English Muffins – a delicious recipe with flour, water, yeast, honey, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
The night before, make a fermented starter of 100 grams flour and 100 grams water with all the yeast. Stir, cover, and let sit overnight.
2
The next day, add the fermented mixture to the remaining 270 grams flour, 200 grams water, honey, and salt. Knead either with a kitchen stand mixer or by hand until the glutens start to form. Cover and let sit until doubled in volume.
3
Heat a large skillet or flat grill pan on medium heat.
4
Take 7- to 8-centimeter-diameter cookie cutters (as many as will fit in 1 skillet all at once) and grease them. Place them on the skillet to preheat. If the skillet is not a nonstick skillet, sprinkle it with cornstarch first.
5
Pinch off a section of dough and place it inside the cookie cutter. You may need to use your fingers to spread it out a bit. Do not make it thicker than 1 inch.
6
Toast the English muffin for at least 5 minutes. When the first side is toasted, flip and toast another 5 minutes. Remove from the cookie cutter mold and transfer to a baking rack to cool.
7
Repeat with the rest of the dough, making sure to grease the cookie cutters before each use.
331
kcal
Calories
1
g
Fat
69
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 cups all purpose flour, 1 cup water, 1/2 teaspoon yeast, 1 teaspoon honey, and more.
Yes, English Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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