English Muffin

Combine warm milk, warm water, sugar, and instant yeast in a large bowl. Stir and let sit 5 minutes until slightly foamy. Add softened butter and salt. Add flour all at once and mix with a wooden spoon until a shaggy dough forms, then switch to your hand. English muffin dough is notably wetter and softer than typical bread dough — it should be slightly stickier than pizza dough. The high hydration is what creates the characteristic open, lacey interior. Do not add flour to make it easier to handle.

Knead the dough on a lightly oiled surface (not floured — oil keeps it extensible) for 5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot (26–28 C) for 60–75 minutes until doubled. English muffin dough rises quickly due to its enriched hydration and warm milk — check early. While it rises, line two baking sheets with parchment and dust generously with fine semolina or cornmeal.

Dust the work surface generously with semolina. Turn the risen dough out without punching it down — you want to preserve as many bubbles as possible. Pat gently to an even 2 cm thick rectangle; do not use a rolling pin. Using a 8–9 cm round cutter, press straight down without twisting and cut as many rounds as possible. Lay each cut round on the semolina-dusted parchment and dust the tops generously with more semolina. Gather scraps, fold gently, rest 5 minutes, and cut again. The semolina coating is essential: it is the visual and textural signature of an English muffin and prevents sticking on the griddle.

Cover the shaped rounds loosely with a cloth or inverted sheet pan. Rest at room temperature for 30 minutes. The rounds will puff slightly and feel distinctly airier. This second proof develops the final structure and allows the gluten to relax enough that the muffins won't spring back aggressively on the griddle. The semolina coating will absorb a little moisture from the dough and firm up slightly, which helps it adhere.

Heat a cast-iron griddle or heavy skillet over medium-low heat for 3 minutes — no oil or butter needed, the semolina coating prevents sticking and creates the characteristic matte, dry crust. Place rounds semolina-side down, leaving room between them. Cook 6–7 minutes on the first side without moving — resist lifting to check too early, as this disrupts the crust formation. The muffin should release naturally when ready. Flip and cook 6–7 minutes on the second side. The muffins should feel firm when pressed from the sides and sound slightly hollow when tapped on top. Cool on a wire rack; split with a fork — never cut with a knife. The fork-splitting tears the crumb along its natural air pockets, creating the signature ragged nook structure.