Chewy Overnight English Muffins

Perfect homemade English muffins for weekend breakfast.

5 from 11 votes

Chewy Overnight English Muffins

Beginner baker friendly! My recipe for overnight english muffins will be your new favorite to bake on the weekend and eat all week long.

Prep Time40

Cook Time16

Rising Time12

Total Time12 56

Course: All Recipes, Bread, Breakfast, Brunch, Sides, Snacks

Cuisine: American, English

Keyword: breakfast, english muffins, homemade bagels

Servings: servings

Calories: 157kcal

Author: Kimberlee Ho

Equipment

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

US Customary - Metric

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