Packed with the traditional nooks and crannies we all expect in this breakfast staple, these English Muffins will be your new favorite to bake on the weekend and eat all week long.
I've had readers tell me they'd been intimidated by making English muffins for years and finally cracked it with this recipe — so if that's you, you're in good company. These homemade english muffins really do come together with basic pantry ingredients and a bit of patience.
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The Secret to Real Nooks and Crannies
Three things make the difference between English muffins with real texture and the flat, dense kind:
- The overnight rest. Letting the dough ferment in the fridge overnight is what builds the gas bubbles that become nooks and crannies once baked — and it develops real flavor, too, as the yeast slowly works on the sugar.
- Using rings while they proof and cook. English muffin rings (or egg rings) keep the dough from spreading out instead of up. Not required, but it's the difference between muffins that hold their shape and ones that go flat.
- How you split them open. Always pry them apart with a fork instead of cutting with a knife — slicing through flattens exactly the texture you worked overnight to build.
Don't guess at doneness. If the sides look shiny and wet, they're not done. Matte and set to the touch means they're close, but the only sure sign is an instant-read thermometer reading 205°F when inserted from the side.
Notes From Testing This Dough
This dough is high-hydration, which is exactly what makes the crumb open and chewy — resist the urge to add extra flour even though it looks shaggy at first. A stand mixer with a dough hook makes quick work of it, but it's doable by hand if that's what you've got; it'll just take longer to get that smooth, elastic pull.
Weighing the dough into 12 equal pieces (about 78–79 grams each) is worth the extra two minutes — it's the easiest way to make sure every muffin finishes cooking at the same time.
More Bread to Bake
If you're on a baking-from-scratch kick, my homemade buns and rolls collection has plenty more to try, and if you want to compare notes, here's my sourdough english muffins recipe too.
Once you've made a batch, here's how long English muffins last in the fridge so you know how to store the extras.
Questions about the dough or the rings? Ask away in the comments — I answer every one.
Cover, and let rise in the refrigerator overnight.
Once you have enjoyed the fruit of your baking, read about How Long Do English Muffins Last in the Fridge so you don't miss out on a single bite!
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Looking for more breakfast recipes? Give these a try:
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Ingredients
- 4 cups bread flour
- 3 ¼ teaspoon kosher salt
- 2 ¼ teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 ¾ cup lukewarm water 85°F / 29°C - 90°F / 32°C
- 1 teaspoon neutral oil such as vegetable or canola oil
- semolina flour for dusting
Instructions
- In the bowl of a stand mixer, whisk together bread flour, salt, yeast, and sugar. Add 1 ¾ cups (420 grams) water plus the oil. Using the dough hook attachment, mix on medium-low speed until ingredients come together, scraping down sides of bowl as needed, 1 to 2 minutes (the dough will be shaggy but no dry flour bits should remain). Resist the urge to add more flour. The high hydration is what makes those nooks and crannies so adding more flour will make the final product too dense. Increase speed to medium and let knead for 13 to 15 minutes. Dough will be shiny, smooth, elastic (does not tear when pulled) and dough will pull from sides completely and form a ball around the dough hook.4 cups bread flour, 3 ¼ teaspoon kosher salt, 2 ¼ teaspoon active dry yeast, 1 teaspoon granulated sugar, 1 ¾ cup lukewarm water, 1 teaspoon neutral oil
- Spray a medium bowl with cooking spray. Place dough in bowl. Cover, and let rise in the refrigerator overnight.
- Line 2 rimless sheet pans with parchment paper. Dust with semolina flour. If using English muffin rings, spray with cooking spray. Place semolina flour on a plate, and coat the rings with semolina flour by rotating rings in a quick circular motion on plate.semolina flour
- On a lightly floured surface, turn out dough, lightly pressing with just fingertips until even so as to not press out all the bubbles that were created from the overnight rise. Divide dough into 12 equal portions (about 78 to 79 grams each). To shape each portion, place on a lightly floured surface and flour hands as needed (do not flour the top of dough), and press, using your fingertips, to an even thickness. Starting at one point on the outside edge, pull (or fold) edge towards center and lightly press to seal. Continue clockwise around the edge, until you reach the point where you started. Flip over to seam side down, and pull, using your hands, on the lightly floured surface until the dough is smooth, round and holds its shape. Place on prepared pans at least 3 inches apart, and place prepared English muffin rings around the dough. Sprinkle tops of dough with semolina flour. Cover loosely with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough jiggles slightly when pan is moved, about 1 hour. If not using rings it is important to grease the plastic wrap with cooking spray before covering.
