Classic English Muffins
Makes 12 English muffins
  1. In the bowl of a stand mixer, whisk together bread flour, salt, yeast, and sugar. Add 1¾ cups (420 grams) lukewarm water and oil. Using the dough hook attachment, beat at medium-low speed until ingredients come together, 1 to 2 minutes, stopping to scrape sides of bowl. (Mixture will be shaggy, but no dry bits of flour should remain). Increase mixer speed to medium, and beat until dough is shiny, smooth, and elastic (does not tear when pulled), pulls away from sides of bowl completely, and forms a ball around dough hook, 13 to 15 minutes.
  2. Spray a medium bowl with cooking spray. Place dough in bowl. Cover and refrigerate overnight.
  3. Line 2 baking sheets with parchment paper. Dust with semolina flour. If using English muffin rings, spray with cooking spray. Place semolina flour on a plate, and coat rings with semolina flour by rotating rings in a quick circular motion on plate.
  4. On a lightly floured surface, turn out dough, and lightly press with fingertips until even. Divide dough into 12 portions (about 78 grams each). Place on a lightly floured surface, and using floured hands, press with your fingertips to an even thickness. Starting at one point on outside edge, pull (or fold) edge toward center, and lightly press to seal. Continue clockwise around edge until you reach original starting point. Turn seam side down, and using your hands, pull dough across lightly floured surface until smooth and round and holds its shape. Repeat with remaining dough, and place at least 3 inches apart on prepared pans. Place prepared rings around dough, if using. Sprinkle tops of dough with semolina flour. Cover loosely with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough jiggles slightly when pan is moved, about 1 hour. (If not using rings, it is important to spray the plastic wrap with cooking spray before covering.)
  5. Preheat electric griddle to 350°F (180°C), or preheat a cast-iron griddle pan to medium heat. (See Note.) Lightly spray griddle with cooking spray. Using 2 greased spatulas, gently move dough (and rings) to preheated surface, placing at least 1½ inches apart. Cook until bottoms are golden brown and tops are puffed and look dry/matte, about 8 minutes for electric griddle or about 5 minutes for cast-iron griddle. Turn English muffins, and remove rings, if using; cook until bottoms are golden brown and an instant-read thermometer inserted in center registers 205°F (96°C) to 210°F (99°C), about 8 minutes for electric griddle or about 5 minutes for cast-iron griddle. If English muffins register below 205°F (96°C), turn back over, and cook until done, 1 to 3 minutes. Place on a wire rack. Wipe griddle surface clean, and spray with cooking spray before cooking next batch. Let English muffins cool completely before splitting with a fork. Serve toasted and warm.
A cast-iron skillet can be used, but the sides make it harder to turn the English muffins over. A 12-inch skillet would be recommended and only 2 English muffins cooked at a time.
Recipe by Bake from Scratch at