Homemade English Muffins

Weekend mornings are meant for extra-special breakfasts. In our house, we love English muffins topped with eggs — my preference is poached.

I recently came across a recipe for homemade English muffins and could not wait to try it.

The recipe requires the dough to rest for 8 to 16 hours, so finding the time was a little challenging. I'm glad I found the time.

The recipe calls for just a few ingredients: milk, whole wheat and white bread flour, instant yeast, butter, honey and salt.

After the dough sits overnight, simply roll it out and stamp it into biscuit-sized circles. I used an egg ring so our muffins would be the exactly egg sandwich-sized.

 

The English muffins are griddle cooked then finished in the oven. Once they cool for a few minutes they are ready to be fork split.

 

 

We enjoyed our English muffins with perfectly poached eggs, a side of bacon and a soy latte, of course.