My son used to eat English muffins every morning before school. Toasted, buttered, gone in five minutes.
One day I actually tasted one. Crunchy air. The only flavor came from the butter.
So we made our own, and we skipped the oven entirely. English muffins aren't supposed to be baked. They're supposed to be fried. Griddle, clarified butter, real color, real texture.
Fry, not dry. That's the whole thing.
Legendary English Muffins
Ingredients
- All-purpose flour550 g
- Fine sea salt15 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 the pan½ cup (about 85 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.
- Turn out onto a lightly floured surface and knead for a few minutes. Work in any dry clumps until the dough is smooth enough to hold together.
- Place back in the container, cover, and rest at room temperature for 24 hours to develop flavor and texture.
- After 24 hours, lightly flour a work surface, divide into 11 equal portions (about 90 g), and shape into seam-free balls by cupping your hand and pressing and rolling.
- Coat each ball in semolina flour and place on a semolina-coated tray. Cover loosely and proof for about 3 hours.
- Preheat your Baking Steel Griddle on medium for 10–15 minutes to 275–325°F.
- Melt clarified butter generously over the surface. It should bubble lightly on contact.
- Carefully place muffins on the griddle. Cook 5–6 minutes on the first side until golden. Give each one a spin for even cooking before flipping.
- Flip, give each one a gentle love tap to flatten slightly, and cook the second side 5–6 minutes until golden.
- Transfer to a wire rack to cool. Score around the perimeter with a knife, then pull apart to reveal those legendary nooks & crannies. Toast, butter, and enjoy.
Watch it done
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.
- More nooks: Add more water. Start with 20 extra grams and push it further with practice.
- Splitting: Score around the perimeter with a serrated knife, then pull apart by hand. Never slice straight through.
Why this works
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 in a grocery store.
The other half is the heat. Frying on the Baking Steel Griddle gives you control that an oven cannot. Even heat, real color, steam pockets forming inside as the outside crisps. This isn't a hack. It's how English muffins were always made, before we started taking shortcuts.
Frequently Asked Questions
How do you get nooks and crannies in English muffins?
Three things. The 24-hour fermentation creates gas bubbles, minimal kneading keeps the crumb open and airy, and cooking on a griddle rather than baking lets the dough expand horizontally into those pockets. Then split them properly: score around the perimeter and pull apart by hand, never slice straight through.
Can you make English muffins without a griddle?
A heavy cast-iron skillet or flat pan will work. The key is holding a consistent 275–325°F. A Baking Steel Griddle gives the best results because of its heat retention and even surface. You can also use a Baking Steel Original on the stovetop, just be mindful that clarified butter can run off a flat edge.
How long do homemade English muffins last?
Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer, freeze them up to 2 months and toast straight from frozen.
What is the difference between homemade and store-bought?
Cleaner ingredients with no preservatives or dough conditioners, better flavor from the 24-hour fermentation, more pronounced nooks and crannies, and better texture. Store-bought muffins are built for shelf life.
Can I ferment the dough in the fridge instead?
Yes. An overnight cold ferment works and makes the dough easier to handle. Room temperature for 24 hours is what we do, but the fridge is a fine substitute if your kitchen runs warm.
Nutrition (per muffin)
About the Author
Andris Lagsdin is the founder of Baking Steel and co-author of Baking with Steel with Jesse Olson Moore. After years of experimenting with pizza stones and disappointing results, Andris engineered the Baking Steel Original, a ¼" thick carbon steel plate that conducts heat 18x better than ceramic, giving home bakers restaurant-quality crusts.
In 2026, Andris launched the 72-Hour Pizza Dough Mix, the same recipe he's been teaching for over a decade, now in a bag. Just add water.