No really, you can make your own English muffins, and it is really easy! Why would you want to do such a thing? ’cause you can, and you will know exactly what is in them!
Lets get started.
First you’ll want to scald your milk, to do this you can use a saucepan or use the microwave, just heat until steamy and bubbles form around the edge, it doesn’t need to boil.
Now just place the shortening in the milk to melt and let this sit for about 15-20 minutes until lukewarm. No shortening? You can use butter instead.
Now place the lukewarm water, yeast, and sugar together in the bottom of a mixing bowl, give a little stir. Let sit until foamy and bubbly, this way you’ll know that it is alive!
add the remaining ingredients along with the milk and shortening mixture.
Mix into a soft dough, it should be a bit tacky but not sticky, if too sticky, add small amounts of additional flour until a nice soft dough is formed. For more detailed instructions on dough making check out this post
Now place the dough into an oiled bowl and flip to coat the whole ball in oil.
Cover and let rise until doubled in bulk.
Now you don’t want to destroy all those bubbles that we formed when rising, so just scrape the dough out of the bowl onto a lightly floured surface.
Now gently roll out the dough to a 1/2 inch thick, (don’t crush them bubbles too much!)
and cut into rounds.
No cutters? No Problem, just make balls of dough, and flatten them ( you’ll lose some bubbles, but it will still work)
Dust a baking pan with corn meal.
Place the cut rounds onto the corn meal and sprinkle the tops with a bit of additional cornmeal. Cover and let rise for 30-40 minutes.
Now this step might just blow your mind! We’re going to cook these not in an oven, but on a GRIDDLE! Trust me, I haven’t lost my marbles!
Preheat the griddle to 325 degrees. If you don’t have a griddle you can use a frying pan on the stove, start low with the heat and turn it up if needed.
Oil the griddle lightly.
Gently place the rounds on the preheated griddle and cook for 8-9 minutes on the first side
They’ll puff up, that’s a good thing!
Flip and cook for 8-9 minutes on the second side. They should be nicely browned.
Remove to a cooling rack
Repeat with remaining dough.
Once cooled, fork split them, this will help get that craggy texture that you expect from a English muffin.
now they are ready for the toaster, and ready for BUTTER!
- 1 cup milk
- 1/4 cup shortening
- 1 cup lukewarm water
- 1 packet yeast (2 1/4 teaspoon)
- 2 tablespoons sugar
- 6 cups all purpose flour
- 1 1/2 teaspoons salt