Every time I think it’s gonna be a huge pain in the ass and every time I think it was so worth it and honestly not that hard. I finish mine in the oven, so it’s even easier.
mrmrlinus
They look great. What’s your recipe?
Ok-Conversation-7292
I’ve been making my own for years, the recipe i use is so easy ( look up FoodGeek on YouTube and his website ).
mo9722
**Ingredients**
1 tablespoon (9g) active dry yeast
1/2 cup plus 2 tablespoons (139g) water
1/2 cup plus 2 tablespoons (139g) whole milk
4 cups (480g) bread flour
1 tablespoon (13g) granulated sugar
1 teaspoon (6g) fine sea salt
2 tablespoons (28g) gently melted butter, or canola oil
——————————————-
**Method**
1. Bloom 9g yeast in 140g each water and milk heated to 90F. Let sit for 10min
2. Add 480g four, 6g salt and 13g sugar to bowl and whisk
3. Add yeast mixture to bowl along with 28g melted butter
4. Stir until it forms a shaggy dough
5. Knead for 5-6 minutes until it forms a smooth dough
6. Let rest in lightly greased bowl for 1 hour or until doubled
7. Punch dough down and place on lightly floured work surface
8. Roll dough out to 1/2 inch thickness
9. Using 3 inch biscuit cutter cut out as many rounds as you can. Re-roll scrap dough to make more rounds
10. Cover rounds and allow to rise for 30min-1hr or until doubled
11. Lightly grease pan/griddle and cook rounds on medium heat until lightly browned on each side
12. Finish in 300F oven
WuShane
I’m going to try Claire Saffitz recipe today/tomorrow
Miserable_Emu5191
I can never get mine to come out right. What recipe did you use?
fskhalsa
Omg yeah, they’re the best!
I use a recipe that has an overnight countertop proof (for *extra* sourness), so the entire process is mix night before, let sit on counter, portion onto cornmeal trays and second proof, and hot griddle! Sooo tasty, and shockingly easier than people think!
You’re reminding me, it’s been wayyy too long since I’ve made them, myself… 😏
DragonfruitMiddle846
Without the dusting of semolina they look naked. Without being able to see that nice and open Chrome I don’t know whether you should or not. They look damn good but that’s just judging a book by its cover.
OldContract9559
Looks amazing. I always think they’re going to be harder to make than they actually end up being buts it’s so worth it.
Itchy-Citron9632
Those look amazing! Those muffins looks as if you are Thomas himself.
foundinkc
I was surprised how easy this was to make.
Fuzzy_Welcome8348
I agree. These look fantastic!!
DrunkPole
These are the most satisfying baked good to make, watching them puff in the pan never gets old.
5Z1L46Y1
I tell everyone that will listen to me that the biggest gulf between baked goods you might typically buy at the store and the version of that same baked good you can make at home is English muffins. The homemade versions are so vastly superior that you can hardly fathom they’re supposed to be the same thing.
In short, store bought English muffins are a legitimate crime.
14 Comments
Every time I think it’s gonna be a huge pain in the ass and every time I think it was so worth it and honestly not that hard. I finish mine in the oven, so it’s even easier.
They look great. What’s your recipe?
I’ve been making my own for years, the recipe i use is so easy ( look up FoodGeek on YouTube and his website ).
**Ingredients**
1 tablespoon (9g) active dry yeast
1/2 cup plus 2 tablespoons (139g) water
1/2 cup plus 2 tablespoons (139g) whole milk
4 cups (480g) bread flour
1 tablespoon (13g) granulated sugar
1 teaspoon (6g) fine sea salt
2 tablespoons (28g) gently melted butter, or canola oil
——————————————-
**Method**
1. Bloom 9g yeast in 140g each water and milk heated to 90F. Let sit for 10min
2. Add 480g four, 6g salt and 13g sugar to bowl and whisk
3. Add yeast mixture to bowl along with 28g melted butter
4. Stir until it forms a shaggy dough
5. Knead for 5-6 minutes until it forms a smooth dough
6. Let rest in lightly greased bowl for 1 hour or until doubled
7. Punch dough down and place on lightly floured work surface
8. Roll dough out to 1/2 inch thickness
9. Using 3 inch biscuit cutter cut out as many rounds as you can. Re-roll scrap dough to make more rounds
10. Cover rounds and allow to rise for 30min-1hr or until doubled
11. Lightly grease pan/griddle and cook rounds on medium heat until lightly browned on each side
12. Finish in 300F oven
I’m going to try Claire Saffitz recipe today/tomorrow
I can never get mine to come out right. What recipe did you use?
Omg yeah, they’re the best!
I use a recipe that has an overnight countertop proof (for *extra* sourness), so the entire process is mix night before, let sit on counter, portion onto cornmeal trays and second proof, and hot griddle! Sooo tasty, and shockingly easier than people think!
You’re reminding me, it’s been wayyy too long since I’ve made them, myself… 😏
Without the dusting of semolina they look naked. Without being able to see that nice and open Chrome I don’t know whether you should or not. They look damn good but that’s just judging a book by its cover.
Looks amazing. I always think they’re going to be harder to make than they actually end up being buts it’s so worth it.
Those look amazing! Those muffins looks as if you are Thomas himself.
I was surprised how easy this was to make.
I agree. These look fantastic!!
These are the most satisfying baked good to make, watching them puff in the pan never gets old.
I tell everyone that will listen to me that the biggest gulf between baked goods you might typically buy at the store and the version of that same baked good you can make at home is English muffins. The homemade versions are so vastly superior that you can hardly fathom they’re supposed to be the same thing.
In short, store bought English muffins are a legitimate crime.