Deli rye English muffins from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 3) by Deb Perelman

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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

  • leigh_li4u8l on March 29, 2026

    i didn’t think these were going to work out, my dough was very sticky and craggy but they turned out to be easy to shape when the time came! These don’t have the nooks and crannies texture. But they did have a nice rye flavor.

  • anya_sf on November 21, 2021

    The dough was quite slack and since there wasn't a large volume, the dough hook didn't really mix it on low speed, just sort of pounded it. I lifted the dough a few times to unstick it from the sides, but gave up in the end, figuring English muffin dough doesn't need a lot of kneading. The muffins were surprisingly easy to shape. I baked them 2 days later, browning them on an electric griddle so I could do them all at once, then baking for 30 min (sides weren't exactly firm). My family loved them, especially for breakfast sandwiches. A couple of muffins were undersized, so next time I will make a double batch to yield 12 muffins.

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