How to Make Fresh English Muffins for Breakfast | Cold Proofing Method

English muffins are a classic breakfast item. But making them in the morning can take quite some time and effort. The cold proofing method solves all the problems for breakfast bakes. All the work is done the night before and the only thing left to do in the morning is baking the bread. Use this method to always have freshly baked bread for breakfast.
This English muffin recipe is quite like the other one I posted a couple years ago. The main difference is that it is cold proofed and uses the no-knead method. Instead of kneading this sticky dough and making a mess we simply fold the dough a few times during bulk fermentation and achieve the same result with far less effort and clean-up required.
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#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@solarpony]

That sandwich looks perfect for hangover therapy

[@Jeepy2-LoveToBake]

Just cooked these this morning after a 22-hour cold-proof. Wow - fantastic results, yet so simple to make - I used on to make two open-face sandwiches (PB&J and Egg, sausage, & cheese). As long as you plan ahead, you can have fresh English Muffins everyday!!! Thanks, ChainBaker, for adapting this recipe to make life simpler for the rest of us. Photos have been posted on "Charlie's Baking Buddies".

[@s.leeyork3848]

I used to make them when my kids were little; the my sister stole the cookbook. I will make these this weekend. There's nothing better than homemade English muffins! Thanks

[@knottybead4871]

I made English muffin bread before, and I will be making these very soon.

[@Teresa.McDermott]

I've made them a few times. It's funny how everyone makes things a little differently. Yours look so pretty! I love the tip to pan toast them! Brilliant!

[@atrotsiuk]

You've read my mind, I was thinking about making English muffins this weekend, I even bought the ingredients!

[@joncapybara3503]

Nice recipe! Last time I made english muffins was last Mother's Day. I was hosting my mom for breakfast and she wanted english muffins. Unfortunately I didn't get around to starting them until after work, around midnight. I used the slap and fold method for the dough, which my downstairs neighbor did not appreciate in the middle of the night. Glad to have the no-knead method now. Cheers!

[@sbricksful]

Made these and made 2 bacon and egg muffins and the other 2 made into 4 eggs benedict bases. Was really 👍

[@wildcat_sa]

Yesss!! Been waiting for someting like this!! Thank you

[@NorskKiwi]

You're the man, love it.

[@stevenking3149]

These look delicious, I'll give them a go this weekend!

[@lilpiggy89]

That's so awesome, I have never had a fresh English Muffin. I will definitely be trying this recipe. 🎉

[@hellie_el]

the very best instructions, bar none. ❤

[@juliennapoli]

Recipe done. It works very well! Thanks a lot!!

[@cjsrescues]

Oh man, now I'm hungry. These look delicious!!!

[@chopsddy3]

Thanks so much Chain. They are beautiful👍

[@shelleyhender8537]

Thanks again for another wonderful video with plenty of TIPS. As per usual, your muffins turned out perfectly!☺ I use Maple Syrup instead of honey, as it’s plentiful in Canada. I also cold ferment and cold proof mine, as I don’t usually have time to do everything at once…so this No-Knead method is a great idea and alternative to my recipe. I literally bought semolina yesterday to make English Muffins for my parents’ visit this week. I know this recipe will be a huge hit with my mother…as she will want to test these out a few times. My father is a fan of “breakfast muffins” - so he will be thrilled to know that I found your quick, no fuss method. I hope you had a great weekend!🇨🇦🙏🇨🇦

[@archimedes131]

my baker! thank you for this. I will try it soon.

[@janegardener1662]

These look wonderful. Saturday night I know what I'll be doing!

[@knightsofneeech]

I love your instruction! You are very easy to understand and thanks for the close ups. I appreciate you

[@johnNJ4024]

I've thought about trying to make English muffins several times in the past, but as easy as you make it look... I'll have to try this soon. Thanks Charlie!

[@jamkpa]

Great looking English muffins! I will use your recipe next time I make them.

[@AltafKw]

Looks delicious! My kiddo fave breakfast 👌🏼

[@richc767]

Can't wait to try this!

[@louannejones2304]

I’ve made English muffins before but these are the best and easiest. Thank you so much for sharing your recipes. I can always rely on them.

[@franciet99]

Great job! I made them once and they turned out good. I’m going to give your method a try. Thanks!

[@TheSaunaViking]

Yes! It’s here!

