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Easy No-Knead Homemade English Muffins with Perfect Nooks and Crannies

Close-up showing the open, airy crumb structure of a sliced homemade english muffin.
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Make soft, fluffy homemade English muffins from scratch using a simple, no-knead method. These muffins cook on the skillet and develop the signature nooks and crannies perfect for soaking up butter.

Ingredients

Scale
  • 1 1/2 cups warm water (about 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup cornmeal, for dusting
  • Butter or oil, for griddle

Instructions

  1. Combine the warm water, yeast, and sugar in a large bowl. Let this stand for 5 to 10 minutes until the mixture is foamy.
  2. Add the flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy, sticky dough forms. You do not need to knead this dough.
  3. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
  4. Lightly dust a clean surface with flour. Gently scrape the dough out onto the surface. Pat the dough into a rectangle about 3/4 inch thick.
  5. Use a 3-inch round cutter (or the rim of a glass) to cut out the English muffins. Gather the scraps, gently re-pat, and cut out remaining rounds.
  6. Lightly dust the rounds on both sides with cornmeal. Place them on a baking sheet lined with parchment paper, leaving space between them.
  7. Cover the cut muffins loosely and let them rest for 30 minutes. This second rise is short.
  8. Heat a large, dry cast-iron skillet or griddle over medium-low heat. You want a low, slow cook to develop the interior texture.
  9. Cook the muffins in the dry skillet for 8 to 10 minutes per side. They should be golden brown on the outside and cooked through. If they brown too quickly, reduce the heat.
  10. Remove the cooked muffins and let them cool slightly on a wire rack.
  11. To open, use a fork to split the muffins in half horizontally, revealing the nooks and crannies. Toast before serving.

Notes

  • For the best ‘nooks and crannies,’ cook the muffins slowly over medium-low heat. High heat cooks the outside before the inside develops the proper texture.
  • If you do not have a 3-inch cutter, you can use a large biscuit cutter or the rim of a drinking glass.
  • Store leftover English muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Nutrition

Find it online: https://fooddexterity.com/homemade-english-muffins-recipe/