In this article:
- About this recipe
- Why this recipe works
- Suggested baking timeline
- Suggested All-in-one day baking timeline
- FAQs
- My dough is just not holding together like yours, even after the folds. What could I be doing wrong?
- Can I shape the dough and then refrigerate?
- What kind of cornmeal should I use?
- I don’t have a baking stone. Can I just bake them on a baking sheet?
- Can I fry these muffins all the way through instead of splitting the cooking process between the stovetop and the oven?
- The Recipe
- Join the Email List
About This Recipe
What are English muffins?
English muffins are a small, round, and flat yeast-leavened bread product. They are fried on a griddle or stovetop, which gives them their unique texture – golden and crispy on the outside, yet soft and chewy on the inside. English muffins are often split open with a fork, toasted, and served with butter, jam, or used as a base for breakfast sandwiches.
A brief history of English Muffins:
English muffins were invented by a British expatriate in America in the late 1800s. A man named Samuel Bath Thomas developed them as a thinner, pre-cut version of crumpets. While crumpets are made from a wet batter that is cooked only on one side, English muffins are made from a firmer dough that is split down the middle, usually with a fork. They are much more well-known and popularized in America than England, where they are termed, “American muffins.”
What I love about this recipe:
This recipe creates an English muffin that is beautifully light and airy with nooks and crannies throughout. All of the secrets are revealed in the “Why This Recipe Works” section of this article. A few traditional rules are broken in this recipe to create these beautifully satisfying English muffins. These muffins use a combination of frying on a griddle and baking in the oven to lend even better results. I divide the dough into equally-weighted sections and shape into rounds, rather than rolling out the dough and cutting with a dough cutter. In addition, the secrets of proper fermentation and using the right liquid make these muffins truly delightful.
Why this recipe works
Bread flour
Recently, I’ve become obsessed with gluten, as I have noticed just how much it impacts the dough and the end result. I have always used a high-quality bread flour for my Artisan breads, but now I see no reason for anything less. A good bread flour will elevate the entire baking experience and the bread produced from it. It contains more gluten-binding proteins that help your dough come together through the gluten development process. All-purpose flour only makes it harder to achieve the same results. As long as the protein content of your flour is above 11.5%, you should be okay. I use King Arthur Bread Flour (protein content 12.7%) for any recipe that calls for bread flour.
Little to no milk
This recipe includes hardly any milk. In fact, it will come out great if the milk is skipped altogether and replaced with water. This is a huge secret! Originally, I did not include any milk in the recipe. Milk’s biggest benefit to English muffins is that it softens the crumb, which is why I, inevitably, decided to include a small percentage of it in my final recipe. Did you know the original English muffin recipe did not include milk at all? It is not essential. While milk has some neutral effects, such as darkening of the crust, it also has one majorly negative effect for English muffins, and that is that it completely closes the crumb. Why? Milk is a tightening agent (like salt), and in large portions brings too much elasticity to the dough. With milk as the base, no matter the fermentation, it is nearly impossible to achieve the openness desired in English muffins. Therefore, this recipe is primarily made with water as the liquid base, and uses only a small percentage of the milk (small enough to still allow for those gorgeous nooks and crannies to come through) to add a little bit of softness to the interior of the muffin. For a deeper dive into the effects of milk in English muffins, see my expansion post on this topic, linked below:
Oil over butter
Oil, in addition to milk, adds softness to the dough. I chose to use oil over butter in this recipe, due to the fact that I chose to hand mix the dough and develop the gluten through folds. Unless the liquids are heated (which I do not do) butter will solidify during mixing and is much more difficult to incorporate. Butter can be used, if desired, keeping this fact in mind, being sure to warm the liquid so that it can be incorporated easily.
No added sugar
Many English muffin recipes add sugar, usually only a small amount, to the dough. The purpose of the small portion of sugar would be to aid in fermentation. Unlike adding a large amount of sugar (which slows fermentation) a small amount of sugar can help the yeast get going. This is more important in English muffins made with commercial yeast, and is not necessary for a sourdough English muffin recipe like this one. The yeast are able to receive plenty of nutrients and sugars through the flour and the milk in this recipe. It is not even necessary to sweeten the dough for the purposes of eliminating a “sour” flavor, as a well-developed “sour” flavor is often a sought-after trait in English muffins.
