Over the years, I’ve tried several different methods, including the traditional batter cooked in ring molds system, but I think this technique is much easier, and produces something very close to a classic English muffin. I hope you give these a try soon. Enjoy!
Makes 6 English Muffins (recipe can easily be doubled):
– First mix:
1 1/2 tsp dry active yeast
1/4 cup all-purpose flour
1/2 cup warm water
– Wait 15 minutes to see if yeast is alive, then add:
2 tsp vegetable oil
1 teaspoon kosher salt
1 egg white
1 3/4 cups all-purpose flour
1/4 cup warm water
– Mix dough and let double
– Form 6 seamless balls of dough, press on to a lined baking pan, coating both sides with non-hipster corn meal.
– Allow to double in size and fry in clarified butter for about 7-8 minutes per side, or until cooked through. Let cool before splitting!