English muffins

English muffins

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.


  • 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


  1. Combine all ingredients besides cornmeal. Let rest 30 minutes to hydrate the dough.
  2. Knead until soft, ~ 5 minutes. Add in up to 2 Tbsp of flour if dough is too sticky.
  3. Cover and let rest for 30 minutes. Stretch and turn. Repeat 2 or 3 times every 30 minutes.
  4. Let raise at room temperature until slightly puffy, ~ 5 hours (depends on room temperature). Cover and place in fridge overnight.
  5. 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.
  6. 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.
  7. 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.

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