Homemade English muffins

Weighing the dough

One of the fan favorites of the Rambakery are the English muffins.

These are so much better than Thomas' that it's hard to believe. Rambo learned how to make them at Zingerman's Bake classes. Some of you may know that  Zingerman's Deli is an amazing business  in Ann Arbor, MI. They have the deli, a restaurant, a bakery an mail order business. And, they also have a great cooking school where you can learn to cook amazing breads like these English muffins. 

English muffins resting

The English muffin batter should be separated into 8 equal portions. Gently round each piece and let rest for 10-15 minutes

Resting and rising

 Reshape the pieces into discs that are 4" wide and 1/2 " tall. Let rest and ferment for another 45 minutes

English muffins ready to be cooked

 You can preheat an over to 400 degrees but we prefer to cook them the old fashioned way.

Baking the muffins in a cast iron pan

We like to bake them on a hot griddle until golden brown. This is the traditional way to prepare English muffins.

first flip

Looking golden brown

Muffins cooling on a rack

Once the muffins have cooled, grab a fork and make indentations along the circumference of the muffin. This is the classic "fork splitting" technique.

Fork splitting the muffins

English muffins ready to eat

Now the muffins are ready to be popped into a toaster to make golden brown all the delicious nooks and crannies that get filled with butter. Eat and enjoy. A bit of butter and peach jam are perfect accoutrements to a delicious English breakfast.