[@_TravelWithLove]

Thank you again for sharing another beautiful recipe !! Looks sooo yummy 😋 !! Bon Appetit !! ✌️😎💕

[@MJ-en5hi]

My mom loves English muffins and they were a staple of my childhood (always store bought). I've been meaning to make them forever but never have. This recipe is so simple! Just started a double batch so I can share some with my mom! Thanks Charlie

[@suyapajimenez516]

100% agree the immense difference between the markets and your own baking.

[@TTt-ln1yy]

I made these the recipe quite straight forward and really enjoyed them good job and great recipe

[@shainesmith9474]

I just made these and absolutely nailed them! Mostly thanks to this recipe.

[@pjamestx]

What a coincidence, I made english muffins for the first time this morning (but with a more traditional stand mixer recipe)! Yours came out so beautiful! I will say I had a hard time with temperature control, I needed to keep the pan cooler than I expected, but all in all I got a couple decent ones out of the batch. Thanks for sharing!

[@MG63]

Oh my, how tasty. Now onto the muffins. They look fantastic. Will be giving these a try. Thank you. Regards.😄

[@Jules-740]

This is just what I need!❤

[@littlelaz7246]

Charlie, I made these and they were wonderful. I used a 24 hour CF and a 48 hour CF. Worked beautifully.

[@pamelamerfeld7997]

THATS incredible

[@ljp1391]

Excited to try these. I have made these in the past with a sourdough starter but always ended up with a burnt crust and/or raw center. I will try your recipe and method. Thanks!

[@karenhunt7035]

These are seriously amazing! Cooking time is long and interactive enough that I think my next effort will do 8 or 12 and we'll just store them for the day or so they take to get eaten up.

[@shainesmith9474]

I'm totally making this today.

[@eatcookie1958]

Thanks for your videos, they are clear, concise and add good tips for success. I made these today, though I used my sourdough starter and adjusted the hydration accordingly. They were very good, easy to make and I would say the best english muffins I have made thanks to your instructions on what to do and why.

[@susanmcconnell6041]

PERFECT!!!

[@mzimmerman1988]

Woah.. this is a good recipe, you could make one batch and cook them for two breakfasts!

[@nurozkan6600]

Looks delicious

[@knottybead4871]

I started these yesterday and cooked them this morning. I made the mistake of using cold milk, so I had to let the dough warm up because they didn’t rise during the night. Once warm they puffed up beautifully, and cooking them was easy. They were so delicious, and the fork method worked great. I will definitely make this again.

[@miQize]

In the middle of making a batch with the basics with babish recipe when I found this. Dividing before cold fermentation makes so much sense to save time in the morning. I'll try this next time!

[@andybonneau9209]

I use a bit of plain yogurt in my recipe, and cook with a glass lid to keep moisture in as much as possible. Nice tutorial, thanks.

[@Rye_d_baker]

Hello dear. I’ve made the dough yesterday (double patch) and just baked them. Absolutely amazing muffins. I will stick with your recipe as it’s easy and convenient for breakfasts. Thank you so much. I’ve posted them in my instagram page and stated your KZbin channel for reference. Have a great day

[@ChainBaker]

Cheers! :) I'm working on a rye bread version of this recipe. So far so good!

[@piozem]

I just put mine in the fridge so will be back to you with my opinion tomorrow😊 Thank you for sharing this recipe❤

[@piozem]

Muffins came out bellissimo! I highly recommend you People to double ingredients. I demolished two at the time and I still wanted more but I had to share with family😅 so next time I'm gonna do much more! Delicious, Chef!🤤

[@philip6502]

Those bad boys are very bad boys! I just finished some store-bought E.M.s, so now I'll compare. Thanks. 💯

[@Jubjub53]

I'm sad I'm discovering this just after I got home from the food store. A must try for sure

[@supernoobsmith5718]

I like cold fermenting. But sometimes I just want to do things on a whim, and see the results a few hours later. English muffins on the list for today. Finally got a thermometer and things are improving already. My cold kitchen always has me underproofing things.

[@penderworth]

Love this method. Could you do one for Bolo levedos? They’re a Portuguese version of English muffins that are sweeter. I’ve been loving them for a breakfast sandwich.

[@ChainBaker]

I'll add them to my endless projects list 😅 Cheers!

[@Thekidfromcalifornia2.0]

I used to make sour dough English muffin.I could spilt them with my fingers. Still missing my tangy American English muffins but I have to try this.

[@koubenakombi3066]

I will go back to bed (middle of the afternoon here), just to wake up again and try this!

