Old-Fashioned, No-Knead English Muffins Recipe
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Category
Stovetop
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Cusine
American
What do you need?
How to make?
Ingredients
10 ounces bread flour
5 ounces whole wheat flour
2 3/4 teaspoons Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume
1 1/4 teaspoons
12 ounces cold milk
3 1/2 ounces honey
1 large egg white, cold
5 ounces fine cornmeal , for dusting
Roughly 1 ounce bacon fat, unsalted butter, or oil , for griddling
Directions
In a large bowl, mix bread flour, whole wheat flour, kosher salt, and yeast together until well combined. Add milk, honey, and egg white, stirring with a flexible spatula until smooth, about 5 minutes. Cover with plastic and set aside until spongy, light, and more than doubled, 4 to 5 hours at 70 degrees F . portions of dough; it's perfectly fine to do this by eye. If you'd like, pinch the irregular blobs here and there to tidy their shape. Sprinkle with additional cornmeal, cover with plastic, and refrigerate at least 12 and up to 42 hours.
Preheat an electric griddle to 325 degrees F or warm a 12-inch cast iron skillet or griddle over medium-low heat. When it's sizzling-hot, add half the butter and melt; griddle muffins until their bottoms are golden brown, about 8 minutes. Flip with a square-end spatula and griddle as before. Transfer to a wire rack until cool enough to handle, then split the muffins by working your thumbs around the edges to pull them open a little at a time. Toast before serving and store leftovers in an airtight container up to 1 week at room temperature .
