No-knead English muffins from BraveTart: Iconic American Desserts (page 278) by Stella Parks

Ingredients

bread flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
instant yeast
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
- King Arthur Baking - United States
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

c_rval6r on April 27, 2026

Time consuming but delicious
rhb on December 24, 2024

Easy recipe. Not great flavor; tasted underbaked a bit. I will try again but will add some kind of starter. Proofed on cornmeal-lined parchment paper in dough proofing box w/lid - trying to avoid using plastic wrap. Cooked at a lower temperature for longer, covered for part of the time.
NJChicaa on May 22, 2023

Excellent recipe and delicious results. This recipe is time-consuming but easy.
anya_sf on October 11, 2020

I'd made these before and they turned out well, although irregularly shaped. This time the dough was super slack and stretchy and the muffins ended up huge and quite flat - not sure what went wrong. They tasted good and at least were plenty large for breakfast sandwiches, although challenging to split.
taste24 on June 18, 2020

These are soooo delicious. They have a more elastic, chewy texture, not dry and crumbly like you get at the store or fast food chains for breakfast. Surprisingly easy - just need to make sure you have the time. I made the same mistake as Stockholm and burnt my first batch in the cast iron - just needed to turn down the heat and keep a more careful eye on the bottoms. Will continue to make these over and over.
rionafaith on March 27, 2020

Made a half recipe and wound up with 5 muffins instead of 6, but that's plenty for just me. So easy! Much more tender and delicious than Thomas's. I'll see how these hold up (recipe says a week in the fridge?) and will make again in the future!
stockholm28 on February 29, 2020

Easy and delicious. You need to start these between 20 and 36 hours before you want to serve them. The first rise is 10 to 12 hours and the second rise is 10 to 24 hours. I cooked in cast iron pan. First batch nearly burnt, but turned burner down to ”3” (GE ceramic top cooktop) and that worked fine for remaining muffins.
Frenchfoodie on July 20, 2018

So good and so easy. Fry up fine even after 2 nights in the fridge (shaped and cornfloured). Split while still warm.
MollyB on February 02, 2018

Loved these and will be making them again. I've tried lots of different recipes over the years, and this is the best version I've tried so far. Make sure to toast them well! They are quite finicky to handle when shaping and moving to the griddle, but it was worth it. I found they were good stored at room temp through the day after making, but then they got really hard to split. Next time I will split and freeze by the second day.