I was really craving English Muffins today and the store only had Thomas English Muffins. I’m not a fan of Thomas’ flavor, so I decided I would figure out how to make some at home (and I’m so glad I did)! I make a lot of bread so it was inevitable that I would make some homemade English Muffins one day! These are actually pretty easy to make, and they are some darn good English muffins.
Yield: 16 English Muffins
4.5 cups all purpose flour
.25 ounces active dry yeast
1.5 tsp granulated sugar
1.5 cups 110 degree F water
.25 cups honey
.5 tsp salt
Let the fun begin!
In the bowl of a stand mixer with the paddle attachment fitted, stir the yeast and sugar with 1 cup of water to dissolve for 2 minutes. Add the egg, salt, 1 cup of flour, honey, and the last 1/2 cup of water, and beat until incorporated. Next, add the remaining 3.5 cups of flour, 1 cup at a time, and mix until the flour disappears on low speed. The last cup will cause the mixer to strain a little bit, so change the attachment to the dough hook and knead the dough for 10 minutes on medium low speed until it comes together.
Brush a mixing bowl with olive oil and transfer the dough to the bowl, turning the dough around to coat all sides with the oil. Cover the dough with plastic wrap and let it double in size, which will take about an hour.
Flour your countertop and dump the dough onto it and roll it half an inch thick. Use metal cutters or the rims of glasses to cut circles out of the dough (I don’t have cutters so I used my teacup hehehe).
Set your English muffins on a buttered baking sheet a couple inches apart.
Bake at 400 degrees F for 7 minutes. Take the muffins out, flip them over, and bake for another 7 minutes (so the bottoms are browned). Cool the English muffins on wire racks and when you’re ready to eat them, cut them in half, toast and butter them up! (Or put on jam, peanut butter, marmalade, whatever you like).
Please leave any questions, suggestions, or comments below. I would love to hear them!