Ingredients
Method
- In a small bowl, combine warm milk (110°F), honey, and active dry yeast. Stir and let it sit for 5-10 minutes until it becomes foamy.
- In a stand mixer bowl, combine bread flour and salt. Add the yeast mixture and melted butter. Mix with a dough hook on low until the dough is shaggy.
- Knead the dough on medium speed for 5–8 minutes until it becomes smooth but still sticky. The dough should pull away from the sides but cling to the bottom of the bowl.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise for 1.5 to 2 hours, or until doubled. (Alternatively, place in the fridge overnight for a slow rise.)
- Once the dough has risen, punch it down gently. Turn it out onto a floured surface and roll it into a 1-inch thick rectangle. Using a 3-inch round cutter, stamp out muffins. Place them on a baking sheet dusted with cornmeal, and sprinkle the tops with more cornmeal. Let rest for 45 minutes to 1 hour for the second rise.
- Heat a large skillet or cast-iron griddle over medium-low heat. Without adding oil, carefully transfer the muffins to the skillet. Cook for 7-10 minutes per side until golden brown. If unsure, check the internal temperature with a thermometer (200°F to 205°F).
- If the centers are not fully cooked, place the muffins in a 350°F oven for 5 minutes to finish baking. Let cool completely before slicing.
Notes
These homemade English muffins are everything you want in a breakfast bread: crispy on the outside, soft and airy on the inside, and perfectly suited for any topping. The process involves a slow fermentation that adds a subtle tang and a delicious, melt-in-your-mouth texture.
