Ingredients

The following ingredients have 4 Servings
  • 1.5 cups 110°F water
  • 1/4 ounce packet active dry yeast* ((2.25 tsp))
  • 1 tsp granulated sugar
  • 22.5 oz all-purpose flour, by weight ((4.5 cups, if measuring))
  • 1 large egg
  • 1/4 cup honey
  • 3/4 tsp salt

Instruction

  • In the bowl of a stand mixer, combine the water, yeast, and sugar. Stir and let sit for 10 minutes until foamy (this means the yeast is active and alive). 
  • Add the flour, egg, honey and salt, and use a spatula to roughly combine the dough. Fit the bowl to the stand mixer and knead the dough for about 10 minutes on medium low speed using the dough hook. 
  • Cover the bowl with plastic wrap or a plate and let it double in size, which should take about an hour.
  • Preheat the oven to 400° F, and line two sheet pans with parchment paper or silicone mats.
  • Gently punch down the dough to deflate some of the gas bubbles (otherwise the English muffins will rise too much during baking). Lightly flour the countertop. Roll the dough to a half inch thickness. Use a 3″ cutter to cut circles from the dough, pushing straight and directly down to the counter to cut, then twisting to release (do not twist on the way down). 
  • Re-roll the dough and cut the scraps, and you should have about 24 English muffin circles. Place the dough circles on the prepared sheet pans, with 12 per pan.
  • Bake each tray for 7 minutes, then flip the English muffins over and bake for another 7 minutes. If you have a thermometer, you can check that they are done by measuring a 200°F internal temperature.
  • Cool completely on wire racks, then they are ready to be cut in half, toasted, and spread with your favorite butter or jam.