[@ChainBaker]

😁

[@jenniferharris3357]

Awesome recipe! Made these twice, with spelt flour. Second batch with double quantities. So easy, will never buy English muffins again.

[@johncopper3219]

C.B. as always, easy to follow and I have tried so many other recipes for english muffins a long time. Each failed. I made these today and success. Better than I imagined. Saw you made this video and had to watch. Your knowledge in bread making has really inspired me for a while. Thanks for your hard work in making tremendous content. Btw, I rarely post comments...😊

[@ChainBaker]

Cheers, John! :)

[@vixyswillie]

Love this! Thanks for sharing this great recipe. I'm definitely going to give it a whirl. Do you have a recommended source for the rings for the eggs (or crumpets! :D)?

[@ChainBaker]

Those are pastry rings that I 'borrowed' from work 😂 to be fair they are a bit too small for eggs or crumpets.

[@vixyswillie]

@@ChainBaker Thanks! I'll take a look around. Cheers!

[@georgepagakis9854]

Amazing! after this, no more Egg Mc Muffins at McDonalds, I promise!

[@BigboiiTone]

That was a wicked burn on mcDs but frankly they deserve it. You, however friend Charlie are an inspiration. I've seen your original English muff episode and I liked it, as such I'm interested to see this alternative version

[@BigboiiTone]

I like the fork split technique instead of using a knife, which would probably smear the tender crumb a bit

[@kilroyscarnivalfl]

I made English muffins this weekend, Charlie, and I did somewhat of a hybrid of your method and Brian Lagerstrom's. I had fed my sourdough starter so I used his basic recipe, but your no-knead technique and cooked in a mostly dry pan like yours (Brian's are cooked in a lot of clarified butter). Next time I will try your full recipe but they were very good. I do love the cold proof method. Trying to figure out whether I can make myself get up early enough to bring a batch of these to the office one day. :) BTW I used an instant read thermometer to make sure the middles had reached 200F/93C, but when split and eaten while still hot, they do taste slightly underbaked. Not so when allowed to cool. Just like other breads, I guess.

[@ChainBaker]

Frying them in butter sounds pretty good! Yeah they'll be a bit gummy if you crack them open too soon 😁

[@canastraroyal]

Use a food processor for mixing and pre-kneeding the dough. The dough comes out very cohesive and waaay faster than with a stand mixer.

[@suyapajimenez516]

Hi 👋 friend. Peace and prosperity for you 🖖 I made this bad boys the recipe multiplied by 3 twice in for days bc my children love it, unfortunately a did too😮. Total success and beautiful. This time thou I didn’t add the yolks bc taste preferences I like less rich. ❤

[@ChainBaker]

👍👍👍

[@olgazagidullina]

Hi! I haven't tried these yet, but they look amazing! Thank you for the recipe! Questions... Can you use butter milk instead of the milk in this recipe? If yes, would it be the same amount? Thank you!

[@ChainBaker]

You'll need slightly more buttermilk. Here is a video about it kzbin.info/www/bejne/Y2TddaeaatGMesU ✌

[@marianam8643]

On a diet. Cannot eat this, but love to look at it :)

[@mikewurlitzer5217]

Look at it this way. If you gain weight, those are new cells in your body, therefore your average age decreases. [my doctor does not approve of this theory but he can't disprove it either]

[@ChainBaker]

😁

[@fayeliu2601]

Perfect timing again!I’ve been thinking about making English muffins! I like the small quantities when trying new recipes, thank you 🙏🏻 ❤ By the way, why does some recipes use baking soda?

[@ChainBaker]

Do they also use yeast? I don't know if there would be any benefit to adding soda to this recipe 🤔

[@fayeliu2601]

@@ChainBaker A couple of the recipes are using both the yeast and baking soda, that’s why I was wondering…but I’m gonna try yours, this weekend!😊❤️

[@barryz3084]

These look great - if you wanted to bake with sourdough starter instead of yeast - what would you recommend as the amount of starter. Thanks

[@ChainBaker]

Make the leaven with 15% of the total flour.

[@barryz3084]

@@ChainBaker thx, I will give it a try!

[@petesaunders1652]

Thanks for the video! What would happen if I put a lid on the pan while baking?

[@ChainBaker]

The heat is so low that I don't think it would help much. But it's worth a try I guess :)

[@petesaunders1652]

@@ChainBaker Thanks for the speedy reply. I'll give it a try.

