English Muffins, based on a recipe in Joy of Cooking (1975 edition)

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Chef Extraordinaire
Moderator Emeritus
Sep 13, 2010
near Montreal, Quebec
English Muffins, based on a recipe in Joy of Cooking (1975 edition)


  • 1 cup water
  • 1/2 cup scalded milk
  • 2 tsps sugar
  • 1 tsp salt
  • 2 tblsps water at 105°F to 115°F (41°C to 46°C)
  • 1 package active dry yeast (1 tlbsp)
  • 4 cups all purpose or whole wheat flour
  • 3 tlbsps softened butter, lard, or even bacon fat


  1. Mix the water, milk, sugar, and salt in a mixing bowl.
  2. Stir the yeast into the hot water and let it dissolve for 3 to 5 minutes.
  3. Mix the two liquid mixtures together.
  4. Beat two cups of the flour, gradually, into the liquid mixture.
  5. Cover the bowl with a tea towel and leave it to rise for about 1 1/2 hours, in a warm place, approximately 85°F (29°C), until the sponge collapses.
  6. Beat in the softened butter or other fat.
  7. Beat or knead in the rest of the flour.
  8. Sprinkle a clean work surface or cutting board with corn meal or flour the board lightly.
  9. Pat out the dough to approximately 1/2 inch thick.
  10. Cut it into 3 inch diameter rounds. I use a ring to cut them. I used to use a clean tuna can.
  11. Move the rounds to a lightly greased cookie sheet and let rise until doubled.
  12. Using a spatula / egg flipper, carefully move the rounds to a hot, well buttered (but not too buttered) skillet, griddle, or electric frying pan.
  13. Cook them until they are lightly browned, flipping once.
  14. Let them cool a bit on a rack.
  15. Traditionally, they are opened using two forks, back to back and toasted. Can be buttered and then toasted in a skillet.

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