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ENGLISH MUFFINS

cook:

1 h

Picture for ENGLISH MUFFINS

1,319,482 views  As many of you may or may not know, English Muffins are not actually English. In fact, they were rumored to have been invented by a man named Samuel Bath Thomas. And yes, he is in fact *the* Samuel Bath Thomas of the famous Thomas’ English Muffins.

US

original

metric

INGREDIENTS

For the English Muffins

bread flour

625 g bread flour

unsalted butter, soft

40 g unsalted butter, soft

instant dry yeast

2 tsp instant dry yeast

kosher salt

1 tbsp kosher salt

granulated sugar

1 ½ tbsp granulated sugar

whole milk

300 g whole milk

water

135 g water

As needed neutral oil or nonstick

spray As needed neutral oil or nonstick

As needed semolina flour

As needed semolina flour

DIRECTIONS

1.

For the English Muffins

1.

In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, butter, yeast, salt, and sugar. Mix on low speed until the butter is well distributed, about 1-2 minutes.

bread flour

625 g bread flour

unsalted butter, soft

40 g unsalted butter, soft

instant dry yeast

2 tsp instant dry yeast

kosher salt

1 tbsp kosher salt

granulated sugar

1 ½ tbsp granulated sugar

2.

Add the milk and water to the bowl. Mix, using a dough hook, on medium-high speed for 6-8 minutes, until the dough clears the sides of the bowl and the dough is relatively smooth.Transfer the dough to a well-oiled bowl and cover with a plate or damp towel. Place the covered bowl in the refrigerator overnight. *Alternatively, combine the dry ingredients in a large bowl. Then, add the wet ingredients and mix the dough by hand until homogeneous. Transfer the dough to a well oiled bowl, lift and fold the dough every 15 minutes for 1 hour. Then, cover the bowl and refrigerate overnight.

whole milk

300 g whole milk

water

135 g water

As needed neutral oil or nonstick

As needed neutral oil or nonstick

3.

Prepare 2 large rimmed baking trays with a generous coating of semolina flour.

As needed semolina flour

As needed semolina flour

4.

Once risen, gently transfer the dough to a well-floured work surface. Divide the dough into 90 gram size pieces. Roll the dough portions into rounds and place them on the prepared sheet trays. Make sure to leave about 1-2 inches of space between each round.

5.

Roll the dough in the semolina flour to coat the top and bottom, then flatten them with your hand to about ½ inch thickness.

As needed semolina flour

As needed semolina flour

6.

Loosely cover the rounds with a greased sheet of plastic wrap or a lightly damp dish towel. Let them proof for another 1 - 2 hour(s) at room temperature.

7.

Once puffed, begin preheating a large griddle or well-seasoned cast iron pan over medium heat. Once the pan is preheated to about 300 - 350 °F, about 3-5 minutes, reduce the heat to low.

8.

Working in batches if necessary, carefully transfer the muffins, using a fish spatula, to the prepared cooking surface. Cook on the first side for 5-7 minutes or until golden brown and crisp.

9.

Flip the muffin and gently flatten the muffin using the same fish spatula. Cook on the second side for an additional 7-8, or until golden brown and cooked through. The finished muffins should have an internal temperature of 200°F. If the muffins are browning unevenly or too quickly, turn the muffins 180 ° and/or turn down the heat.

10.

Transfer the cooked english muffins to a rack to cool completely. Optionally, cover the cooled english muffins with a clean, dry dish towel and let them sit overnight. This firms them up a bit and allows for easier splitting and a better crumb.

11.

Store the english muffins at room temperature for 3-4 days in an airtight bag or container and/or freeze the muffins in an airtight container for up to 3 months.

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