[@maitlandbowen5969]

What a nice man! 🍃🍂🌈

[@tburbank1]

I make English muffins with sourdough discard.

[@user-qb6wi7rh9r]

Hi...what's the different between Lean dough, Direct dough and Straight dough? Thanks 😊

[@ChainBaker]

Lean dough is one that does not contain any eggs, butter, oil, sugar, etc. Basically just flour, water, yeast, and salt. Direct dough and straight dough are the same thing as far as I know. It just means that the dough is mixed, fermented, and baked usually on the same day. Or at least it does not contain a pre-ferment.

[@coal.sparks]

Why does a larger dough ferment more quickly? I missed that in an earlier video, clearly.

[@ChainBaker]

It holds a constant temperature for longer.

[@bloodwolf7462]

Finaly I won't need to buy fresh buns for breakfast :D Oh and btw still waiting for Chimney Cake recipe :P

[@mr.Mikeyboy]

I made them last night! Wow so tasty and easy! U really made it simple ..as always that cold proofing is key

[@tommiller1315]

Thank you! I look forward to making my muffins - I'll go look for a vegan recipe as I can't have egg, and I only use soy, or coconut milk. Maybe there is an idea for your next video collection? I am not a vegan, or vegetarian, but I can't tolerate eggs, and as cows milk sours quickly, so I use the alternatives which last, and have fewer calories.

[@frankchen4229]

I WOULD say ground flaxseeds to water ratio of 3:8 by weight, but the fiber content may interfere with the gluten network so I also would want to hear his insight

[@ChainBaker]

Swap the egg yolk for 10g butter ✌

[@miketheburns]

you didn't include the whisk in the equipment list! but I forgive you. Can't wait to make these tomorrow.

[@jumper0122]

Making these today! I can never tell if you have giant hands or if you're making small portions -- I'm hoping to make pretty large muffins (~5in) to copycat a breakfast place that is no longer around, so I'm guessing I'll get the closest to that by doubling the recipe and still making 4 total muffins

[@ChainBaker]

Mine were about 3in ✌️

[@jumper0122]

@@ChainBaker Thanks! I just wanted to report back -- they turned out awesome! Doubling the recipe made for four almost-exactly 5in muffins! It was some of the easiest bread I've ever made, too, so this recipe is a keeper. They made for some of the best breakfast sandwiches ever -- bacon, over medium egg, sharp white cheddar, tomato jam and alfalfa sprouts :)

[@ChainBaker]

Damn you're making me hungry 😁 great job!

[@gnic76]

It would be lunch time by the time I got them cooked. LOL

[@kst6959]

I always end up buying muffins because the brand ones are extra craggy with large open spaces which I love. I assume they are simply using a higher hydration. Or could I need to stick to a kneaded dough to get those kinds of results?

[@ChainBaker]

Kneading won't make a difference. It could be the hydration. They would be more difficult to handle, but it should be possible.

[@Susieqski]

I’ve wanted to make these muffins for a long time! If you were making them in cast iron over an induction cooktop, what do you think the temperature would be?

[@ChainBaker]

Not sure. You just have to experiment and see what works. Cast iron will heat up a lot better than a nonstick pan. Cook the first muffin on its own and adjust from there ✌️

[@Susieqski]

Great advice! Thank you 😊

[@calmeilles]

Breakfast this morning. I was thinking about how they could be even easier and the only thing I could come up with was having someone else make them for me. 😀

[@ChainBaker]

😄

[@rainkrow2069]

I LOVE YOU I JUST RAN OUT OF ENGLISH MUFFINS AND YOU MAKE THE BEST RECIPES THANK YOU SO MUCHKHDJFGHLKDSFKGHDSGKFGDSFF

[@barryz3084]

On another note - have you every tried frying the muffins about 4 mins each side on higher heat, then finishing them in the oven for about 10 minutes. helps when doing larger quantities

[@ChainBaker]

Sounds like a good way to speed up the process 👍

[@Jeepy2-LoveToBake]

Prepped and in the fridge until early tomorrow morning!! Tomorrow is the final day of dog-sitting 🐕, then back to the office!!

[@christophore2677]

Is it ok if i substitute butter for pork lard?

[@ChainBaker]

Sure!

[@iole96792]

You are so cute it's hard to pay attention but I managed enough to actually make these and they were delicious!!

[@ChainBaker]

😅

[@74357175]

What temperature pan surface? So they brown but not too fast

[@ChainBaker]

Not sure what the exact temperature is. I just set it to medium-low.

