Description
These Old-Fashioned, No-Knead English Muffins are a delightful breakfast treat that can be made ahead of time for convenience. The dough is easy to prepare and results in perfectly fluffy and flavorful muffins that are great for toasting and enjoying with your favorite toppings.
Ingredients
Scale
For the Dough:
- 10 ounces bread flour (2 cups; 285 g)
- 5 ounces whole wheat flour (1 cup; 140 g)
- 2 3/4 teaspoons (11 g) Diamond Crystal kosher salt
- 1 1/4 teaspoons (4 g) instant dry yeast
- 12 ounces cold milk (1 1/2 cups; 340 g)
- 3 1/2 ounces honey (1/4 cup; 100 g)
- 1 large egg white, cold
For Dusting:
- 5 ounces fine cornmeal (1 cup; 145 g)
- Roughly 1 ounce bacon fat, unsalted butter, or oil (2 tablespoons; 30 g)
Instructions
- Make the Dough and Let Rise: In a large bowl, mix bread flour, whole wheat flour, kosher salt, and yeast. Add milk, honey, and egg white, stir until smooth. Cover and let rise until doubled in size, about 4-5 hours.
- For the Second Rise: Cover a baking sheet with cornmeal. Portion out dough, sprinkle with cornmeal, cover, and refrigerate for 12-42 hours.
- To Griddle and Serve: Preheat griddle, griddle muffins until golden brown on both sides. Split, toast, and store leftovers.
Notes
- This recipe was developed and tested with King Arthur’s bread flour and classic whole wheat flour. Differences in flour types may require adjustments in hydration levels.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Bread
- Method: Griddling
- Cuisine: English
Nutrition
- Serving Size: 1 English muffin
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
Keywords: English Muffins, No-Knead, Breakfast, Homemade, Easy Recipe
