Hi Bold Bakers! If you love a good English Muffin, then do I have a treat for you - make your own! Get my new written recipe: bit.ly/How2MakeEnglishMuffins
Bigger Bolder Baking I love this recipe, but can you please tell me. would this work with vegan ingredients such as a soy milk or nut milk and a vegan butter alternative?
Just finished making these. Oh my god. So I followed her advice, when mixing the dough I just added bit by bit of the wet until it formed a rough shaggy dough. I didn't expect it to turn out nice, the dough didn't seem moist enough but I figured I'd follow the process through. 18 hours passes, I take out my dough which smells fermented and is now soft and very smooth. I make the muffins, they seem small so I make 6 instead of 10 (I also don't have a cutter so I just did squares). They bloomed up in the pan and are now the size of 1.5 crumpets each, which wasn't my intention hahahaha They taste delicious. I'm about to prep some fake breakfast mcmuffins to freeze using them! :) Occasionally you come across a recipe which is a GAME CHANGER. This was 100% one of those recipes. Super easy. No kneading. My kitchen is clean and they came out perfect.
Hi Aganetha. This is a sticky dough, so you can add flour when you are rolling and shaping this. I’m delighted this turned out grand for you. Well done you!
Here in the Philippines they don't sell (or even know what English Muffins are) The recipe is great but what I did differently was to rise 1/2 hr and then cut the shapes then let sit for 12 hrs then cook on super low heat in a cast-iron skillet with 1/2 butter 1/2 olive oil. I find it had a lot more "poof" and more nooks and crannies to hold the melted butter. The rise was after the English Muffin was shaped. I have experimented with a lot of different recipes for this. Hope this may be helpful. NOTE: always split with a fork :)
Permit me to say that I am a competent cook but a useless baker. My English muffins were perfection. Thank you Gemma. This is the beauty of your work - demystifying baking and making it possible for a highly-strung cook like me to actually make this. I'm terrified of the dough. No sycophancy here. You're very good. Generous too. ⚘⚘⚘
I tried it out this morning and it turned out absolutely wonderful. Thank you Gemma. I used half sprouted whole wheat and half all purpose. I think 1/4 tsp salt for 2 1/2 cup flour ( as per recipe) is little less so I added a little more salt. Thanks again for sharing.
Thank you for EXPLAINING the why's of the techniques you use. It is my biggest qualm about recipes, I never know why I should do this or that. This looks great!
I would just like to say thanks for the awesome recipe. They are so good, and way better than anything you can buy. I made three batches already in two weeks. I add 50 grams of spelt flour and just use water instead of a mix between milk. And they turn out great everytime. Thanks 👍
You are my favorite chef on YT. I think your recipes are incredible. They're perfect for a home like mine. Newlyweds, building a dream. The basics are all we can afford right now. We don't even have an oven yet. But, I love to cook. It's my therapy. I can still make all these delicious fun recipes on a very tight budget. Thank you ❤️
I used bread flour instead and added a bit more liquid than she recommended. Just letting you all know as you're right, flour is different wherever you're at but it was very successful! I just made the dough at night, went to bed, and worked on it in the afternoon the next day! Very easy and everyone loved it! Thank you!
Feeling the need for no-knead! I understand. I have plenty of no-knead recipes on www.biggerbolderbaking.com - including pizza dough and soft pretzels!
I make this recipe yesterday, and this morning I had a problem shaping my muffins. Next time, I'm going to divide the dough up equally into 8 or 10 pieces and shape them by hand. I cooked them on my electric griddle and they came out perfectly I had one with a bowl of soup recently and it was delicious it was crunchy on the outside and soft on the inside with lots of nooks and crannies. The dough wasn't Rising like I thought it should so I added an extra quarter teaspoon of salt and half teaspoon of yeast, dissolved separately in tablespoon of water and I added extra quarter cup of flour also. I loved the fermented taste it was wonderful!
I'm delighted you found your way with the recipe, Lorraine. Flours do not absorb liquids the same way, some may need more, or less the amount of liquids in the recipe. Hold back on the liquids when combining wet and dry ingredients, as it's more difficult to shape if it has more liquid than it needs. Gradually add the liquids and stop when the dough reaches the desired consistency, as shown in the video. Hope this helps.
Your website brought me here. I needed a recipe to sell this product at a local farmers market in Mexico. This is an easy recipe with a small learning curve. Thank you Gemma.