Hydration
This dough may be wetter than some English muffin recipes, resting at a hydration of 70%. Read more about dough hydration here. English muffin dough is typically made firm enough to roll out and cut, but there is no rolling out and cutting in this recipe. Therefore, a wetter dough can be used to aid in the achievement of those beautiful nooks and crannies, as well as a light and airy consistency.
Gluten Development
This dough includes only a small percentage of enrichments, meaning the gluten is easily developed by hand. Here, I use a series of intervaled folds to gently work the gluten, creating the structure and elasticity needed for the muffins to keep shape, plus hold in air bubbles beautifully. If you feel the dough is too relaxed or the final muffins are not holding their shape, add two more sets of folds or exchange the first set of folds for two to three minutes of kneading, which will create a stronger dough that will puff up better on the stovetop.
Bulk Fermentation
I bulk ferment this dough to only a 50-75% size increase (as opposed to my usual 100%) before transferring to the fridge. Why? I want the dough to ferment longer after shaping. More on this below.
Cold Bulk Fermentation
Though placing the dough in the fridge isn’t necessary, it will create a deeper final flavor, as well as add flexibility to the baking timeline. I chose to do this before the muffins are shaped, rather than after, but either way will result in a beautiful flavor. The dough must be at room temperature or slightly warmer before frying, which is why placing the dough in the fridge at the end of bulk fermentation seems to make the most sense. Furthermore, it will also make handling the dough for shaping slightly easier.
Shaping
The dough is shaped by dividing into twelve equal sections and shaping each section into a round by using a clean counter and your pinkies to tighten the outer skin. This method, at least in my opinion, is much easier and a lot less time consuming than rolling out the dough and cutting into rounds using a biscuit cutter.
A long final proof
A “final proof” is simply the time the dough is left to rest and ferment after shaping, but before cooking. This recipe includes a long final proof, which is possible due to the shortened bulk fermentation, for a reason. After the dough is shaped, it is left to ferment and develop bubbles, remaining unhandled. This, in addition to everything else mentioned above, is an important factor (and secret!) to achieving those gorgeous nooks and crannies. A dough that has not been left to proof long enough will not result in the same nooks and crannies as one left for longer. There is one catch, though. A dough left to proof too long will not have as much of a “spring” on the hot griddle (though it may or may not still result in beautiful nooks). It is important to let the dough relax and expand a good amount, but not flatten completely, in order to achieve the perfect English muffin.
Room Temperature Dough
A dough that is room temperature, or slightly warmer, will result in the best “spring” on the griddle, as well as the biggest air bubbles inside. I learned this lesson when working on baguettes, as I tried to mimic my standard country loaf and bake them from cold, only to discover a major lack of desired oven spring. This same concept applies to English muffins. The warmer dough temperature hitting a high heat on the griddle will cause the muffins to puff up rapidly and produce beautiful air bubbles inside.
Cooking Method: High heat
Hear me out on the high heat. Maybe you have researched and are positive that English muffins are meant to be fried from start to finish: slowly at a lower temperature. And the truth is, you can do this and I will tell you how (more on this in FAQs). The pitfall to frying “low and slow” is the goal of the nooks and crannies. Room temperature (or slightly warmer) dough needs to hit high heat. This reaction will cause the muffins to puff up immediately, expand beautifully, and produce gorgeous air bubbles. By using a lower heat, the muffins will rise slower, and will still produce air bubbles as they expand (maybe even enough for you to be satisfied!), but not in the same way as a muffin cooked on a higher heat. Unfortunately, using the higher heat means the muffins would burn on the outside before they are cooked all the way through, which is why I combine this method with baking in the oven.
An oven-baked finish
I finish these muffins by baking them in a 350 F oven for 15 minutes. The muffins received their “spring” and golden exterior on the stovetop, but now they must finish cooking through. A moderate heat is all that is necessary, since expansion and proper browning has already occurred. I prefer to place the muffins directly in the oven after they are finished on the stovetop, in order to keep the heat on them until they are finished cooking. To do this, I work in batches and use multiple timers on my phone to know when everything is ready. Alternatively, place the muffins on a baking sheet as they are finished on the stovetop and bake the muffins altogether for fifteen minutes.
Suggested Baking Timeline
8 AM (Day 1)
+Mix the dough
8:30 AM - 10 AM (Day 1)
+Stretch and fold the dough
10 AM (Day 1)
+Bulk ferment the dough
3-5 PM (Day 1)
+Transfer to refrigerator overnight
8 AM (Day 2)
+Shape the dough
12-3 PM (Day 2)
+Cook the muffins and enjoy!
