Serves 12
45 min
Homemade Whole Wheat English Muffins
Recipe GLPR624f73be6ed3ee
These hearty homemade whole wheat English muffins feature a tender crumb and nutty flavor from whole wheat pastry flour. Leavened with both instant yeast and baking soda, they're pan-seared until golden and crispy, then finished in the oven. Perfect for breakfast, toasting, or as a base for eggs Benedict. Makes 12 muffins.
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Ingredients
4 1/2 cups whole wheat pastry flour
1 1/4 teaspoons salt
1 tablespoon sugar
1 teaspoon baking soda
2 teaspoons instant yeast
1 3/4 cups whole milk (1% or 2%)
3 tablespoons unsalted butter
1 large egg, beaten
Cornmeal for dusting the baking sheet
Directions
In a medium bowl, whisk together the whole wheat pastry flour, salt, sugar, baking soda, and instant yeast until evenly combined. Set the dry mixture aside.
In a small saucepan, warm the milk and unsalted butter over medium heat, stirring occasionally, until the butter is completely melted. Remove from heat and let cool for 1-2 minutes.
Add the beaten egg to the warm milk mixture and stir to combine.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or in a stand mixer on medium speed until a shaggy dough forms, about 1 minute. Continue mixing for another minute until the dough is well combined and smooth.
Turn the dough out onto a lightly floured surface and gently roll or pat to an even thickness of about 1 inch. Using a 3-inch round biscuit cutter or glass, cut out 12 English muffins, re-rolling scraps as needed.
Dust a large baking sheet with cornmeal and arrange the cut muffins on top, leaving space between each one. Cover loosely with a clean kitchen towel and let rise at room temperature for 20 minutes.
While the muffins rise, preheat your oven to 325°F.
Heat a large nonstick skillet over low heat. Working in batches, cook the muffins for 4-5 minutes per side, until the bottoms are golden brown and crispy, flipping once. Do not crowd the pan.
Transfer the skillet-cooked muffins to the preheated 325°F oven and bake for 15 minutes until they are cooked through and the tops are lightly browned.
Cool the English muffins on a wire rack. Once cooled, store in an airtight container at room temperature for up to 2 weeks, or freeze in a freezer-safe bag for up to 3 months.