I love english muffins so much! I know theyre predominantly eaten as breakfast sandwiches or for brunch but I happily eat them at any time instead of regular bread or roles, I sometimes use them as burger buns and its delicious.
Fantabulous recipe!! I lovelovelove this recipe! Gemma Stafford really makes a truely authentic English muffin! It's really very bubbly n craggy--a real English muffin!! I've had many kinds--I'm from the States though I live in S. Korea right now and it's very difficult to get a true English muffin here--I've never had one here so far--which is why I like making baking my own bread though I'm a bad cook. And it looks as if many UA-camrs who claim to make English muffins don't know what a real authentic English muffin taste like or look like! and so simple too! Although u need to let the dough sit for at least 18hours and cook it in a pan (I do prefer baking bread in an oven since I keep burning the muffins when I cook them in a pan--) --this is the bestBEST English muffin recipe I've ever tried!
I've been baking muffins like these my whole life from a passed down recipe that is much more time consuming. GOOD JOB simplifying without sacrificing flavor, appearance or texture!!
Thanks for the fun I had making these muffins. I was inspired to make a dear family friend a special treat. She is from Manchester and is stressed about this COVID-19. she works long hours in a nursing home and I know that this will bring her some joy.
18 hours sound like a long time! Especially in my house where bakes don't last longer than 8 minutes ;D will definitely try during this quarantine period! Thanks for all your great work, Gemma❤️
I made them today and they were SO GOOD! We don't sell English muffins here but I'm so surprised at how easy they were! I let mine rise for 15 hours :)
You've amazed me yet again Gemma, I don't know how you do it! Now things like this can be made even in the summertime, without heating up the oven and getting the house as hot!
Absolutely! And you know, sometimes people can't afford an oven, or theirs might be broken too - I want to make sure EVERYONE can be the baker they want to be!
This is the best English muffin recipe ever! My muffins turned out so soft on the inside and crispy on the outside (I used cornmeal). After a few failed attempts at making English muffins, I'm so happy to have found your channel. Thank you so much for the recipe!
I’ve been following you since 2015 I didn’t know anything about baking but when I found your channel my baking skills improved a lot. Thank you so much for the easy ways of baking, and by giving tips and showing us on how to do things easier. Happy now that finally you will be having a baby. Keep inspiring us Gemma. You’re a gem. Loveyah and thank you.❤️
I just made these. They came out great! So easy. I jumped the gun a little bit on proofing. Definitely let it fully proof in a warm spot and puff up a bit. This is so different than other recipes I have found. So glad it worked!
I stirred these up yesterday afternoon and cooked them this morning. They are ridiculously delicious!! Boozy and yeasty with beautiful texture, just the way I like them. I slathered them with butter and fresh honey from the local Amish community. This is a great recipe and super easy to make. Thank you so much. BTW, you have the most beautiful accent.
These are lovely and came out perfect. I dusted with cornmeal before cooking. I also made some orange marmalade to top them off! Thank you for sharing your recipes and tips, so easy to follow and so delicious...they are helping me get through this quarantine. Stay safe!
If you end up holding back any of the liquid, you’ve missed out on some of the butter. I’d tend to add the butter separately just to make sure it all went in.
What I also do is instead of adding the full amount of water in the cup, I’ll reduce the water amount by 20 grams or so. After I pour all the liquid, I mix it up and see if I need to add the those 20 grams of water I left out.
@@doggy1740 I always add the dry ingredients to the wet ones, never the other way around. If the dough is too wet, I throw a bit more flour in. But I know my flour pretty well so I know what ratio of wet-to-dry ingredients I need to get the texture I want. 50-55% for a firm dough, 60-65% for soft dough, 70-75% for a very wet and sticky dough, +80% is cake batter.
Hi I just made the dough yesterday and cooked it this morning. I love sourdough breads and it's perfect since I'm controlling my sugar intake. It was a success!
Made this dough last night and completed the job this morning. So far I’ve had 3 of the 9 it made. Excellent and very simple recipe. Mine didn’t seem to rise as much as Gemma’s, but they still came out fine, so that might have been a misconception on my part. I also looked at other recipes after I made this one, and every single one or them was significantly more complicated. This recipe is simple and has wonderful results, so I decided to make another batch tonight into tomorrow!
