Homemade English Muffins
- Prep Time 30 minutes (including rising time)
- Cook Time 18 minutes
- Estimated Cost $1.50
- 11 Comments
I stole this idea from Arizmendi, one of my favorite San Francisco bakeries. They make outrageously good pizza dough, which they also use to make bialys, focaccia and a daily pie. One Sunday morning, I stopped in early to pick up some treats for a brunch I was hosting, and a bag of house-made English muffins caught my eye.
"How do you make these?" I asked the cashier, holding them up to her.
She leaned in and whispered, "It sounds really crazy, but we use our pizza dough. We just throw them on the grill. They're amazing."
Never before have I felt so culinarily understood.
Yes. Pizza dough. Duh. Oh, how I wished I had thought of that when I was writing my book.
But no matter, I've done it now. These will kick your egg sandwich or butter and jam into complete overdrive. They are toasty, chewy and crisp, all at the same time.
Note: If you're going to freeze them (and they freeze really well), be sure to fork-split them first (instructions below).
- flour for rolling Pantry
- 1 recipe pizza dough or 1 pound of store-bought pizza dough $1.50
- cornmeal, for dusting optional
Recipe Serves 10
- Sprinkle about 1/4 cup cornmeal on a plate. Set aside.
- Lightly flour a clean, dry work surface, and place your pizza dough on it.
- Roll the pizza dough out into a 9" circle, about 3/4" thick.
- Use a mason jar, biscuit cutter or water glass to cut out dough circles that are approximately 3" in diameter. You should have about 10.
- Paint a light coating of water over one side of a dough round.
- Lightly dip the water-painted dough round into the cornmeal, if using.
- Repeat the dough painting and dipping process with each dough round.
- Arrange the dough circles on a floured or parchment paper-lined baking sheet, cornmeal-side-up. Cover loosly with plastic wrap.
- Let rise for 20 minutes.
- Heat a large, heavy-bottomed pan or griddle (preferably cast iron) over medium-low heat.
- Working on batches, cook the dough rounds, cornmeal-side-down, for about 10 minutes (use a spatula to check their bottoms, to make sure that they do not burn)
- They should puff up nicely.
- Flip the muffins and cook on the other side, this time for 7-8 minutes.
- Once they've cooked, remove from the pan and let them cool slightly.
- To split, poke the muffins gently in the sides with a fork, so they come apart easily.
- Pull the sides of the english muffin apart. Look at all those nooks and crannies!
- Toast, butter and enjoy.