Homemade English Muffins
Directions
- 1Bloom active dry yeast by combining 139g of water and 139g of whole milk, then heating them to 35-37°C (95-100°F).
- 2Once warm, add 9g of active dry yeast to the liquid mixture, give it a little mix to hydrate, and let it sit for 10 minutes.
- 3In a medium-sized bowl, combine 480g of bread flour, 6g of fine sea salt, and 13g of granulated sugar, then whisk until incorporated.
- 4Add the yeast mixture and 28g of gently melted butter or canola oil to the flour mixture.
- 5Mix the ingredients together with your hands until it starts to form a shaggy dough.
- 6Dump the dough onto a lightly floured counter and knead for 5 to 10 minutes, or until it becomes smooth.
- 7Gently roll the dough into a ball and place it into a lightly greased medium-sized bowl.
- 8Cover the bowl with a damp towel (not plastic wrap) and let it rise at room temperature for one hour.
- 9Once the dough has doubled in size, punch it down.
- 10Lightly flour a work surface and dump the dough out.
- 11Lightly flour the top of the dough and use a rolling pin to roll it out until it's about a half-inch thick.
- 12Using a 3-inch circular biscuit cutter, cut out as many rounds as you can from the dough (between 9 and 12 rounds).
- 13Transfer the cut rounds to a baking sheet that has been generously dusted with cornmeal (or all-purpose flour).
- 14Cover the baking sheet with an inverted, equally sized baking sheet (or a damp towel) and let them rise at room temperature for 30 minutes to one hour, or until they are plump and puffed up.
- 15Heat a griddle or cast iron skillet over medium heat, lightly grease it, and once it's heated up, add as many rounds as you can without overcrowding, ensuring a half-inch space between each.
- 16Cook the English muffins on medium heat for 5 to 7 minutes per side.
- 17Once finished, place all your English muffins on a wire rack to cool while you finish off the rest.
Ingredients
- 139 grams water
- 139 grams whole milk
- 9 grams active dry yeast
- 480 grams bread flour
- 6 grams fine sea salt
- 13 grams granulated sugar
- 28 grams melted butter or canola oil
- cornmeal or all-purpose flour
Equipment
kitchen scalemeasuring cupbowlwhiskrolling pin3-inch circular biscuit cutterbaking sheetdamp towelgriddlecast iron skilletwire rack
Tips
- When adding butter, ensure it's melted but not blazing hot to avoid killing the yeast; it should be just warm to the touch.
- Kneading is forgiving; pick up the dough, fold it over itself, and push it back into itself, repeating until smooth.
- For cutting the dough, you can always push the dough back together, roll it back out, and cut out even more rounds.
- Cook English muffins on a griddle or cast iron skillet over medium heat, adjusting temperature if they brown too fast.
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