For those who enjoy a warm, toasted English muffin every morning for breakfast, may I suggest making your own? It's not as complicated as you think and if you set an afternoon aside to make them, you can have fresh muffins for the entire week or a few weeks if you double the recipe.
While some English muffin recipes make a spongy batter, this recipe forms a soft dough, so you will not need muffin rings to make these. If you have a round cookie cutter and a griddle or pan, then you're set. Happy griddling!
English Muffins
from Pass the Sushi
Ingredients:
3 cups bread flour
3/4 cup all purpose flour
3 1/2 teaspoons kosher salt
2 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
2/3 cup lukewarm milk
flour for dusting
cornmeal for dusting
Preparation:
In a large measuring cup, or small bowl, mix the yeast and sugar with 1/2 cup lukewarm water, and let stand until foamy at the top, about 10-15 minutes.
Meanwhile, in the bowl of your stand mixer fitted with the dough hook, combine the flours and salt, leaving a well in the center where the liquid will be poured. After the yeast has become active, pour yeast mixture and remaining liquid into the flour mixture.
Combine until the dough forms a sticky mixture. Knead for an additional 10 minutes, until the dough has become soft and elastic.
Form the dough into a ball and place in a large greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
After the first rise, punch down dough and knead for anther 5 minutes. Cover and rest for an additional 30 minutes.
Dust a baking sheet with cornmeal.
On a clean work surface, roll dough to 1/2 inch thick rectangle. Use a round biscuit cutter to cut out disks. Cover with a damp, not fuzzy, dish towel and let rise for 30 minutes longer.
Heat a griddle or non-stick skillet over medium heat. Place muffins in pan, working in batches to fit your skillet or griddle, and cook 10-12 minutes until the underside is a nice golden brown.
Flip and cook for another 10-12 minutes. Continue until all muffins are cooked. Split the muffins using the tines of a fork and toast. Serve with cream cheese and jelly.
I enjoy them with Habanero pepper jelly. (recipe coming soon).
We buy and eat sooo many Thomas' English Muffins and I have been planning to try these for a while. I like your recipe, these look perfect! Your photography is beautiful, too!
ReplyDeleteHi Sue, thank you for stopping by! I hope you do give these a try. They are so much better fresh :)
DeleteLovely English muffins! I've always wanted to Try making these.
ReplyDeleteThanks so much, Russell :) It turned out to be one of the easier yeast breads to make. I hope you try it!
DeleteThese look puffy and nice! I´ve got a friend that will jump with happiness when I show her this!:)
ReplyDeleteHi Cornelia, I bet she'll jump even higher if you make them for her ;) Thanks for stopping by!
DeleteThanks for sharing the recipe! Your pictures are amazing. I love English muffins. I am so going to try this recipe and then made some killer Eggs Benidict.
ReplyDeleteThanks, Derek :) Do you have a go to hollandaise sauce you can share with me?
DeleteWhat do you recommend for wanting to freeze them and toast them at a later day?
ReplyDeleteHi Megan, after you've cooked the batch of muffins let them cool completely. Then individually wrap each one in plastic wrap and place in a freezer bag in a single layer. For serving, let the muffins thaw on the counter for an hour or so, or thaw over night in the refrigerator until defrosted. Then toast. Hope this helps!
DeleteI'm waiting for the dough to rise as I write this. Hope they will turn out well! I've used whole wheat flour which I have actually never tasted before (whole wheat English muffins I mean). Will let you know how they turn out!
ReplyDeleteHi there,
ReplyDeleteAm I missing something? The ingredients list includes sugar, additional water and milk but I cannot see anywhere in the instructions for the muffins where these ingredients should be added??? It also states 1 cup of water but the method says only 1/2 cup is ever used.
Do I need to go back to school and learn to read again?? Please help!
"After the yeast has become active, pour yeast mixture and remaining liquid into the flour mixture." The remaining liquid would be the milk and the rest of the water added to the dry ingredients. The 1/2 teaspoon of sugar is added with the yeast and 1/2 cup of water in the beginning.
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