[@sheilam4964]

👍👍👍👍👍

[@casinc6017]

Do you have a SD version of your EM? Please say yes

[@kilroyscarnivalfl]

Question and answer above yours… Charlie gives a ratio for using sourdough starter. Currently shows posted 5 days ago.

[@ChainBaker]

Use about 15% of the flour to make the leaven.

[@vernzimm]

Why do you pan fry them to bake them? What is the difference to normal baking? I just made the 100% hydration cold-proof whole wheat bread, it turned out great! I think it would work well for the English muffins too, what do you think? It would further justify using the no-knead method.

[@ChainBaker]

They will not have that flat disc shape if you bake them and the crust will also not be the same.

[@pavelryzhkov7554]

Hi 👋 I want to try to fry them on electric grill could you recommend temperature

[@ChainBaker]

I've never tried that, so I can't imagine what temperature it should be at. Perhaps 180 would do ?!

[@pavelryzhkov7554]

@@ChainBaker big thanks 🙏🏼

[@pavelryzhkov7554]

120C for 10 min and 150C for 5min works good. Thanks for a recipe

[@wilko251088]

Can you do these on low temp in oven?

[@ChainBaker]

You probably could but it would not have that distinct crust and it would probably blow up like a bun.

[@kurtttttttt]

What should the internal temp be when cooked?

[@ChainBaker]

94C (200F)

[@74357175]

Why does larger batch require shorter bulk ferment?

[@ChainBaker]

Larger dough holds a constant temperature for longer.

[@kevinu.k.7042]

Could it ever get better than this? frying the cut side was a masterpiece too. I know you know this Charlie but FWIW - I use a probe thermometer to know when they are done 96C is about right. Thanks 👍

[@ChainBaker]

I did that too. Off camera 😅

[@kevinu.k.7042]

@@ChainBaker 😁

[@gixster92]

I am brand new to attempting anything breads.... could you explain what difference is between this cold proof vs your other english muffin video? why would you use one over the other. Sorry if this is too noobie of a question.

[@ChainBaker]

Cold proofing makes it more convenient for a breakfast bake and it develops more flavour. Here are some videos on the topic kzbin.info/www/bejne/rl6bhqJ7nNmnapo kzbin.info/www/bejne/qX-pg5ykgJKqmJo kzbin.info/www/bejne/j6O0fpZoq5WNabM kzbin.info/www/bejne/pIHSmH6ciqufn80 And there's plenty more in the Principles of Baking playlist.

[@gixster92]

@@ChainBaker wow, if I could attach a pic I would. Cooking these now and they look and smell amazing. So excited to taste them.

[@gixster92]

been meaning to write back. I do love the taste of the muffins I made. BUT.... I have no nook and crannys. doesn't matter if I fork open or knife cut it in half. it is solid, soft but no nooks and crannies. Did something go wrong or is this expected. I could send you a pic of the bake if you don't mind.

[@haji727]

I’ve never made them for fear they won’t turn out right. But I am going to give it a shot. My question is can they be baked in the oven.

[@ChainBaker]

They could be baked in the oven but they will not resemble english muffins then. The shape and the crust won't be the same. At least I would not know how to make them the same way in the oven 😅

[@knottybead4871]

When you talk about bread flour that it not as strong as 13%, you say to decrease the amount of hydration. Do you have a formula on the amount to decrease it by?

[@ChainBaker]

It depends on the flour that you want to use and it can vary a lot because protein % does not always accurately indicate flour strength. Just try the recipe as it's written. If it's way too wet, then throw in some flour, but measure it first. Then, the next time adjust the quantity from the get-go.

[@knottybead4871]

@@ChainBaker great, thanks for the advice. I will try what you suggested. I kind of thought you would say what you did about the flour, but you gave me a path forward.

[@jeremi4488]

Has anyone has experience with cold proofing enriched doughs. I've tried with the cinnamon scroll recipe and found I didn't get as much of a rise. My theory is that when the butter cools it stiffens dough and makes it harder for dough to rise. Would I need some room temperature time before baking instead of straight from the fridge?

[@ChainBaker]

That is definitely an issue in breads containing more butter. I would let the rolls rise for 20 - 30 minutes before chilling down. Or pull them from the fridge the next day and let them puff up while the oven is pre-heating.

[@jeremi4488]

@@ChainBaker great, thanks!!