You Can Actually Make English Muffins at Home

There are few things more satisfying to me than a warm English muffin slathered with butter. What’s not to like!?

But it never occurred to me that I actually make them at home. English muffins felt like something impossible or the realm of true bakers. But then Gertie’s Head Baker Savannah Turley came by and turned my entire English-muffin-loving world upside down. You really just need time and a good amount of yeast. The rest is simpler than you can imagine.

So watch the video below and get the confidence to make English muffins at home. When you eat them warm out of the frying pan you’ll never be able to go back to the packaged ones again.

English Muffins

Biga Recipe:

75 g bread flour
60 g water
1/4 tsp yeast

let rest overnight or at room temp for 2-3 hours.

English Muffins Recipe

90 g Biga
50 g Levain (if you dont have a stater at home, you can use all biga)
310 g water
2 g yeast
14 g olive oil
7 g salt
450 g bread flour

Mix wet ingredients into dry in an electric mixer until there are no dry bits left. Let rest for 15 min. Then, with the dough hook, beat on high speed for 6-8 min until the dough pulls away from the sides. Let rest for 2 hours at room temp (or overnight, in which case leave it out for 1 hr then shape directly from the fridge).

Divide into 9 85 g pieces and roll into balls building tension by making a little cage out of your hands and pressing lightly into the surface of the table in a circular motion (dont be afraid to dust with flour but too much will prevent the tension you want). Place on a cornmeal dusted sheet tray, coating both sides with the grits. Let rest for 30 min covered by a cloth.

Heat a cast iron skillet to medium high heat. Add english muffin rings (not totally necessary, just what we use at the restaurant) and fill with a 1/4 in oil. Using a spatula, transfer each english muffin into the rings (or directly in the skillet), working in batches of 4 so as not to overcrowd. Griddle for about 4-5 min per side, keeping an eye on them and flipping as soon as they get deep golden on the first side. Repeat on the second side, adding a little more oil. They are done when the sides are light as a pillow when you pinch them.