English muffins | bitterbaker.com

English muffins and Seattle Globalist live webcast show

I borrowed this really cool cookbook from my friend called Make the Bread, Buy the Butter. If you ever wondered if homemade mayonnaise is better than store-bought – and/or if it’s cheaper – you’ll need this book. It tells you all that, and more.

English muffins have been on my list of things to bake a long time now. So when I found the recipe for these (seriously my favorite bread to toast), I just had to make it right away. They kind of look like real English muffins, too, don’t they? If there’s one thing I like, it’s when recipes turns out the way I expect them to.

English muffins | bitterbaker.com
Make your own English muffins. Definitely better than the store-bought kind.

The recipe was a piece of cake to follow, too. So make these next time you’re making eggs benedict. I myself have serious plans to try this version of the classic: BLT Eggs Benedict with Avocado Hollandaise.

Oh, oh, oh!! Almost forgot. Guess who’s participating in The Seattle Globalist‘s all-day LIVE webcast for GiveBig‘s day of fundraising? Yes, me! I’m so excited. Won’t tell you too much, but you’ll see 15 minutes of me and a recipe that has yet to be published on bitter baker. Make sure to save the date for May 15th, which is when all the fun will be going down.

Seattle Globalist GiveBig fundraising

English muffins
Total time: 3 hours. Makes 16 English muffins. 


  • ¼ cup warm water
  • 1 tbsp active dry yeast
  • 2 tbsp sugar
  • 2 tsp sea salt
  • 4 cups all-purpose flour
  • 1 large egg
  • 2 tbsp melted unsalted butter
  • 1 ¼ cup warm milk


English muffins | bitterbaker.com
Serve with soft boiled eggs, or make a real eggs benedict if you have time.

Mix warm water, yeast, sugar, sea salt and 2 cups of flour in a bowl. Add the egg, butter and milk. Add the remaining 2 cups of flour and knead until a smooth dough. Add extra flour if you need it, but not too much, you still want a soft and moist dough.

Oil another bowl and place the dough in there. Cover with a damp kitchen towel and let rise until doubled, about 2 hours.

Sprinkle a work surface with cornmeal. Place the dough on the cornmeal and sprinkle the top with more cornmeal. Roll the dough into a 9 “x 15” rectangle, about ½ inch thick. Don’t stretch the dough. Cut out the muffins (use a 3-inch biscuit cutter if you have one, otherwise a glass in similar size). Reroll the scraps and cut out the rest of the muffins.

Heat a cast-iron skillet until very hot.

Place as many muffins in the hot pan as will fit without crowding. Immediately turn down the heat to medium so the muffins cook through without burning – 10-15 minutes per side. They should be a light hazelnut brown.

Let the muffins cool on a rack. Split with a fork before toasting. Store in a bag at room temperature for up to a week, or freeze them directly.

English muffins | bitterbaker.com
What’s your favorite kind of bread to toast?

This post has been submitted to YeastSpotting.

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    28 thoughts on “English muffins and Seattle Globalist live webcast show

    1. Korena

      This reminds me I need to make English muffins again, stat. I’ve never seen a recipe that has egg in the dough but they look great! Avocado hollandaise – OH MY GOSH!!!

      1. Yvonne Rogell Post author

        Thanks Rosie! Ooo, I’ve never made eggs benedict before, but I’m so excited to give it a try! Maybe I should try the traditional kind first. Or I’ll just make both at the same time 🙂

    2. Gomo | cHow Divine

      These english muffins look amazing!!! I love that you can cook (bake?) them using a cast-iron skillet. I’m always looking for excuses to use it. It seems like you are participating in a great event. Looking forward to it!

    3. Kelly @ Hidden Fruits and Veggies

      I’ve never tried making english muffins before, but this looks MUCH better than the recipes I’ve seen! All of the others have required me to buy or make some sort of circular contraption and press the dough into them on (on a hot pan!) seemed like too much work and burnt fingers — I like your version so much better 🙂

      1. Yvonne Rogell Post author

        Thanks Sally! I felt the same way, and then one day I just decided to do it – I’m so glad I did! Ooo, yum, bagels are super yummy too! I still have to figure out the perfect recipe for them though. Let me know if you have a good one!

    4. Cate @ ChezCateyLou

      I love English Muffins! They are definitely my toasting bread of choice. I made english muffin bread a few weeks ago (so easy and delicious!) but I need to try actual English Muffin! Yours look amazing!

      1. Yvonne Rogell Post author

        I know, aren’t they just the best?! Oo, english muffin bread, that sounds awesome! I have to try that some time! Thanks for giving me heads up Cate!

    5. mookies

      I’ve never make english muffins, yours look fantastic and make them look so ceasy to bake.
      Congratulations for your participation in the globalist show.

    6. My Italian Smörgåsbord

      oh I love English muffins… I love them so much that I go to Mac Donald’s for breakfast sometimes just to have one. that is pretty much the only way to get English muffins in Sweden. but now that I see this post I will try to make mine… but I will not toast them and I will have egg benedict with them. just love the combo of soft bread and runny eggs… and congrats for the tv show!

      1. Yvonne Rogell Post author

        Oh wait, you’re from Sweden?! Me too! I can assure you that homemade ones will be WAY better than McDonald’s.. At least I hope so 🙂 Thanks, I’m really excited for it, will be fun!

    7. Averie @ Averie Cooks

      Thank you for coming by my blog b/c now I found yours. AMAZING array of yeast recipes. LOVE IT!!

      Just pinned these babies!

      I have a recipe for no-knead English muffin BREAD; but not individual muffins. I need to try to make some. Yours are just so perfect!

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