Suggested All-In-One Day baking Timeline
8 AM
+Mix the dough
8:30 AM - 10 AM
+Stretch and fold the dough
10 AM
+Bulk ferment the dough
3 PM
+Shape the dough
6-8 PM
+Cook the muffins and enjoy!
FAQs
My dough is just not holding together like yours, even after the folds. What could I be doing wrong?
It’s likely your flour is not as strong as mine. You have a few options: 1) increase the amount of flour, 2) switch to a flour with a higher protein content, or 3) add extra strengthening measures (more folds or additional mixing time). I highly recommend bread flour for this recipe, though it can be made with all-purpose if desired.
Can I shape the dough and then refrigerate?
Absolutely. Note that it is important that the dough is at room temperature before frying on the stovetop. Make sure it gets a proper warm final proof whenever it is removed from the refrigerator.
What kind of cornmeal should I use?
Any kind of cornmeal will work. The purpose of the cornmeal is two-fold: to prevent sticking, and also to slow darkening on the stovetop. I prefer a coarse cornmeal for the sake of texture, but, again, any kind of cornmeal will do.
I don't have a baking stone. Can I just bake them on a baking sheet?
Absolutely! I use a baking stone because I have one, but a baking sheet can be used. Do not preheat the baking sheet, as it may become exceedingly hot and burn the muffins while baking.
Can I fry these muffins all the way through instead of splitting the cooking process between the stovetop and the oven?
You can! There are a couple things to note here. First, the addition of milk will cause increased darkening on the outside of the muffin. It may be better to skip the milk altogether and use only water as the liquid if choosing to go this route. Second, you will need to reduce the heat to medium-low, and cook for 6-8 minutes per side. The muffins should be perfectly browned, but not burnt, when you flip them. If they are burnt, your heat was too high. The internal temperature of the muffins should register 190 F when cooked through completely.
English Muffins
Course: Breakfast, Lunch, Dinner, SnackCuisine: AmericanDifficulty: Intermediate25
minutes24
hours20
minutes12
muffinsIngredients
- Wet
300 g water (1 1/4 cup)
50 g milk (or additional water, 1/4 cup)
100 g active starter (1/2 cup)
30 g oil (2 1/2 tbsp)
- Dry
500 g bread flour (4 cups)
10 g salt (1 1/2 tsp)
Directions
Mix all the ingredients together. Cover the dough with a lid, damp towel, or plastic cling wrap and let it rest for thirty minutes.
Strengthen: Thirty minutes after mixing, begin four sets of folds, spaced thirty minutes apart. I like to perform two sets of stretch-and-folds followed by two sets of coil folds, but you can do all stretch-and-folds or all coil folds if you prefer.
To stretch-and-fold the dough: Pull the dough up as far as it will go without tearing and then fold it completely over to the other side. Perform one fold in each cardinal direction before covering the dough and allowing it to rest once more.
To coil fold the dough: Pull the dough up from the middle, stretching up as far as it will go. Then, fold the dough under itself in each cardinal direction before covering the dough and allowing it to rest once more.
NOTE: If you feel the dough is not strong enough after four folds, you can add two more OR you can choose to replace the first set of folds with a two to three minute knead on the next go-around. A dough that does not have enough strength may collapse during the final proof or will not puff up well on the stovetop.
Bulk ferment: After folds are complete, allow the dough to rest until it has increased in volume by 50-75% and is showing nice bubbles on top. Refrigerate the dough 12-24 hours to set the classic “sour” English muffin flavor. Alternatively, shape right away.
Prepare one or two 9X13 baking sheets with a heavy dusting of cornmeal. Coarse cornmeal is preferred, but any kind of cornmeal will work. I like to use two baking sheets to spread the English muffins out more (this prevents them from sticking to one another and makes it easier to transfer to the griddle for frying), but only one is necessary.
Shape: Divide the dough into twelve equal sections, about 80 g each. Shape each section into a round (3:18 in video). To do this, pull the dough toward you, using your pinkies to tuck the dough under itself and tighten the surface. Repeat until a nice, tight round is formed.
