Deli rye English muffins from Sift Magazine, Spring 2018 (page 48) 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

  • anya_sf on October 20, 2025

    Nearly identical to the recipe in Smitten Kitchen Every Day and my results were also nearly identical (using dark rye as called for in the book). This time I made 6 larger muffins. Chilled overnight. 5 min per side on the electric griddle plus 30 min in the oven was just right.

  • rhb on December 14, 2022

    Good and easy. I made it even easier: I put all of the ingredients in my bread machine and ran the dough cycle. I put a piece of parchment paper in a plastic container (rectangular pizza dough proofing box), oiled it lightly, sprinkled with semolina, and put the dough balls on it. May not even need the oil. Stored covered in fridge for a couple of days. I let the dough rise at room temperature for about 30 minutes. I sprinkled a nonstick skillet with semolina and cooked 2 minutes per side, covered. Then put the skillet in the oven for 20+ minutes (covered). They were not too crispy this way and I didn't have to clean a bowl and baking sheet in the process.

  • Skamper on September 29, 2020

    These are delicious. I used 114g sourdough discard in place of the water and part of the AP flour. Used dark rye flour because that's what I had. Added 3 more tbsp of AP flour during kneading in the stand mixer. Let rise for 2 days in the fridge. 5 minutes per side in griddle and 20 minutes in oven. Very good flavor.

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