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Ingredients
Scale
- 1 1/2 cups whole milk minus 1 Tbsp
- 2 Tbsp unsalted butter
- 2 Tbsp honey
- 1 tsp active dry yeast (at room temperature)
- 2 3/4 cups bread flour ((*see note 1))
- 1/4 cup whole wheat flour (optional, or use more Bread Flour)
- 1 1/2 tsp fine sea salt
- 1/4 cup semolina flour or finely ground cornmeal (for dusting)
Instructions
- Heat the milk in a microwave or saucepan until it reaches 120 ̊F. Mix in the butter and honey until fully melted, then allow it to cool to 110 ̊F. Incorporate the yeast into the warm milk mixture, stirring until dissolved, and let it sit for 7-10 minutes until bubbles form, indicating the yeast is active.
- Combine the dry ingredients in the bowl of a stand mixer. Pour in the warm yeast and milk mixture. Mix on speed 2 with a paddle attachment for 8-10 minutes, scraping down the sides of the bowl occasionally. The resulting dough will be very wet and sticky.
- Coat a large mixing bowl with oil. Place the dough in the bowl, ensuring it does not stick. Cover it with a kitchen towel and let it rise in a warm location (100 ̊F) until it has doubled in size, approximately 2 hours.
- Prepare a baking sheet by lining it with parchment paper, brushing it with oil, and dusting it generously with semolina. Flour a clean work surface and turn the risen dough onto it, using your fingers to spread it to a thickness of 1/2 inch.
- Using a floured 3-inch round cutter, cut out the muffins by pushing straight down and twisting at the base. Carefully remove the cut muffins and transfer them to the prepared baking sheet. Dust the muffins with semolina, cover with a towel, and let them rest for 20 minutes to puff slightly. If making in advance, instead of allowing for a second rise, cover with an oiled plastic wrap and refrigerate overnight.
- Place the English muffins on a dry cast iron pan or griddle over low heat, cover with a lid, and cook slowly until the bottoms are golden brown, about 6 minutes (rotate halfway for even cooking and reduce heat if browning too quickly). Flip the muffins when the tops appear matte and have puffed. Cook uncovered for an additional 4-5 minutes on the other side. The internal temperature should reach 200 ̊F.
- Transfer the muffins to a cooling rack to cool. Enjoy immediately or store for later use. To open, poke around the edges with a fork and gently pull the sides apart.
Notes
TECHNIQUE TIP: Dust the bottom of the dough with semolina flour or finely ground cornmeal to prevent sticking and add a crunchy crust.
STORAGE: Store baked English muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
SUBSTITUTION: If you don’t have whole wheat flour, you can use additional bread flour for a similar texture.
- Prep Time: 30 minutes
- resting: 2 hours
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Calories: 147 kcal
- Sugar: 4 g
- Sodium: 260 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 7 mg
