FOOLPROOF ENGLISH MUFFIN RECIPE | Tons of Nooks and Crannies!
That's right, here is your unofficial guide to making foolproof English muffins at home! It only takes a few hours from start to finish, but most of that is waiting around for the dough to rise! The secret to a muffin with tons of nooks-and-crannies is a wet dough. This dough is plenty wet while still being easy enough to handle.
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HOMEMADE ENGLISH MUFFINS RECIPE
(makes 8 muffins)
Water, 145g | 2/3 Cup
Sugar, 6g | 1 tsp.
Dried Yeast, 4g | 1 tsp.
Salt, 6g | 1 tsp.
Buttermilk, 125g | about 1/2 Cup
Egg White, 40g | one white
Bread Flour, 360g | 3 Cups
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Ep.4 in my 'From Scratch' series, English muffins. If there is one bread you should make yourself, this is the one! Written recipe below...
Ingredients:
260g whole milk
5g dried yeast
1 tsp sugar
330g bread flour
1 tsp salt
Method:
1. Mix together the milk, yeast and sugar in a bowl. Set aside for 10 minutes to let the yeast bloom.
2. Mix together the flour and salt in another bowl and then add in the yeast mixture.
3. Bring the dough together until it is in a ‘cohesive’ mass (roughly 1 minute of mixing) and let it sit for 15 minutes to hydrate the dough.
4. Knead the dough on a lightly floured surface for 10 minuets until smooth. Place the dough into a bowl, cover and prove for roughly 2 hours until doubled in size.
5. Once proved, knock the air out of the dough and tip out onto a clean surface. Divide into 6 balls, roughly 95-100 grams each.
6. Time to shape. Flatten a ball and pinch the sides into the middle until you feel it getting ‘taught’. Be careful not to rip the dough. Flip the ball over and roll in your hands until a nice even shaped has formed. Place each dough ball onto a lined baking tray (parchment paper sprinkled with some semolina flour).
7. Cover the tray and leave the dough to prove until doubled in size (1-2 hours).
8. Preheat another baking tray in an oven of 175 degrees C.
9. Once doubled in size, bring a pan to a medium-low heat (preferably cast iron) and place a proved dough ball into the pan. Sprinkle the top with some semolina flour and cook for 3 minutes on one side. Flip and cook for another 3 minutes on the other side. Remove from the heat and place into the preheated oven to finishing cooking for another 5 minutes.
10. Remove from the oven and then leave to cool before cutting open. Best served toasted with some butter. Enjoy!
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Easy Sourdough English Muffin Recipe | No Ring Cutter | Sourdough Discard Recipe
I'll show you how to make the easiest and most delicious sourdough english muffins! Did you know that some store bought sourdough english muffins use vinegar to get the right flavor?!! I was shocked when I learned that and decided to make my own. Mine are thick and fluffy and I’ll show you how I get the perfect nooks and crannies! Many english muffin recipes use ring cutters but I don’t like dealing with dough scraps so I’ll show you how I make mine without them. I'm making the vegan version of these in the video but will give you recipe options for the non-vegan version.
Recipe (yields 8 large english muffins)
500g bread flour (approximately 3 cups + 2 Tbs)
2 tsp himalayan pink salt
1 Tbs white sugar or honey
3 Tbs grapeseed oil (any vegetable oil is fine, or substitute with melted butter!)
2 Tbs unfed starter from fridge
1 ¼ cup room temperature water
¼ cup of fine cornmeal + 1 Tbs flour for dusting
Optional additional grapeseed oil for pan
Other videos you might like:
How I made my starter from scratch with no discard:
Insanely easy way I make sourdough bread:
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How to Make English Muffins | No Oven Needed | Bigger Bolder Baking
All of those lovely nooks and crannies in a perfect English Muffin you don’t need to knead or bake in an oven! Get my WRITTEN recipe:
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How to make English Muffin | Homemade English Muffins Recipe|How to bake english muffin on stove top
This Homemade English Muffins Recipe Video will show you, How to make english muffins at home with minimal ingredients in a simple 5 step method.
Homemade english muffins ,complete recipe :
English muffins are thin disks of yeast-raised dough cooked on a griddle, rather than baked.
The english muffins made with this easy homemade english muffins recipe are soft and fluffy and you will be happy to see lots of nooks and crannies inside the muffins.
This homemade english muffins are easy to make and they freezes really well.
You will love this homemade english muffins recipe as
It’s Super Easy to make
We don’t need to use any special equipments to make this fluffy english muffins
The ingredients needed for making this classic english muffins are pretty basic; some flour, water, sugar, salt and yeast.
The real hand work needed for making this Homemade English Muffins will be only 15-18 minutes(10 minutes kneading +5 minutes for dividing and shaping )and the rest being the proofing time and cooking time.