Love hearing this! As for the rising, it might just be how warm your kitchen is, the difference in humidity, any number of small things that make a difference.
Gemma, I really appreciate yours recipes. You make everything seems so easy . I keep making that Crazy Dough Cheese Bread and for the past year we never bought store bread again!!! Thank you and your crew for the excellent videos 🥰😘🤩
Awesome! I love English muffins but we only get them here in our city (🇵🇭) via import. Can't wait to try this so we can enjoy it fresh from the pan. Thanks for this recipe! 😋😉
I just made these, they are so good and much better than store bought. Thank You Gemma for sharing the recipe! I only adjusted to 1 cup of milk because I replaced with 1 cup of whole wheat flour.
You made me so hungry! 😉 I love them toasted, then goes butter, cheese and vegimite or marmite on top. Yummy! Congratulations on publishing your book 😄
Gemma - have to tell you. Yeast dough and I don't get along. But I love English Muffins and I'm in Hungary where they don't know what that is. Made a batch of yours....they turned out phenomenal. So much so that I pretty much devoured all yesterday so I mixed a new batch that I'm about to go and steam/fry. Hope it will turn out equally phenomenal - large holes throughout, total perfection. Thank you. p.s. the dough turns out very sticky after rising so I turn it out on lots of flour and simply pat it out to close to 2 cm (not 1 as you suggested because I like a tall muffin) but the cover on them while in the skillet is essential.
We love English Muffins filled with a sausage patty, poached set egg and slice of cheese. Its so much tastier than Macci-dees version. Soft scrambled egg or cream cheese and smoked salmon is yummy too. We eat so many muffins and crumpets in the UK, its part of our DNA. Thanks.
Thanks for the excellent receipe! I first tried it a few weeks ago and the dough was too wet (I know you've warned us in the video!). The taste, however, was great. Today is my second attempt and they seem perfect so far. They're going to the frying pan in about 30 minutes. Cannot wait! 😋😋😋 Cheers from Brazil!
Oh lovely that's just amazing on my weekend bucket list of baking you are making inspiration as I am just 11 years old😍😍😍... It's because of u that i can bake so well amd i want to become a proffessional chef (edit) I ended up liking my own comment.. Coz nobody else will
@cook with, I just read your comment and I liked it. It's great that you like to bake at such a young age. Don't let go of your dream and I'm sure if you set you're mind to it, you will be a professional chef some day 😀👍⚘. I think I'll try this muffin recipe this weekend too. 😉
Hi there! This is such a lovely message, and I'm so happy you find joy in baking! You truly are a Bold Bakers, and I hope you keep baking until you reach every goal you set for yourself. You can do it!
I am just waiting for my exams to be done. Then I am gonna make aaalllllll the recipes of urs which I couldn't try. Especially this one...! I Looooovvveeee your recipes Gemma!
Hi! I planned to make Eggs Benny for our Christmas breakfast. After buying everything else, found that our local grocery store ran out of English muffins. So, I prepped making this recipe yesterday afternoon. They are easy to make and waaaay better than store bought. Thank you for this easy recipe!
Hi..Thank u for the wonderful recipes,May I kindly ask a no oven vanilla cake or sponge cake,that we can use for frostings for birthdays etc. If that is also made on stovetop,it really completes the list..Luv u for thinkinh about those who do not have oven..Keep rocking
Oh, Gemma, you got me with this one. I dearly LOVE English muffins, but in my whole 70 years, have never had a fresh home made one. Rarely buy because I just hate to pay the killer price at the store. Can't wait to try yours. I imagine the yeasty smell is heaven! And the spongy texture with butter and plenty jam.... To die for!! Bless you, my dear. :))
Am I the only one that was not only intrigued and excited to try this recipe but also loving the color of Gemma's nail polish? ❤ Gemma, please share that too 😁
@@biggerbolderbaking thanks, I didn't mean it as a criticism either by the way, these look so tasty I want to give it a go!! Might try with the airtight container though. I love baking but I'm useless at kneading so this appeals to me! 😆😆
Turns out the cling film isn't necessary, a plate over the bowl works just as well! They would have been great had I not burnt them! 😆 Next time I'll cook them on a lower heat!!
Well, now, that's so easy! They do look very tasty Gemma! Thanks for sharing, may have to give this a go. Can I substitute part of the flour for wheat flour?
