How to make English Muffins

English muffins have always stayed in my top 5 breads of all time. They’re extremely delicious with a wonderful chewiness too them that is unbeatable. Served traditionally with preserves or butter, they have changed over the years to make fantastic breakfast sandwiches too. We all know the mcmuffin by McDonalds. 

Traditionally cooked on a griddle, they are seared on two sides before then being baked in an oven. The sears create a nice crispy crust that also allows them to split in half simply by pulling them apart. Also, they were never in stores until well into the 1900s. Before then there were people known as the muffin man. Yes, that muffin man. Walking through the streets with a pan on head and a bell in hand.

Also, beyond the breakfast sandwich, english muffins have so many more uses for them. They make great lunch sandwiches and have quickly become one of my all time favorite ways to eat a smash burger at home. Just add your favorite toppings and enjoy. But you can’t beat a nice warm english muffin with your favorite fruit preserve and a cup of tea or coffee. The darker berry preserves go great with coffee.

Making the English muffins

First, poor the whole milk and 3 1/2 Tablespoons (50 ml) of water into a small pot or saucepan and heat gently on low. Once it reaches 80°F-95°F on a thermometer, pour the liquid into a stand mixer bowl. Add the confectioners sugar and yeast and whisk for 10 seconds. Leave the mixture in a warm place for 10 minutes.

Next, make sure that your yeast has come to life. You can tell by the development of foam. Now add the eggs, butter, flour, salt, and baking powder. Using the dough hook for the stand mixer, mix on low speed for 5 minutes until fully combined, scraping the sides as needed.

Now mix at medium speed for another 10 minutes. The dough will become smooth, elastic, and be easily removed from the bowl.

Once that is done, lightly oil a medium sized metal bowl. Place the dough into it and cover with plastic wrap or a dampened towel. Let rise in a warm place for 1 hour. It will become doubled in size.

Next, line a baking sheet tray with parchment paper or silicone baking mat. Sprinkle some semolina if you have any onto a large plate to coat the buns.

Tip the dough out onto a flowered work space. Weigh the dough and divide into 16 equal pieces. 

Technical work

Next, using the palm of your hand, roll each piece of dough in a circular motion while applying a little pressure until it forms a tight ball. If you have it, roll each ball in semolina to coat. Arrange each ball onto the prepared baking sheets. Make sure there is at least 4 inches between each ball as they are going to expand.

Now, gently cover the sheet trays with plastic wrap or damp towels and allow the dough balls to proof for 30 minutes. They will double in size.

Preheat your oven to 325°F and heat a cast iron pan or griddle on medium heat.

Cooking English Muffins

Once the pan is heated up, transfer 3-4 of the dough balls to the pan. Make sure not to crowd them as they will expand while cooking. Cook each one for 5 minutes on both sides or until golden brown. Then as they finish, transfer to a lined baking sheet tray. Once a tray is full, bake in the preheated oven for 12 minutes. Repeat the process until there are no dough balls remaining. As they come out, place them on a cooling rack and allow to cool for 5-10 minutes.

Finally, eat as soon as you are brave enough because there is nothing better to me than fresh warm bread. To serve, tear them in half and add your favorite topping. Butter, preserves, honey, or a savory component.

They can be frozen once cooked for a longer life. They reheat very well.

Great things to go with them

• Blueberry Compote
• Strawberry Compote
• No-cook Strawberry Jam
• Left over pot roast sandwich