Hi Bold Bakers! If you love a good English Muffin, then do I have a treat for you - make your own! Get my new written recipe: bit.ly/How2MakeEnglishMuffins
Bigger Bolder Baking I love this recipe, but can you please tell me. would this work with vegan ingredients such as a soy milk or nut milk and a vegan butter alternative?
Just finished making these. Oh my god. So I followed her advice, when mixing the dough I just added bit by bit of the wet until it formed a rough shaggy dough. I didn't expect it to turn out nice, the dough didn't seem moist enough but I figured I'd follow the process through. 18 hours passes, I take out my dough which smells fermented and is now soft and very smooth. I make the muffins, they seem small so I make 6 instead of 10 (I also don't have a cutter so I just did squares). They bloomed up in the pan and are now the size of 1.5 crumpets each, which wasn't my intention hahahaha They taste delicious. I'm about to prep some fake breakfast mcmuffins to freeze using them! :) Occasionally you come across a recipe which is a GAME CHANGER. This was 100% one of those recipes. Super easy. No kneading. My kitchen is clean and they came out perfect.
Here in the Philippines they don't sell (or even know what English Muffins are) The recipe is great but what I did differently was to rise 1/2 hr and then cut the shapes then let sit for 12 hrs then cook on super low heat in a cast-iron skillet with 1/2 butter 1/2 olive oil. I find it had a lot more "poof" and more nooks and crannies to hold the melted butter. The rise was after the English Muffin was shaped. I have experimented with a lot of different recipes for this. Hope this may be helpful. NOTE: always split with a fork :)
Hi Aganetha. This is a sticky dough, so you can add flour when you are rolling and shaping this. I’m delighted this turned out grand for you. Well done you!
Permit me to say that I am a competent cook but a useless baker. My English muffins were perfection. Thank you Gemma. This is the beauty of your work - demystifying baking and making it possible for a highly-strung cook like me to actually make this. I'm terrified of the dough. No sycophancy here. You're very good. Generous too. ⚘⚘⚘
Thank you for EXPLAINING the why's of the techniques you use. It is my biggest qualm about recipes, I never know why I should do this or that. This looks great!
You are my favorite chef on YT. I think your recipes are incredible. They're perfect for a home like mine. Newlyweds, building a dream. The basics are all we can afford right now. We don't even have an oven yet. But, I love to cook. It's my therapy. I can still make all these delicious fun recipes on a very tight budget. Thank you ❤️
I tried it out this morning and it turned out absolutely wonderful. Thank you Gemma. I used half sprouted whole wheat and half all purpose. I think 1/4 tsp salt for 2 1/2 cup flour ( as per recipe) is little less so I added a little more salt. Thanks again for sharing.
If you end up holding back any of the liquid, you’ve missed out on some of the butter. I’d tend to add the butter separately just to make sure it all went in.
What I also do is instead of adding the full amount of water in the cup, I’ll reduce the water amount by 20 grams or so. After I pour all the liquid, I mix it up and see if I need to add the those 20 grams of water I left out.
@@doggy1740 I always add the dry ingredients to the wet ones, never the other way around. If the dough is too wet, I throw a bit more flour in. But I know my flour pretty well so I know what ratio of wet-to-dry ingredients I need to get the texture I want. 50-55% for a firm dough, 60-65% for soft dough, 70-75% for a very wet and sticky dough, +80% is cake batter.
I would just like to say thanks for the awesome recipe. They are so good, and way better than anything you can buy. I made three batches already in two weeks. I add 50 grams of spelt flour and just use water instead of a mix between milk. And they turn out great everytime. Thanks 👍
I love english muffins so much! I know theyre predominantly eaten as breakfast sandwiches or for brunch but I happily eat them at any time instead of regular bread or roles, I sometimes use them as burger buns and its delicious.
I used bread flour instead and added a bit more liquid than she recommended. Just letting you all know as you're right, flour is different wherever you're at but it was very successful! I just made the dough at night, went to bed, and worked on it in the afternoon the next day! Very easy and everyone loved it! Thank you!
I made them today and they were SO GOOD! We don't sell English muffins here but I'm so surprised at how easy they were! I let mine rise for 15 hours :)
18 hours sound like a long time! Especially in my house where bakes don't last longer than 8 minutes ;D will definitely try during this quarantine period! Thanks for all your great work, Gemma❤️
I make this recipe yesterday, and this morning I had a problem shaping my muffins. Next time, I'm going to divide the dough up equally into 8 or 10 pieces and shape them by hand. I cooked them on my electric griddle and they came out perfectly I had one with a bowl of soup recently and it was delicious it was crunchy on the outside and soft on the inside with lots of nooks and crannies. The dough wasn't Rising like I thought it should so I added an extra quarter teaspoon of salt and half teaspoon of yeast, dissolved separately in tablespoon of water and I added extra quarter cup of flour also. I loved the fermented taste it was wonderful!
