Name: Low Sodium English Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: ⅓ cups warm water (110°F); 3 tbsp unsalted butter, melted; 3 tbsp honey; 2 ¼ tsp yeast; 3 ½ cups bread flour; Cornmeal for dusting

These homemade English muffins are warm, fluffy, and golden — perfect for a low salt baking routine. With no added salt, they’re ideal for a kidney-friendly or DASH diet-friendly breakfast. They’re soft inside with a lightly crisp outside from the skillet. No oven-rise needed — just a little patience and a skillet. Great for toasting or making low sodium breakfast sandwiches at home.

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Table of Contents

Ingredients Needed

1 ⅓ cups warm water (110°F): helps activate the yeast.
3 tablespoons unsalted butter: melted; make sure it’s truly unsalted.
3 tablespoons honey: adds mild sweetness and helps with browning.
2 ¼ teaspoons yeast: helps the dough rise.
3 ½ cups bread flour: gives the muffins structure; minimal natural sodium.
Cornmeal: for dusting the dough; adds light crunch.

How To Make Low Sodium English Muffins

Activate the Yeast:
In a large measuring cup, mix warm water, melted butter, honey, and yeast. Let sit for 5 minutes until bubbly.

Mix the Dough:
In a stand mixer with a dough hook, add the bread flour. Start mixing on low and slowly pour in the yeast mixture. Mix on medium until dough is smooth and pulls from the sides. Add a little flour if too sticky.

Let Dough Rise:
Cover bowl with a lid or plastic wrap. Place in the fridge for 8 hours (or until doubled if left in a warm spot for about 1 hour).

Shape the Muffins:
Dust a baking sheet with cornmeal. Cut dough into 12 pieces. Shape into balls, place on baking sheet, and cover with a towel. Let rise until nearly doubled.

Flatten & Cook:
Preheat oven to 350°F. Line a second baking sheet with parchment. Press dough balls into 3-inch discs, flip to coat both sides in cornmeal.

Heat a skillet over medium. Cook 4 muffins at a time, pressing lightly as they cook. Brown both sides, then place on baking sheet.

Bake to Finish:
Bake muffins in oven for 15–20 minutes. Cool on a wire rack. Split open with a fork for perfect nooks and crannies.

Recipe Tips

Use true unsalted butter to stay sodium-conscious.
If dough feels sticky, add a spoonful of flour at a time.
Cook muffins on a dry skillet—no oil needed.
Use a fork to split for the classic English muffin texture.
Freeze extras to reheat for quick low sodium breakfasts.

How to Store & Reheat

Room Temperature: Store in an airtight container for up to 2 days.
Fridge: Keep up to 5 days; toast to refresh.
Freezer: Freeze for up to 3 months. Reheat directly in toaster or microwave.

Nutrition Facts

Calories: 165
Sodium: 5–10 mg
Protein: 5 g
Fat: 4 g
Carbs: 28 g
Fibre: 1 g
Sugar: 4 g

FAQs

Are English muffins high in sodium?
Most store-bought English muffins are, but these homemade ones are no added salt and heart-healthy.

Can I make low sodium muffins without salt?
Yes! This recipe is fully salt-free and uses yeast for flavor and rise.

Can I freeze homemade English muffins?
Absolutely. These are great to freeze and reheat for quick low sodium lifestyle breakfasts.

Why use cornmeal on English muffins?
Cornmeal prevents sticking and adds a signature light crunch.

Is bread flour high in sodium?
Bread flour contains minimal natural sodium, but no salt is added here, keeping it sodium-conscious.

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