Is there anything better than a warm English muffin with melted butter brushed into every nook and cranny? Making them from scratch is easier than you’d think, and you don’t even have to turn the oven on they are cooked in a skillet. These muffins are exceptional toasted, or you can use them for mini breakfast sandwiches. For an authentic touch, split them open with a fork to expose their beautiful craggy holes.
About the Dough: This dough holds up well when chilled, making English muffins perfect for weekend breakfasts. You can make the dough on Friday before you leave the house for the day and refrigerate the whole bowl overnight. Cook fresh on Saturday morning and enjoy. See the tip below for best results.
- Yield: 10 mini english muffins
- 1 cup plus 1 tsp (245 g) milk, whole or 2%
- ½ cup (120 g) water
- 4 tbsp (56 g) unsalted butter, cubed
- 0.33 cup (75 g) bubbly, active starter
- 2 tbsp (24 g) sugar
- 4 cups plus 2 tbsp (500 g) all-purpose flour
- 1½ tsp (9 g) salt
- Cornmeal or semolina flour, for dusting
- A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use.
- Make the dough: In a small saucepan, warm the milk, water, and butter together over low heat or in the microwave. Cool slightly before adding to the dough.
- Add the starter and sugar to a large bowl. Slowly pour in the warm milk mixture, while whisking to combine. Add the flour and salt. Mix with a fork to form a rough dough, then finish by hand to fully incorporate the flour. Cover with a damp towel and let rest for 30 minutes. Meanwhile, replenish your starter with fresh flour and water, and store according to preference.
- After the dough has rested, work the mass into a semi-smooth ball, about 15 to 20 seconds.
- Bulk Rise: Cover the bowl with a damp towel and let rise until double in size, about 8 to 10 hours at 70°F (21°C). Once fully risen, cover the dough in lightly oiled plastic wrap and chill it overnight.
- Shape: In the morning, remove the cold dough onto a floured work surface and let rest for 10 minutes. Line a sheet pan with parchment paper and sprinkle generously with cornmeal to prevent sticking.
- With floured hands, pat the dough into a rectangle or oval shape, about ½ inch (1.25 cm) thick. Cut into 10 to 12 rounds using the rim of a drinking glass or mug, about 3 inches (8 cm) in diameter. Place the rounds onto your sheet pan and sprinkle the tops with cornmeal.
- Second Rise: Cover the dough with a damp towel and let rest until puffy, about 1 hour, depending on temperature.
- Cook the muffins: Warm a large nonstick skillet over low heat. Place a few rounds of dough into the pan to fit comfortably; they do not spread very much when cooking. Cook on one side for about 8 to 10 minutes, checking at the halfway mark for even browning. Adjust the heat if necessary. Flip the muffins over and continue to cook for an additional 8 to 10 minutes. When ready, the muffins should feel lightweight and the sides should spring back when pressed gently.
- Transfer the muffins to a wire rack to cool, and cook the remaining rounds of dough in the skillet. When all of the muffins are cooled and ready to serve, split open with a fork along the sides.
- These English muffins will stay fresh up to 2 days, stored in a plastic bag at room temperature.