English Muffins
These are soft, buttery, and loaded with those classic nooks and crannies we all love. Perfect for toasting and slathering with butter or jam, they’re a fun, rewarding baking project that’ll level up your breakfast game!
- Prep time
- 2 hr 15 min
- Cook time
- 30 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 3/4 C milk (lukewarm)
- 2 tsp instant yeast
- 2 tbsp granulated sugar
- 4 1/2 C bread flour (about 539 grams)
- 1 large egg (beaten)
- 3 tbsp salted butter (room temperature)
- 1/2 tsp fine sea salt
- 1 tbsp farina (for sprinkling the griddle or pan)
Instructions
- 1
In the bowl of your stand mixer, stir together the warm milk, yeast, and sugar. Let it sit for a few minutes until you see the yeast start to foam—this means it’s activated and ready to go.
- 2
Add the bread flour, beaten egg, softened butter, and sea salt to the bowl with the yeast mixture. Using the paddle attachment, mix on medium-high speed for about 6 minutes. You’ll notice the dough becoming soft and stretchy.
- 3
Transfer the dough to a large, oiled bowl and cover it with a clean kitchen towel. Let it rise for about 2 hours, or until it becomes nice and puffy.
- 4
Once your dough has risen, gently deflate it and turn it out onto a lightly floured surface. If it’s super sticky, sprinkle a bit of flour over it and knead it in. Line a baking sheet with parchment paper and sprinkle it generously with farina.
- 5
Divide the dough into equal portions—you should get about 14. Roll each portion into a ball, then gently flatten them to about the size and shape of a typical English muffin. Place them on the prepared baking sheet and let them rise again for about 15 minutes.
- 6
While the muffins are rising, get your cast-iron skillet or griddle ready by sprinkling it heavily with farina. Keep some extra farina handy to sprinkle on the muffins when you flip them.
- 7
Place the muffins in a single layer on the cold griddle or skillet, then turn the heat on low. Let them cook undisturbed for 10 minutes. Sprinkle the tops with more farina, then gently flip them. If they puff up too much, you can press them down lightly with a spatula. Cook the other side for another 10-15 minutes until the muffins are golden brown and cooked through.
- 8
If needed, keep the muffins warm in a 250°F oven while you finish cooking the rest. If the inside of the muffins doesn’t hit 200°F when checked with a thermometer, increase the oven heat to 350°F and bake until they reach that temperature.
- 9
Let the muffins cool completely before splitting them open to preserve those lovely nooks and crannies. I know, I know, but what's the point of making English muffins without them?!