English Muffins
Fluffy, buttery english muffins with a golden brown crust and loads of nooks and crannies.
Servings: 8
Ingredients
- 450 grams of bread flour, all purpose flour or a combination of both (3 1/2 - 3 3/4 cups spooned and leveled)
- 10 grams of salt (1 1/2 teaspoons)
- 60 grams of water, warm (1/4 cup around 100 degrees)
- 7 grams of active dry yeast (1 envelope)
- 18 grams of honey (1 tablespoon)
- 58 grams of butter, melted (4 tablespoons or half of a stick)
- 305 grams of buttermilk (1 1/4 cups)
- 1/2 cup of cornmeal (for cooking)
Instructions
- Whisk 18 grams of honey into 60 grams of warm water until fully combined
- Add 7 grams of active dry yeast and set aside for about 5 minutes or until foamy
- In a large bowl, combine 450 grams of flour (you can use bread flour for more chewy English muffins, all purpose flour for more tender English muffins or a combination of both flours totaling 450 grams) with 10 grams of salt
- Once the yeast is foamy, add it to the flour along with 58 grams of melted butter and 305 grams of buttermilk and mix until a sticky, shaggy dough develops
- Transfer the dough into a large greased bowl, cover and rest in a warm place for an hour or until doubled in volume
- Transfer onto a floured surface and divide into 8 equal portions
- Shape the portions into round balls and let them sit on the floured surface
- Once all of the portions have been shaped, cover with a kitchen towel and rest for 30-40 minutes
- Preheat your oven to 350 degrees and place a parchment lined baking sheet on the center rack of the oven
- Place a large skillet over medium heat
- Add some cornmeal onto a plate
- Place a portion of dough onto the cornmeal, gently press into a disk shape and flip so both sides are lightly coated in cornmeal
- Place 2-3 portions into the skillet being sure not to crowd the skillet
- Cook for about 4 minutes per side to develop a golden brown crust and then transfer them onto the parchment lined baking sheet in the oven for about 5 minutes to finish cooking the interior
- Repeat the process with the remaining portions (be sure to set a timer for the English muffins in the oven!)
- Allow the English muffins to cool on a cooling rack
- Store fully cooled leftovers in an airtight container at room temperature for up to 4 days