English muffins
Yield:
8-10
Prep Time:
1 day
Cook Time:
8 minutes
Additional Time:
30 minutes
Total Time:
1 day 38 minutes
The classic English muffin. I make mine exclusively for eggs benedict.
Ingredients
- 2 1/2 c. flour
- 1 tsp. Himalayan pink salt
- 2 Tbsp. oil
- 2 Tbsp. honey
- 1/2 c. milk + 3/8 c. water -or- 3/4 c. + 1 Tbsp water
- 3/8 tsp. active dry yeast
- 1/4 c. cornmeal
Instructions
- Combine all ingredients besides cornmeal. Let rest 30 minutes to hydrate the dough.
- Knead until soft, ~ 5 minutes. Add in up to 2 Tbsp of flour if dough is too sticky.
- Cover and let rest for 30 minutes. Stretch and turn. Repeat 2 or 3 times every 30 minutes.
- Let raise at room temperature until slightly puffy, ~ 5 hours (depends on room temperature). Cover and place in fridge overnight.
- Remove from fridge, and let raise again at room temperature, ~ 4-5 hours. Roll out on clean counter until 1/2" thick. Cut pieces using a 3 1/4" circle. Re-roll scraps and cut the remaining dough.
- Press one side of each circle into cornmeal, then place cornmeal side down onto an upside down baking dish or wherever they will rise. Cover with a slightly damp towel, and let raise until risen, 1-2 hours.
- Heat skillet on stove to medium-low (4) for a few minutes. Once ready to 'bake' the English muffins, reduce heat to low (2). Let cook on each side for 7-8 minutes, flipping when golden brown. Let cool.
