I will never, ever buy another store-bought english muffin again. Never. This recipe is so wonderfully easy, and the results so delicious, there’s no reason not to just make them myself.
The recipe is simple: mix flour, sugar, salt, and yeast, stir in unsalted butter and milk, and mix until everything’s incorporated, then knead for 10 minutes. You won’t believe the silky texture of this dough. Malleable, formable, kneadable.
After letting the dough ferment for 60 to 90 minutes, cut the dough into six pieces, shape into boules, and let proof for another 60 to 90 minutes.
Next comes the fun part. Heat a skillet or griddle, brush the pan with oil, place the boules on the griddle, and let them cook until brown on one side. Then flip and cook on the other side.
The result will be the beautifully browned and flattened top and bottom and the pale and puffy sides you want in an english muffin.
To make sure the interior is fully cooked, finish them off by baking them an extra 5 or so minutes in the oven. Remove from oven, try to let them cool for 30 minutes before fork splitting. I dare you.
You can see step-by-step pictures for this bread here.
I’ve never seen what the big deal about english muffins is, but now I know it’s because I’d only ever had bad english muffins. Cardboardy, flat, tasteless-unless-slathered-with-butter english muffins. I’d give you one of these to try, but there are none left, and as the recipe only makes six at a time, there will never be any leftover, unless you come here for breakfast and share them with me soon after they come out of the oven. Please come. I want to make them again.
The Bread Baker’s Apprentice Challenge is a group of home bakers, scattered across the planet, focused on one goal: completing every recipe in Peter Reinhart’s book, The Bread Baker’s Apprentice, in order, and writing about our experience. Want to join us? Buy or borrow a copy of the book, open a big bag of flour, and plunge in!