My husband loves these English muffins, so I try to always have some around. These are slightly different than the store versions because they are not sweetened and when you toast them up they retain a wonderful crunch on the bottom. If you like your English muffins to be slightly softer on the bottom then I suggest adding just a tablespoon of softened butter to enriched the dough. When I am making them to accompany eggs benedict I use the butter in the recipe. No one wants to try and saw through a crunchy bottom of an English muffin. They also freeze beautifully. IÂ pre-slice them before freezing and then store them in a freezer bag for up to 2 months (if theyÂ can last that long).
- 1 Â½ cups (9.5 oz, 271 grams) lukewarm water
- 3 Â½ cups (17 oz, 482 grams) bread flour
- 2 Â½ tsp. (7 grams) instant yeast
- Â½ tsp. (2 grams) baking soda
- 1 Â½ tsp. (9 grams) salt
- 2 egg whites
- 1 TB (12 grams) unsalted softened butter (optional)
- fine cornmeal for dusting
- Combine the water, egg whites, flour, yeast, baking soda and salt in a medium sized bowl and mix until a rough dough forms. Turn out onto a lightly floured work surface and knead until it becomes smooth and silky 5-10 minutes.
- Place dough in an oiled bowl and cover with plastic wrap. Allow to rise until it has doubled in bulk, about 1 hour.
- Turn risen dough out onto a lightly floured surface and roll out to a Â½ inch thickness. Allow the dough to rest for 5 minutes before cutting with a three inch cookie cutter. Place the cut circles on a light dusting of cornmeal. Cover with plastic wrap and allow to rest for 45 minutes to an hour.
- Preheat your oven to 350 degrees and preheat an electric griddle to 300 degrees or a fry pan on the stove on medium low heat.
- Lightly oil or butter the griddle. Place the muffins carefully onto the griddle. Griddle on one side for 4 minutes then flip and cook the second side for 4 minutes. Transfer to a baking sheet and place in the oven to finish cooking for about 4-6 minutes.
- Allow to cool completely before cutting, otherwise you will lose the nooks and crannies.