Homemade English Muffin Recipe

In a large mixing bowl, mix the warm water, yeast, and sugar. Let it sit for 3 to 4 minutes until the mixture foams up. This is a sign your yeast is active.

Add the flour, and salt mix alternating with the milk.

Once the flour is almost all incorporated, add the melted butter.*NOTE* I add the butter at this stage so it is nice and melted and has cooled off. If the butter is too hot and added to the water and yeast mixture you may risk overheating the yeast which won’t bloom.

Mix until you have a ball form. For this step, use a spoon or Danish whisk, or use your hands.*NOTE* I would not recommend using a regular whisk or a hand mixer as the dough is very thick. If you have a stand-up mixer you can use it, but don’t over-mix.

Once you have a dough ball, no more dry flour is visible, cover the bowl with plastic wrap and place it in a warm, draft-free place to rise for 60 to 90 minutes.

Once the dough has risen, double in size, and place it on a lightly floured surface.*NOTE* When I say lightly, I add about 2 tablespoons of flour on my baking mat.

Roll the dough about ½ inch thick. Using a 3-inch round cutter, cut into 8 circles. You will need to cut a few, roll the dough, and cut more until you get 8.*NOTE* Once the dough is rolled, lift it from the mat to “relax it” then cut the circle.

Sprinkle cornmeal on a cookie sheet and once the English muffins are cut place them on the cookie sheet and cover with a towel.*NOTE* This is, in my opinion, very important. Cornmeal acts as little beads that will not modify the composition of the English muffin but will help with the dough not sticking to the cookie sheet. I used a silicone mat, and just with the movement of lifting the dough from the silicone mat, the muffins lost some of their air bubbles and were flatter. So every time I put the cut dough on the cookie sheet pan I make sure there is enough cornmeal under it so it moves easily. When you pick them up from the pan to cook, don't worry about brushing off the cornmeal.

Allow the dough to rise in a warm, draft-free place for 45 minutes.

Use a non-stick pan or a well-seasoned cast iron skillet with a lid. Cover and heat it up on medium.*NOTE* This is important. Covering when cooking helps with the steam. If not covered they don’t cook perfectly and the crust will burn.

Add 3 or 4 English muffins at a time depending on the size of your skillet.*NOTE* CAREFUL when moving the English muffins after the second rise. They are full of air bubbles and you don’t want to break them out. I used 2 hands and carefully lifted them up from the cookie sheet and placed them in the hot pan. Because my cast iron is well seasoned I did not need to oil the pan at all. However, I did test it and if you add a thin layer of oil before putting the muffins in it won’t change the outcome.

Once the English muffins are in the hot skillet, cover and cook for 5 minutes.

Carefully flip them and cook for an additional 4 to 5 minutes.

The English Muffins are cooked when the internal temperature has reached 190 °F.

Cool on a cooling rack.