oven. Do not press down on the dough, just let it be thick and chunky. Make sure no dough balls are touching each other and that they have space to grow, which they will do. You also want space to flip them, so don’t overcrowd the Dutch oven – do them in 2 batches if you need to.
Turn the Dutch oven down to low temperature and cover it with the lid. This will allow the outside of the muffin to be crispy and the inside to be chewy. You want to cook the inside without burning the outside.
After 5-10 minutes, check one of the English muffins with a spatula to see if it’s properly brown on one side. If so, flip it. If not wait another 5 minutes.
Turn the stove back onto medium heat and cook another 5-10 minutes, keeping an eye on them. You want the top and bottom to be dark brown but not burnt.
Remove and serve with honey butter and eggs. Enjoy!
EXAMPLE WHOLE WHEAT SOURDOUGH ENGLISH MUFFINS TIMELINE
Saturday (day before you want to eat them):
Morning: take starter out of the fridge and feed it 1 cup flour, 3/4 cup water
Late afternoon/early evening: starter should be active and bubbly, and pass the “float test” (a spoonful should float in a cup of water). Make the English muffin dough.
Sunday (the day you want to eat them):
Morning: uncover the dough, add the baking soda, and make the muffins.
HONEY BUTTER RECIPE
Making honey butter is super simple. Just combine 2 tablespoons of butter with 1 tablespoon of honey. It’s easiest when the butter and honey are at room temperature. Combine with a spoon and spread onto your English muffin. You can also make extra and save it for the next day, as honey and butter store well at room temp or in the fridge.
WHAT IS THE TEXTURE OF ENGLISH MUFFINS?
English muffins are traditionally crispy on the outside and have a moist, doughy texture on the inside. They originally were served with Eggs Benedict, and taste delicious whether you top them with butter, honey, jam, or eggs. They are a wonderful breakfast side dish!
MORE SOURDOUGH RECIPES FROM THE HOMESTEAD:
Getting Started with Sourdough Starter
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Whole Wheat Sourdough English Muffins
These whole wheat sourdough english muffins are perfectly crisp on the outside but soft and chewy on the inside. Make these in the dutch oven or cast iron skillet and serve with eggs and honey butter for a delicious and healthy meal.
Ingredients
- 3/4 cup active sourdough starter (see note on discard below)
- 1/4 cup honey
- 1 1/4 cup filtered warm water
- 2 tsp salt
- 2 1/2 cups whole wheat flour (you can use bread flour or all purpose whole wheat here)
- 1 tsp baking soda
- coconut oil or butter for seasoning the Dutch oven
Instructions
- In a large bowl combine the sourdough starter, honey, water, and salt. Use a fork to whisk it all together.
- To the same bowl add the whole wheat flour. Using your hands, lift the sides of the flour up and fold it towards the center to mix the flour with the water mixture. Keep doing this until you have a sticky dough and all the ingredients are mixed.
- Cover the bowl with plastic and let sit on your counter overnight.
- The next morning, preheat the Dutch oven on medium-high for 5 minutes.
- Meanwhile, uncover the dough and add the baking soda. Again with your hands fold the dough in on itself several times until the baking soda is mixed in.
- Using a dough cutter or chopping knife, divide the dough into 6-8 pieces, depending on your desired size. We like to do 6. Roll each dough into a ball with your hands, carefully tucking the sides of the ball down onto the bottom, so you have a smooth top and side surface.
- When the Dutch oven is done preheating, add some coconut oil or butter to the bottom. Add the dough balls to the Dutch oven. Do not press down on the dough, just let it be thick and chunky. Make sure no dough balls are touching each other and that they have space to grow, which they will do. You also want space to flip them, so don’t overcrowd the Dutch oven - do them in 2 batches if you need to.
- Turn the Dutch oven down to low temperature and cover it with the lid. This will allow the outside of the muffin to be crispy and the inside to be chewy. You want to cook the inside without burning the outside.
- After 5-10 minutes, check one of the English muffins with a spatula to see if it’s properly brown on one side. If so, flip it. If not wait another 5 minutes.
- Turn the stove back onto medium heat and cook another 5-10 minutes, keeping an eye on them. You want the top and bottom to be dark brown but not burnt.
- Remove and serve with honey butter and eggs. Enjoy!
Notes
- Can I use sourdough discard in this recipe? Yes, you can also use sourdough discard. I prefer instead to feed my starter 1 cup flour and 3/4 cup water in the morning, and then mix up this dough in the afternoon for the best rise, most sour flavor, and most fermented benefit. But if you don’t have time, just use your discard and no one will know the difference!
- Sample Chef's Timeline: Saturday (day before you want to eat them): Morning: take starter out of the fridge and feed it 1 cup flour, 3/4 cup water. Late afternoon/early evening: starter should be active and bubbly, and pass the “float test” (a spoonful should float in a cup of water). Make the English muffin dough. Sunday (the day you want to eat them): Morning: uncover the dough, add the baking soda, and make the muffins.
- Honey Butter Recipe: Making honey butter is super simple. Just combine 2 tablespoons of butter with 1 tablespoon of honey. It’s easiest when the butter and honey are at room temperature. Combine with a spoon and spread onto your English muffin. You can also make extra and save it for the next day, as honey and butter store well at room temp or in the fridge.
I hope you and your family enjoy these english muffins and you are having a lovely summer!
Hi!
I am about to pop these in the oven and realized that you didn’t specify what temperature to set it at!
I have a pizza in now so I’m just going to slide these in after and see how it goes! 🙂
You can do it all on the stove or use the oven. I usually just use the stove!
I need to try these for homemade eggs benedict.
oh that would be good 🙂