Easy Homemade English Muffins Without Special Tools

You can make no-bake homemade English Muffins at home without english muffin rings, and without special tools. These are one of the easiest breads I think I've ever made. All you need is a bowl and a pan and you're pretty much set. Plus they're super nostalgic and delicious. Get your butter soaked nooks and crannies from scratch.
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Music - Cooking Background Music by Saib: / saib_eats
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Ingredients you'll need:
1 tablespoon (9g) active dry yeast
1/2 cup plus 2 tablespoons (139g) water
1/2 cup plus 2 tablespoons (139g) whole milk
4 cups (480g) bread flour
1 tablespoon (13g) granulated sugar
1 teaspoon (6g) fine sea salt
2 tablespoons (28g) gently melted butter, or canola oil

[@bakarina8148]

I live of 100$ usd a month for food as a student, but watching you make all of these kinds of dishes makes me look forward to the future where I can have my own kitchen and make amazing food to people I love! Keep going! ❤

[@Ersa0431]

I am on the same budget as you! Okay a little different as I live in Canada and I'm on 100 Canadian a month. I feed myself and my husband. I know as a student you might not have a lot of time. If you do have time, baking your own bread is actually soooo much cheaper buying from the grocery store. Buy in bulk from something like a Cosco or wherever local restaurants get their ingredients. For fresh produce try to find an Asian food market. Living on such a tight budget forced me to cook and bake so much more than I ever have. I don't have any fancy equipment either. You don't need a thermometer or a scale if you are okay with a bit of trial and error.

[@TheCinderfang]

@@Ersa0431 Fresh bread is also so much of just waiting so easy to do while you do other things as long as you set timers.

[@sandrat5971]

ksaa these would be way cheaper the store bought. You can do this.

[@nintony2994]

@@Ersa0431 oh cool your Canadian same xd

[@JewelBlueIbanez]

You can save a lot of money by baking your own food.

[@Kingsley4851]

For those who have tried to make the cookbook version and noticed that it is dry: the recipe in the cookbook added 120g more flour than he shows in this video but did not adjust the rest of the ingredients, making the dough much less hydrated. you can save it by adding more milk and water even if you have already started kneading it. For the cookbook version: you will need 174g total water and 174g total milk to have the correct hydration. So add 35g MORE water and 35g MORE milk than what the recipe in the cookbook calls for (i think it originally calls for 139g for each) if you are making a batch using 600g of flour. If you don’t have a reliable kitchen scale and you plan to do a lot of baking, I highly recommend getting one. It makes adjusting hydration much easier when situations like this arise.

[@funafish2351]

This right here. 600g of flour is wack. I wasnt paying attention and ruined the first batch

[@jannyleigh4669]

Yes! Had to add 2-3 more T of water for mine.

[@cd4286]

Wish I would’ve seen this comment after I am praying it comes out half ok 😅 but way too much flour

[@saintbastion]

This is a life saving comment, thank you very much

[@AnaiAnay]

​@@funafish2351i wish i saw this before starting. What a waste. I dont understand why the measurements provided in the vid is not the same as what was on his website. 🙄

[@melanieratliff752]

Perfect! One "pro" tip from a lady who's been baking these for years. Raise these little buggers in the pan on their own small 4x4 square of cornmeal dusted parchment. If you bugger them up while lifting them off the raising pan you will not get all the sexy nooks and crannies! And the individual papers make it so much easier to gently flip into the hot cast iron. Cheers!

[@YouLousyKids]

Thanks for the tip as to one reason my nooks and crannies weren't there!

[@hotwireman49]

​. mine either. I suck at this!

[@slim-oneslim8014]

@@hotwireman49 LOL!

[@trustinJesus_only-_]

Will be doing that😁❤

[@charlotteduru5585]

Thank you for saying the measurements of the ingredients also in gramms, celcius etc. That helps so much! Love from Germany ❤️

[@nancun2837]

Charlotte Duru ....me too, I’m from Mexico

[@lucavogel2555]

Denk ich mir auch immer es reicht auch schon wenn’s in der Infobox steht

[@thedogsleeps]

American here. I also prefer grams! We aren't all a loss. :D

[@xotoast]

I laughed pretty hard at "punch your dough, don't worry it deserves it" I've been watching your channel for days. It's just so good. Going to spend today cooking!!

[@Nathanramires]

do you want a name for your whisking technique? The Weissman Wiggle jiggle.

[@kristihanno3777]

Nathan Ramires How about The Weissman Wiggle Whiskey Jiggle?

[@Nathanramires]

@@kristihanno3777 even better

[@Ssenox]

WWW Weissman Whiskin Wiggle

[@BubblewrapHighway]

I think The Weissman Wiggle is a winner.

[@MercianUK]

I was convinced it was "the old shake & stir" but I now see I was wrong.

[@lowheadvarney158]

So, this is where "whisky business" started...

[@dinky..]

I was just thinking the same thing and came down to the comments to find out! 😄

[@patrickkirby6580]

I went to the comments as soon as I heard that 😄

[@Sarah-yp1cq]

Great minds think alike 🤣

[@AnaLuisa-uj2bc]

I love that you started using wet towels instead of plastic wrap. Its super important

[@alihijazi4451]

Olha só, uma BR por aqui :)

[@saraha.1336]

I use nothing

[@MrVoswald]

You mean ecologically more important or does a wet towel support any process?

[@jeromysanchez7689]

@@MrVoswald wet towel keeps the dough at a good enough temperature to proof. Plastic wrap has a chance of sticking to dough.

[@iwishiknew7713]

Oh please. Even if our entire NATION did it all! No waste, no plastics, etc. It wouldn't make but a .o1% of difference in the entire world. There are far too many other countries that will continue to destroy our planet, no matter what we sacrifice. I adore plastic wrap. It can be used wisely and disposed of wisely as well. It can be recycled! So I am going to continue to buy that big-ass restaurant size of like 5,000 feet of plastic wrap at Costco. The main problem is NOT plastic straws (that's just dumb-ass) but PLASTIC WATER BOTTLES water SNOBS like you take to your gyms every day, the gas you burn to do your little "Look at me, I go to the gym, do yoga and am saving the planet" types you are. I love it when I have to clean up tons of Starbuck's plastic you Green Earth protestors leave behind after those total bullshit 'Save the Earth' events ya'll attend. Talk about hypocrisy at it's finest. That electric car you drive isn't changing a damned thing. Do your research. That sucker uses what to make it work? Electricity...hmmm....how do ya think it gets to your home? By the use of COAL! Don't bullshit me with claiming to know how GREEN those factories are about creating that electricity guzzling car you are driving can be. THEY ARE NOT. Oh and lets not forget about the batteries that car runs on. Those will have to be replaced from time to time. Ten more times toxic than a regular battery. Need I say more? Vote Republican. Wake the f*ck up.

[@techynerdygypsy1731]

Omg.. You read my mind... I just found out I could make these myself... Suckit store bought English muffins!!! Making these tomorrow 😁

[@martaviviani1401]

A year late I'm here to say nice 👌

[@yellahbe]

From the bottom of my heart, thanks for the great content you're creating.

[@Jamie-qh9yt]

Your channel is seriously one of my favorites! So high quality and your instructions are so easy to understand. :) I will definitely be making these!

[@sleestaks]

Typed up the steps hoping to help those quick reference users Directions Combine milk and water in a Pyrex measuring cup and heat to 95-100 degrees, once warm add yeast, mix and let sit for 10 minutes. While waiting, in a large bowl combine flour, salt, sugar and mix. After 10 minutes add the yeast mixture into a bowl with (not hot) melted butter. Mix until incorporated. Knead on the counter for about 10 minutes. Place the knead ball into a lightly greased bowl and cover with a damp towel. Let rise one hour and then punch down. Lightly flour work surface, place dough on the work surface and lightly flour the dough top. Roll out until half inch thick. Use 3 inch circular cutter and cut out muffins 9 to 12. (Can knead leftovers and re-flatten to user as much as possible.) Place round onto a large baking sheet that has been dusted generously with cornmeal or flour. Then dust the tops. Cover and wait 30 minutes to an hour. Heat up a grease cast iron skillet and cook each side to desired doneness. (Medium heat about 7+minutes per side)

[@sofialigeiro405]

Crumpet is very similar to English muffins but it is a batter instead of a dough ( that’s why it has a lot of bubbles). You also need to use a mould so it can keep its shape.

[@benjamingeiger]

So Alton Brown's "English muffins" are actually crumpets?

[@juanfabulous]

English muffins and crumpets are completely different things.

[@sandrat5971]

Sofia Ligeiro more like a pancake

[@diageo23]

I made these today… absolutely perfect. Thank you for sharing

[@dulipekanayake1909]

Thank you for all your hard work on these videos! Absolutely love them ✌🏽

[@nwidyas]

Just made this for a perfect Sunday brunch with avocado, and scrambled eggs. Was awesome and super easy. Thanks Josh!

[@jessicakarnell9141]

Made these with sourdough starter discard and a 1:2 ratio of whole wheat and all purpose flour... they were amazing! Freshly made, warm English muffins on a Monday morning, makes for a good start to the week. Thank you for the lessons and inspiration!

[@MarissaT27]

how much starter did you add? and, did you use less flour? I actually had that same idea. I thought that would bring them closer to the taste you get from store-bought muffins and bigger nooks and crannies. Thank you!

[@trustinJesus_only-_]

Same question

[@socosmic1]

And he’s not kidding. This is a great recipe! Easy too!

[@desireehernandez6398]

Thank you for all of your videos! I’ve tried so many recipes i would never dare try before thanks to you. Keep up the great work!

[@SKRsoul]

I’ve seen videos of English muffins where it’s messy and sticky and a nightmare to work with. Yours is so simple and delicious and wonderful and magical. A lot of people fear cooking because they’ll mess up, but following you is like a for dummies manual, anyone can do it! Thanks and sending so much love and support

[@scotthiggins3263]

The only creator whose content I like before I watch.

[@giraffesinc.2193]

Me too!

[@ypcomchic]

“Weissman whisk” that’s what I call it!! ❤️

[@ThePolinnn]

Keep it up man! Huge fan of your videos. Right now I’m making my own sourdough bread following your recipe. And the fermented ginger beer is just an absolute hit with my family. THANK YOU SO MUCH FOR THE beautiful quality not only of the footage, but also the ingredients and techniques. Looking forward to see what else you have in store.

[@theupsideofdownsizing]

I love how your videos are so high quality and concise. Thank you!

[@sk8erin8er]

Honestly your videos are way too high quality relative your number of subs. Your videos either need to drop in quality like 25% or you need like 600k more subs.

[@TheCrathes]

Ohh damn, I've never really looked at the number of subscribers for this channel. I agree, it should be wayy higher, I just assumed it was.

[@DineseBeckert]

@@TheCrathes The number of ones subscribers does not make the channel any less exciting. I never judge a channel based on their amount of subscribers, not ever. Remember, it's best to read the book itself and not judge the book on how someone else characterized it, everyone has a different spin on stuff.

[@TheCrathes]

@@DineseBeckert Obviously. I'm saying that judging by the quality of the channel, he deserves more subscribers. That he doesn't have as many as I assumed, without ever having looked at the subscription number, doesn't affect my view of the channel at all. That would be dumb. It's a brilliant channel that deserves a lot more attention. I really don't know where you're getting the idea that I'm judging the channel by the number of subscribers.

[@DineseBeckert]

@@TheCrathes It is a brilliant channel, why would he want to "drop in quality, like 25%" that was my point 🤗👍

[@ellengrace4609]

Dinese Beckert Um... pretty sure the "drop quality by 25%" comment was tongue in cheek humorous way of saying "Love you Josh!" Or some such thing. 😁

[@razzycutsrock1]

I would love to see MORE SOURDOUGH! I watch you add all this instant yeast when you have a beautiful starter! If you could add in to your video when you can swap active dry yeast in certain recipes for starter that would be amazing!

[@MiraScarletCosplay]

Thank you so much for this!! I'm making these tonight for a cooking live stream (making eggs benedict for the first time) and this is the first video I found where it's SUPER easy to understand and you don't use a mixer or anything fancy!

[@dianavioletta]

I love English muffins!! Thank you for sharing this recepie!

[@laui1996]

Not sure if these guys read these comments on older videos? I have the cookbook and made the English muffins, and the cookbook says 600g of bread flour, but the video says 480g of bread flour. Everything else is the same. My dough was really dry. This is why I looked for the video, and the measurements are different. Just FYI. Will adjust for the next run of English muffins

[@ShadowVipers]

These look Sooooo Good!

[@highpsi11]

You have to love a person who makes their own English muffins! Some people make them much more slowly or use different ingredients like yogurt, but you make it look so simple!

[@madisonbabcock6768]

I love this so much. Such wholesome content. You should be on the great British baking show and win it all

[@cloudwaveASMRsleepsounds]

More fermentation projects are great. You’ve got a wonderful channel.

[@kkaterpilar]

Hey Joshua Im new to your channel and so happy I have discovered you. Im from Greece, and in any case you didnt know, we produce and we love raisins! Soooo I d love to see a nice sweet raisin bread with sourdough starter cause I cant find any in the net. Thank you very much and keep up this amazing work!!!

[@demikirstie3296]

I continue to love you and your work Josh. Your positive attitude and genuine passion for what you are doing is positively addictive. I'm very excited to see your channel grow!

[@veronicarussell8404]

I can't wait to make these! Thank you!

[@AnastasiaSilvi]

I've tried this! And while I won't call it a complete mess bcs the dough actually tastes great (thanks josh!), There's definitely a big room to improve (the mistake is from my part)! Note to self (or others who wants to try): - don't roll it too thin. You're supposed to be able to slice it in two after you cook them - after rolling, DON'T STACK IT (sorry if it's obvious). I did and I put greased plastic wrap between the layers but it still sticks :(. It inhibits the 2nd proofing process and you'll end up with bad imitation of flat bread.

[@christieso8398]

Wasn't a fan of English muffins before, but I sure am now 👀

[@ShaolinBWMama]

I enjoy your videos so, so much. The music, your techniques, the quality of the video. Well done, young man. Your parents must be so proud.

[@ashenpashen]

I had no idea it was this easy to make English Muffins! Your channel is great, and I’d say whatever you’re doing is working. Your channel is the only one I have notifications for!!

[@franciscopesenti4892]

I believe some not-recipe-based videos would be amazing too! Maybe showing some especific techniques, equipment, ideas, idk

[@hannahnicole2380]

PLEASE call that technique 'a whisky manoeuvre'

[@calebmoore8131]

Whisky business...

[@dpvbischoff]

'masterbaking'

[@MyNevaeh]

Thank you for the consistency especially in your written recipe in the descriptions. I am a pastry student and when I find recipes with videos, too often is the video not relevant to the written recipe and causes me to guess or fail. This is the umpteenth video I've seen from you and recipe I have done from you. Thank you so much!

[@rebeccamattison7816]

I love your videos! Everything I goggle to make you have a video! I also love how you do things by hand. Not everyone has a mixer. Thank you!

[@maxsu3292]

I would love to bring some German influence in the name of your soon legendary whisking technique. May I present to you: the Rüttelmix (rütteln means some kind of soft shaking in German). Or if you want to go full English: The whirling bowl maybe ? Btw I found u a few months back and I'm loving your videos !! Keep going

[@FudgedDiceRoll]

Rotationsmischung? zu viel?

[@maxsu3292]

@@FudgedDiceRoll neeee

[@kaitlynnstirling6494]

"Don't worry, it deserves it" 😂 you seriously crack me up.

[@queenhylia2360]

yes, English muffins are close to my heart. this will definitely be tried by me. thank you for the wonderful instructions

[@saturnblue8459]

I’m going to try this weekend! Thanks for another great video

[@claytonleal7947]

You know what would go well with them engy muffs? Some fresh made butter ;)

[@RovingPunster]

TIP: For those who like the classic tangy whey note of Thomas's English Muffins, replace the milk in this recipe with plain freshly sieved kefir or yogurt, which will give you some of the notes of a mild subtle sour dough. I make the former regularly, and keep a large jar in my fridge that I refill twice a week.

[@SunandSnowGardening]

Awesome. I don't have milk on hand, but I have plenty of plain greek yogurt. Thanks!

[@RovingPunster]

@@SunandSnowGardening Greek yogurt is a lot thicker than kefir, so in general you'd probably want to dilute it a bit, if no other liquid is called for. BTW, a lot of middle eastern and indian breads use homemade yogurt, or cultured whey leftover from churning butter (aka REAL buttermilk) or making paneer.