Hi Bigger bolder:) Thanks for this awesome recipe 👍🏻 I make these every Monday morning. I love no kneed and prepare mixture the night before idea this works great for me. Thanks I love how you explain your recipes.
Letting the dough to rest overnight really makes a big difference. Your recipe is awesome. My whole house now smells like I just cooked sourdough bread. After all this time, making English muffins differently had to switch to your recipe. Thank you very much.
Same! I've been using all the no knead bread recipes (artisan bread, raisin bread, brioche, etc.) I'm planning to continue to make them even after this whole covid-19 thing blows over. Thanks Gemma! Hope everything is going well with baby!
OMG I just loveeeee English muffins♥ Especially in the breakfast with a nice cup of coffee and strawberry jam♥ Yummm my mouth's watering! I'll make those muffins right now!!!! Thank u so much Gemma for this awesome and easy recipe... With love, Ur biggest fan♥ xoxo
Hello Congratulations on your book! I was wondering if you have an English CRUMPETS recipe, prefably overnight dough so it's just to cook it in the morning for breakfast?! Thank you & have a lovely weekend!
Great recipe... just an idea... I've been making my own bread for years already, NEVER using clingfilm... I just simply moisten a clean kitchen towell and pop it on top... environmentally friendly, and I never had a skin on my doughs. :)
I JUST made these using the exact recipe...and it worked out EXACTLY AS SHOWN....MMMM THANKS!!! I will NEVER buy an english muffin again. I had never made any yeast related anything until this...and now I am Hooked...you're the best, I looked at a lot of different UA-cams and this is the one I chose. I did do a little "no no"...I added a teaspoon of sugar to my yeast...did that just add calories?? I wanted to feed it....:)
Delighted to hear that. We love it for breakfast, too. I hope you'll give this a go. Here's the recipe www.biggerbolderbaking.com/homemade-english-muffins/
Thank you for this excellent tutorial. End result looks great! Will definitely try it. You have a lovely, clear voice, and would like to hear your talk through without that agitated, competing background music. Cast iron pan, as one of the commentators below mentions, might be a better, less toxic substitute for any 'non stick'. But otherwise---thanks again for your very well put together tutorial.
Hi Bold Bakers! If you love a good English Muffin, then do I have a treat for you - make your own! Get my new written recipe: bit.ly/How2MakeEnglishMuffins
This made me so happy! Thank you! ❤🤗
Can you make a video on how to make food essences as I liked the videos on how to make syrup, extract and food coloring?
I saw this video and literally said to myself "is there anything this won an can't do?!" how bloody creative are you! Love Ya
When you cut it doesn't it destroyed the air bubbles
Bigger Bolder Baking I love this recipe, but can you please tell me. would this work with vegan ingredients such as a soy milk or nut milk and a vegan butter alternative?
Just finished making these. Oh my god.
So I followed her advice, when mixing the dough I just added bit by bit of the wet until it formed a rough shaggy dough. I didn't expect it to turn out nice, the dough didn't seem moist enough but I figured I'd follow the process through.
18 hours passes, I take out my dough which smells fermented and is now soft and very smooth.
I make the muffins, they seem small so I make 6 instead of 10 (I also don't have a cutter so I just did squares). They bloomed up in the pan and are now the size of 1.5 crumpets each, which wasn't my intention hahahaha
They taste delicious. I'm about to prep some fake breakfast mcmuffins to freeze using them! :)
Occasionally you come across a recipe which is a GAME CHANGER. This was 100% one of those recipes. Super easy. No kneading. My kitchen is clean and they came out perfect.
I'm so happy to hear that Stephen. Yes, trust the process, and it will come through for you. Well done, bold baker!
Thank you for sharing this here.
I've made these and they're a little tricky to handle if they're too wet but my oh my are they good. So worth it!
Hi Aganetha. This is a sticky dough, so you can add flour when you are rolling and shaping this. I’m delighted this turned out grand for you. Well done you!
Here in the Philippines they don't sell (or even know what English Muffins are) The recipe is great but what I did differently was to rise 1/2 hr and then cut the shapes then let sit for 12 hrs then cook on super low heat in a cast-iron skillet with 1/2 butter 1/2 olive oil. I find it had a lot more "poof" and more nooks and crannies to hold the melted butter. The rise was after the English Muffin was shaped. I have experimented with a lot of different recipes for this. Hope this may be helpful. NOTE: always split with a fork :)
English muffins is available in French Baker
Permit me to say that I am a competent cook but a useless baker. My English muffins were perfection. Thank you Gemma. This is the beauty of your work - demystifying baking and making it possible for a highly-strung cook like me to actually make this. I'm terrified of the dough. No sycophancy here. You're very good. Generous too. ⚘⚘⚘
Fantastic, Caroline! Glad that it helped you there!
