English Muffins

Why this recipe works For the ultimate English muffin—one that’s chock-full of butter-thirsty nooks and crannies—we found that we needed a high-hydration dough. Drier doughs produced muffins with a compressed, even crumb. To enhance the bubbly crumb, we incorporated a series of folds into our recipe to encourage the yeast to produce more gases and to build the structure necessary to trap them. English muffins have a distinct yeasty character, so we allowed the shaped dough to proof slowly in the refrigerator so it would develop more flavor. After you brown the muffins, group the batches in different spots on the baking sheet to help you keep track of their cooking times. Split muffins can be stored in a zipper-lock bag at room temperature for up to 3 days. Wrapped in aluminum foil before being placed in the bag, the muffins can be frozen for up to 1 month. We do not recommend mixing this dough by hand.

MAKES: 12 muffins

RESTING TIME: 1½ hours

RISING TIME: 13 to 13½ hours

COOKING TIME: 42 minutes

TOTAL TIME: 16¼ to 16¾ hours, plus 15 minutes cooling time

KEY EQUIPMENT: 2 rimmed baking sheets, 12-inch skillet, instant-read thermometer

INGREDIENTS:

• 3¼ cups (16¼ ounces) all-purpose flour
• 1 tablespoon instant or rapid-rise yeast
• 2 teaspoons salt
• 1 cup (8 ounces) whole milk, room temperature
• ½ cup (4 ounces) water, room temperature
• 2 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 6 tablespoons (1¾ ounces) cornmeal

INSTRUCTIONS:

1. In the bowl of a stand mixer, whisk together flour, yeast, and salt. In a 4-cup liquid measuring cup, whisk together milk, water, melted butter, and sugar until the sugar has dissolved.
2. Using the dough hook attachment on low speed, slowly add the milk mixture to the flour mixture. Mix until a cohesive dough starts to form and there are no dry flour remains, about 2 minutes. Scrape down the bowl as needed. Increase the speed to medium-low and knead until the dough is smooth and elastic, and clears the sides of the bowl but sticks to the bottom, about 8 minutes. Transfer the dough to a lightly greased large bowl or container, cover tightly with plastic wrap, and let it rise for 30 minutes.
3. Using a greased bowl scraper or your fingertips, fold the dough over itself by gently lifting and folding the edge of the dough toward the middle. Turn the bowl 90 degrees and fold the dough again; repeat this process of turning the bowl and folding the dough 2 more times (a total of 4 folds). Cover the dough tightly with plastic wrap and let it rise until doubled in size, for 30 minutes to 1 hour.
4. Sprinkle half of the cornmeal over a rimmed baking sheet. Press down on the dough to deflate it, then transfer it to a well-floured counter. Divide the dough into quarters and cut each quarter into thirds, resulting in approximately 2½-ounce pieces. Cover the pieces loosely with greased plastic.
5. Working with one piece of dough at a time (keeping the remaining pieces covered), form each piece into a rough ball by stretching the dough around your thumbs and pinching the edges together, so that the top is smooth. Place each ball seam side down on a clean counter and, using your cupped hand, drag it in small circles until the dough feels taut and round.
6. Arrange the dough balls seam side down on the prepared sheet, spacing them about 2 inches apart. Cover them loosely with greased plastic, then gently place a second baking sheet on top.
7. Let the dough balls rest for 30 minutes, then refrigerate them for at least 12 hours or up to 24 hours. Remove the top sheet and loosen the plastic covering the muffins. Let the muffins sit at room temperature for 1 hour. Sprinkle the muffins with the remaining cornmeal and press gently to adhere.
8. Adjust the oven rack to the lower-middle position and preheat the oven to 350 degrees Fahrenheit. Heat a 12-inch skillet over medium heat for 2 minutes. Using a metal spatula, carefully place 4 muffins in the skillet and cook until they are puffed and well browned, for 3 to 6 minutes per side. Do not press down on the muffins.
9. Transfer the muffins to a clean baking sheet and bake them until the sides are firm and the muffins register 205 to 210 degrees Fahrenheit, for about 10 minutes. Repeat the process with the remaining muffins in 2 batches, adjusting the burner temperature as needed to prevent burning.
10. Transfer the muffins to a wire rack and let them cool for 15 minutes. Split the muffins open with a fork and toast them before serving.