These homemade english muffins are made from a simple dough, and only need one rise!
Ingredients
1.5cups110°F water
1/4ouncepacket active dry yeast*(2.25 tsp)
1tspgranulated sugar
22.5ozall-purpose flour, by weight(4.5 cups, if measuring)
1largeegg
1/4cuphoney
3/4tspsalt
Instructions
In the bowl of a stand mixer, combine the water, yeast, and sugar. Stir and let sit for 10 minutes until foamy (this means the yeast is active and alive).
Add the flour, egg, honey and salt, and use a spatula to roughly combine the dough. Fit the bowl to the stand mixer and knead the dough for about 10 minutes on medium low speed using the dough hook.
Cover the bowl with plastic wrap or a plate and let it double in size, which should take about an hour.
Preheat the oven to 400° F, and line two sheet pans with parchment paper or silicone mats.
Gently punch down the dough to deflate some of the gas bubbles (otherwise the English muffins will rise too much during baking). Lightly flour the countertop. Roll the dough to a half inch thickness. Use a 3″ cutter to cut circles from the dough, pushing straight and directly down to the counter to cut, then twisting to release (do not twist on the way down).
Re-roll the dough and cut the scraps, and you should have about 24 English muffin circles. Place the dough circles on the prepared sheet pans, with 12 per pan.
Bake each tray for 7 minutes, then flip the English muffins over and bake for another 7 minutes. If you have a thermometer, you can check that they are done by measuring a 200°F internal temperature.
Cool completely on wire racks, then they are ready to be cut in half, toasted, and spread with your favorite butter or jam.
Notes
*You may also use an equivalent amount of quick-rise or instant yeast.Storing leftovers: Because there are no preservatives, the English muffins will keep at room temperature for 2 days. For a longer shelf life, keep in an airtight container or bag in the fridge for up to 10 days, or in the freezer for up to 3 months.Freezing: Place in an airtight container or freezer bag and store for up to 3 months. To thaw, leave on the counter for 1 hour.
Reheating: The toaster is best, however if you want to reheat large amounts at one time, you can also reheat them in the oven. Fork split or cut each one in half, then heat in a 400F oven for about 5 minutes, until crisp.
Sweetness: These English muffins have a distinct sweetness to them from the honey. If you want less sweetness, reduce the amount to 2 tablespoons honey.Griddle option: Some English muffin recipes are cooked on a griddle, which you can do with this same dough if you’d like. I prefer the oven because it's easier, quicker, and cooks more evenly because the hot air circulates all around instead of the heat just coming from the bottom. Sometimes the outsides can get too brown before the interior cooks through, and then you have to put them in the oven anyway. Because the griddle is usually limited in size, it also often requires multiple batches. If you want to try the griddle, heat to 350F, and it can take anywhere from 7 to 14 minutes on each side, depending on thickness and temperature. They are done when the interior measures 200F with a thermometer.