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honey whole wheat sourdough english muffins

Easy Honey Whole Wheat Sourdough English Muffins

5 from 1 vote
AuthorBronwyn Case
These honey whole wheat sourdough English muffins are airy, bubbly, and perfect for holding a generous amount of melting butter.
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Prep Time1 hour
Cook Time30 minutes
Ferment 6 hours
Total Time7 hours 30 minutes
Servings15 muffins

Ingredients  

  • 200g White flour
  • 200g Whole wheat flour
  • 250g Water
  • 150g Active sourdough starter
  • 25g Honey
  • 10g Salt
  • Cornmeal for dusting

Instructions 

  1. Mix: Add the water, honey, and sourdough starter to a mixing bowl. Stir until dissolved. Add the white flour and whole wheat flour and mix until no dry bits remain. Cover and rest for 30–60 minutes (autolyse).
  2. Add Salt: Sprinkle the salt over the dough and add a small splash of water. Squeeze and fold the dough until the salt is fully dissolved and evenly incorporated. Cover and rest for 30 minutes.
  3. Strengthen the Dough: Perform a series of stretch and folds. Cover and rest for 30 minutes.
  4. Strengthen (Part 2): Perform a second set of stretch and folds. Cover and allow the dough to continue fermenting.
  5. Bulk Fermentation: Let the dough rest until it has doubled in size, has a domed surface, and jiggles when the bowl is shaken. (Warm kitchen: 4–6 hours/Cool kitchen: 8–12 hours)
  6. Shape: Generously dust your work surface with cornmeal. Turn the dough out onto the surface and gently stretch it into an even round about ½-inch thick. *Do not use a rolling pin. Rolling will press out the beautiful gas bubbles that create those signature English muffin pockets.
  7. Cut: Sprinkle the top of the dough with more cornmeal. Use a biscuit cutter to cut out rounds. You should get about 15 English muffins.
  8. Proof: Ensure each muffin is well-coated in cornmeal to prevent sticking. Gently transfer them to a proofing surface or tray. The dough will be light, soft, and very gassy—handle with care. Cover with a towel and proof for 1–2 hours, until slightly puffy.
  9. Cook: Preheat a non-stick skillet or well-seasoned cast iron pan over medium-low heat. Place 3 muffins in the pan (or as many as fit with about an inch of space between). Cover with a lid and cook for 3 minutes. Flip and cook for another 2–3 minutes, until golden and cooked through. Repeat with remaining muffins.
  10. Cool: Allow the English muffins to cool for at least 1 hour before slicing. This ensures the crumb fully sets and the interior stays light and airy.
  11. Serve warm with a generous amount of butter and enjoy!