English Muffins
Buttery english muffins with a golden brown crust and loads of nooks and crannies.
Ingredients
- 4 cups bread flour
- 1 cup whole milk
- 1/2 cup water
- 1 1/2 teaspoons dry yeast (instant or active dry)
- 2 tablespoons granulated sugar
- 2 tablespoons butter, chilled
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1/4 cup cornmeal
Instructions
- Make the dough starter by combining 3/4 cup of bread flour with 1/2 cup of water and 1/2 teaspoon of yeast in a medium bowl and whisking until smooth and fully combined
- Cover the bowl tightly with plastic wrap and let it sit at room temperature for 4-12 hours
- Once the dough starter has rested, transfer it into a larger bowl and add 1 cup of whole milk and 1 teaspoon of yeast
- Whisk until this mixture is fully combined and the dough starter has dissolved
- Add 2 tablespoons of sugar, 2 tablespoons of melted butter and 1 teaspoon of salt and whisk to combine
- Begin adding bread flour, stirring as you go, until the dough stops sticking to the sides of the bowl. This should take between 2 1/2 - 3 cups of bread flour
- Transfer the dough onto a floured surface and knead until the dough is smooth. The dough should not stick to your hands, but should not feel dense or too dry. This should take 3-5 minutes. Add additional flour, if necessary
- Transfer the dough into a large oiled glass bowl and cover tightly with plastic wrap
- Place the dough into the refrigerator to rest overnight (around 12 hours)
- Transfer the rested dough onto a lightly floured surface and divide into 12 equal portions
- Prepare a baking sheet by lining with parchment paper and dusting generously with cornmeal
- Roll each portion of dough into a ball and transfer onto the prepared baking sheet leaving about 1 inch between each portion
- Dust the tops of each portion with cornmeal and let the dough rest (uncovered) at room temperature for 2 hours
- Place a flat griddle or wide shallow skillet over medium heat
- Butter the surface of the skillet
- Gently place a few english muffins onto the warm surface leaving at least one inch in between them
- Keep a close eye on the temperature of the skillet and do not let it become too warm. It should take around 5 minutes for the first side of the english muffin to cook and become golden, so if the surface temperature of your skillet becomes to hot, reduce it to slow the cooking process
- Once the first side is golden brown, carefully flip the english muffins. If the skillet surface is dry, re-apply butter under the english muffin before flipping to the other side
- Once they are cooked, transfer the english muffins onto a cooling rack while you work through the next batch
- English muffins can be eaten immediately or stored in an airtight container at room temperature for several days