Whole-Grain English Muffin

1. 1
   mix · ~5 min

   Bloom the yeast.

   1.In a small bowl, combine lukewarm water, lukewarm milk, and honey.

   2.Sprinkle yeast over the liquid and let stand until foamy, about 5 minutes.

   3.Stir in the melted butter.

   TIPLiquid should be warm to the touch, not hot — about 110°F. Hot liquid kills the yeast.
2. 2
   knead · ~8 min

   Make the dough.

   1.In a large bowl or stand mixer, whisk whole wheat flour, all-purpose flour, and salt.

   2.Pour in the yeast mixture and stir until a shaggy, sticky dough forms.

   3.Knead with a dough hook on medium speed for 5 minutes, or turn onto a floured surface and knead by hand for 8 minutes. The dough will be soft and slightly tacky.

   TIPThis is a high-hydration dough — it will feel sticky. Resist the urge to add more flour; it creates the open crumb.
3. 3
   rest · ~60 min

   Let the dough rise.

   1.Place the dough in a lightly greased bowl and cover with a damp towel or plastic wrap.

   2.Let rise in a warm spot until doubled in size, about 1 hour.

   TIPAn oven with just the light on creates the perfect 75-80°F proofing environment.
4. 4
   prep

   Shape the muffins.

   1.Punch down the dough and turn it out onto a surface dusted with semolina.

   2.Gently pat or roll the dough to a ½-inch thickness.

   3.Using a 3-inch round cutter, cut out muffins without twisting the cutter.

   4.Gather scraps, gently re-pat, and cut again. You should get 8 muffins total.

   5.Dust both sides of each muffin lightly with more semolina.

   TIPNever twist the cutter — it seals the edges and prevents a high rise. Press straight down and lift cleanly.
5. 5
   rest · ~30 min

   Proof the muffins a second time.

   1.Place cut muffins on a parchment-lined baking sheet dusted with semolina.

   2.Dust tops lightly with semolina and cover loosely with a towel.

   3.Let rest until puffy, about 30 minutes.

   TIPThey are ready when a gentle poke with a fingertip leaves a small indentation that slowly springs back.
6. 6
   fry · ~14 min

   Griddle the English muffins.

   1.Heat a griddle or cast-iron skillet over medium-low heat. Do not grease.

   2.Carefully transfer 4 muffins to the dry griddle using a spatula.

   3.Cook until the bottoms are deep golden brown and the sides look dry, about 7 minutes.

   4.Flip and cook the other side until evenly browned, another 6–7 minutes.

   5.Transfer to a wire rack and repeat with the remaining muffins.

   TIPLow and slow is the secret. High heat burns the outside and leaves the center doughy. The muffins should feel light and hollow when tapped.
7. 7
   rest · ~30 min

   Cool completely and split.

   1.Let muffins cool on a wire rack for at least 30 minutes before splitting.

   2.To split, pry the muffin apart using the tines of a fork. Do not slice with a knife.

   TIPSplitting with a fork preserves the signature nooks and crannies that trap butter. Slicing flattens them.
8. 8
   serve

   Toast and serve.

   Toast each split muffin until the cut sides are golden and crisp. Spread with butter or your favorite jam.

   TIPThese muffins stay fresh in an airtight container for 3 days, or freeze for up to 2 months. Toast from frozen.

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