I tried it out this morning and it turned out absolutely wonderful. Thank you Gemma. I used half sprouted whole wheat and half all purpose. I think 1/4 tsp salt for 2 1/2 cup flour ( as per recipe) is little less so I added a little more salt. Thanks again for sharing.
Thank you for sharing Annaraaj. Well done!
I made these yesterday and they're quite good.
Well done to you! Thank you for sharing.
Thank you for EXPLAINING the why's of the techniques you use. It is my biggest qualm about recipes, I never know why I should do this or that. This looks great!
Thank you for your kind words. Find the complete recipe here www.biggerbolderbaking.com/homemade-english-muffins/
I would just like to say thanks for the awesome recipe. They are so good, and way better than anything you can buy. I made three batches already in two weeks. I add 50 grams of spelt flour and just use water instead of a mix between milk. And they turn out great everytime. Thanks 👍
Great to hear that you love this recipe, Frank! Well done!
You are my favorite chef on YT. I think your recipes are incredible. They're perfect for a home like mine. Newlyweds, building a dream. The basics are all we can afford right now. We don't even have an oven yet. But, I love to cook. It's my therapy. I can still make all these delicious fun recipes on a very tight budget. Thank you ❤️
Fantastic! Thanks a million for sharing this with me and for being here!
@@biggerbolderbaking thank you for the reply ❤️
love how you explain WHY you do certain steps. Thank you
I used bread flour instead and added a bit more liquid than she recommended. Just letting you all know as you're right, flour is different wherever you're at but it was very successful! I just made the dough at night, went to bed, and worked on it in the afternoon the next day! Very easy and everyone loved it! Thank you!
Well done, Lilyanyan! Thank you for giving my recipe a go, and for the positive review.
I mixed these last night and finished them this morning. Thank you, thank you. These muffins are WONDERFUL!!!
I'm happy you got on well with the recipe, Barbara!
I so need more No Knead recipes 😁
Thank you Gemma ❤
Feeling the need for no-knead! I understand. I have plenty of no-knead recipes on www.biggerbolderbaking.com - including pizza dough and soft pretzels!
@@biggerbolderbaking pizza and soft pretzels?!! Those are my two favorite things!!! Thank you!!!♥♥♥
I make this recipe yesterday, and this morning I had a problem shaping my muffins. Next time, I'm going to divide the dough up equally into 8 or 10 pieces and shape them by hand. I cooked them on my electric griddle and they came out perfectly I had one with a bowl of soup recently and it was delicious it was crunchy on the outside and soft on the inside with lots of nooks and crannies. The dough wasn't Rising like I thought it should so I added an extra quarter teaspoon of salt and half teaspoon of yeast, dissolved separately in tablespoon of water and I added extra quarter cup of flour also. I loved the fermented taste it was wonderful!
I'm delighted you found your way with the recipe, Lorraine. Flours do not absorb liquids the same way, some may need more, or less the amount of liquids in the recipe. Hold back on the liquids when combining wet and dry ingredients, as it's more difficult to shape if it has more liquid than it needs. Gradually add the liquids and stop when the dough reaches the desired consistency, as shown in the video. Hope this helps.
THANK YOU! THIS IS EASY. I AM DEFINITELY GOING TO TRY THIS. No mess. No starter dough wow. Yes this is a keeper
Give them a go!
Your website brought me here. I needed a recipe to sell this product at a local farmers market in Mexico. This is an easy recipe with a small learning curve. Thank you Gemma.
I'm glad it was helpful. I hope it did well at the market. Thanks for being here.
I love english muffins so much! I know theyre predominantly eaten as breakfast sandwiches or for brunch but I happily eat them at any time instead of regular bread or roles, I sometimes use them as burger buns and its delicious.
Good idea there! Big & Bold!
