English Muffins

This particular recipe requires two days of prep because we are making a traditional POOLISH style dough! Be sure to read the notes for success above to clarify about bread flour & whole wheat flour & also the type of yeast

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Prep Time 1

Cook Time 12

Total Time 1 2 12

Servings

Ingredients

For the Poolish:

¾ cup Warm Water 55°F (177ml)
¼ teaspoon Dry Instant Yeast
1⅓ cup Bread Flour 175g

For the Dough:

1½ cup Warm Water 90°F (355ml)
1 Tbs Dry Instant Yeast 9g
3 cups Bread Flour 390g
1¼ cup Whole Wheat Flour 162g
2 Tbs Vegan Butter 28g
1 Tbs Sugar 15g
2 teaspoons Salt
Cornmeal as needed for dusting

Instructions

DAY ONE: Prepare the poolish by combining the first measure of water, yeast & bread flour together in a medium mixing bowl mixing by hand to a pasty dough
Cover & refrigerate for 2 hours then remove from the refrigerator & let it sit covered on the counter at room temperature overnight (8 - 10 hours)
*I recommend to start this step in the evening timed with your schedule for the next day to proceed approximately 8-10 hours later in the morning
DAY TWO: In a large mixing bowl combine the second measure of both bread & whole wheat flours with the yeast, sugar & salt.
With a box grater (or simply cut the butter up into tiny pieces) grate the butter into the flour to distribute it evenly through the flour mixture with your finger tips
Add the warm water & now the room temperature poolish dough from yesterday & combine everything together very well by hand
You can also use a stand mixer with a dough hook for this entire recipe if you prefer!
Knead the dough for 4 minutes then rest for 2 minutes, then knead for 2 more minutes
Place the dough into a lightly oiled bowl, cover & let rest for approximately 40 minutes to 1 hour or until it has almost doubled in size
Turn the dough out onto a lightly floured surface & gently fold it over onto itself several times, almost like you are folding a letter then let it rest on the table for 15 minutes
Meanwhile preheat the oven to 475°F & line a sheet pan with parchment paper
With a light dusting of cornmeal on the table to prevent sticking, roll the dough to approximately 12" x 12" rectangle & approximately 1/4" thickness
Cut the dough with either a 3½" cookie cutter for round muffins or slice through the dough evenly into 16 portions (4 X 4 through the entire dough) making each muffin approximately 3" x 3" square
Heat your skillet on the stove top & once it is very hot place as many muffins as you can fit & cook each one for 1 minute on each side then transfer them to the sheet pan
Once they are all cooked in the skillet and lined up on the sheet pan bake for the remaining time of approximately 6-8 minutes until golden browned (the internal temperature should be 200°F)
Remove from the oven & transfer to a wire rack to cool before fork splitting them and toasting them!

Notes

Frying the English Muffins on a griddle is a really fun authentic way to make these as it is what gives them their signature crust However you can also bake them in the oven if you prefer!

I decided to use Whole Wheat flour in the recipe below but if you prefer to use plain flour (all purpose flour) just switch it out!

Bread Flour is essential for making proper crusty bread recipes since it has a much higher protein content than other flours, allowing the creation of strong, elasticity ideal for making chewy, airy bread! If you don't have bread flour you can add 1 Tablespoon of Vital Wheat Gluten for every 2 cups of all purpose flour in the recipe!

Instant yeast does not have to be "proved" in water before using so it gets added right to the dry ingredients! However this recipe can be interchanged with regular dry yeast if that is all you have! Just be sure to dissolve it in the warm water & allow it to sit and froth for about 5 minutes to "prove" itself!

Storage Like all yeast breads English Muffins are best served fresh but can be stored for several days at room temperature wrapped well to prevent drying
Freeze for up to 1 month