Easy Homemade English Muffins
Make sure you have 20 minutes to make the dough, an hour to let it rise, and another 30 or so to roll out the dough, cut the muffins, and bake them. And it's that simple: make the dough, let it rise, bake it. They are worth planning your morning around.
Ingredients
- 1.5 cups warm water
- .25 oz packet active dry yeast (2.25 tsp)
- 1 tsp sugar
- 4.5 cups AP flour (about 600 grams)
- 1 lg egg
- 1/4 cup honey
- 1 tsp Kosher salt
Instructions
Make the dough and rest it
- Get out your stand mixer and attach the dough hook. Proof the yeast in the bowl by adding the 1.5 cups warm water, the yeast packet (2.25 tsp), and 1 tsp sugar.
- Stir gently and let the mixture sit for 5 - 10 minutes. If the yeast is good, there will be foam and bubbles before 10 minutes.
- Add the rest of the ingredients to the bowl. (The 4.5 cups all-purpose flour, the egg, the 1/4 cup honey, and 1 tsp Kosher salt.)
- Stir to combine so the flour does not fly out of the bowl when you turn the mixer on. Knead the dough on low speed for 10 minutes. The dough will be sticky, stretchy, and smooth.
- Cover the bowl and let it double in size. I take the bowl off the stand mixer, sit it in the middle of a large bath towel, then wrap the towel up and over the bowl. I learned this method from a charming Italian grandma's homemade pizza dough video. https://www.youtube.com/watch?v=OjXWVSbWBV4
After the rest, shape and bake the English muffins
- Place one oven rack in the center position, one below that, and preheat the oven to 400 F. Prepare two baking sheets with parchment paper.
- Throw some flour on the bench, punch the dough down, and turn the dough out onto your workstation.
- Roll it to 1/2 inch thick. The dough is springy. Roll it. Don't pull it. Cut into 3 inch circles with a cutter or large glass. Push down and slightly twist.
- Re-roll the dough scraps as needed until there is none left. You'll probably get 24 English muffins.
- Put 12 discs on each parchment-lined baking sheet.
- Bake at 400 F for 7 minutes. At the 7-minute mark flip each English muffin over. Then rotate the baking sheets front to back and switch the baking sheets from top to bottom and bottom to top. Bake another 7 minutes.
- Cool and enjoy.
Notes
These freeze well. Two English muffins can be defrosted in the microwave using the programmed auto-reheat setting for about 60 seconds.
They can get way fluffier than store-bought English muffins.
If you want to cook them using a griddle, they will still take 7 minutes per side.