Ingredients
Equipment
Method
- 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.
Storage
- English muffins can be stored in the refrigerator for up to 3 days. Muffins can also be kept frozen for up to a month.