Legendary English Muffin Recipe

In a large bowl, whisk together the flour, salt, sugar, and yeast. In a separate small bowl, combine the melted butter and warm water. Slowly pour into the dry ingredients and mix until a shaggy dough forms.

Cover and rest the dough at room temperature for 24 hours to develop flavor and texture.

After 24 hours, lightly flour a work surface, divide into 12 equal portions (approximately 85g each), and shape into seam-free balls.

Coat each ball in semolina flour and place on a semolina-coated tray. Cover loosely and proof 45-60 minutes.

Preheat your Baking Steel Griddle on medium for 10-15 minutes to 275-300°F.

Brush clarified butter generously over the surface - it should bubble lightly on contact.

Cook a few muffins at a time: 5-6 minutes on the first side until golden, then flip and gently press to flatten slightly. Cook the second side to golden for about the same time.

Transfer to a wire rack to cool. Split, toast, and enjoy those legendary nooks and crannies.