Sourdough English Muffins
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Cook time: 
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Serves: 30 muffins
As with all things whole wheat, if you aren't using freshly milled whole wheat flour, you can substitute a high quality store a combination of ½ store bought white whole wheat flour and white flour, but your final product will be slightly different than mine in taste, texture, and nutrition.
  • 2 T sugar
  • 1 cup warm water (110-115 degree F)
  • 1 cup warm milk
  • 1 T instant yeast
  • 1 c sourdough starter, fed or unfed; fed will give you a more vigorous rise
  • 7-8 cups white whole wheat flour - freshly milled flour strongly recommended!
  • ¼ c (4 T) butter, at room temperature
  • 1 T salt
  • ¼ t citric acid (optional, for added sour flavor)
  • semolina or course corn meal, for coating
  1. Combine all ingredients, except, flour and semolina, in the bowl of a stand mixer.
  2. Add flour until dough is soft and at the right consistency for kneading. If using a Bosch universal, you should add flour until the dough just cleans the sides of the bowl. If using an Ankarsrum the dough should pull from the sides of the bowl and form a donut around the kneading arm. The dough can be a little sticky - it will continue to absorb moisture as it rises.
  3. Knead using the mixer for 6-12 minutes (Bosch or Ankarsrum mixers will need 6 minutes while other mixers may need 12 or more minutes) until the dough is smooth and slightly tacky.
  4. Oil dough, place in bowl and cover with plastic wrap or lid. Refrigerate over night or 8-12 hours.
  5. About 1-2 hours before you are ready to make muffins, take dough out of fridge and let come to room temperature. This step can be skipped, if you don't have time.
  6. Portion dough out for muffins (1.7-2.3 ounces, depending on size preference) and shape into flat rounds.
  7. Warm cast iron skillet on stovetop to a low or medium low setting.
  8. Rest muffins on a cookie pan coated with course ground semolina.
  9. Cook muffins in pan about 5 minutes each side until dark brown. Internal temperature should be 190 degrees. If the muffins brown before being done, they can be finished in a 350 degree oven for 10 minutes on a baking sheet.
  10. Split using a fork. Extra muffins freeze perfectly and are perfect for toasting for breakfast.
Recipe by My Kitchen Clatter at