Sourdough Honey Wheat English Muffins
Sourdough Honey Wheat English Muffins
There is nothing quite like splitting open a warm, homemade English muffin to reveal its soft, nook-and-cranny interior. These sourdough honey wheat muffins combine the subtle sweet floral notes of honey with the nutty depth of whole wheat flour, balanced perfectly by tangy sourdough starter and rich buttermilk. Griddle-cooked on a cast-iron skillet for that crisp, cornmeal-dusted crust, they are exponentially better than store-bought. Toast them up for breakfast, slather them with butter and jam, or use them as the base for a next-level breakfast sandwich!
Makes: 8-10 muffins
Prep time:
Total time:
Ingredients:
- 200 grams (1½ cups + 2 tablespoons) whole wheat flour
- 150 grams (1 cup + 3 tablespoons) bread flour
- 8 grams (1½ teaspoons) salt
- 25 grams (4 teaspoons) honey
- 100 grams (½ cup) active sourdough starter
- 240 grams (1 cup) buttermilk, at room temperature
- 28 grams (2 tablespoons) butter, melted and cooled
- 1 large egg, at room temperature and beaten
- Cornmeal and additional flour, as needed
Directions:
- Make the dough by adding the whole wheat and bread flours, salt, honey, sourdough starter, buttermilk, butter, and egg to a large mixing bowl and stirring until well combined. Dough will be sticky. Cover and set at room temperature for 60 minutes.
- Build the dough structure with stretch-and-folds:
- Reach under the far side of the dough, gently stretch it upward, and fold it toward you over the top.
- Rotate the bowl 90 degrees and repeat. Continue for a total of 4 folds to complete 1 set.
- Cover and rest for 30 minutes.
- Repeat this fold process 2 more times (3 total fold sets)
- Cover dough and allow to ferment at room temperature for 4-18 hours (depending on kitchen temperature) or until nearly doubled in size.
- Line a baking sheet with parchment paper and sprinkle generously with cornmeal; set aside.
- Turn the dough out on a floured surface and gently pat to a uniform ½-inch thickness.
- Use a 3¼-inch round cutter dusted with flour to cut dough into rounds. Transfer to prepared pan. Combine scraps, pat together to a ½-inc thickness, and cut more rounds until all dough is used. Cover and allow to rest at room temperature for about 1 hour, or until slightly puffed.
- Heat a large cast iron pan or griddle over low to medium-low heat. Lightly grease with butter if your skillet isn't well-seasoned or nonstick.
- Working in batches as needed, gently place English muffins, cornmeal side down, on pan about 2-inches apart. Cook for 7-10 minutes or until golden brown. Flip and cook an additional 6-10 minutes until golden on the second side and internal temperature is between 194-200°F on an instant read thermometer. Repeat with remaining muffins.
- Transfer muffins to a wire rack to cool. When ready to serve, split muffins in half with a fork to preserve the nooks and crannies.
Tip: Fermentation times will vary based on your kitchen's ambient temperature. Dough ferments significantly faster during warm summer months and slower in cool winter kitchens. Trust the visual cues (doubling in volume and light puffiness) over exact times!