Fantabulous recipe!! I lovelovelove this recipe! Gemma Stafford really makes a truely authentic English muffin! It's really very bubbly n craggy--a real English muffin!! I've had many kinds--I'm from the States though I live in S. Korea right now and it's very difficult to get a true English muffin here--I've never had one here so far--which is why I like making baking my own bread though I'm a bad cook. And it looks as if many UA-camrs who claim to make English muffins don't know what a real authentic English muffin taste like or look like! and so simple too! Although u need to let the dough sit for at least 18hours and cook it in a pan (I do prefer baking bread in an oven since I keep burning the muffins when I cook them in a pan--) --this is the bestBEST English muffin recipe I've ever tried!
I'm glad this turned out well for you. Well done to you!
I've been baking muffins like these my whole life from a passed down recipe that is much more time consuming. GOOD JOB simplifying without sacrificing flavor, appearance or texture!!
The highest of compliments! Thank you, Melanie! I bet yours are lovely!
Thanks for the fun I had making these muffins. I was inspired to make a dear family friend a special treat. She is from Manchester and is stressed about this COVID-19. she works long hours in a nursing home and I know that this will bring her some joy.
She is lucky to have you as a friend. Well done, you! Stay safe!
18 hours sound like a long time! Especially in my house where bakes don't last longer than 8 minutes
;D will definitely try during this quarantine period! Thanks for all your great work, Gemma❤️
I made them today and they were SO GOOD! We don't sell English muffins here but I'm so surprised at how easy they were! I let mine rise for 15 hours :)
Great job! I'm delighted you had great results!
I think it's wonderful how you take the time to answer people's questions.
I'm here for you Bold Bakers. Thank you for being part of the community!
These English muffins have blown me and my entire family and friends away! I’ve made white and wheat ones and holy crap are they amazing
You've amazed me yet again Gemma, I don't know how you do it! Now things like this can be made even in the summertime, without heating up the oven and getting the house as hot!
Absolutely! And you know, sometimes people can't afford an oven, or theirs might be broken too - I want to make sure EVERYONE can be the baker they want to be!
This is the best English muffin recipe ever! My muffins turned out so soft on the inside and crispy on the outside (I used cornmeal). After a few failed attempts at making English muffins, I'm so happy to have found your channel. Thank you so much for the recipe!
Well done to you! Thank you for sharing.
I’ve been following you since 2015
I didn’t know anything about baking but when I found your channel my baking skills improved a lot. Thank you so much for the easy ways of baking, and by giving tips and showing us on how to do things easier.
Happy now that finally you will be having a baby. Keep inspiring us Gemma. You’re a gem. Loveyah and thank you.❤️
Thank you for your kind words and your well wishes.
I just made these. They came out great! So easy. I jumped the gun a little bit on proofing. Definitely let it fully proof in a warm spot and puff up a bit. This is so different than other recipes I have found. So glad it worked!
I’m delighted to hear that, Ann. Well done, you!
I love this channel...Gemma is so informative and easy to follow with No inflated ego....no names mentioned Gordon Ramsey!
I stirred these up yesterday afternoon and cooked them this morning. They are ridiculously delicious!! Boozy and yeasty with beautiful texture, just the way I like them. I slathered them with butter and fresh honey from the local Amish community. This is a great recipe and super easy to make. Thank you so much. BTW, you have the most beautiful accent.
I'm so happy to hear you enjoyed them! Thanks for sharing your thoughts.
Love English Muffins will have to try this , thanks for showing how to do it
Of course, Cheryl!
These are lovely and came out perfect. I dusted with cornmeal before cooking. I also made some orange marmalade to top them off! Thank you for sharing your recipes and tips, so easy to follow and so delicious...they are helping me get through this quarantine. Stay safe!
Despite the circumstances, I'm delighted to hear that, Kathie. Stay safe. We'll get through this.
If you end up holding back any of the liquid, you’ve missed out on some of the butter. I’d tend to add the butter separately just to make sure it all went in.
What I also do is instead of adding the full amount of water in the cup, I’ll reduce the water amount by 20 grams or so. After I pour all the liquid, I mix it up and see if I need to add the those 20 grams of water I left out.
@@doggy1740 I always add the dry ingredients to the wet ones, never the other way around. If the dough is too wet, I throw a bit more flour in. But I know my flour pretty well so I know what ratio of wet-to-dry ingredients I need to get the texture I want. 50-55% for a firm dough, 60-65% for soft dough, 70-75% for a very wet and sticky dough, +80% is cake batter.