- Preheat electric griddle to 350°F (180°C) or place a cast-iron griddle on the stovetop and preheat over medium heat. A cast-iron skillet can be used but the sides make it harder to flip the muffins over. A 12-inch skillet is recommended and only 2 muffins cooked at a time. Lightly spray the griddle with cooking spray. Using 2 greased spatulas, gently move dough (and rings) to the preheated surface, placing at least 1 ½ inches apart. Cook, until muffins are golden brown on bottom, tops are puffed and look dry/matte, 8 minutes for electric griddle, or 5 minutes for stovetop pan/griddle. Turn muffins, and remove rings, if using; cook until golden brown on both sides and an instant-read thermometer inserted in center registers 205°F (96°C) to 210°F (99°C), 8 minutes for electric griddle, or 5 minutes on stovetop pan/griddle. If muffins register below 205°F (96°C) flip back over, and let continue to cook 1 to 3 more minutes until done. Place on a wire rack. Wipe surface clean and spray again before cooking next batch. It is best to let cool completely before splitting with a fork. Serve toasted and warm.
Video
Notes
- To store: Place in a sealed container and keep at room temperature 3–4 days. Keep away from sunlight.
- To extend shelf life: store in the fridge. Wrap individually in plastic wrap, then a sealed bag or container.
- Best option for longer storage: Freeze fresh (slice before freezing) in an airtight container or freezer bag; keeps well for 3+ months.
- To thaw frozen English Muffins: toast straight from frozen, or thaw on the counter or microwave (50% power, covered with a damp paper towel).
- If topped (cheese, deli meat, etc.): must be refrigerated or frozen, and will only keep about a month frozen.
Nutrition
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Comments
Catalina says
I just wanted to say that I was making a recipe from a game of thrones cookbook that failed miserably and knowing they were going for an English muffin type of dish I used your recipe for guidance to fix the disaster on the spot. I still think they came out a little inaccurate but it went from a soup to actual dough. Lemon verbena English muffins were thankfully rescued.
Kimberlee Ho says
I'm so glad your English Muffins were rescued!
Marge says
I don’t have bread flour, only ap flour. Can I use white cornmeal instead of semolina?
Kimberlee Ho says
Yes, both of those substitutions are fine!
Deborah Perrin-Tillman says
I wanted to prep these the day before needed. I made the dough, let it rest for 30min and then formed the muffins and put them in a baking sheet lined with parchment and sprinkled with semolina. Covered it all up with plastic wrap and put them in the fridge overnight. The next day I pulled them out a couple of hours prior to cooking. My oven is down so I put a baking steel on my traeger, slathered it with clarified butter and baked 5 minutes per side. They were perfect!!!
Thanks for sharing your recipe. I will never buy the rubber ones from the store again!
Kimberlee Ho says
This is wonderful, Deborah! Thank you so much for sharing your modifications - these will help other bakers for sure!
Shannon says
Excellent flavor development alowing it to rest overnight. Also makes it much easier fr moms in the morning to cook. The whole family (toddler and baby too) enjoyed these. Thank you!
Kimberlee Ho says
That's so great to hear!!
Kimberlee Ho says
That's great to hear!!
Jocelyn Silverman says
These English Muffins are amazing!!!! I have been wanting to learn how to make them for awhile but have felt very intimidated by the process. Kim's directions, descriptions and photos make it very easy to follow along. I did use an electric skillet and egg/muffin rings. The rings I have are taller so they came out slightly more puffy. I didn't want to smash them down too much because I know that will effect the nooks and crannies.
So happy I made these. I will definitely make them again and again...
Thank you Kim for sharing your recipe(s). They are always a hit!!!
Kimberlee Ho says
How fantastic, Jocelyn! So glad you finally made them and they lived up to your expectations! Happy baking 🙂
Ashley says
Tried this recipe and so happy with how they came out! Such a fun project with my kids, they loved making their own English muffins! We didn't have ring molds so I gave the dough a first proof right after it was made, shaped them then left them rest overnight. They hold their shape well on the griddle and were so fun to watch rise!
Kimberlee Ho says
Such great feedback! So glad you loved them and the kiddos got involved - how fun!