In the morning mix together the sourdough starter, sugar, and water in a small jar until mostly dissolved. Then add the flour and mix until combined. Cover the jar loosely, and let it rest until doubled in size (8-10 hours).

**The dough can be mixed by hand or a stand mixer

In the evening, (once the levain has doubled in size), combine the levain, milk, water, honey, and avocado oil (or melted butter if using). Stir to combine. Using cold milk is perfectly fine—it helps slow fermentation, making it ideal for a long overnight rise without the risk of overproofing.

Next, add the bread flour, whole wheat flour, and salt until a shaggy dough is formed. It will be very sticky- this is normal.

Cover the dough and let it rest for 20-30 minutes to relax and hydrate.

Return to the dough after it has rested and build some strength in the dough. Knead it in the bowl for 3-5 minutes with a little flour, then let it rest for 10-15 minutes. This allows the gluten to relax, making it much easier to finish kneading.

Pro Tip: The key with this dough is not to overwork it too much or it will continue to feel stickier. To avoid overworking it or adding too much flour, letting the dough rest in between kneading will help.

After the dough has rested, place it on a lightly floured surface and knead it for another 3-5 minutes using small amounts of flour.

Once finished, place it in an oiled bowl, cover it and let it rest for 30 minutes.

Perform 1-2 stretch and folds (spaced 30 minutes apart) to the dough after it has rested, cover it, and let it rest overnight (8-10 hours) at room temperature (68-70 degrees F).

*If your kitchen is warmer than this, I recommend moving the dough to the refrigerator and finishing the proof the next day.

**Before shaping the English muffins please refer to Tips for handling sticky dough to set you up for success!

By morning, the dough should look domed, puffy, and well-risen.

Line a large baking sheet with parchment paper and generously sprinkle it with cornmeal (this will help the English muffins not stick to the parchment paper while proofing). Also, prepare a separate plate with cornmeal for coating the dough rounds.

Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces (about 85–90 grams each).

Gently shape each piece into a smooth ball by tucking the seams underneath and pulling the dough toward you to create surface tension. It is normal for the dough to be a little sticky use some extra cornmeal to assist with this. Rice flour works great too!

Dip both sides in cornmeal and set the muffins on the parchment paper lined pan spaced slightly apart.

Cover the dough with oiled plastic wrap or a dampened towel and let them rest until doubled in size (3-5 hours) depending on the temperature in your home.

I love using these proofing bags for covering my large baking trays!

Pro tip: Place the tray in the oven with the light turned on for gentle warmth.

The honey wheat sourdough English muffins are ready to be baked once they are doubled in size, airy, and puffy. They should be very light and delicate to the touch. This step is key to developing those classic nooks and crannies, don’t rush it!

Once the honey wheat sourdough English muffins have finished their second rise, preheat the oven to 350 degrees F and heat a nonstick or cast iron skillet over low heat and add a tablespoon of butter.

Working in batches of 3 or 4, gently transfer the muffins to the skillet (lightly oil a spatula for easy transferring) and cook for about 3 minutes on each side, or until lightly golden and set on the surface.

Once the muffins are griddled, transfer them back to the parchment-lined sheet pan and bake for 12 to 15 minutes, or until fully cooked through. The internal temperature should reach 200–205°F (93–96°C) to ensure doneness.

Allow the honey wheat sourdough English muffins to cool completely before splitting open with a fork to reveal the light, airy crumb. If you slice the English muffins while they’re still warm, the crumb may appear dense and gummy.

Honey wheat sourdough English muffins toast beautifully and are the perfect match for salted butter & a drizzle of honey!

Allow English muffins to cool completely before storing. For short-term storage, keep them in an airtight container at room temperature for up to 2 days.

For the best long-term freshness, freeze the muffins in a zip-top bag or airtight container. To reheat, simply toast them straight from frozen, this preserves their texture and flavor beautifully, just like they were freshly made.