With 100% white whole wheat flour, the texture isn’t quite like that of a Thomas’ English muffin, but it is still light and airy.
Author: Alexandra's Kitchen
White Whole Wheat Flour
Instant Dry Yeast
White Whole Wheat Flour (2 2/3 cups)
Kosher Salt (1 1/4 tsp)
Instant Dry Yeast (1/2 Tbsp)
. Add lukewarm
Milk (1 1/2 cups)
Honey (1 Tbsp)
Oil (1 Tbsp)
. Stir until combined. Cover bowl with tea towel or plastic wrap. Refrigerate overnight.
Remove the dough from the fridge 2 hours before you plan to bake the English muffins.
Baking Soda (1/4 tsp)
Water (3 Tbsp)
. Add it to the batter and stir to combine. Let the dough rest 10 minutes.
Heat a griddle or cast iron skillet over medium heat. Mist the griddle and the inside of the rings with spray oil, then dust the inside of the rings with
Cornmeal (to taste)
. Cover the cooking surface with rings then dust the pan inside the rings with more cornmeal.
Using a 1/3 cup measure, scoop dough into the rings. Sprinkle tops of dough with more
Cornmeal (to taste)
. Cook for 10 to 12 minutes
Flip muffins, and cook for another 10 to 12 minutes. When both sides are evenly golden brown and crisp, transfer muffins to cooling rack.
Let cool briefly then pop out rings. Let the muffins cool for at least 20 minutes before splitting them open with a fork.
Serve and enjoy!
Requires overnight prep.
This dough is very wet, like batter, so you will need English muffin rings or something similar (empty tuna cans, Ball jar rings, etc.) to constrain the dough. The key with this recipe is to be sure to portion the dough into 10 rings.
Nutrition Per Serving
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