Healthier Sourdough English Muffins

If you are wanting to make sourdough English muffins but are also wanting to eat a little healthier, this is the recipe for you. After you make these, you will not want to go back to store-bought.

Healthier Sourdough English Muffins

These healthier sourdough English muffins leave you feeling like you ate something and not just a puff of carbs. They are hearty and packed with fiber all while not sacrificing any flavor.

I started making these and now my husband is hooked and will choose these over any store-bought ones.

If you don’t already have a sourdough starter in your kitchen, it is super easy to make. You just need flour, water, and a few days. Check out my post on How To Start Sourdough Starter & Care For It to get you started.

I use ground flaxseed and oat flour in this. While you can buy them already ground I will let you in on a little tip. It is so much cheaper if you buy the seeds and oats and then use a coffee grinder to grind them up yourself.

With this recipe, I list the integrands in grams. So you will need a kitchen scale. I find when working with flax, gluten, and flour it is much more accurate to weigh than to measure.

Looking for another easy recipe that you can make from your pantry? Be sure to check out my Homemade Flour Tortillas Made From Scratch.

How To Make These English Muffins:

Add everything but half cup flour and cornmeal to your stand mixer. Using the dough hook, mix on speed 1 until everything is pretty well mixed. Should take about 1-2 minutes.

Then turn the mixer up to 4 and mix four another 2 minutes.

This dough does not look like normal dough. It will look more like the picture above and not super smooth.

Flour your surface and dump the dough onto it. This is a sticky dough so be sure you have flour down. Scrap all dough from the bowl. Lightly sprinkle a little flour on the dough and then start working it with your hands four about five minutes. You will need to keep adding a dusting of flour as you go so your hands do not stick.

Form the dough into a tight ball.

Oil a large mixing bowl and place the dough into the oiled bowl. Cover with a clean towel and set it in a warm area to rise for about 4-6 hours. Time will depend on how warm it is in your house.

When ready the dough should be about doubled in size.

Now dump the dough back on the floured surface. Flaten it out until it is about a half-inch thick. Don’t flatten too much as you don’t want to nock all the air out. Then using a 3.5-inch cutter cut out the muffins. 

When you get down to the last part you will have to reshape it into a ball a few times and flatten again.

Coat each side of the muffin in cornmeal.

Cooking The Sourdough English Muffins:

Place muffin dough in a pan on low heat. I put mine on between 1 and 2 on my stove. Make sure the are not touching as you do not want them to stick together.

Place the lid on the pan and cook for 7 minutes. Then flip and cook another 7 minutes.

If you do not have a lid for your pan you can cook without but it will take a little longer.

Cool muffins to room temp then store in an airtight container or freeze. These will only last on the counter in hot weather for 3-4 days.