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Sourdough Amaranth Wheat English Muffins


"Dense, chewy sourdough English muffins full of wholesome goodness. To serve, pierce sides all the way around the round with a fork; pull apart. Toast in toaster or under the broiler. To store, refrigerate or freeze in a sealed container."
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8 h 22 m servings 152 cals
Original recipe yields 12 servings (1 dozen)

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  • Prep

  • Cook

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  1. Combine 1 cup whole wheat flour, water, and sourdough starter in a large bowl. Stir thoroughly and cover with a clean towel. Let sit until spongy, 7 hours to 1 day.
  2. Stir remaining 1/2 cup whole wheat flour, amaranth flour, honey, baking soda, and salt into the starter mixture. Mix in all-purpose flour, 1/2 cup at a time, until the dough is no longer sticky. Knead gently until dough is smooth and elastic.
  3. Roll out dough on a floured work surface to 1/2-inch thickness. Cut into rounds with a 2 1/2-inch biscuit cutter. Sprinkle some cornmeal over a baking sheet. Transfer rounds to the baking sheet; sprinkle tops with remaining cornmeal. Cover with a clean towel and let rise until puffy, about 45 minutes.
  4. Heat a large skillet over medium heat. Place rounds into hot skillet and lower heat to medium-low. Cook until golden brown and edges look dry, about 6 minutes per side. Transfer to a wire rack to cool completely.


  • Cook's Note:
  • If you're using a nonstick skillet to cook the muffins, you will need to spray it with cooking spray before proceeding with step 4.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 152 calories; 0.9 g fat; 31.7 g carbohydrates; 4.9 g protein; < 1 mg cholesterol; 154 mg sodium. Full nutrition

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Depending on where you live, you may need to add a little water. If you are, like me - impatient, then use yeast instead of baking soda. I could've let these rise another couple of hours, bec...