Ingredients
Method
- Weigh the flour or measure it by spooning it into a cup and sweeping off the excess. Combine all ingredients except the semolina or farina in a mixing bowl or the bucket of a bread machine.
- Beat the dough in a stand mixer using the flat beater paddle at medium-high speed for about 5 minutes until it is satin-smooth, shiny, and pulls away from the sides of the bowl. Alternatively, use the dough cycle of a bread machine.
- Scrape the dough into a rough ball and cover the bowl. Allow the dough to rise for 1 to 2 hours until it is puffy.
- Prepare the griddles or frying pans by spraying them with non-stick vegetable oil spray if they are not well-seasoned. Sprinkle the cooking surfaces heavily with semolina or farina.
- Gently deflate the dough and divide it into 16 pieces. Shape each piece into a smooth ball and flatten them to a diameter of 3 to 3 1/2 inches.
- Place the muffins directly onto the cold griddle or onto a baking sheet heavily sprinkled with semolina or farina. Sprinkle the tops of the muffins with additional semolina or farina.
- Cover the muffins with parchment paper and let them rest for 20 minutes until slightly puffed.
- Cook the muffins over low heat for 7 to 15 minutes per side until the crust is golden brown and the internal temperature reaches 200°F. If the muffins brown before they are fully cooked, finish them in a preheated 350°F oven for approximately 10 minutes.
- Remove the muffins from the heat and let them cool thoroughly. Split the muffins with a fork rather than a knife to preserve the internal texture.
Nutrition
Notes
Flour Selection: I swear by bread flour for this recipe because the extra protein creates that sturdy, chewy texture that defines a perfect English muffin.
Heat Management: I have found that a low, slow heat is the only way to get a deep golden crust while ensuring the middle is fully baked: if they brown too quickly, just finish them in the oven for a few minutes.
The Fork Method:
I always tell my friends to never use a knife to cut these: using a fork to prize them apart preserves the jagged interior that catches every drop of melted butter.
Storage Strategy:
My favorite trick for a busy week is to split the whole batch and freeze them: they toast up beautifully directly from the freezer and taste just as fresh as day one.
Coating Tip: I discovered that being generous with the semolina flour on your cooking surface is vital for that authentic, sandy crunch on the bottom of each muffin.
Mixing Insight: I noticed the dough can feel quite tacky, but
I recommend trusting the process and avoiding extra flour: that high moisture is the secret to getting those airy holes inside.