5 Ingredient No-Knead ENGLISH MUFFINS | The Easiest way to make English Muffins

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Warm the milk and water in the microwave for about 30 seconds until lukewarm.

Stir the warm milk and water mixture and let it sit for 5 minutes to activate the yeast.

In the bowl of a stand mixer, add the flour and salt, then pour in the yeast mixture.

Mix the ingredients on medium speed until the dough comes together, then increase to high speed and knead for 3 minutes until the dough pulls away from the sides and feels tacky.

Grease the bowl and your hands, then ball up the dough and cover it to rise for about 2 hours.

For the no-knead version, combine water, milk, salt, and yeast in a bowl, mixing the salt into the wet ingredients first to dissolve.

Add the flour and mix with a fork until a rough shaggy dough forms.

Wet your hand and continue mixing to hydrate any dry patches; the dough should feel tacky but not wet.

Cover the dough and let it rest for 30 minutes to hydrate the flour.

Perform a series of stretch and folds by taking one side of the dough and folding it over to the opposite side, repeating this process about 4 to 5 times.

Ball up the dough and cover it, letting it rest for another 20 minutes before performing a second series of stretch and folds.

Repeat the stretch and fold process two more times, for a total of four rounds, allowing the dough to rest and balling it up after each session.

After the last stretch and folds, cover the dough and let it rise for 1 to 2 hours until doubled in size.

Prepare baking sheets by dusting them with fine cornmeal or semolina.

Transfer the dough to a clean surface and divide it into about 6 to 12 portions, rolling each into a ball.

Flatten each ball to about 3 to 3.5 inches across and 1.25 inches thick, then place them on the baking trays and sprinkle with more semolina.

Cover the muffins and let them rise for 15 to 20 minutes until plump.

Preheat a large skillet over low heat with 1 tablespoon of butter until it slightly sizzles.

Add the English muffins to the skillet, cooking in batches of three to avoid overcrowding, for about 5 minutes on each side until golden brown, gently pressing them down while cooking.

Once cooked, transfer the muffins to a wire rack to cool for at least 10 minutes before freezing.

Cooking Techniques

Equipment Needed

Dietary

Allergens