English muffins from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 157) by Peter Reinhart

  • unbleached bread flour
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  • 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
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  • EYB Comments

    Requires 3.5 hours to prepare. See recipe for variation.

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Notes about this recipe

  • Eat Your Books

    Requires 3.5 hours to prepare. See recipe for variation.

  • meginyeg on June 11, 2021

    These were easy to make. Not as craggy as other recipes but flavor is good. Much better than store bought.

  • JuneHawk on June 15, 2020

    These muffins are delicious and easy to prepare. After making them a couple of times on a skillet on the stovetop, I decided to buy an electric griddle to make the process easier. The only downside, which does not bother me much, is that the crumb doesn't have many nooks and crannies like people might expect in English muffins. I can live with that.

  • anya_sf on November 15, 2018

    These muffins are cooked on both the griddle and in the oven, providing reassurance that they will cook through without burning. They are easy to shape with no rings needed. The flavor was spot on. The crumb was less craggy and more closed than I would have preferred, but in hindsight, I probably should have added extra liquid. I will definitely make these again.

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