English Muffins from Scratch
Soft homemade English muffins with a light, fluffy texture and classic nooks and crannies. Perfect for breakfast sandwiches, toasting, or stocking the freezer.
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Ingredients
- 2½ cups warm water 610g
- 2 Tbsp sugar 30g
- 3 tsp dried yeast 10g
- 6 cups plain flour 900g
- 4 Tbsp olive oil 50g
- 1.5 tsp salt
- Semolina for coating
Instructions
- In a large bowl, combine the warm water, sugar, and yeast. Leave for 5–10 minutes until the yeast becomes foamy and activated.
- Add the flour, olive oil, and salt. Mix until a soft dough forms. Mix by hand, in a stand mixer, or using a bread maker dough cycle. Start with the 6 cups of flour but you may end up needing the full 7 cups. The dough should be slightly sticky. Let it rest to hydrate for roughly 10 minutes
- Line baking trays with baking paper and preheat the oven to 2000°C bake.
- Divide the dough into 16–18 equal portions, approximately 90–100g each.
- Shape each portion into a smooth ball, then gently flatten into discs about 1.5–2cm thick. Lightly coat both sides with semolina.
- Heat a dry frying pan or skillet over medium-high heat.
- Cook the English muffins for 2–3 minutes per side, or until lightly golden.
- Transfer the muffins to the prepared baking trays and bake for 10–12 minutes, or until cooked through or until 93-98 celsius
- Allow to cool before splitting with a fork to create the traditional nooks and crannies.
Notes
Notes
- Split the muffins with a fork for the best texture.
- Semolina helps create the traditional English muffin finish.
- The dough should feel soft but manageable.
Variations
- Make smaller muffins for lunchboxes.
- You can use fine cornmeal if you can't get semolina
Storage
- Store for up to 3 days in an airtight container.
- Freeze for up to 3 months.
- Toast pre-split muffins directly from frozen.
Servings: 16 English Muffins