This homemade english muffins freeze well.
As we use only plant based ingredients ,this english muffin recipe can be considered as vegan english muffins recipe as well.
Hope you liked this homemade english muffins recipe.
Hope you will make this classic english muffins at home and hope everybody will enjoy!
5 Tips for making the best Homemade english muffins :
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Homemade English Muffins are SO much better than storebought
You won't believe just how much better these English Muffins are than storebought. So darn moist and chewy, almost crumpet-like on the inside. Tons of nooks and crannies to soak up all the butter and jam. Makes for the perfect breakfast sandwich. Forget about Egg McMuffins! Make this recipe for yourself and level up your breakfast game.
English Muffins
Ingredients
- 325mL water, room temperature
- 167g (3/4 cup) Greek yogurt, room temperature
- 40g (3 tbsp) oil
- 3/4 tsp (3g) instant yeast (sub: 1 tsp active dry yeast)
- 560g (4 cups) AP flour
- 1 1/2 tsp (10g) fine sea salt
- 28g (2 tbsp) sugar
- 2-3 cups cornmeal, for dusting (sub coarse semolina)
Make Dough
1. In a large mixing bowl, stir together water and Greek yogurt. It’s okay if some lumps remain. Add in oil and instant yeast, followed by flour. Finally, add salt and sugar on top of the flour.
2. Use a spatula to stir the dough together until it has mostly come together then switch to hands. Lightly knead together until no dry flour remains. Work out any hard lumps of dry flour. The dough will still be pretty rough at this point.
3. Cover and rest 30 minutes.
Stretch & Fold (x3)
1. Perform “Stretch & Fold #1”: use wet hands to grab one side of the dough from against the bowl and stretch the dough up gently until it resists pulling but doesn’t tear. Fold the stretched dough over the rest of the dough. Rotate the bowl 90 degrees and repeat 3 more times going all the way around the bowl. Cover and rest 30 minutes.
2. Repeat the previous step two more times, totalling 3 sets of “Stretch & Folds” over 90 minutes. The dough should become smooth and stretchy.
3. After the last set of folds, cover and rest for 1 hour at room temperature. Then, place in the fridge.
Cold Proof
1. Rest dough in fridge for 10 hours minimum, up to 48 hours.
Shape & Second Proof
1. When ready to cook English Muffins, prepare a half sheet pan by generously dusting with cornmeal. Take rested dough out of the fridge. From this point, work quickly to shape the muffins because cold dough is less sticky and easier to work with.
2. Scrape dough onto the counter and divide into 12 equal portions.
3. Using damp hands to prevent sticking, shape each portion of dough by patting out, turning over, pinching together, turning over again, and rolling with cupped hands into a smooth ball. Place dough balls onto cornmeal lined tray (in a 3x4 grid), leaving 2” between each dough ball.
4. Dust cornmeal over the tops of all the dough balls. Cover tightly with plastic wrap or a damp kitchen towel. Proof in a warm place for 1.5-2 hours, until the dough balls are puffed up and about doubled in size.
Cook Muffins
1. Pre-heat a 12” non-stick skillet over medium-low heat for 3 minutes.
2. Cook 4 muffins at a time. Transfer dough balls to the skillet with 2 spatulas, using the cornmeal to prevent dough sticking to the spatulas. Once the dough is in the pan, give each dough ball a few firm smacks with a spatula to slightly flatten out.
3. Cover with a lid and cook until the bottoms are lightly golden, about 6 minutes. Halfway through, remove the lid and gently rotate the muffins with hands or spatulas for even cooking. Replace the lid and keep cooking.
4. When the bottoms are lightly golden, use spatulas to flip over each muffin. Once flipped, give each a few more smacks with a spatula.
5. Keep cooking, with lid off, until the other side is also lightly golden, about 6 minutes, rotating half way.
6. When both sides are evenly golden brown and the muffins have been in the skillet for ~12 minutes total, check for doneness by taking internal temperature which should be at least 200F (93C). Transfer to a wire rack to cool then move on to the next batch.
7. Let muffins cool for at least 15 minutes on the tray. Then, split in half by poking all the way around the circumference of a muffin with a fork, then pulling the two perforated halves apart. Toast until crispy and spread with lots of butter. Enjoy!
- Leftover muffins should be split in half, then put back together, sealed tightly, and frozen. When ready to eat, pull out frozen muffin and divide the two halves. Cook in a toaster until golden and crisp, which may take slightly longer than usual. They’ll taste as good as if they were fresh!
Chapters
00:00 Intro
00:55 Recipe Begins - Make Dough
02:17 Proof + Stretch & Fold
03:19 Cold Proof
03:34 Shape & Second Proof
05:18 Cook Muffins
07:34 Split & Toast & Enjoy
08:09 Breakfast Sandwiches Baby!
09:24 Outro