With their fluffy crags and crisp exteriors, the English muffin has become a staple on the breakfast table. There is no better vehicle for rich Hollandaise sauce and the runny yolk of a poached egg. Or, simply slather one with melted, salted butter for a simple and delicious bite. The best part? You can easily make them at home with a few ingredients, some go-to kitchen tools, and a little patience. With this English muffin recipe, brunch extraordinaire Andrew McCormack will have you ditching your sleeve of store-bought muffins and breaking out the griddle.
English Muffin Recipe by Chef Andrew McCormack
Yield: 17 60 g English muffins
540 g bread flour
415 g milk, warm
40 g butter, softened
7 g yeast
8 g salt
20 g sugar
1 ea egg yolk
+ Start by combining all ingredients in a stand mixer fitted with a paddle attachment. Turn on at medium high and mix until dough pulls away from the edges of the bowl cleanly for about 8 minutes. The dough will be very sticky.
+ Then, let the dough rise at room temperature for 3 hours. Preheat griddle to 325 F.
+ Dust a work surface and your hands lightly with flour, then portion into 60 g balls and spread into 6 cm wide discs. Place on a floured tray.
+ Put discs on the hot griddle and cover to bake until brown on one side and the other side has firmed from steam. Flip and bake for another 6 minutes. If muffins require more color, bake without being covered until done.
+ Toast halves before serving.