Hi I just made the dough yesterday and cooked it this morning. I love sourdough breads and it's perfect since I'm controlling my sugar intake. It was a success!
Well done, you!
Cool, I've been warming up the milk when making bread; glad to see I hit on the right idea!
Right on the money, Nicola!
Made this dough last night and completed the job this morning. So far I’ve had 3 of the 9 it made. Excellent and very simple recipe. Mine didn’t seem to rise as much as Gemma’s, but they still came out fine, so that might have been a misconception on my part.
I also looked at other recipes after I made this one, and every single one or them was significantly more complicated. This recipe is simple and has wonderful results, so I decided to make another batch tonight into tomorrow!
Love hearing this! As for the rising, it might just be how warm your kitchen is, the difference in humidity, any number of small things that make a difference.
gemma, you totally amaze me with your creativity and passion I am going yo make these as soon as possible.
Ranjeet, I'd love to see how they turn out for you! Send me a picture on my website!
Ive made them twice now, I've added more salt and made them bigger this time, they turned out wonderful! Thanks for the recipe!
I'm delighted to hear it, Catarina. Well done to you! Which bread recipe of mine will you make next?
@@biggerbolderbaking I am going to make the crazy dough and turn that into bacon cheese scrolls! Hahaha so excited can't wait! Thxs again!!!
Gemma, I really appreciate yours recipes. You make everything seems so easy . I keep making that Crazy Dough Cheese Bread and for the past year we never bought store bread again!!! Thank you and your crew for the excellent videos 🥰😘🤩
Love hearing that, Fatima!
no surprise Gemma has done so well for herself, such enthusiasm and well explained methods anyone can follow. gwan ya good ting!
Thank you for your kind words.
My wife..has made these 3 times now using your recipe...you've made her..and i..addicts..well done..all the best from our kitchen to yours..
I'm delighted your family love this as much as we do here!
Awesome! I love English muffins but we only get them here in our city (🇵🇭) via import. Can't wait to try this so we can enjoy it fresh from the pan. Thanks for this recipe! 😋😉
No need to import anymore! Give them a go!
I just made these, they are so good and much better than store bought. Thank You Gemma for sharing the recipe! I only adjusted to 1 cup of milk because I replaced with 1 cup of whole wheat flour.
Glad this turned out well for you! Thank you for sharing.
You made me so hungry! 😉 I love them toasted, then goes butter, cheese and vegimite or marmite on top. Yummy!
Congratulations on publishing your book 😄
Thanks! And give the English Muffins a go, especially if you're hungry!
Vegemite...? OMG I lived in Ozzie for a couple of years....that must be an ACQUIRED TASTE.>> LOL
Gemma - have to tell you. Yeast dough and I don't get along. But I love English Muffins and I'm in Hungary where they don't know what that is. Made a batch of yours....they turned out phenomenal. So much so that I pretty much devoured all yesterday so I mixed a new batch that I'm about to go and steam/fry. Hope it will turn out equally phenomenal - large holes throughout, total perfection. Thank you.
p.s. the dough turns out very sticky after rising so I turn it out on lots of flour and simply pat it out to close to 2 cm (not 1 as you suggested because I like a tall muffin) but the cover on them while in the skillet is essential.
Brilliant. I learn so much from this channel.
We love English Muffins filled with a sausage patty, poached set egg and slice of cheese. Its so much tastier than Macci-dees version. Soft scrambled egg or cream cheese and smoked salmon is yummy too. We eat so many muffins and crumpets in the UK, its part of our DNA. Thanks.
Thank you for sharing. And the food you described! So delicious!
I just enjoyed eating one of these! The recipe was so easy and the muffins were delicious! Thank you!
So happy, Vicki!
Thanks for the excellent receipe! I first tried it a few weeks ago and the dough was too wet (I know you've warned us in the video!). The taste, however, was great. Today is my second attempt and they seem perfect so far. They're going to the frying pan in about 30 minutes. Cannot wait! 😋😋😋 Cheers from Brazil!
I hope they turn out perfect :)
They did!!! Thanks a lot!
Oh lovely that's just amazing on my weekend bucket list of baking you are making inspiration as I am just 11 years old😍😍😍...
