English Muffins
Soft wholesome English muffins for toast, jam, breakfast sandwiches, and more.
Equipment
- stove
- mixer
Ingredients
- 1 ¼ cups warm water
- 1 tsp instant dry yeast*
- 1 Tbsp raw sugar or coconut sugar
- ¼ tsp salt** optional
- 2 Tbsp melted vegan butter or oil** optional
- 2½-2¾ cups flour***
- Cornmeal for dusting
Instructions
- Pour warm water into your mixer bowl. Add the yeast and allow it to foam for about 10 minutes.
- Add in the sugar, salt (if using), oil or butter (if using), and 1 cup of flour.
- With the dough hook, mix on low speed for 2 minutes.
- Gradually add in the remaining flour.
- Continue mixing on low speed until the dough leaves the side of the bowl, about 2-3 minutes.
- Cover the mixing bowl with saran wrap and allow the dough to rest in a warm draft-free space for 1 hour, or until doubled in size.
- Remove the dough and divide evenly into 10-12 pieces.
- Shape each piece of dough into a round ball, then flatten into a disc.
- Sprinkle cornmeal on a parchment-lined baking sheet or lightly oiled stoneware dish and place each disc on top. Sprinkle a little cornmeal on top, if desired.
- Cover with a clean dish towel and allow to rest/rise for 25-30 minutes.
- Preheat a large skillet over medium-low heat.
- Place 3-5 discs of dough and cover with a tight-fitting lid.
- Cook until puffy and bottoms are a golden toasty color, about 6-7 minutes. Then flip the English muffin over and allow to cook an additional 5-6 minutes.
- Remove from the skillet and allow to cool on a baking rack.
Notes
* I use SAF instant yeast. If you can’t find it in your local grocery store, you can order it on Amazon via subscribe and save. I keep a small portion of yeast in the refrigerator; the rest is stored in a freezer bag or jar in the freezer. Yeast stores and keeps extremely well in the freezer.
** When I first began making these English muffins, I added in the salt and vegan butter, but I no longer feel it’s necessary. If you follow an oil-free sodium-free diet, you won’t miss it in these English muffins. If you prefer the flavor of butter and salt, add it in. It’s up to you.
*** I like to use King Arthur white wheat flour; but feel free to use any whole grain flour.
If you do not have a mixer, follow the directions, except knead the dough on a clean counter surface until smooth and elastic, about 6-8 minutes.