- Prep time
- 40 minutes, plus 2 hours proofing
- Cook time
- 20 minutes
- 16 servings
Make these soft and chewy English muffins at home and enjoy them warm with butter or your favorite jam.
- 2 cups whole milk
- 3 tablespoons honey
- 2¼ teaspoons active dry yeast
- 1 large egg
- 4 tablespoons melted butter
- 5½ cups bread flour
- 1½ teaspoons salt
- 2 tablespoons canola oil, divided
- Cornmeal, for dusting
Heat the milk and honey in a saucepan over low heat until it reaches 105–115°F. Remove from heat, stir in the yeast and set aside. After 5 minutes, whisk in the egg and melted butter.
Using the hook attachment on an electric stand mixer, combine the milk and yeast mixture with flour and salt. Mix on low until combined, then turn the speed to medium and mix until the dough is smooth and sticky, about 4 minutes.
Scrape the dough from the mixer into a lightly oiled bowl. Brush oil over dough, then cover and place in a warm area to double in size, about 1 hour.
Turn the dough out onto a lightly floured surface. Divide dough in half, then divide each half into 8 equal pieces, making 16 balls of dough. Roll each ball and flatten into a disk.
Line a baking sheet with parchment paper and dust lightly with cornmeal. Place dough disks on the baking sheet, then sprinkle cornmeal over the tops. Cover with a kitchen towel and set in a warm area to proof until dough doubles in size, about 1 hour.
Heat oven to 325°F.
In a large skillet, heat a small amount of oil over medium heat. Working in batches, cook the English muffins on both sides until golden brown. Then place the English muffins back onto the baking sheet and bake to cook through, about 10 minutes. Cool on a wire rack.