Baking Mix
1 1/3 cup Warm Milk
2 tbsp Butter, Melted & Slightly Cooled
Mixing Bowl
Wooden Spoon, Spatula or Flexible Dough Scraper
Plastic Wrap
Kitchen Towels
Wide Mouth Jar or 3" Ring Mold
Cast Iron Pan or Griddle
All the specialty ingredients used in this recipe come with our English Muffin Mix.
In a small bowl, mix yeast, 1 1/3 cup warm milk (~110° F), and 1 teaspoon of sugar. Let sit until foamy, about 5 minutes to proof the yeast.
In a mixing bowl add baking mix, 2 tablespoons of melted butter, and proofed yeast and milk mixture from Step 1. Using a wooden spoon, spatula or flexible dough scraper mix until a shaggy dough forms. Knead the dough for about 1 minute. Dough will be soft and sticky and should have no dry spots.
Cover the bowl with plastic wrap and a towel and let it rise in a warm place for 1 hour. After an hour, dough should be doubled in size.
On a floured worksurface, turnout your dough and stretch or gently roll it out to ½” thickness.
Line a baking sheet with parchment paper and generously dust with cornmeal (or flour). Using an inverted wide-mouth jar or ring mold cut out your English muffins by pushing straight now and gently twisting at the base. Move English muffins as you cut them out to the prepared baking sheet. Scraps of dough can be rerolled to form then last few English muffins. Dust the tops of the English muffins with cornmeal or flour and cover and let rest for 20 minutes.
Pre-heat a cast-iron pan or griddle over low heat. Add your English muffins and cover with lid, cook for 6 minutes or until the bottom is golden brown. Flip muffins and cook an additional 4-5 minutes on the other side. Transfer to a rack to cool and repeat for all muffins.
Use the tines of a fork to make holes all the way around your English muffin and then gently pull the two sides of your English muffin apart to preserve all the nooks and crannies.
