Soft, golden English muffins baked on a sheet pan, ideal for warm, toasted servings with your favorite toppings.
# What you'll need:
→ Dough
01 - 3 1/2 cups bread flour
02 - 2 tablespoons granulated sugar
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1 1/2 teaspoons fine sea salt
05 - 1 cup whole milk, warmed to approximately 110°F
06 - 1/2 cup warm water
07 - 3 tablespoons unsalted butter, melted
08 - 1 large egg at room temperature
→ For Dusting
09 - 1/4 cup cornmeal
# How To Make It:
01 - In a large mixing bowl, whisk together bread flour, sugar, active dry yeast, and fine sea salt until evenly distributed.
02 - In a separate bowl, combine warm whole milk, warm water, melted unsalted butter, and room temperature egg; whisk until thoroughly blended.
03 - Pour the wet mixture into the dry ingredients; stir until a shaggy dough forms, then knead by hand or with a stand mixer fitted with a dough hook for 6 to 8 minutes until smooth and elastic.
04 - Cover the bowl with a clean towel or plastic wrap and place in a warm environment to rise for one hour, or until the dough has doubled in size.
05 - Lightly grease a rimmed sheet pan approximately 13 by 9 inches and evenly sprinkle cornmeal over the bottom surface.
06 - Transfer the risen dough onto the prepared pan; gently press it evenly to fill the entire pan, then sprinkle additional cornmeal evenly on top.
07 - Cover loosely with plastic wrap or a clean towel and allow to rise for 30 to 40 minutes until the dough becomes puffy.
08 - Preheat the oven to 375°F (190°C) while the dough undergoes second rising.
09 - Bake the dough in the preheated oven for 18 to 22 minutes until golden brown and fully set.
10 - Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
11 - Once cooled, cut into 12 equal squares. Split each horizontally using a fork or serrated knife; toast and serve with preferred toppings.
