English muffins

English muffins

English muffins

Yield: 8-10
Prep Time: 1 day
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 day 50 minutes

A classic English muffin that is a solid base for eggs benedict.


  • 3/8 tsp. active dry yeast
  • 1/2 cup milk
  • 1/4 cup + 2 Tbsp. water
  • 2 Tbsp. honey
  • 2 Tbsp. oil
  • 2 1/2 cups flour
  • 1 tsp. Himalayan pink salt
  • 1/4 cup cornmeal


  1. In a saucepan, heat milk, water, and honey until warm to the touch and honey is dissolved. Add to the bowl of a stand mixer along with the yeast. Stir to dissolve yeast, then allow to proof for 5 minutes.
  2. Add in oil, flour, and salt, adding additional flour until dough is tacky but not sticky. Knead until soft and stretchy, ~5 minutes.
  3. Cover the dough in oil. Stretch and turn 3-4 times every 30 minutes. Let raise at room temperature until bubbly, ~5 hours.
  4. Scrape dough onto an oiled silicone mat covered in cornmeal. Roll out into a rectangle that is 5” wide and 1/2″ thick. Cover with plastic wrap and place in fridge for 8 hours or overnight.
  5. Once chilled, allow dough to sit at room temperature for 1-2 hours until puffy. Use a bench scraper to cut dough in half horizontally, then cut vertically to make 8 or 10 equal squares.
  6. Heat skillet on stove to low (2). Round edges of each piece into a circle and place cornmeal side down onto the skillet. Cook on each side for 7-8 minutes, flipping when golden brown. Place on a wire rack to cool.

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