According to my taste buds, homemade English muffins are the best English muffins of all. They’re yeasty, chewy, and deliciously-sophisticated. They’re a snap to make, too. If you can whip up a pancake batter, you can whip up some nook-and-cranny bliss.
Note: This is my new, improved, recipe for English muffins. It’s even easier than the version I published back in 2012.
Another note. You’ll need some metal rings for this recipe. English muffin rings are 3 1/2 inches in diameter, and 1 1/4 inches deep. I purchased mine from a local kitchen-supply store for $1.75 each. Similar rings can be purchased for a song from Amazon. Here’s the linky.
A final note: Let’s make some English muffins!
No microwave oven for you? Use a saucepan, dude.
And stir the mixture 100 times in the same direction. Stirring in one direction helps the strands of gluten to develop. (Gluten is the protein in flour that gives wheat breads a wonderfully chewy texture.) The finished dough will have the consistency of thick pancake batter.
And sprinkle it over the batter. Then stir in the same direction 25 times, to deflate the dough and to incorporate the salt. Cover again, and let rest until doubled in volume and bubbly — about 1 1/2 hours.
EGAD — IT’S ALIVE!!! It’s great fun to watch the batter bubble and burp towards the end of the second rise. These bubbles create the nook-and-cranny nirvana you want.
Now arrange the metal rings in a large skillet set over a medium-low flame, or in an electric skillet preheated to 300°F. Spray the inside of the rings and the surface below them with vegetable spray.
Oh. Need an inexpensive electric skillet for your English muffin-making adventures? I use this one.
You can toast these babies (or burn them in the broiler, as I did just now) and top them with your own, glorious homemade butter…
I hope you’ll give these English muffins a try. Again, the’re easy to make, and heaven to eat. They freeze perfectly well, too. Just seal them in a plastic bag after they’ve cooled.
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Here’s the printable: