Homemade English Muffins | Straight Dough Method

Homemade English Muffins Full Recipe and Directions:
aramon65.wordpress.com/2016/0...
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Split open with a fork reveals the nooks and crannies and regular holes throughout the crumbs interior, just waiting to be toasted to a golden perfection and slathered with butter and enjoyed with your favorite fruit preserve and morning coffee or tea. You'll be one happy person as you take that first delicious bite of crisp, crunchy, chewy, and flavorful toasted Homemade English Muffin. Your world will never be the same.
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“Just One Bite, Please?”
Blog: aramon65.wordpress.com/blog
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[@bigbertha4080]

Now *that* is real nooks and crannies. That is the real deal. I have watched about 20 videos looking for an english muffin with real nooks and crannies, by gosh I think this is it.

[@JustOneBitePlease]

Hello Big Bertha, It is nice to meet you. Please let me know if you should have any questions about the recipe. Thank you for writing and Happy Baking!

[@MR-kr8hh]

I tried other recipes, don't know why they didn't turn out well. And I was lucky to found your channel, gave it a try today.... perfecto!! with all the nooks and crannies!! Thank you!

[@JustOneBitePlease]

Hello user-wn1hv1d9h, It is nice to meet you. Congratulations on your baking success making the Homemade English Muffins. How wonderful to hear of your baking success! Thank you so much for taking the time to share your results with me and the "Just One Bite, Please? community. Have a wonderful day!

[@jsea3828]

I finally had time to make these today! Thanks to you, my first attempt was successful! You are the first chef that I have come across that gives ALL the details and explains it very well. Thank you so much!!! Blessings and here's to making baking 🙌❣

[@JustOneBitePlease]

Hello J Sea, It is my pleasure to meet you. I appreciate you waiting for my response and also for your kind comment. Congratulations on your baking success making the Homemade English Muffins. It is wonderful to hear about our community baking adventures. Thank you for taking the time to comment and share your experience. Have a great day!

[@m.theresa1385]

Those are beautiful! Huuuuuge bubble crannies and crunchy outside. I like the double muffin shaping very much. Thank you!

[@JustOneBitePlease]

Thank you so much for your kind words. Have a wonderful day!

[@gracebock2900]

Thank you for clear written instructions n reminders.Helps, a lot.Hugs!!!

[@JustOneBitePlease]

It's my pleasure Grace! 😃

[@TrueBliuNineleven]

I, too, found this to be the best recipe video out there for English Muffins! These look great, and I can't wait to try them! Thanks you!

[@JustOneBitePlease]

Hello TrueBliuNineleven, It is nice to meet you. I'm so glad you enjoyed the video. Please let me know if you should have any questions. Thank you for taking the time to write. Have a great day. Happy Baking!

[@simonacojan7698]

I have tried to find the perfect recipe for years!Finally...I found it.Thank you!Next,I am going to try your focaccia-it looks sooo good!

[@JustOneBitePlease]

Hi Simona, I so appreciate you taking time to comment and share your experience with making the Homemade English Muffins. Please let me know if you have any question when you make the focaccia. Thank you and have a wonderful day.

[@MLucyLuna]

They look wonderful!

[@kristinanoall]

My hat is off to you, sir, for your expertise and PATIENCE! I think I’ll have to wait until my small children are in high school to ever find time for all those rises and rests!! 😳🤯 But thank you for a very good video!

[@JustOneBitePlease]

Hello Kristina, It is nice to meet you! I appreciate you for taking the time to share your comment with me and the Just One Bite, Please? community. I have found baking and cooking is a wonderful way of teaching young ones about math, time, planning, and above all patience. Maybe they could join you on a baking adventure. If you haven't seen 2-year old Roman's cooking show here is a link: kzbin.info/www/bejne/iWWUkopoismIr9k He's so cute and just loves to cook and bake. Thank you again for writing and have a wonderful day! Happy Thanksgiving to you and your family!

[@babsoneverything3060]

You did it right!! The dough stayed at high hydration and you let it rise several times. Perfect! Thank you.

[@JustOneBitePlease]

Hello Babs LovesYeshua, It is wonderful to meet you! I want to appreciate you for your kind words of support for​ my work. Thank you for taking the time to share with me and the Just One Bite, Please? community. Have an amazing day!

[@susanyoung7229]

Thank you for a wonderful recipe and clear, easy-to-follow instructions. I never dreamed that I would be able to make my own English muffins, and this recipe allows me to do so. The English muffins are delicious and I feel like a pro making them. Thank you!

[@JustOneBitePlease]

Hello Susan, It is so nice to meet you. Congratulations on your baking success! I'm so glad to hear about your experience and outcome. Thank you so much for taking the time to write and share your results with me and the Just One Bite, Please? community. Have a great day!

[@loveinspired7]

This has gotta be the BEST English Muffin video I've ever seen (and I have seen plenty)! English Muffins are a "staple" in my household...my children have them for breakfast every morning but I got tired of shelling out so much money to buy them so I began baking them instead. They came out okay, but not with the beloved nooks and crannies...I've tried several recipes but each one of them simply looked like a hamburger bun on the inside. NOT THIS ONE, THOUGH! Thank you so much for sharing this! I'm definitely going to give this a try! :)

[@JustOneBitePlease]

I truly appreciate you sharing your kind words with me. Please let me know if you have any question while you are making the English Muffins. Have a great day.

[@DoubleQz]

Thanks for the recipe. I made these and they came wonderfully delicious.

[@JustOneBitePlease]

Hello DobleQz, Congratulations on your baking success! Thank you for taking the time to share your experience. Have a wonderful day!

[@susanyoung7229]

Thank you for sharing the recipe and your method. The dough came out beautifully. My muffins are shaped and on the last proofing, and they look great. I can’t wait to cook and eat them.

[@JustOneBitePlease]

Hi Susan, I so glad to hear about your results and of your baking success with the English Muffins. How did they taste? Thank you for taking the time to share your experience with me and the Just One Bite, Please? community. Have a great day!

[@MarkWoodChannel]

I've made this recipe twice now, the first time they were tough but tasty, then i saw a comment on your blog post and you pointed out 275 F to 300 F so I made another batch and preheated my pan with the lid on and my thermometer inside, stove top oven, who knew? They came out perfect, glad I re-visited here tonight, cheers chef!

[@JustOneBitePlease]

Hi Mark, It is always good to hear from those who have made the recipes. You sharing your experience will help others who are looking to make the recipes. There are small variables that make a difference in the final baked good. Knowing what the final texture, color, structure, size, and taste you're looking for is how we achieve the best end results. Thank you for sharing! Have a great day!

[@eugeneorza9442]

Don't understand. You put your pan in the oven? With a thermometer in the pan? Then what? When it got to 275, you took the pan on and put it on the range? Some clarification would help.

[@MarkWoodChannel]

@@eugeneorza9442 I use my grilling thermometer that has the temperature probe on a cable, put it in the pan with lid on the stove top just like he does here and heat it to 275.

[@eugeneorza9442]

@@MarkWoodChannel Ah. Got confused by the reference to "thermometer inside stove top oven." Thanks.

[@eugeneorza9442]

@@MarkWoodChannel Actually, I didn't, but just assumed it was a typo. With the comma only makes it more confusing. But thanks. No big deal. Appreciate the clarification.

[@Blacksavage23]

If you want English Muffins that actually look and taste authentic...this is the video and recipe to follow. Bro. mine came out great and I looked like a pro making them👨‍🍳 now I'm saving money.

[@JustOneBitePlease]

I'm so glad you like the result. Thank you for sharing your experience making this recipe.

[@davidesdaile4546]

But not time! It's a great recipe though.

[@patlyons1225]

And no nasty preservatives in these as in the commercially baked ones available. That has to make you feel good, too, so it is worth the time and effort to make these,

[@frankbiz]

These look awesome, I need to try this.

[@JustOneBitePlease]

Hello Frank, Please let me know if you have any questions. Thank you for taking the time to leave your comment. Happy Baking!

[@hmaustips9742]

Ditto! This was a great video. I made them and they were awesome. My husband said better than any store bought ones we've had. Crispy outside and chewey inside.

[@JustOneBitePlease]

Hello HMAUS, I'm so glad you to hear of your baking success with making this recipe. It's wonderful to know your husband enjoyed your labor of love too. Thank you for taking time to share your experience. Have a great day!

[@hmaustips9742]

I made this and it was awesome! They were high, light but chewy cripsy when toasted. I tried two other recipes and none matched the taste and look of these. Thank you. This is an excellent video, start to finish!

[@JustOneBitePlease]

I'm so glad you like the recipe. I truly appreciate you taking the time to share your experience making the English Muffins. Thank so much!

[@babosing]

Your videos are the best, you should make more!

[@JustOneBitePlease]

I really appreciate your comment. I plan to have a new video by the end of July. Have a great day!

[@ymehair]

I'm so glad I found you again. KZbin did something and you weren't in my favorite 's. I just wanted to say thanks for your video, it's a great recipe. I have made this so many times I had it memorized but life happens and hadn't made it for awhile now so went to make it and bamm! Gone!! So needles to say I am so happy once again to have found you and I will never lose you again. lol :)

[@JustOneBitePlease]

Hello Deborah, I appreciate you finding my channel and website again. Have a great time baking this holiday season. Please let me know if you should ever have any questions about any of my recipe. Cheers!

[@ymehair]

@@JustOneBitePlease Yes I will. Thanks and you and your family have a Blessed Christmas. :)

[@sallyclark5347]

Ive made these in class at Zingerman's and at home. After watching this video I will be making them this weekend.

[@JustOneBitePlease]

Hello Sally, It is nice to hear from you. Have a great time making your English Muffins this weekend. Thank you for taking time to write. Have a great day!

[@ariainman5383]

Fabulous ...GREAT Delivery, Neat Recipe, Best recipe I have viewed on English Muffins. Thanks

[@JustOneBitePlease]

Hello Aria, It is wonderful to meet you. Welcome to the Just One Bite, Please? community. I'm so glad you enjoyed the video and found it helpful. Please let me know if you should have any questions. Thank you for taking the time to write and have a great time making your Homemade English Muffins. Cheers!

[@StoryTeller-2079]

I really loved the way he knead the dough m trying too hard but my dough never become like this soft

[@user-xe2fu1yg2v]

Ура! Нашла самый удачный рецепт! Огромное Вам спасибо!)

[@JustOneBitePlease]

Здравствуйте, Надя Брехунцова! Очень приятно познакомиться. Большое спасибо, что нашли время, чтобы поделиться со мной своим комментарием и "Just One Bite, Please?" сообщество. Пожалуйста, дайте мне знать, если у вас когда-нибудь возникнут вопросы об этом или любом другом моем рецепте. Хорошего дня!

[@doloresboston8571]

WOOOWWWW!!!!! Goodbye Thomas’s English Muffins....we’re through, done & over. Helloooo Just One Bite, Please 😄😄😋😋😋

[@JustOneBitePlease]

😁 Hi Dolores! Enjoy your Homemade English Muffins.

[@jaxxbrat2634]

Until you try 3 time and they still don't come out the same and you see a sale on Thomas

[@amatouallahhawa5694]

Fantastic, thank you very much for sharing this beautiful, fantastic and excellent videos!!! I already made 3 of your recipes (all Bread) they came out perfect I wish I could show you!! I took pictures!! English muffin is my Next recipe I will make it, I just need a day off and ✌️thank you very much👍👍👍👍👍👍👍

[@JustOneBitePlease]

Hello Amatouallah, Thank you for your kind words. I'm so glad to hear you have been making my bread recipes. I'd love to see your pictures. You can email me if you like at: [e-mail] Thank you for taking time to leave your comment. Have a wonderful day!

[@GS__]

I love English muffins but I am well aware that I, most likely, will never make this recipe but I still wanted to say bravo for such a lovely video.

[@JustOneBitePlease]

Hello Egg Sausage, It is nice to meet you. I'm glad you enjoyed the video. Please let me know if you should have any questions if you get a chance to make the recipe. Thank you for taking the time to write and have a great day!

[@BobG127]

Do yourself -- and your friends and family -- a big favor and give it a try. Best English muffins I ever had in my 65 years, hands down. The feeling of having made them yourself and knowing that there are no hard-to-pronounce chemicals in them are bug pluses. It takes a little time, but to me, it's worth it. You cannot buy this quality in a store.

[@winnieo4968]

Beauuutiful! ❤

[@JustOneBitePlease]

Thank you. 😀

[@patlyons1225]

Hooray, I finally found your great video! This is a recipe I will definitely try when the weather gets a little cooler.My kitchen is not air conditioned and I'm afraid my temper would fray what with all the rests and rises during the hot and humid summer weather. The video is beautifully made; your production values are excellent, sir. The music is perfect and no annoying chatter. You ought to give lessons on making cooking videos! Thank you again for a great learning experience.

[@JustOneBitePlease]

Hello Pat, It is my great pleasure to meet you. Welcome to our community! I so appreciate you taking the time to share your kind words and thoughts with me and Just One Bite, Please? community. Creating lessons on how to make cooking and baking videos is a great idea. Thank you and have an amazing day!

[@Megatron995]

All yeast dough rises better and faster (sometimes MUCH faster) when the air feels like it's a billion degrees. Try making some on a blasting-hot day, and you'll soon appreciate that heat!

[@autumnsky8647]

Thank you!

[@laurabarber6697]

This recipe seems to have the most positive comments! This will be the one I try first!

[@JustOneBitePlease]

Hello Laura, It is nice to meet you. Please let me know if you should have any questions about the recipe. Happy Baking!

[@supercooled]

So I gather you’ve watched a few English muffin videos already and you resisted on doing any of those recipes because of negative comments? Seems a bit too cautious i would say.

[@supercooled]

Just One Bite, Please? Is this based on your own recipe or did you adapt it from someone else’s? Doesn’t matter to me I’ve watched quite a few and they are pretty similar.

[@ldrobarts]

Fabulous

[@JustOneBitePlease]

Thank you, Dad!

[@NessaRossini...]

That's it? I can do this. Amazing...making these this upcoming weekend. :)

[@JustOneBitePlease]

Hello Nessa, Welcome to the Just One Bite, Please? community. It is nice to meet you. Please let me know if you should have any questions. Thank you for taking the time to write. Happy Baking!

[@russf6572]

As a sour dough bread maker, one of the techniques I've used is a 'stretch & fold'. Where you do the folding in the bowl, working your way around the edges. I'm wondering if that would work here, rather than turning the dough onto the counter each time.

[@JustOneBitePlease]

Hello Russ F, It is nice to meet you. I appreciate you waiting for my response. Yes, you can employ the same technique to develop the dough by stretching and folding in the bowl. I'd love to hear about your baking adventures. Thank you for taking the time to write and ask your questions. Have a great day!

[@mikemurphy5655]

awesome!!!

[@JustOneBitePlease]

Hello Mike, Thank you for your support! Please let me know if you should have any questions about this or any of my other recipes. Have a great day!

[@Tasty-Dishes]

Nicely done :)

[@JustOneBitePlease]

Thank you! I really appreciate you taking the time to comment.

[@ronaldfousek1470]

Very Nice. Thank You

[@JustOneBitePlease]

Hello Ronald, Thank you for taking the time to comment!

[@oregonpatriot1570]

There are easier recipes out there, and I've tried several. They all turn out good enough, but they're all missing the open crumb. This one is so close to the 'Thomas brand', I doubt anyone could tell them apart. _(except these taste BETTER!)_ Thanks brother! *You picked up a new subscriber!*

[@JustOneBitePlease]

Hello Oregon Patriot, It is nice to meet you. Congratulation on your baking success making the Homemade English Muffins. I appreciate you taking the time to share your thoughts and experience making the recipe. Thank you and have a great day!

[@oregonpatriot1570]

@@JustOneBitePlease No... Thank *YOU!* While I was able to try one yesterday with some butter, they really shine this morning as I enjoy a _'muffin, egg and homemade Canadian bacon'_ sandwich! Well worth the time it took to make these English muffins!

[@ShawnPlusOne]

These English muffins are by far the best I’ve seen on KZbin and I watched quite a few videos today yours is easier and your muffins look crusty and crunchy with more nooks and crannies I’m definitely making some tomorrow and freeze some of them. 😋😉👏🏽

[@JustOneBitePlease]

Hello Seanviv2, Thank you so much for your kind words. I'd love to hear about your result when you make this recipe. Please let me know if you have any questions. Thank you for taking time to write and have a great day!

[@TikkaMasalaa1]

Ooooh always fascinated with these little guys. Seeing them made in a pan, on the stove, shiny and not messy...that is totally cool!! They are just like what you would find from Thomas' but at home. You really do make it look easy. Glad to know brown sugar will work too. I was just about to ask about the cornmeal then, boom there it was!!! Cant wait to try them this week too...

[@JustOneBitePlease]

Please let me know how they turn out for you. Happy Baking!

[@TikkaMasalaa1]

Hi What is the main reason when you are forming the ball of dough for the first rise and the doughs are really sticky but you say dont add any extra flour to the surface...

[@JustOneBitePlease]

After kneading the dough is lightly rounded with out the need for flour before being placed into a lightly oiled bowl. Rounding helps to develop structure in the dough. The dough is then folded twice with during the fermentation which contributes to further develop structure in the dough. No flour is used during these steps because we want to avoid incorporating it into the dough. Which would change the recipe. A wet sticky dough is what provides the English Muffins with lots of fermentation bubbles which makes all the nooks and crannies in them. I hope this answered your question.

[@TikkaMasalaa1]

Yes you explanation did make since. I ended up making two seperate batches, first one being a flop and the second one being excellent. But I didnt get a lot of nooks but the size and shape were awesome. I got a dozen. I followed your methods and diretions but did make two changes that I saw on line and wondered about. Plus I didnt want to go out and buy a new shiny spotless wonderful deep pan with a lid! Wish I could show them...

[@JustOneBitePlease]

It is so wonderful that your diving right in and baking. That is the best way to learn. Your right there is no need to purchase a new pan if you already have one with a lid. Thank you for letting me know how your baking is going. Here is my email if you'd like to send me a picture: [e-mail]

[@ColettaHughes]

Those look awesome. :)

[@JustOneBitePlease]

Hello Coletta, Glad you like them!

[@Tonithenightowl]

Fabulous !!! :o)

[@JustOneBitePlease]

Wow! I truly appreciate you for taking the time to watch so many of my videos and for commenting. Thank you so much!

[@sunshinyrays8869]

this English muffins need a looot of rest actually... great video as always

[@JustOneBitePlease]

The slow fermentation helps to develop the nooks and crannies in the final cooked English Muffins. Thank you for taking time to comment.

[@hartcoronet9968]

Thanks for the video. It's interesting how this one and some of the others for making E. muffins refer to the inside as having "nooks and cranies."

[@JustOneBitePlease]

Hello Hart, The goal is to have lots of nooks and crannies throughout the English Muffins to gather pools of melted butter and jam. It also makes for a nicer eating experience because of the open crumb structure. Thank you for taking time to leave your comment.

[@kassandrar]

Mmmmmm definitely gonna try making these :)

[@JustOneBitePlease]

I'd love to hear how they turn out for you when you make them. Thank you for taking time to comment. Happy Baking, Alejandro Ramon, "Just One Bite, Please?"

[@gorgikolarovski8912]

+Just One Bite, Please? z12y8wasfghn

[@Joesmith-fu4ps]

I have always read in baking "water temperature in so important". Maybe I missed it but I can see where you even mention it. So room temp? Luke warm? You have to remember there is a lot of beginners out here. I'm going to make these as soon I as I know if you used cold, room temperature or warm water.

[@JustOneBitePlease]

Hello Joe, It is nice to meet you. You are right. For some reason I missed adding what room temperature we want to have. I'll be going back and adding it to the recipe post. Thank you so much for taking the time to let me know it was missing. P.S. Here is what I recommend as room temperature: 68º-74ºF (20º-23ºC)

[@Joesmith-fu4ps]

@@JustOneBitePlease I was wanting" water" temperature, not "room" temperature.

[@dorothyfu7540]

This is the best english muffin recipe I have seen. I must try it.

[@JustOneBitePlease]

Thank you, Dorothy! Please let me know if you have any questions. Happy Baking!

[@savvynap]

Just let me start off saying, I love your recipe and instructions. Can't wait to try it. I would like to know if a stand mixer can be used to do the kneading? Thank you in advance!

[@JustOneBitePlease]

Helly savvynap, It is nice to meet you! Yes, you sure can use a stand mixer. I would recommend completing steps 1 and 2 with a rubber spatula and then switch over to the dough hook to knead the dough. Kneading time will be between 6 to 8 minutes. Please let me know if you should have any other questions. Thank you for writing and Happy Baking!

[@savvynap]

@@JustOneBitePlease OMG, thank you so much for responding. May you continue to be blessed!

[@ilikefoodyah]

The best english muffin recipe that I've tried! Do you have sourdough english muffin version?

[@JustOneBitePlease]

Hello Selli2005, It is my pleasure to meet you. Here is a Sourdough variation of the same recipe using a liquid levain (100% hydration): Grams Ingredients 200 g. Liquid Levain (Full Fermented) 241 g. Water 15 g. Turbinado Sugar (Raw Sugar Crystals) 354 g. Bread Flour (Unbleached, Unbromated, King Arthur Bread Flour) 12 g. Sea Salt (fine) Follow the same steps for mixing, kneading, and shaping. The fermentation time will be extended depending on how active the Liquid Levain is and the temperature of your environment. I'd love to hear about your baking adventure when you make the recipe. Thank you for taking the time to write. Happy Baking!

[@ilikefoodyah]

@@JustOneBitePlease Thank you so much for your response, much appreciated. And the sourdough recipe, wow. I can't wait to try this. Thanks again, Chef.

[@amythatsme1372]

is the water warm? or just room temp. Fabulous video by the way. Thank you.

[@JustOneBitePlease]

Hello Amy, Room temperature water is what I suggest when using Instant Yeast. As it does not need to be hydrated and proofed before using. Thank you for your kind comment and please let me know if you have any other questions I may help you with. Happy Baking!

[@laeum1433]

Love your music! Please teach how to make sour dough

[@JustOneBitePlease]

I'm planning on producing a blog post and video on making naturally leavened bread (sourdough) in the future. Here is a good video that shows the process of making and maintaining natural starter for bread. Here is the link to the video: kzbin.info/www/bejne/f2K2pJewoJuonqs

[@laeum1433]

Thank you! Quick question. Sometimes the muffins are perfect but others the dough feels very dry. Not sticky at all. I use same quantities and ingredients... I do t know what I am doing wrong.

[@JustOneBitePlease]

Hi Eugenia, Are you measuring by volume or are you weighing the ingredients?

[@nildapennington8450]

You Gotta be patient

[@BobG127]

Wow. Thank you, thank you, THANK YOU, Alejandro! I have looked all over the Web and in my cookbooks and tried many other English muffin recipes. This is the best one by FAR in achieving a wonderful texture with all the nooks and crannies one could want in an English muffin. The production of the video is superb - easy on the eyes and easy to follow. It is very well paced and every step is so clearly shown that I had no questions whatsoever about how to perform any and every step. You are, without question, a master at your craft. I will say that another recipe I ran across did result in a flavor slightly more to my liking (although, unlike yours, the texture and large holes in the muffins were lacking). I think the flavor was achieved by way of a long (overnight) fermenting. As I write this, I am experimenting and have a batch made with your recipe doing its second rise overnight. (This is the second normally 1-hour rise, after the first folding.) Is there an ideal point in the process to have a long, slow fermentation to develop that flavor? Thanks again, for the wonderful video and sharing your knowledge with us. I truly appreciate it.

[@BobG127]

Thank you, once again. I will give this poolish method a try this weekend! Have a great weekend!

[@JustOneBitePlease]

Thank you so much for sharing your experience making the recipe. I hope you and your family are happy and heathy. Best, Alejandro

[@JustOneBitePlease]

It is my pleasure!

[@gnavarro58]

Hi. Can I make them the night before (and keep it in the fridge, for example) to bake them in the morning for breakfast? As it takes a lot of time, I have to get up t 6 am to have them ready! Thanks! 😄😋

[@JustOneBitePlease]

Hello Gabriela, Yes, you can hold the final shaped English Muffins in the refrigerator over night and griddle them in the morning directly from the refrigerator. Thank you for writing to ask your question. Have a great day and Happy Baking!

[@Sally4758]

Your tutorial looks good. However, I have hard time to incorporate the dough. Eventually I used the stand mixer to knead it instead. It is too wet to handle. Hopefully the result of the muffin will still be good. Thanks.

[@JustOneBitePlease]

Hello Sally, It is nice to meet you. I'm so glad you press on with the mixing and didn't add any extra flour. The wetness of the dough is what creates the large irregular holes which make the nooks and crannies in the English Muffins. You can always use a stand mixer to knead the dough. I truly appreciate you sharing your experience with me. Please let me know if you have any questions about this or any other of my recipes. Thank you and have a wonderful day!

[@MarkWoodChannel]

Hello sir, I have a question, are you sure the measurements are correct on your website for this recipe? I have tried mixing it up twice today now, thinking maybe I made a mistake the first time, but in both cases the dough is far too wet. I kneaded both batches by hand with a dough scraper but it never got past being a wet mess. I ended up adding flour to the first batch after proofing twice just to get it into a ball, and now for the second batch I have had to do the same. Getting frustrated as all of your recipes so far have been spot on. Thank you.

[@JustOneBitePlease]

Hi Mark, I understand handling wet doughs seem wrong when we first encounter them, but if you follow the timing and process I know you will have success with this recipe. Here is the information on from my recipe on my website where I explain the science and hydration of this dough: Bakers Percentage and why it is good for you to know: This recipe for the English Muffin is highly hydrated dough, 75% to be exact. So what does that mean to you, the baker? When looking a recipe for bread you can start to note the weight of other ingredients the flour in the recipe. Especially the water to flour. This will tell you before you even start to mix how firm or loose the dough will be when handling it. The higher the hydration, the stickier the dough will be through the kneading and shaping process. A dough with higher hydration will also have larger irregular open texture in the crumb structure through out the baked good. Whereas dough with lower hydration will have a more uniform crumb with small and very even holes and texture and will be very easy to handle while kneading and shaping. The formulation to find the percentage of the ingredient by weight to the flour by weight is to divide the weight of the ingredient by the weight of the of flour and then times it by 100 to get the ingredient percentage in the recipe. The flour percentage is always 100%. Here is an example formula: (ingredient weight ÷ flour weight) x 100= Ingredient % Example using the English Muffin Recipe: (341 g. Water ÷ 454 g. Flour) x 100 = (75% Water by weight to 100% Flour) Once we know what the water percentage in the recipe will be we the baker can then adjust how we handle the dough through out the mixing, kneading, fermentation, folding, shaping, and final proofing process. Because this dough is highly hydrated it will be very sticky during the entire kneading and shaping process. So we incorporate a process called folding. Folding the dough twice during the fermentation replaces “Punching Down” the dough. Folding increases the strength and elasticity in the dough with out damaging the gluten structure. This technique can be used with any wet dough. Check out the folding technique in my Homemade English Muffins at the video time stamp (2:43) and (3:17) If you follow the timing process for fermentation, folding, preshaping, final shaping, proofing, and griddling you will have success. Of course, if you have any other questions please feel free to send me a comment. If you like you can email me at [e-mail] also and send pictures of what your dough looks like. Thank you for writing.

[@MarkWoodChannel]

Thanks for the reply, trying to follow exactly maybe I'm just not being patient enough, I'll try to remember to email pictures.

[@marydizon3226]

can i use brown sugar instead of turbinado this looks yummy id like to make it but i dont have turbinado.

[@JustOneBitePlease]

Yes, you can use brown sugar or granulated sugar for this recipe. It would be the same amount of 2 tsp (15 g.) Please let me know if you have any other question. Happy Baking! Alejandro Ramon, "Just One Bite, Please?"

[@marydizon3226]

+Just One Bite, Please? thank you much appreciated your reply keep up the good recipes and do more you deserved a lot of likes and subscribers.

[@DukeofFoxboro]

The sample fork-split crumb looks different from that of the final shot, and the final shot muffin looks like it was sliced with a knife. Did you make the toasted one differently than the demonstrated batch?

[@JustOneBitePlease]

DukeofFoxboro The opening and final shot of the toasted English Muffin is from the video demonstration. I just cut it open with a serrated knife. You have a good eye!

[@jiahuijiayi]

Thanks for sharing this recipe. I have some problems to cook these muffins. First I heated up a cast iron pan for 10mins. Then added in muffins. Only 1 minute the muffins turned dark brown. No way I can cook each side for 6 mins. Would you please explain some more about how to cook these muffins in different pans. Thanks 🙏

[@JustOneBitePlease]

Hello Susie, It is important to adjust the temperature of the flame to slowly bake the English Muffins. The pan is only conducts the heat. If the pan is to hot as you stated the surface of the English Muffins will darken before the center is baked through.

[@lindabonnette8443]

Hi, I made these yesterday. They were awesome in spite of being slightly tough. I replaced 9 grams of AP flour with 9 grams of wheat gluten hoping to increase the protein content since bread flour is unavailable. Could this have caused the toughness? Also my dough seems much more wet than yours and I had to use more board flour during preshaping as the sticking was so bad. Perhaps this caused the toughness? I want to make these again and would appreciate any advice. Thanks.

[@JustOneBitePlease]

Hello Linda, What brand of all-purpose flour did you use for the recipe?

[@lindabonnette8443]

I used Bakers Scoop I bleached AP flour.

[@lindabonnette8443]

Sorry, unbleached.

[@JustOneBitePlease]

@@lindabonnette8443 After looking at the description of the flour on the HEB's website I would say you don't need to add any wheat gluten to the dough. The hydration of the dough makes it very sticky throughout the entire process. This is why it can develop the open crumb structure to create the nooks and crannies that we so desire. I would recommend trying to minimize the amount of flour you use to shape the dough. Know the more you make this recipe the better you'll become at handling the dough. I look forward to hearing about your next baking adventure. I appreciate you taking the time to write and ask your question as there are others who might be encountering the same issues. Thank you and have a great day! P.S. I loved shopping at HEB when I lived in Texas!

[@lindabonnette8443]

Thanks so much for responding so quickly and for your advice. I’ll let you know how my next batch turns out!

[@ekariniwahyuningsih5461]

Can i replace half white flour w wheat flour? And replace water with milk ? Thanks

[@JustOneBitePlease]

Hello YazidDaily Activity, Yes, you can make those adjustments to the recipe. Each one will effect the final crumb structure, crust texture, and final flavor. I'd love to hear about your results. Thank you for writing and Happy Baking!

[@MarkWoodChannel]

On the #Lockdown menu tomorrow, I really need some eggs benedict, hoping the Canadian bacon I ordered doesn't get subbed out of my grocery cart!

[@JustOneBitePlease]

Egg Benedict is one of my favorite dishes!

[@MarkWoodChannel]

@@JustOneBitePlease Same, top 5 for sure. They deleted the Canadian bacon 😭 so I pivoted to your bagels since we do have cream cheese. The final bagels are proofing now. I also have a lot of frozen copper river salmon, do you have a lox recipe? 😎

[@MarkWoodChannel]

Also I made bagel boards from your instructions and for the life of me I can't find them. I'm only 58 where is my memory? I think maybe I'll just land the bagels on a damp towel and then to the stone "dry" side down to start.

[@colin196950]

i have a question? i do not have turbinado sugar, can i use regular sugar?

[@JustOneBitePlease]

Yes, you can use regular sugar or even light brown sugar for the recipe.

[@jg5558]

Do the cornmeal serve a special purpose? I have all the ingredients but for the cornmeal.

[@JustOneBitePlease]

Hello J G, The cornmeal keeps the dough from sticking to the surface of the wooden proofing board and does not get absorbed into the dough like flour would. Rice Flour or Semolina would work also. Please let me know if you should have any other questions. Thank you for taking the time to write and have a wonderful time making your English Muffins!

[@jg5558]

Just One Bite, Please? Thank you for taking the time to clarify. Can’t wait to try your recipe 👍

[@nelsunshine5491]

Looks like this has been grilled before applying butter. Is it because it still raw coz the video did not show

[@JustOneBitePlease]

Hello NEL, It is nice to meet you. Yes, the English Muffins are split then toasted before eating. Here is the link to video where I show how to split the muffin using a fork: kzbin.info/www/bejne/n6Cvq4x5gcZsfNk

[@junieharracksingh]

No one puts the recipe list so how am to know what I need. Everyone shows the method, please list the recipe.

[@JustOneBitePlease]

Hello Junie, It is nice to meet you. Here is the link to the full recipe with detailed directions for the English Muffins: justonebiteplease.com/2016/07/08/homemade-english-muffins/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!

[@MarkWoodChannel]

@Richard Henry Sr Well this channel isn't like that, he shares the recipe with every video he posts. He's also very friendly to his commenters on social media. You should try it.

[@laurabarber6697]

@@JustOneBitePlease and you're missing the point. By having the recipe list that I can screenshot it and it just makes it easier. Thank you for taking this into consideration! And thumbs up those wonderful recipe!

[@dongamb3823]

How did the corn meal suddenly appear on the finished muffins? At what point was that added?`

[@JustOneBitePlease]

Hello Don, Step 16: Sprinkle cornmeal on the cutting board and place the discs seam side down onto a cornmeal and cover with plastic let proof for 1-¼ to 1-½ hours. You can see this step at the 6 minute mark of the video: kzbin.info/www/bejne/n6Cvq4x5gcZsfNk Here is the link the full recipe with detail instructions: justonebiteplease.com/2016/07/08/homemade-english-muffins/ Please let me know if you should have any other questions. Thank you for writing and Happy Baking!

[@dongamb3823]

@@JustOneBitePlease I missed that. Thank you for the response!

[@shehlaansari1430]

Plz send the exact measurements of the muffins dough ingrediants ..thanku

[@JustOneBitePlease]

Hello Shehla, Here is the link to my recipe on my website: justonebiteplease.com/2016/07/08/homemade-english-muffins/ You can always find the links to the full recipe by clicking on the ⓘ icon in the upper right corner of the video as it is playing or the description box below the video. Please let me know if you have any questions. Happy Baking!

[@shehlaansari1430]

Thanku i got the recipe .. looks yummy will definitely try these

[@sydneyb.267]

I have been looking for the right English Muffin recipe and technique, since the others just don't produce the right texture. This is it, such nice slightly chewy texture and lots of nooks and crannies to hold the toppings! A question or two: If I were to make the dough ahead of time to be cooked in the morning, what would be the best point to put the dough in the fridge? Would it be after the final shaping and before the final rise? Also, could dough be frozen at this point, or would it be better to freeze muffins after they are cooked? Thanks fo the recipe. Great video, excellent picture quality, love the mellow jazzy music and lack of chatter. Hope to see many more videos in the future!

[@sydneyb.267]

Thank you!

[@JustOneBitePlease]

Hello Sydney, How is your baking going?

[@JustOneBitePlease]

You are most welcome!

[@soniafromtexas6236]

Do you have a recipe for a sourdough English muffins.

[@JustOneBitePlease]

I don't have a recipe as of yet. I'll be sure to let you know when I do. Thank you for your suggestion.

[@antoniahamilton3201]

Check out FOOD GEEK. He has a recipe for sour dough English muffins.

[@Pammellam]

You seem to add cornmeal to just the bottom. Why not on both sides??

[@JustOneBitePlease]

Hello Pammy, It is my pleasure to meet you. I appreciate you waiting for my response. The cornmeal is sprinkled on the proofing board to keep the shaped English Muffins from sticking to it that is why it is typically on one side. The great thing about making your own baked goods you can add or adjust the recipe to suit your own taste. Thank you so much for taking the time to write and ask your question. Have a great day and Happy Baking!

