English Muffins

Breakfast has always been my favorite meal.  I would love to see a truly epic, Michelin-starred breakfast restaurant elevate our commonplace fare.  Obviously I also have an affinity for baking, so naturally I believe breads and pastry are the cornerstone of any great morning meal.  The best breakfast breads are dense and neutral enough to act as a base for other flavors, and should always improve when served toasted.  Enter one of my favorite vessels for flavor: the english muffin.  Whether served with butter and jam or something more savory, these buns have the perfect crispy crust and pillowy crumb to keep us coming back for more.

Fluffy English Muffin Topped with Avocado, Tomato, Salmon Croquette, and Poached Egg
English Muffin, Avocado, Tomato, Salmon Croquette, and Poached Egg


English Muffins
Author: Joe the Baker
  • 16 ounces bread flour
  • 1 ounce instant yeast
  • 10 ounces water
  • 2 ounces whole milk
  • .4 ounces salt
  • .3 ounces sugar
  • .3 ounces shortening or lard
  • Cornmeal as needed for dusting
  1. Combine all ingredients in a bowl and mix for three minutes at low speed.
  2. Increase speed to medium and beat an additional three minutes.
  3. Place in a new bowl and allow to ferment for two hours.
  4. Portion the dough into 2 ounce rounds and flatten into 4 inch circles about 3/4 inch thick.
  5. Let proof another hour.
  6. Preheat oven to 350F.
  7. Heat a dry griddle or sauté pan to medium high heat and dust with cornmeal.
  8. Gently sear the english muffins for three minutes on each side.
  9. Transfer the muffins to the oven and bake for ten minutes to ensure a full bake.
  10. Remove from oven and allow to cool completely before use.
Recipe Notes

These can easily be made ahead of time and freeze for later use.
You can make any size english muffin to function as a personal pizza or sandwich bun.

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