Final proof: Lather the top and bottom sections of each round in cornmeal from the baking sheet. Allow the muffins to rest, covered, 4-8 hours, until they are noticeably larger and more relaxed than they were when they were first shaped. I let them rest for a total of 7 hours at 70 F. (NOTE - If you did not use the refrigerator, you do not have to let the muffins proof quite as long due to the dough already being warm. Only a 2-4 hour proof is necessary in this case.)
Preheat an oven to 350 F with a baking stone inside. If you do not have a baking stone, it is fine to use a baking sheet (but don’t preheat it!). In addition, go ahead and preheat a cast iron skillet or a griddle to a medium-high heat.
Cook: Once the griddle/skillet and oven are preheated, spray the griddle/skillet with a high-heat oil (like avocado oil). Cook the muffins 2-3 minutes per side (until nicely browned). If they are not nicely brown in 2-3 minutes when you flip, your griddle is not hot enough. If they are burnt in 2-3 minutes, your griddle is too hot. I cooked mine for 2 minutes per side on my gas griddle set to heat 7.
NOTE: Be sure not to overcrowd the pan. This will affect heat distribution.
Immediately transfer the muffins to the hot, 350 F oven for 15 minutes to continue cooking. I like to keep heat on the muffins at all times until they are completely finished, so I use multiple timers (my phone allows me to do this) and work in batches. The internal temperature should be 190 F when they are done baking.
Cool for 15-20 minutes before diving in!
Enjoy!
How to store: Store unsliced in a Ziploc bag on the counter three days for best flavor, but up to seven days. Alternatively, slice the muffins in half and store in the freezer.
To reheat: From room temperature, split the muffins in half and toast 2-3 minutes. From frozen, toast the muffins 4-5 minutes. I do this in my air fryer set to 400 F.
Watch the Video
Notes
- If you prefer to fry your English muffins the whole time, rather than splitting the cooking process between the stovetop and the oven, you may do so. To fry the English muffins completely, lower the heat to medium-low and cook the muffins 6-8 minutes per side, until the internal temperature reaches 190 F. If they are well-coated in cornmeal and your heat is low enough, they should not burn.
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Am completely new to baking. I decided to make my own muffins a few weeks ago, since the ones from the store are not great. Tried about 3 or 4 other recipes that didn’t turn out too well, partly due to newcomer mistakes. With this recipe I have finally managed to get pretty decent muffins, still working on the strengthening and shaping process. Definitely takes a bit of practice ^_^
I wanted to thank you for taking the time to share this recipe and the process. Having the detailed explanations and the video for visual reference helped me a lot.
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Can you leave the dough in the fridge longer than 24 hrs before shaping?
Yes! The fridge slows down fermentation significantly, so you can leave it in there for longer. I have left this dough in the fridge for two days, but not longer than that. I would guess it could probably go at least three, maybe four, days as long as you are watching fermentation during the final proof and making sure it doesn’t go over.
I have done alot of english muffin recipes and I have to say this is the very BEST. This one gives me the airy, light, fluffy, english muffin I have been striving for. Thats it, I’m deleting the rest of my recipes and ONLY using yours from now on. They turned out absolutely perfect. Finishing in the oven is also key for me so they don’t over cook and so they don’t get to brown. Also starting in the dutch oven and doing 2 min per side then in oven to finish is awesome. Thank you so much for sharing it. Really appreciate that.
Thank you so much for the praise on this recipe! I’m so glad you love it ♥️
I live in a hot climate so the temperature in my house is always around 80+ degrees with high humidity would you make any changes to the proof times ?
Absolutely – you are going to be able to make these in about half the time. I would go 3-4 hours for bulk fermentation (before shaping) and 2-4 hours final proof, adjusting as you see fit based on your environment and the way your dough is looking. Your dough will be more extensible (stretchy), so to help, emphasize the initial mix, mixing/kneading for about five minutes and performing a few more folds on each set, if needed.
It may even be necessary to cool the dough a bit, to keep it from fermenting too quickly. Try to keep the internal temperature around 78 F. You can use an insulated cold bag with an ice pack to help, if needed.
These turned out great!! Thanks for all the tips.
Yay! So glad it worked well for you! ♥️
Never mind! I just saw your video on how to print. Thanks!
Glad you got it! Hope it goes well!
I love how you’ve built out this recipe with helpful tips! I’m also having trouble printing it, would you mind sending it to me?
I really want to make these english muffins, but I am having a hard time with the print link button. I am really looking forward to making these. Thank you
Let me check on it! If it’s working on my end, I will simply email it to you ♥️