[@noscaasifilmstudios]

Can you use almond milk or plant based kefir?

[@RovingPunster]

@@noscaasifilmstudios Ive never tried it, but in this case experimentation is not only cheap but edible. 😁

[@RovingPunster]

@@noscaasifilmstudios As for fermenting almond milk (which is easy to make BTW), whether or not it would work depends on the types of sugars present. Cow's milk is predominantly lactose, and most of the microbes present in a typical yogurt or kefir culture feed on lactose, and the byproducts of strains feeding on same. I have no idea what the sugar profile of unsweetened almond milk is, so I have no idea how a yogurt culture might respond. But as I said earlier ... experimentation is cheap and edible, so have at it. 😄

[@rileybell5123]

These are awesome! Making them all the time!

[@tekka73]

Made these today. Awesome recipe, thanks!

[@ShadowVipers]

Um how about the "Shake n' Stir" method.

[@kyrpadelis702]

I was thinking Belgian Liege waffles! It would be awesome!

[@rudyfan1926]

Fantastic going to make some this weekend. Love your channel so much. You are a great teacher & chef!

[@jaynegrove2384]

Your English muffin recipe is spot on! And they are beautiful looking, they have the right texture, lots of nooks and crannies and you don’t have to bake them which is a bonus. Thank you so much for sharing this recipe with us! I would love to see some cream cheese filled danishes recipes and other ways to make delectables out of brioche dough, I love the texture of it.🍞🍩🙂

[@Trinnidee]

IDEA: Call the whisking move : "The Rake and Shake"

[@joshalbano8387]

That whisking technique should be called the shwhisk shake+whisk

[@iamthezeo]

Noisy Chicken how about 'whake'?

[@shervonri]

Ohh good one I can hear it now “ and after all dry ingredients are added you’re going to give it a good shwhisk just like this and that will thoroughly incorporate your dry ingredients”

[@litcrosiecoconight6970]

Shwhisky business...lol

[@laetitialalila7390]

YES! To fermentation! Looking forward to your vids every week.

[@elainepreps9669]

You definitely are talented. I 💖 the look, recipes, technique and It's very relaxing and satisfying to watch. Thank you for teaching us how to bake like a boss.😎😎😎🥐🥐🍞🍞🥖🥖🥞🥞

[@wylhias]

Couple of questions! How long can you keep the muffins once done? And if it's less than a couple of days is there a way to freeze the dough for later use because that's a lot of muffins to eat in a couple of days? 😂

[@kylesykrebs]

You can freeze the muffins after they’re cooked. I put em in a freezer safe ziplock bag and just defrost as needed :)

[@jamaniumojah4634]

Gotta get those English muffins... and I’m also glad that you are making recipes that aren’t just in grams because I can’t afford a kitchen scale.

[@OddSpud]

You can literally get one for 7.5$ online. WHO can't afford 7.5$ ?!

[@luckaelgarcia]

Great content as always! Whatever direction you decided to go for, we all know it will be amazing..keep up the good work 👌

[@MrShortanswer]

Love the videos. Thanks for doing them!!!

[@yagottacook]

How could we incorporate our sourdough starter into this recipe? 🤔

[@potato-tx6ov]

I know this is super late but if anyone was still wondering i would use 100g of sourdough starter and then do 430g flour and 114g each of water and milk. I would bulk ferment at room temperature for 4-6 hours and then after shaping I would proof them for about 6 hours. Other than this i would keep the recipe the same. I've tried something similar to this and it turned out great! If you try this please let me know how it turns out.

[@ericnathan9843]

These are delicious with clotted cream and jam 😎🤗🤗😎

[@jimthebull]

I made the English muffin recipe they turned out wonderful I added 1/4 cup in place of the water of sourdough starter fantastic recipe thank you very much.

[@catherinerivest8015]

I love your videos. Keep it up with the great work and that lovely enthousiasm! Sourdough everything 🙄☺️ Your fermentation recipes are awesome and easy!

[@Frozty]

See, people always describe English muffins as having nooks and crannies. People also describe a cozy little relaxing place as a "nook", yet never a crannie. I think that's unfair. From now on, i shall enjoy some wonderful books in my newly minted reading crannie.

