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100% Rye Sourdough Pseudo English Muffins


Baking with rye flour poses a few challenges. Rye has gluten, yes, but it also behaves much differently from wheat when it comes into contact with liquid. And stir just a bit too much and you may as well be baking a rye flour paste.

This brings us to why these are called “pseudo” English muffins. The original English muffin is made with wheat, but it does not require additional leavening in the form of the baking soda mentioned in this recipe.

The final texture of these is also just a bit different from the usual English muffin. These have a finer crumb without the large holes that we are familiar with in English muffins.

You’ll still love these for the taste, for the ease, and for the way it makes use of your sourdough starter. This is a great way to use up that half-cup of starter that you might throw away every night when you feed your starter.

Throw it into a bowl with a few other ingredients and you’ll have piping hot English muffins your whole family will love in the morning.





  1. The night before you wish to serve these, combine the starter, milk, and flour in a medium bowl. Mix until combined, cover, and set in a warm place overnight. In the morning drizzle or sprinkle the honey, salt, and baking soda over the mixture.
  2. Stir until just combined.
  3. Preheat a griddle or large skillet over medium-low heat. Once the griddle is hot, scoop up enough batter with a wooden spoon to create a 2-inch wide by 3/4-inch high round. Smooth it out with the back of the spoon as needed.
  4. Cook over medium-low heat for five minutes, or until golden brown. Flip very gently and cook another five minutes. If you are worried that the muffins are not cooked through you can place them in a 300°F oven for another five minutes.
  5. Split carefully with a fork and serve.


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