After making these 200+ times (yes, really), I can confidently say: these are better than Thomas'. Breakfast is big in our house, and these homemade English muffins are the kids' favorite.
We took a page from our pizza dough playbook and added a full 24-hour fermentation at room temperature. The result? Better flavor, better texture, easier digestibility, and those perfect nooks and crannies you can't get from store-bought muffins. We cook them on a Baking Steel Griddle at 275-300°F with clarified butter for a golden, crispy exterior. You can also use a Baking Steel Original on your stovetop, both work beautifully.
This recipe makes 12 English muffins using simple ingredients: bread flour, yeast, salt, sugar, butter, and water. No preservatives, no dough conditioners, just real ingredients and time. Around here, we call them legendary English muffins. Give them a try, and you'll see why.
Why 24-Hour Fermentation Matters
Most English muffin recipes rush the process. We don't. The 24-hour room temperature fermentation breaks down complex starches, develops flavor, and creates those signature air pockets. It's the same technique we use in our 72-hour pizza dough, just adapted for English muffins. The result is a muffin that's easier to digest, more flavorful, and has better texture than anything you'll find in a grocery store.
English Muffins (Baking with Steel)
Base yield: 12 muffins. Use the scaler to make more or fewer.
Ingredients
- All-purpose flour550 g
- Fine sea salt20 g
- Sugar20 g
- Active dry yeast1 g
- Unsalted butter, melted & slightly cooled21 g
- Warm water (about 105°F)355 g
- Flour, for dustingas needed
- Semolina flour, for pan½ cup (about 165 g)
- Clarified butter, for cooking1 cup (about 227 g)
Method
- In a large bowl, whisk together the flour, salt, sugar, and yeast.
- In a separate small bowl, combine the melted butter and warm water. Slowly pour into the dry ingredients and mix until a shaggy dough forms.
- Cover and rest the dough at room temperature for 24 hours to develop flavor and texture.
- After 24 hours, lightly flour a work surface, divide into 12 equal portions (~85 g), and shape into seam-free balls.
- Coat each ball in semolina flour and place on a semolina-coated tray. Cover loosely and proof 45–60 minutes.
- Preheat your Baking Steel Griddle on medium for 10–15 minutes to 275–300°F.
- Brush clarified butter generously over the surface — it should bubble lightly on contact.
- Cook a few muffins at a time: 5-6 minutes on the first side until golden, then flip and gently press to flatten slightly. Cook the second side to golden for about the same time.
- Transfer to a wire rack to cool. Split, toast, and enjoy those legendary nooks & crannies.
Pro Tips
- 24-hour rest: Room-temp fermentation is the flavor cheat code.
- Minimal knead: Keeps the crumb open — don’t overwork it.
- Heat zone: Aim for a 275–325°F surface on the griddle.
- Butter film: Let each muffin “swim” slightly in clarified butter for golden bottoms.
Frequently Asked Questions
How do you make English muffins from scratch?
Mix flour, salt, sugar, yeast, butter, and warm water into a shaggy dough. Let it ferment at room temperature for 24 hours to develop flavor. Divide into 12 portions, shape into balls, coat in semolina flour, and proof for 45-60 minutes. Cook on a preheated griddle at 275-300°F with clarified butter for 5-6 minutes per side until golden brown.
What temperature should I cook English muffins on a griddle?
Cook English muffins at 275-300°F on a preheated griddle. This temperature creates golden-brown exteriors while cooking the interior through without burning. Preheat your griddle for 10-15 minutes before cooking to ensure even heat distribution.
How do you get nooks and crannies in English muffins?
The nooks and crannies come from three key factors: (1) 24-hour fermentation creates gas bubbles, (2) minimal kneading keeps the crumb open and airy, and (3) cooking on a griddle (not baking) allows the dough to expand horizontally, creating those signature pockets. Always split with a fork, never cut with a knife, to preserve the texture.
Can you make English muffins without a griddle?
While a griddle is ideal for even heat distribution, you can use a heavy cast-iron skillet or flat pan. The key is maintaining consistent 275-300°F temperature. A Baking Steel Griddle provides the best results due to its superior heat retention and even cooking surface.
How long do homemade English muffins last?
Store cooled English muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze them for up to 2 months. Toast straight from frozen for best results.
What's the difference between homemade and store-bought English muffins?
Homemade English muffins have cleaner ingredients (no preservatives), better flavor from 24-hour fermentation, more pronounced nooks and crannies, and better texture. Store-bought muffins often contain dough conditioners and preservatives to extend shelf life, which can affect taste and digestibility.
Why do you use clarified butter for cooking English muffins?
Clarified butter has a higher smoke point than regular butter (about 450°F vs 350°F), so it won't burn at the 275-300°F cooking temperature. It also creates a beautiful golden crust and adds rich flavor without the milk solids that can cause sticking or burning.
Can I use a Baking Steel instead of a griddle for English muffins?
English muffins need to be cooked on a flat surface (griddle), not in an oven. However, you can use a Baking Steel Original on your stovetop, which provides excellent heat retention and even cooking. The Original Baking Steel is designed for oven use (pizza, bread, etc.). Be mindful of using the Original that the clarified butter does not pour off the sides. But the Steel will cook them evenly.
Why Make Your Own English Muffins?
- Cleaner ingredients: No preservatives or additives.
- Better flavor & texture: 24-hour fermentation creates that legendary crumb.
- Digestibility: Slow fermentation helps break down starches.
- Control: Use your favorite butter, semolina, and flour.
Nutrition (per muffin)
Calories186
Carbs36.5 g
Protein4.6 g
Fat1.9 g
Fiber1.2 g
Sodium655 mg
Estimates for dough only; cooking fat varies.