I'm delighted you found your way with the recipe, Lorraine. Flours do not absorb liquids the same way, some may need more, or less the amount of liquids in the recipe. Hold back on the liquids when combining wet and dry ingredients, as it's more difficult to shape if it has more liquid than it needs. Gradually add the liquids and stop when the dough reaches the desired consistency, as shown in the video. Hope this helps.
You've amazed me yet again Gemma, I don't know how you do it! Now things like this can be made even in the summertime, without heating up the oven and getting the house as hot!
Absolutely! And you know, sometimes people can't afford an oven, or theirs might be broken too - I want to make sure EVERYONE can be the baker they want to be!
Your website brought me here. I needed a recipe to sell this product at a local farmers market in Mexico. This is an easy recipe with a small learning curve. Thank you Gemma.
I've been baking muffins like these my whole life from a passed down recipe that is much more time consuming. GOOD JOB simplifying without sacrificing flavor, appearance or texture!!
We love English Muffins filled with a sausage patty, poached set egg and slice of cheese. Its so much tastier than Macci-dees version. Soft scrambled egg or cream cheese and smoked salmon is yummy too. We eat so many muffins and crumpets in the UK, its part of our DNA. Thanks.
Oh lovely that's just amazing on my weekend bucket list of baking you are making inspiration as I am just 11 years old😍😍😍... It's because of u that i can bake so well amd i want to become a proffessional chef (edit) I ended up liking my own comment.. Coz nobody else will
@cook with, I just read your comment and I liked it. It's great that you like to bake at such a young age. Don't let go of your dream and I'm sure if you set you're mind to it, you will be a professional chef some day 😀👍⚘. I think I'll try this muffin recipe this weekend too. 😉
Hi there! This is such a lovely message, and I'm so happy you find joy in baking! You truly are a Bold Bakers, and I hope you keep baking until you reach every goal you set for yourself. You can do it!
Same! I've been using all the no knead bread recipes (artisan bread, raisin bread, brioche, etc.) I'm planning to continue to make them even after this whole covid-19 thing blows over. Thanks Gemma! Hope everything is going well with baby!
Delighted to hear that. We love it for breakfast, too. I hope you'll give this a go. Here's the recipe www.biggerbolderbaking.com/homemade-english-muffins/
I’ve been following you since 2015 I didn’t know anything about baking but when I found your channel my baking skills improved a lot. Thank you so much for the easy ways of baking, and by giving tips and showing us on how to do things easier. Happy now that finally you will be having a baby. Keep inspiring us Gemma. You’re a gem. Loveyah and thank you.❤️
I was born and raised in England and had never heard of English muffins until my first visit to the US (aged about 30). I don't actually like them much - unless they are part of Eggs Benedict. They are perfect for Eggs Benedict!
Lokki, try separating the english muffin with a fork. Don’t cut with a knife. Then toast it, spread it with butter and English orange marmalade! Yum! Great for eggs Benedict and individual pizzas., too!
@@SandwichLady I don't dislike them, I just can't get excited about them. I much prefer drop scones or pikelets or crumpets, etc. etc. That said, English Muffins are still the best base for Eggs Benedict in my opinion - halved & toasted first, of course. 😍
I warn you, they’re sooooo yummy, you’ll want them over and over again! Soooooooo good! I wonder how it would be to use a full grain flour, for a bit more healthy version. I have started using a flour which you can just substitute white flour with, so easy! ☺️ Maybe one of these boring days... 😷👍
Thanks for the fun I had making these muffins. I was inspired to make a dear family friend a special treat. She is from Manchester and is stressed about this COVID-19. she works long hours in a nursing home and I know that this will bring her some joy.
Hi I just made the dough yesterday and cooked it this morning. I love sourdough breads and it's perfect since I'm controlling my sugar intake. It was a success!
Great recipe... just an idea... I've been making my own bread for years already, NEVER using clingfilm... I just simply moisten a clean kitchen towell and pop it on top... environmentally friendly, and I never had a skin on my doughs. :)
This is the best English muffin recipe ever! My muffins turned out so soft on the inside and crispy on the outside (I used cornmeal). After a few failed attempts at making English muffins, I'm so happy to have found your channel. Thank you so much for the recipe!
You made me so hungry! 😉 I love them toasted, then goes butter, cheese and vegimite or marmite on top. Yummy! Congratulations on publishing your book 😄
Awesome! I love English muffins but we only get them here in our city (🇵🇭) via import. Can't wait to try this so we can enjoy it fresh from the pan. Thanks for this recipe! 😋😉
Gemma, I really appreciate yours recipes. You make everything seems so easy . I keep making that Crazy Dough Cheese Bread and for the past year we never bought store bread again!!! Thank you and your crew for the excellent videos 🥰😘🤩
Am I the only one that was not only intrigued and excited to try this recipe but also loving the color of Gemma's nail polish? ❤ Gemma, please share that too 😁
Made this dough last night and completed the job this morning. So far I’ve had 3 of the 9 it made. Excellent and very simple recipe. Mine didn’t seem to rise as much as Gemma’s, but they still came out fine, so that might have been a misconception on my part. I also looked at other recipes after I made this one, and every single one or them was significantly more complicated. This recipe is simple and has wonderful results, so I decided to make another batch tonight into tomorrow!
