Full Recipe
Author
The Big Book of Bread | 2024-07-08
Description
Slightly tangy and loaded with nooks and crannies, these homemade English muffins from the Big Book of Bread stand head-and-shoulders above store-bought and are surprisingly easy to make at home. Because they're “baked” in a skillet on the stovetop, you don't even need to turn on the oven. If you use a cutter, you'll end up with six round English muffins with some scrap dough; if you don't mind a square muffin, you can use a knife or bench scraper to cut the dough and eliminate the scraps altogether.