[@thatcookingdude]

That’s right without special tools, it’s homecoming everybody and interesting that English Muffins aren’t actually “Muffins” hahaha 😂😂😂😂

[@blondie9909]

Or english .... i feel so betrayed

[@raosprid]

It's definitely a muffin en.m.wikipedia.org/wiki/Muffin

[@sandriabasile8424]

I love your videos! Thank you for this video. I love English muffins and have always wondered how they are made. 😁😁😁

[@yagottacook]

I’m excited to see where this is going! I love your channel, so inspiring! 😁 Keep it up with the entertaining stuff! 👏🏼👏🏼👏🏼

[@ketocountryorganics487]

“The whiskey wave”

[@Lautrimo]

Make. Homemade. Crumpets. Thank me later.

[@thebunz]

You're fantastic!! One of my fav channels.

[@michaelpowers9259]

This is so incredibly easy. This guy is amazing. I just gave up buying English Muffins because of the rising cost at the supermarket. Now, like pizza and sauce, I will make my own at home. 😀👍

[@hans-san457]

I can finally make some god damn McMuffins

[@deborahatkins6279]

You are rockin the flour!! I love this video!! I never dreamed it would be so easy!!!!

[@Neo-zi3kg]

This guy rocks. Woke up, wanted English muffins, perfect recipe

[@Juicetra]

Wavy Whisky Whisk

[@Elizabeth-ju5dy]

Made English muffins today for the first time and used your recipe and video to do it. Success!!! Thank you.

[@paula.2422]

Huge fan of your channel!!! You're one of my 'go to' channels when I'm searching out recipes. I have this one proofing right now and I can't wait to try it when it's ready....will update 😋

[@tammywinters7860]

Near and dear to your heart like me! Lol! I love English muffins! So happy when I saw this video!

[@AlexRamsbey]

its 2020, and the pandemic /quarantine is upon us; I watch your videos so much even before this, and stumbled upon this one. THANK YOU SO MUCH for giving me the secret simple recipe to my beloved breakfast sandwich bread. 10/10 going to make again, it was super simple

[@ijwashere]

That was so nice and easy! Thank you

[@uncledick8562]

I was at the grocery store yesterday after work and I looked up at the English Muffins and thought, "I need to try and make these" Thank you.

[@massoumehmoayed1768]

Hi i try all your recipe they are really fantastic. Thank you very much for all the hard work.

[@donotsaycheese]

I just made some English muffins last night but with sourdough. So good!

[@CMe48282]

Just made these and they are awesome! A couple of things I did differently: 1. Didn't cut them out, just made balls and flattened them into half inch thick discs. Made 10 this way. I think it's easier than cutting them out. 2. Left the dough overnight for first proofing. More convenient as I wanted it for breakfast the next day. So you can make the dough ahead of time. Also used his other recipe for hollandaise to go with this and make eggs benedict! Great recipe thank you!

[@georgennajones9246]

I really like the fact that you gave the metric and equivalent English measurements for the ingredients. I am of the older generation and have not mastered the metric system and really I don’t like having to look up every measurement or ask it of my phone. Thank you

[@christophermonk4879]

You remind me of alton brown but with your own flare. I love it man you've got me making my own sourdough and even though my first loaf didn't look very pretty, my technique is obviously not developed yet, it tasted really great and has given me the courage to continue trying and practicing. what I enjoy bout your videos is that you cut no corners and you focus on teaching technique. Keep it coming man! Hoping to see you on food network in the future!

[@blayne2029]

Just... yum. Thank you!

[@robreyescosme6902]

These were excellent.. Thank you..

[@marvinasimpler4051]

Incredible & Simplistic

[@MotherRabbitsKitchen]

Those look yummy! Gotta try them! 🤩

[@freshrip]

Done, big thanks for the recipe

[@mimmipiggast2243]

I love English muffins and now I am definitely going to make them. An extra star for not using plastic foil. 😍

[@tmcdgreen]

I just felt like I watched an Alton Brown episode. Bringing back the ‘90s!!! Subscribed.

[@khadija1]

Wow that looks easy. Thank u

[@anorocamilac]

I just made English muffins with this recipe, it was quick and easy. Thanks