[@Pammellam]

@@JustOneBitePlease I am going to try your recipe. You video was so clear on how to make them. I am not a good baker and generally fail on bread. I follow the instructions but it does not rise or falls flat when I make it. Nothing happens when I make it that the recipe says will happen…. I have given up for the most part.

[@JustOneBitePlease]

I'd love to hear about your baking adventures!

[@georgeballentine1045]

What kind of flour

[@JustOneBitePlease]

Hello George, It is nice to meet you. The recipe uses Bread Flour. Here is the link to the full recipe with detailed directions: justonebiteplease.com/2016/07/08/homemade-english-muffins/ You can always find the links to the full recipes for the videos by clicking on the ⓘ icon in the upper right corner of the video as it plays or the description box below the video. Please let me know if you have any questions. Happy Baking!

[@el7jake]

Why cornmeal on only one side?

[@JustOneBitePlease]

Hello Miel, The cornmeal is used to keep the dough from sticking to the surface of the proofing board. Unlike flour, it doesn't get absorbed into the shaped Englished Muffin as it proofs and any extra will fall off during the cooking process. There is no need to add cornmeal to the second side unless you would like that. The light dusting of flour will keep the plastic wrap from sticking. Please let me know if you should have any other questions. Thank you for writing and Happy Baking!

[@nrqmendez8994]

las cantidades de todo donde

[@JustOneBitePlease]

Hola Quintanilla, es un placer conocerte. Aquí está el enlace a la receta completa con instrucciones detalladas para los muffins caseros ingleses. La receta y las instrucciones han sido traducidas al español: translate.google.com/translate?hl=en&tab=wT1&sl=en&tl=es&u=https%3A%2F%2Fjustonebiteplease.com%2F2016%2F07%2F08%2Fhomemade-english-muffins%2F Siempre puede encontrar los enlaces a las recetas completas de los videos haciendo clic en el icono ⓘ en la esquina superior derecha del video mientras se reproduce o en el cuadro de descripción debajo del video. Por favor hazme saber si tienes preguntas. ¡Feliz horneado!

[@nrqmendez8994]

merci por su rapida respuesta DIos lo bendiga

[@robertnesfield6321]

When I add the second half of flour the dough isn't just sticky, it's really, really, really sticky. I always add a little bit more flour just to be able to work with it, even with a dough scraper. Any suggestions?

[@JustOneBitePlease]

Hello Robert, It is good to meet you. Great question about working with doughs that have high hydration (75%) for this recipe. I would recommend kneading the dough for at least 2 minutes to fully incorporate the ingredients and then to cover the dough with the bowl and let it hydrate for 30 minutes before continuing to knead. This will give the flour time to fully hydrate making for easier handling and kneading. With each fermentation and fold, you'll find the dough becoming stronger and more elastic. The dough does remain sticky throughout the entire process. With a little practice, you will develop the skill of handling a wet and sticky dough. I love to hear how the English Muffins came out for you. Please let me know if you have any other questions. Thank you for taking the time to share your question with me and the viewers. It is very helpful for others to hear about the experience of those who have made the recipe. Have a great day!

[@robertnesfield6321]

Thank you for the reply. I'll try that with my next batch and let you know how it turns out. I use your recipe for bagels and they come out killer. They're just like the bagels I used to get in NY.@@JustOneBitePlease

[@madamedellaporte4214]

Why not a griddle? Why covered?

[@JustOneBitePlease]

Hello Ourania, You can use a griddle if you like. I like using a pan with a lid to hold the heat and steam in while slowly cooking the English Muffins. I find I get a higher rise this way. Please let me know if you have any other questions. Have a good day!

[@AdventureFreak86]

I want to meet someone who touches me, the way he touches his dough.

[@JustOneBitePlease]

Hello AdventureFreak86, I wish you the best on finding your special someone. Have a wonderful day.

[@Jardinier2023]

So surprised both sides weren't cornmealed. I have baked for 40 years and never have used sugar in my yeast rising and absolutely unnecessary unless your making a pastry dough then it doesn't matter since its a sweet anyways but otherwise leave out the sugar

[@JustOneBitePlease]

Hello V R, Welcome to the Just One Bite, Please? community. It is my pleasure to meet you. I appreciate you taking the time to share your thoughts with me and our community. The recipe for the English Muffins uses a "Straight Dough Method." The addition of the small amount of Turbinado Sugar it there to add a depth of flavor to the dough due to the shorter fermentation time. The recipe can be made using the "Poolish Method." Fermenting 227 grams of water and 227 grams of Bread Flour with 1/4-tsp of instant yeast from the ingredients in the recipe for 10 to 12 hours at room temperature. This will give the enzymes in preferment time to break down the starches into simple sugars creating a natural sweetness to the final dough without the use of Turbinado Sugar in the final dough. You'll find I use this technique with all my lean dough recipes. I would love to hear about your baking experience making the Homemade English Muffins using either method. Thank you for writing and have a great day!

[@walkertongdee]

Too much work. real English Muffins use no dough no kneading, just the batter..

[@JustOneBitePlease]

Hello Walkertongdee, It is nice to meet you. Yes, there are many processes and techniques when it comes to making yeasted breads. My demonstration is just one of many. Finding the one that works for you is the important thing. If you should try this recipe I'd love to hear about your results. Thank you for commenting and have a great day!