My son says these are way better than store-bought English muffins, and I’d have to agree! 😁
We made these English muffins with zero waste by using ingredients I bought package-free from Ekkolo (yeast, salt, sugar, egg, flour, olive oil and cornmeal). I bought 35% cream from La Pinte in a consigned glass container to make the butter (and milk) required for the recipe. To store the leftover English muffins, I froze them in a Ziploc freezer bag that I’ve been reusing for years 👍
English muffins recipe
Adapted from Served from Scratch
Makes 18 muffins
1 3/4 cups lukewarm milk*
2 1/4 tsp active dry yeast
3 tbsp unsalted butter, softened*
1 1/4 tsp salt
2 tbsp sugar
4 1/2 cups all-purpose flour
Olive oil for bowl and hands
Cornmeal for dusting
* I used 35% cream to make butter, then used the resulting milk in this recipe
1. Pour milk in the bowl of your stand mixer and sprinkle yeast on top. Let sit for 10 minutes to activate, then add the butter, salt, sugar, egg and flour.
2. Mix on low with a paddle attachment until the flour is incorporated, then switch to medium and beat for 5 minutes. The dough will be very soft and sticky.
3. Oil a large bowl, then scrape dough out into it and cover (I used my homemade beeswax wrap, but a lid or plate would work, too). Let dough rise for about 2 hours.
4. Oil your hands to prevent the dough from sticking and pinch pieces of dough off (2 oz if you have a kitchen scale or about the size of the center of your palm). Roll into a ball and place on a surface that’s generously dusted with cornmeal. Let rest for 20 minutes.
5. Lightly oil pan(s) and cook dough until golden brown (about 10 minutes on the first side and 8 minutes on the second side). If they brown too quickly, reduce the heat.
6. Let cool then slice open with a knife (or fork to preserve more nooks and crannies).