Making English Muffins at home has been a passion of mine for more than a year now. Last year, we published our recipe which we adapted from a King Arthur Flour Blog post. It was good, very good in fact. But, I felt that the cooking process still needed some tweaking.
With our recipe, we struggled a bit with cook time and the resulting product. The English Muffins would cook for about 9 minutes per side or 18 minutes in total. They were good, but with all that cook time, they would come out a litte hard and/or dry. Add an additional 3-4minutes in a toaster, and zip zap, any remaining "moisture" was gone! These muffins were moving in the right direction, but they were not ready for prime time.
After months of experimenting with our English Muffin recipe and the Baking Steel Griddle, Fresh Craig and I, have finally approved a new technique. News flash! Our new and improved English Muffin recipe/method is ready and waiting to rock your English Muffin World! These babies are better than just about any English Muffin on the planet. Think Thomas' but with flavor. Get ready to take your homemade English Muffins to a whole new level!
This recipe requires a Baking Steel Griddle. If you want world class English Muffins, you need to use the best tools on the market! The even, constant, heat you achieve with our Griddle results in a far superior product every time. Another secret...clarified butter! We are going to submerge the dough in butter and cook these things fast. How fast? About 4 minutes per side. And the result? Definitely one of the Best English Muffins you will ever taste!
English Muffins Recipe (makes 11-12 muffins)
550 grams (5 1/4 cups) All Purpose Flour
20 grams (1 tbsp) butter, unsalted
20 grams (2 tsp) sea salt
20 grams (2 tsp)cane sugar
1 gram (1/4 tsp) active dry yeast
350 grams (1 1/2 cups) warm water
Clarified Butter (2 sticks, you will have leftover)
1. Whisk together dry ingredients and set aside.
2. Melt Butter and combine with warm (105F) water. Slowly pour in water mixture into dry ingredients. Mix with a wooden spoon, then lightly flour a work surface and knead for 3-4 minutes.
3. Divide the dough into 85 gram portions. Next, we're going turn these into tiny dough balls. Using your hand and a very lightly floured surface, smash the dough with your hand and using circular motion continue to press until a ball is formed. It takes about 30 seconds per dough ball, think press and roll press and roll. The dough can get a bit sticky, keep it lubricated with semolina. Next take the ball and coat it with semolina flour, both sides. Repeat for all portions, 11-12.
4. Lighly dust a sheet tray with Semolina Flour. Place balls on sheet tray. Cover and proof for 2-3 hours. Balls will just about double in size. If you don't feel like making these today, bulk ferment at room temperature for 24 hours. Then proceed. If your still not ready after 24 hours, place dough in refrigerator for up to 3 days.
5. Preheat your Mini or Baking Steel Griddle on medium for 10 minutes. If you have an IR gun, you're looking for 300 F. If you don't have one, 300 F will be a little hotter than you want for pancakes.
6. Next pour clarified butter over the surface of your Griddle. Pool it up, you want the entire surface coated with butter.
7. Place each ball on the Griddle and cook for 4 minutes. Flip and then add more clarified butter. We want the bottom of the English to almost shallow fry. After you flip, gently press the top down with your spatula. The dough will be almost rounded on top. Press to flatten.
8. After 4 more minutes, remove and let cool on a bakers rack.
Notes: So many recipes I have read about English Muffins claim that one should use a fork to open her up. This is hogwash! The best way to slice a raw English is to take a serrated knife and carefully slice around the perimeter. Then peel open with you hands, very carefully and patiently. Then you will see real nooks and crannies...