Love hearing this! As for the rising, it might just be how warm your kitchen is, the difference in humidity, any number of small things that make a difference.
I just made these. They came out great! So easy. I jumped the gun a little bit on proofing. Definitely let it fully proof in a warm spot and puff up a bit. This is so different than other recipes I have found. So glad it worked!
Gemma - have to tell you. Yeast dough and I don't get along. But I love English Muffins and I'm in Hungary where they don't know what that is. Made a batch of yours....they turned out phenomenal. So much so that I pretty much devoured all yesterday so I mixed a new batch that I'm about to go and steam/fry. Hope it will turn out equally phenomenal - large holes throughout, total perfection. Thank you. p.s. the dough turns out very sticky after rising so I turn it out on lots of flour and simply pat it out to close to 2 cm (not 1 as you suggested because I like a tall muffin) but the cover on them while in the skillet is essential.
I just made these, they are so good and much better than store bought. Thank You Gemma for sharing the recipe! I only adjusted to 1 cup of milk because I replaced with 1 cup of whole wheat flour.
I will place each of them on a parchment square sheet so it will be easier to transfer the muffins by holding the paper edges and flipping them over into the skillet :)
Fantabulous recipe!! I lovelovelove this recipe! Gemma Stafford really makes a truely authentic English muffin! It's really very bubbly n craggy--a real English muffin!! I've had many kinds--I'm from the States though I live in S. Korea right now and it's very difficult to get a true English muffin here--I've never had one here so far--which is why I like making baking my own bread though I'm a bad cook. And it looks as if many RU-vidrs who claim to make English muffins don't know what a real authentic English muffin taste like or look like! and so simple too! Although u need to let the dough sit for at least 18hours and cook it in a pan (I do prefer baking bread in an oven since I keep burning the muffins when I cook them in a pan--) --this is the bestBEST English muffin recipe I've ever tried!
These are lovely and came out perfect. I dusted with cornmeal before cooking. I also made some orange marmalade to top them off! Thank you for sharing your recipes and tips, so easy to follow and so delicious...they are helping me get through this quarantine. Stay safe!
Julia Child made English muffins once, but I never tried the recipe because her dough was really loose & soft, and you had to pour it into molds (she used empty tuna fish cans) on the griddle. This looks much easier. Mr. Samuel Thomas would approve.
I am just waiting for my exams to be done. Then I am gonna make aaalllllll the recipes of urs which I couldn't try. Especially this one...! I Looooovvveeee your recipes Gemma!
Hi..Thank u for the wonderful recipes,May I kindly ask a no oven vanilla cake or sponge cake,that we can use for frostings for birthdays etc. If that is also made on stovetop,it really completes the list..Luv u for thinkinh about those who do not have oven..Keep rocking
Oh, Gemma, you got me with this one. I dearly LOVE English muffins, but in my whole 70 years, have never had a fresh home made one. Rarely buy because I just hate to pay the killer price at the store. Can't wait to try yours. I imagine the yeasty smell is heaven! And the spongy texture with butter and plenty jam.... To die for!! Bless you, my dear. :))
Thanks for the excellent receipe! I first tried it a few weeks ago and the dough was too wet (I know you've warned us in the video!). The taste, however, was great. Today is my second attempt and they seem perfect so far. They're going to the frying pan in about 30 minutes. Cannot wait! 😋😋😋 Cheers from Brazil!
Adore your teaching skill. I've always understood these need to be pierced all around and the separated to create a craggy surface. I've never seen anyone slice one.
Hello Congratulations on your book! I was wondering if you have an English CRUMPETS recipe, prefably overnight dough so it's just to cook it in the morning for breakfast?! Thank you & have a lovely weekend!
OMG I just loveeeee English muffins♥ Especially in the breakfast with a nice cup of coffee and strawberry jam♥ Yummm my mouth's watering! I'll make those muffins right now!!!! Thank u so much Gemma for this awesome and easy recipe... With love, Ur biggest fan♥ xoxo
Feeling the need for no-knead! I understand. I have plenty of no-knead recipes on www.biggerbolderbaking.com - including pizza dough and soft pretzels!
Letting the dough to rest overnight really makes a big difference. Your recipe is awesome. My whole house now smells like I just cooked sourdough bread. After all this time, making English muffins differently had to switch to your recipe. Thank you very much.
your tutorial is so thoughtful and well done. LOVE IT! Cant wait to make these! brief question I don't like non stick because I've been told it is bad for birds, could I do this on a skillet?
Thank you for this excellent tutorial. End result looks great! Will definitely try it. You have a lovely, clear voice, and would like to hear your talk through without that agitated, competing background music. Cast iron pan, as one of the commentators below mentions, might be a better, less toxic substitute for any 'non stick'. But otherwise---thanks again for your very well put together tutorial.
Well, now, that's so easy! They do look very tasty Gemma! Thanks for sharing, may have to give this a go. Can I substitute part of the flour for wheat flour?
