If you're ready for a little adventure and a lot of learning then keep reading. I've never made my own English muffins, probably because I don't eat them all that often. Every once in a while I'll get a craving for the chewy toasted rounds loaded with nooks and crannies. These characteristic craters are ideal for holding melted peanut butter. Trust me. I decided it was about time to try my hand at English muffins, and I learned quite a bit in the process.
There are multiple ways to make English muffins, all vary quite a bit in technique. Here's the gist of what I found out.
Dough vs. batter:
- wet like pancake or muffin batter
- stiff like bread dough
Achieving nooks and crannies:
- add baking soda to form more air bubbles
- let wet dough stand overnight and overproof (also giving a sourdough flavor)
- roll out a stiff dough and cut out circles with biscuit cutter
- shape dough into balls and flatten
- pour batter into ring mold
- spoon semi-soft dough globs onto cornmeal then transfer to skillet
Baking vs. cooking:
-bake in oven like bread
-cook on griddle like pancakes
If you'd like to try your hand at English muffins, I suggest starting here or here.
Food for Thought: "Be willing to be a beginner every single morning." -Meister Eckhart