English Muffins

Created on March 04, 2023

Total Time: 2.5 hours

Yield: 8-12 English Muffins

All bread is 10x better homemade than from the store — English Muffins are no exception. They taste almost like a cookie they’re so good. I combined three recipes into this simple version — it makes extremely dank English Muffins. Shoutout to Bridget Bryck who gave me the idea.

Ingredients

  • 360 grams whole milk, warmed to 110 degrees F (~50s in microwave)
  • 2 tablespoons unsalted butter, melted
  • 43g honey OR 2 tablespoons (30 grams) brown sugar
  • 1 teaspoon (3g) active dry yeast
  • (optional) 30 grams sourdough discard or unfed/fed starter (if you want them more sourdough-y)
  • 360 grams bread flour
  • 35g whole wheat flour
  • 5 grams kosher salt
  • Cornmeal or semolina flour

Instructions

  1. Mix
    • Put everything in a stand mixer bowl
    • Mix on low until combined
    • Then mix on medium (4), scraping down occasionally, for 8 minutes
    • Scrape down, cover and let rise for 60-90 minutes

  2. Shape
    • Dust a baking sheet with semolina flour
    • Pour dough onto a separate floured surface
    • Flour your fingers and gently press until you have a ½ — 1 inch slab
    • Cut circles with 3.5 inch cutter or drinking glass and set on pan
    • Combine scraps to make the final muffins
    • Dust with more semolina flour
    • Let proof for 1 hour

  3. Cook
    • Place muffins ½ inch apart in oiled cast iron and put on low heat for 8-10 minutes
    • Flip the muffins and cover (5-7 min)
    • Cool completely on rack