HomeBreakfast Old-Fashioned, No-Knead English Muffins Recipe

Old-Fashioned, No-Knead English Muffins Recipe

Posted in : Breakfast on by : Mike Tags: , ,

Old-Fashioned, No-Knead English Muffins Recipe

Course Breakfast
Keyword Bread, English, Muffins
Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 20 minutes
Servings 12 3.5 inch muffins

Ingredients

  • 10 ounces bread flour 2 cups; 285g
  • 5 ounces whole wheat flour 1 cup; 140g (see note)
  • 2 3/4 teaspoons 11g Diamond Crystal kosher salt;
  • 1 1/4 teaspoons 4g instant dry yeast (not rapid-rise)
  • 12 ounces cold milk 1 1/2 cups; 340g, any percentage will do (see note)
  • 3 1/2 ounces honey 1/4 cup; 100g
  • 1 large egg white cold
  • 5 ounces fine cornmeal 1 cup; 145g, for dusting
  • Roughly 1 ounce bacon fat unsalted butter, or oil (2 tablespoons; 30g), for griddling

Instructions

  1. Make the Dough and Let Rise: In a large bowl, mix bread flour, whole wheat flour, kosher salt, and yeast together until well combined. Add milk, honey, and egg white, stirring with a flexible spatula until smooth, about 5 minutes. Cover with plastic and set aside until spongy, light, and more than doubled, 4 to 5 hours at 70°F (21°C). (The timing is flexible depending on your schedule.)

  2. For the Second Rise: Thickly cover a rimmed aluminum baking sheet with an even layer of cornmeal. With a large spoon, dollop out twelve 2 2/3–ounce (75g) portions of dough; it’s perfectly fine to do this by eye. If you’d like, pinch the irregular blobs here and there to tidy their shape. Sprinkle with additional cornmeal, cover with plastic, and refrigerate at least 12 and up to 42 hours.

  3. To Griddle and Serve: Preheat an electric griddle to 325°F (160°C) or warm a 12-inch cast iron skillet or griddle over medium-low heat. When it’s sizzling-hot, add half the butter and melt; griddle muffins until their bottoms are golden brown, about 8 minutes. Flip with a square-end spatula and griddle as before. Transfer to a wire rack until cool enough to handle, then split the muffins by working your thumbs around the edges to pull them open a little at a time. Toast before serving and store leftovers in an airtight container up to 1 week at room temperature (or 1 month in the fridge).

Recipe Notes

1. Make the Dough and Let Rise: In a large bowl, mix bread flour, whole wheat flour, kosher salt, and yeast together until well combined. Add milk, honey, and egg white, stirring with a flexible spatula until smooth, about 5 minutes. Cover with plastic and set aside until spongy, light, and more than doubled, 4 to 5 hours at 70°F (21°C). (The timing is flexible depending on your schedule.) 2. For the Second Rise: Thickly cover a rimmed aluminum baking sheet with an even layer of cornmeal. With a large spoon, dollop out twelve 2 2/3–ounce (75g) portions of dough; it’s perfectly fine to do this by eye. If you’d like, pinch the irregular blobs here and there to tidy their shape. Sprinkle with additional cornmeal, cover with plastic, and refrigerate at least 12 and up to 42 hours. 3. To Griddle and Serve: Preheat an electric griddle to 325°F (160°C) or warm a 12-inch cast iron skillet or griddle over medium-low heat. When it’s sizzling-hot, add half the butter and melt; griddle muffins until their bottoms are golden brown, about 8 minutes. Flip with a square-end spatula and griddle as before. Transfer to a wire rack until cool enough to handle, then split the muffins by working your thumbs around the edges to pull them open a little at a time. Toast before serving and store leftovers in an airtight container up to 1 week at room temperature (or 1 month in the fridge).

Leave a Reply

Your email address will not be published.

Recipe Rating