Breakfast is big in our house. I love cooking for the kids, and these homemade English muffins are their favorite. I grew up devouring Thomas’ English muffins, but one morning, after tasting them again, I thought… we can do better.
We took a page from our pizza dough playbook and added a full 24-hour fermentation at room temp. The result? Better flavor, better texture, and easier digestibility. Around here, we call them legendary English muffins. Give them a try, and you’ll see why.
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.
FAQ
Can I use instant yeast?
Yes — same amount. Whisk it into the flour.
Can I make these ahead?
Yes. After the 24-hour rest, shape and refrigerate up to 3 days. Cook after resting at room temp while the griddle preheats.
Can I freeze them?
Absolutely. Freeze cooled muffins up to 2 months and toast straight from frozen.
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)
Calories~186
Carbs~36.5 g
Protein~4.6 g
Fat~1.9 g
Fiber~1.2 g
Sodium~655 mg
Estimates for dough only; cooking fat varies.
