English Muffin Recipe

English Muffins

Nothing can beat a homemade traditional English Muffin Recipe!

Nope, not even Thomas’!

Chock full of nooks and crannies just like they should be!

But did you know that the traditional English Muffin is both baked AND cooked on the griddle?



I know it may seem intimidating to make any kind of bread first of all, but once you see how simple this really is you will wonder why you waited so long!

The only thing you really need is a lot of time!

So I recommend to start this project at night just before bed and give yourself an hour in the morning to complete it.

Then it doesn’t seem like so much time dedicated, since most of it happens while you are asleep!

This recipe was adapted from the old archives of my 1995 Culinary Institute of America class notebook!

For those who are curious as to why I have a watermark throughout my entire video CLICK HERE

English Muffin Recipe
Prep time
Cook time
Total time
Serves: 16
  • Bread Flour 1⅓ cups (190g)
  • 55° F Water ¾ cup (180ml)
  • Yeast ¼ teaspoon (0.3g)
  • Bread Flour (4¼cup (575g)
  • 95° F Water 1½ cup (360ml)
  • Yeast 1 Tablespoon (9g)
  • Granulated Sugar 3 teaspoons (14g)
  • Salt 2 teaspoons (12g)
  • Unsalted Butter 2 tablespoons (28g)
  1. First we have to make what is called a Poolish or pre fermentation
  2. Combine the first measure of water and yeast and let stand for about 5 minutes to "prove" itself it will get slightly frothy as the yeast dissolves and basically springs to life .
  3. Add it to the first measure of flour and stir it to a sticky paste.
  4. Cover and get it to the refrigerator for 2 hours
  5. I do this at night just before I am going to bed because then you will take it out of the fridge and let it stand at room temperature for another 8 -10 hours.
  6. The following day (or after 10 hours) you will prepare your main dough by combining the other measure of water and yeast together.
  7. Grate the cold butter into the flour and work it through with your fingertips
  8. Place the water & yeast mixture, the poolish from last night and the flour & butter mixture into the work bowl of your stand mixer
  9. Add the sugar & salt on top of that and then get it mixing with the dough hook attachment on low - medium speed to get it all nice and combined
  10. Continue mixing for about 4 more minutes, scrape the bowl to help it get mixed evenly and mix for another 2 minutes. Total of about 6 minutes
  11. Spray a bowl lightly with pan spray add the dough then cover it with plastic wrap and set it in a nice warm spot to double in size.
  12. Turn the dough out onto a lightly floured surface and fold it over onto itself as if you were folding a letter to fit in an envelope.
  13. Leave it on the work table but cover it with plastic and allow it to rest for another 15 minutes.
  14. Roll the dough to about ½" thick which will be approximately 10" X 11" rectangle
  15. I like to use cornmeal to prevent sticking since you dont want alot of flour on your finished muffins.
  16. Cut the dough 4 X 4 to get 16 equal sized muffins and place them onto a sheet pan with parchment or a silicone mat
  17. Next preheat the oven to 475°F and also get a large skillet onto the stove.
  18. You will first cook each muffin on a hot skillet to brown each side before baking.
  19. Transfer to a baking sheet and bake for about 6-8 minutes until fully baked and golden browned (or until the internal temperature reaches 205°F)
  20. Cool completely before serving ans slicing, these are great toasted
Fully baked English Muffins can be frozen for up to 2 months in an airtight container.

The dough does not freeze well, so it is not advisable to freeze unbaked dough






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  1. OK…here goes, I am going to try this with gluten free flour. We love, and now miss, English muffins. I am hoping since they don’t have to rise very much, that it will work. I will let you know. Thank you for the recipe and clear tutorial.

  2. I made these over the weekend. They are delicious toasted with butter. I did not manage to cut all even pieces and it was really fun watching them rise up and take on their own personal shape. : )

  3. Hi Gretchen, hope all is well. Your English muffins, can i use wholemeal bread flour without adjusting the rest recipe? Need to have these for sunday morning breakfast!
    Your peanut butter s’mores, are bloody lovely by the way! Can’t get enough of them over here. You shud ave them manufactured, ready to go, marshmallows an all, you’d make a killing… All the best for the year, Margaret. (England)

    1. Hi Margaret Thanks You cannot sub in ALL whole wheat or you wont produce the gluten necessary to make these muffins light and airy like they are meant to be, whole wheat flour (without an addition of lighter milled glutenous flours) will leave you with a heavy lump of dough.
      You can take out 1 cup of bread flour and replace with 1 cup of whole wheat though

    1. They are amazing. My hubby and I taste tested 1 each and the others are in the freezer to take to our family gathering this weekend. I will be so admired for my skills lol! Thanks again.

  4. In both preparing the poolish and the final dough, I did not get the same consistency as yours in the video. My dough held together, almost tough. How do I correct this next time?

    1. Did you weight your ingredients? Sounds as if you had too much flour if your dough was “tough”
      If you dont have a scale its not the end of the world however in baking it is really great to have – you will get much better consistent results every time.CLICK HERE FOR MORE

  5. Thank you for this recipe! We just had the most delicious Sunday morning breakfast. They were fun and easy to make and turned out so good! I really appreciate everything you share.

  6. Thanks a lot for this recipe. I was in search of a good recipe for english muffin. I’ looking forward to do it right away, but I’m not sure which yeast you used.

  7. Made em, Came out great, although without as many nooks and crannies, or is it cranny’s?

    Perhaps I overworked the dough, or it needed a bit more water.

    Gretchen, Do you have a suggestion for a whole wheat version? Substitute 30% or so of the bread flour??

    Thanks again for another keeper

    1. Awesome! Im not sure if its crannie or cranny LOL
      I think overworking the dough will collapse those lovely air pockets so try not to knead it.
      Whole wheat yes exactly about a cup or cup and half of whole wheat in place of white flour

  8. Just wanted to say….I love your name..haha…not many of us Gretchen’s in the world. So I was excited to see a baking site with my name on it. Love your recipes. Thanks.

    1. This is the traditional method of making English Muffins, the skillet browns them to crisp ad the oven raises them, they are not really meant to be raised more than this.

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