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Einkorn Sourdough English Muffins

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Golden brown einkorn English muffins with text overlay.

Einkorn English Muffins Are Next-Level Flavor

Einkorn wheat already has its own deliciously nutty and buttery flavor, but when shaped as an English muffin and cooked on a flat top griddle it takes on a whole new level of toasted-wheaty sweetness.

This delicate fermented dough is made with whole milk, low-glycemic coconut sugar, salt, and 100% einkorn flour. This combination gives English muffins a rich, complex, and earthy flavor.

A big stack of freshly cooked einkorn sourdough English muffins. One in the front has been cut open to expose its nooks and crannies.

Handling the Dough

Einkorn flour is naturally low in gluten, so it works really well for English muffins where you want a lot of extensibility of the dough (the ability to stretch). After fermentation, the dough can be easily patted out and gently stretched by hand before being cut.

I like to use plenty of whole wheat einkorn flour for shaping, cutting, and dusting the English muffins before cooking. The larger pieces of bran in the whole wheat flour keep the English muffins from sticking to your work surface. Cornmeal can also be used if preferred.

I’m not going to lie and tell you this dough is easy to work with. Einkorn is very sticky in general and requires a light touch. Make sure you use wet hands when stretching and folding and extra flour when shaping, cutting, and resting.

A stack of golden brown einkorn English muffins on a cooling rack

Einkorn Starter Versus All-Purpose Starter

If you don’t have a 75% hydration einkorn starter for this recipe, you can either make one using this guide, or you can use your 100% hydration all-purpose starter and add an extra 30-50 grams of einkorn flour to the recipe to compensate for the added hydration.

If you’d like to read more about the modifications required when making sourdough with einkorn flour check out this article: A Guide to Successful Sourdough Baking With Organic Einkorn Wheat

A big stack of freshly cooked einkorn sourdough English muffins. One in the front has been cut open to expose its nooks and crannies.

Einkorn Sourdough English Muffins

Yield: 24
Prep Time: 1 hour
Cook Time: 30 minutes
Fermentation Time: 8 hours
Total Time: 9 hours 30 minutes

Pillowy yet chewy einkorn English muffins with a complex toasted and buttery flavor.


  • 250 grams active einkorn starter, 75% hydration
  • 382 grams whole milk
  • 20 grams coconut sugar
  • 12 grams salt
  • 600 grams all-purpose einkorn flour, plus more for adjusting and dusting


  1. Feed your starter the night before you wish to bake.
  2. In the morning, mix the starter, milk, coconut sugar, and salt together in a large bowl.
  3. Add the einkorn flour and mix well until a soft dough forms.
  4. Let the dough rest for 10 minutes.
  5. Using wet hands, do a few rounds of stretch and fold in the bowl until the dough is smooth and elastic.
  6. Cover the dough and let it rest for 30 minutes.
  7. With wet hands do another round of stretch and fold in the bowl. Gather the dough into a ball in the bowl and let it proof covered at room temperature until just about doubled (4-8 hours).
  8. Generously flour your work surface and turn your dough out of the bowl into the flour. Flour both sides of the dough. Gently pat and stretch the dough until it is a rectangle about 3/4-inch to 1-inch thick. If your dough is sticking use a bench scraper to gently lift it and add more flour.
  9. Use a 3.25-inch diameter biscuit cutter to cut the muffins from the patted dough. Cut the muffins as close together as possible.
  10. Remove the cut muffins to a floured surface to rest.
  11. Gather the scraps of dough, dust off any extra flour, and gently shape it into a ball. Let that dough rest for a few minutes before patting it out and cutting more muffins. Alternatively, you can bake the scraps in a small loaf tin.
  12. Loosely cover the muffins and let them rest and rise for 1 hour.
  13. Preheat a griddle to medium/medium-low (depending on the stove). Aim for a temperature that fully cooks the muffins while turning them golden-brown in the same time frame. It can take a little finesse and time to find the temperature sweet spot. I advise you to cook one muffin at a time until you get the right temperature.
  14. Once the griddle is at the perfect temperature, cook your muffins a few at a time.
  15. The muffins will take approximately 2 minutes per side.
  16. Once cooked, cool the muffins on a baking rack before eating or storing.


  • These muffins freeze beautifully and are easy to grab out of a bag when needed!

Looking for My Original Sourdough English Muffin Recipe?

Find it here – Overnight Sourdough English Muffins – A Long Fermentation for Better Digestibility

A stack of gorgeous light brown and pillowy einkorn English muffins with text overlay.

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