English Muffin

Originally appearing in British cookbooks as early as the 18th century, English muffins were once sold by “muffin men” going door-to-door, a practice immortalized in the nursery rhyme “The Muffin Man.” Over time, the term “muffin” in the United Kingdom came to refer to this flat, griddle-cooked bread, while in North America it distinguishes itself from the sweeter, cake-like American muffin. Let's bake together!

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Continental breakfast

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English muffins are a type of small, round, yeast-leavened bread with a distinct flat shape and a soft, chewy interior filled with little air pockets—often called “nooks and crannies.” Traditionally, they’re split horizontally and toasted to bring out a crisp exterior while keeping the inside tender. They’re popular as a breakfast staple, serving as the base for dishes like eggs Benedict or quick breakfast sandwiches.

Poolish Starter

Mix all ingredients together. Cover and let ferment for 90 minutes until it bubbles and cracks appear from the center.

Mixing

Add the egg into the poolish and transfer mixture to the mixing bowl. Add in the remaining ingredients. Mix on low speed for about 3 minutes. Increase to medium-high and mix for another 6–7 minutes until the dough starts to pull away from the bowl.

Portioning & Shaping

On a floured surface, splitting the dough into two logs and then dividing each log into 8–10 equal portions helps ensure even sizes. Shaping each portion into tight rounds creates a smooth surface, which is essential for proper rising and structure.

Proofing

Place the rounds into greased English muffin rings. Let them proof (covered) for a 45 to 60 minutes.

Baking

Dust the proofed muffins with semolina or cornmeal, cover them with parchment and a baking tray. Bake at 450ºF/230ºC for 15 minutes. After 15 minutes, uncover and bake for 5 minutes more if necessary. Let cool.