Looking for easy whole grain sourdough English muffins with beautiful nooks and crannies? Then you will love this no knead sourdough English muffin recipe! This is a quick overnight recipe that only takes about 20 minutes to come together in the morning since there’s no second rise or shaping required. Use these fresh milled flour English muffins for the perfect breakfast sandwich.
Helpful tools for easy whole grain sourdough English muffins
Muffin rings These are crucial to making the English muffins nice and round. If you’re not concerned about the shape, these are not needed.
Skillet with a lid I prefer cast iron
Ice cream scooper This makes filling the muffin rings easier, but a spoon works as well.
Grain mill Use code LOVELYBELLBAKES20 for $20 off
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Ingredients
Fresh milled flour Hard white or hard red wheat is what my family prefers
Sourdough starter The starter can be discard or active starter. Both work great.
Water
Honey or sugar
Baking soda
Salt
Instructions
Mix
The night before, mix water, starter and fresh milled flour in a large bowl big enough for the dough to double in size. You can do this in a stand mixer if you’d like. Mix well. Cover with a lid or plastic wrap and leave overnight.
Morning
The next morning, preheat your skillet between low and medium heat. We don’t want it too high, or the English muffins will burn before they’re cooked on the inside. Now, let’s mix our easy whole grain sourdough English muffin dough. The dough mixture will have risen and have lots of bubbles. Add the salt, baking soda and honey/sugar to the dough and stir well. If you used a stand mixer, mix in your mixer until well combined. About 2 minutes. Be sure to get the baking soda fully incorporated. It’s ok to use your hands here as well.
Cook
Oil your rings very well so the English muffins do not stick. Oil your pan, alternatively you can use corn meal on the bottom of the pan. Place the oiled rings inside your heated skillet, no more than 4 at a time to make flipping them easier.
Using an ice cream scooper or spoon, scoop some of your dough into each ring.
Cover the skillet with a lid and allow to cook for 4 minutes. After 4 minutes flip the English muffins with the ring still on.
If the ring comes off that’s fine. Cook for an additional 4 minutes on this side and then remove from pan onto a cooling rack. The internal temperature should be 200° when done.
Repeat
Remove rings and repeat with the remaining dough. To open the English muffins, using a fork, poke around the edge of the English muffin until it opens up. Admire those beautiful nooks and crannies! Enjoy!
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Looking for other whole grain breakfast recipes? Try these!
Easy Whole Grain Sourdough English Muffins
Ingredients
- 260 g Fresh milled flour 2 cups
- 145 g Sourdough starter 1/2 cup
- 237 g Water 1 cup
- 21 g Honey 1 Tablespoon
- 5 g Salt 1 Teaspoon
- 4 g Baking soda 1 Teaspoon
Instructions
Mix
- The night before, mix water, starter and fresh milled flour in a large bowl big enough for the dough to double in size. You can do this in a stand mixer if you’d like. Mix well. Cover with a lid or plastic wrap and leave overnight.
Morning
- The next morning, preheat your skillet between low and medium heat. We don’t want it too high, or the English muffins will burn before they’re cooked on the inside. The dough mixture will have risen and have lots of bubbles. Add the salt, baking soda and honey/sugar to the dough and stir well. If you used a stand mixer, mix in your mixer until well combined. About 2 minutes. Be sure to get the baking soda fully incorporated. It’s ok to use your hands here as well.
Cook
- Oil your rings very well so the English muffins do not stick. Oil your pan, alternatively you can use corn meal on the bottom of the pan. Place the oiled rings inside your heated skillet, no more than 4 at a time to make flipping them easier.
- Using an ice cream scooper or spoon, scoop some of your dough into each ring. Cover the skillet with a lid and allow to cook for 4 minutes. After 4 minutes flip the English muffins with the ring still on.
- If the ring comes off that’s fine. Cook for an additional 4 minutes on this side and then remove from pan onto a cooling rack. The internal temperature should be 200° when done.
Repeat
- Remove rings and repeat with the remaining dough. To open the English muffins, using a fork, poke around the edge of the English muffin until it opens up. Admire those beautiful nooks and crannies! Enjoy!
great taste. Also, it is a good recipe to have for hot days when you want fresh bread in the morning but don’t want to turn the oven on.