This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHAT YOU GET: This is a simple recipe for no-knead English muffins that, surprisingly, don’t need an oven to make!
I’m so excited to introduce you the yet another no-knead bread recipe! Similar to making sourdough, this too is a fermented dough. You get an amazing crust, flavor, and bubbly texture, BUT you don’t need a starter! The result is a dough that is perfect for making into many different kinds of bread — including ENGLISH MUFFINS! Don’t forget that I also have a recipe for Sourdough English Muffins, too.
If you thought English Muffins involve a lot of technique and baking experience, watch and learn as I show you how easy it can be!
What Gives English Muffins Their “Nooks and Crannies?”
English Muffins are all about the big pockets of air, that create the “nooks and crannies” inside the bread. If you’re like me you love loading yours up with butter, as it just seeps right into those nooks, making for the most comforting breakfast. In this recipe what creates these pockets of air are the bubbles formed during fermentation.
The longer you leave your dough before baking, the more bubbles you will create an even better flavor.
How To Store English Muffins
After you make these from scratch, you will not feel the same about buying them at the store! I like to cover and store them at room temp for 3-4 days. Even better, make a big batch and freeze for them for up to 8 weeks, so you always have them for breakfast and brunch!
Why Is My Dough So Sticky?
No bag of flour is the same from country to country or even town to town. This means, your flour can absorb liquid differently from my flour. So, when making ANY bread doughs you always need to hold back liquid until you get the consistency that I show you.
This is a sticky dough, but it should not be really wet. Watch the video (down below on the page) for a visual reference of the dough.
Is An English Muffin A Muffin Or Bread?
Ok, so these are bread, not a muffin. They were originally called “English” muffins to distinguish them from the sweeter cupcake-like muffins that originated in the United States.
Tips and Tricks to making Homemade English Muffins:
- Use 1/2 whole wheat flour and 1/2 all-purpose flour for whole wheat English muffins
- If you live in a cold climate and are worried your dough might not proof, heat your oven then turn it off and leave the door open to warm up your kitchen and create a warmer environment for proofing
- Use dairy-free milk and coconut oil instead of butter for vegan English Muffins
- You can bake these in the oven, but you’ll get a different result
- These cannot be made in the microwave
- Coat the bottom and top of your English Muffins in fine cornmeal before cooking off for a crispy textured crust
- Wrap them up and freeze for up to 8 weeks. Defrost at room temperature, toast up and enjoy!
- After the 18 hour fermentation period you can put your dough in the fridge for up to 3 days
Need A Topping?
Make your own Cream Cheese with my Homemade Cream Cheese recipe! I also have recipes for Homemade Butter, Microwave Jam, and more.
Try My Other No-Knead Recipes
Love sourdough ? Enjoy my Sourdough English Muffins!
Want more easy bread recipes? Check out my new cookbook, Bigger Bolder Baking Every Day!