English Muffins: A Simple Recipe for Super Thick and Fluffy English Muffins

Super Thick English Muffins

Thick, fluffy, english muffins
Course Baking, Breakfast


  • 7 g instant yeast
  • 170 ml cold milk
  • 15 g sugar
  • 6 g salt
  • 300 g bread flour
  • 20 g butter
  • mixture of 50% flour 50% polenta for dusting (about 1/2 cup or 125 ml)


  • In a bowl, combine cold milk with yeast and stir.
  • Add in the sugar and salt and stir again. Crack in one large egg and combine.
  • Roughly mix in bread flour until dough is shaggy but workable then transfer to a lightly floured surface and knead for about 5 minutes until the dough is smooth and stretchy but still slightly tacky.
  • Transfer the dough into a buttered bowl, cover and set aside until doubled in size.
  • Once the dough has doubled, use a mixture of 50% polenta and 50% flour to lightly flour your work surface. Then tip out your dough.
  • Make sure the dough is well floured then use a floured cutter to cut out round english muffins. Transfer the rounds to sheet pan coated with polenta, then sprinkle the tops of the muffins with more polenta.
  • Set the muffins aside for another 20 minutes. Once the muffins have risen, place a heavy bottom pan on low heat and cook the muffins for about five minutes each side.


Keyword Baking, Bread

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