It's because of u that i can bake so well amd i want to become a proffessional chef
(edit)
I ended up liking my own comment.. Coz nobody else will
@cook with, I just read your comment and I liked it. It's great that you like to bake at such a young age. Don't let go of your dream and I'm sure if you set you're mind to it, you will be a professional chef some day 😀👍⚘. I think I'll try this muffin recipe this weekend too. 😉
Thank u for your well wishing
Hi there! This is such a lovely message, and I'm so happy you find joy in baking! You truly are a Bold Bakers, and I hope you keep baking until you reach every goal you set for yourself. You can do it!
Thanks ma'am
Finally a recipe that I like. I have tried others and this is the best
Delighted to hear that, Rick. Thank you for sharing.
I love how well you explain everything 🥰
You are the best, thank you from Australia 🇦🇺
You are welcome, Pippa. 😊
I made these today, Delicious! Thanks for the excellent instructions.
I am just waiting for my exams to be done. Then I am gonna make aaalllllll the recipes of urs which I couldn't try. Especially this one...! I Looooovvveeee your recipes Gemma!
Hi! I planned to make Eggs Benny for our Christmas breakfast. After buying everything else, found that our local grocery store ran out of English muffins. So, I prepped making this recipe yesterday afternoon. They are easy to make and waaaay better than store bought. Thank you for this easy recipe!
That’s grand! Thank you for giving my recipe a go. Well done, Sadohr .
Hi..Thank u for the wonderful recipes,May I kindly ask a no oven vanilla cake or sponge cake,that we can use for frostings for birthdays etc. If that is also made on stovetop,it really completes the list..Luv u for thinkinh about those who do not have oven..Keep rocking
She has funfetti mug cake using microwave
Made dough yesterday and cooked this morning...amazing! Turned out great, big hit in our house!
Upload a picture to the recipe on biggerbolderbaking.com!
Next time I make these, I'm going to add raisins and cinnamon.
I just made this recipe, they turned out amazing. Thank you for the video.
Thanks!
Same , It was sooooooooooo goooooooooood😋 thanks Gemma
I tried your recipe and they turned out great. I get tired of buying English Muffins and I liked that I can cook them on the stove. Thanks!
Glad you like them! Well done to you!
I’ve made several English muffin recipes and this one is by far the best! Yummy!
Thank you for your kind words.
Oh, Gemma, you got me with this one. I dearly LOVE English muffins, but in my whole 70 years, have never had a fresh home made one. Rarely buy because I just hate to pay the killer price at the store. Can't wait to try yours. I imagine the yeasty smell is heaven! And the spongy texture with butter and plenty jam.... To die for!! Bless you, my dear. :))
Wren, I hope you love them!! There's nothing quite like a fresh one!
Never had homemade in 70 years!? I wish I lived in your country. I'd find a way to make and deliver just for you. 😊
Amazing every single time . GOD BLESS YOU Gemma
Thanks for the kind words!
Wonderful recipie. I used the left over milk/butter mix in the scambeld eggs that accompanied the muffins for brunch.
Gorgeous recipe. I can literally get the smell ! I don't have yeast can I use anything else ?
Unfortunately there is no substitute for yeast in this recipe.
Am I the only one that was not only intrigued and excited to try this recipe but also loving the color of Gemma's nail polish? ❤ Gemma, please share that too 😁
Great recipe and really well demonstrated thank you
Thanks a million for the kind words :)
Love her recipes. Plus she sounds like my mom and I miss her😢 so extra extra love 🥰🥰👏🏻👏🏻🫶🏻
I'm delighted you like my recipes. Thank you for sharing this here. Hope you have a great day ahead.
Is the cling film necessary? I don't have it in my kitchen (trying to cut out single use plastic) would foil work or just a tea towel on its own?
Give it a go with a tea towel! You can possibly use an air-tight container as well. You're spot on about the single-use plastic.
@@biggerbolderbaking thanks, I didn't mean it as a criticism either by the way, these look so tasty I want to give it a go!! Might try with the airtight container though. I love baking but I'm useless at kneading so this appeals to me! 😆😆
I often use a dinner plate or pot lid to cover the bowl.
@@944gemma oh that's a good idea, I can use the bigger mixing bowl then! 😆
Turns out the cling film isn't necessary, a plate over the bowl works just as well! They would have been great had I not burnt them! 😆 Next time I'll cook them on a lower heat!!
Brings back childhood memories. Used to have English Muffins all the time. Will definitely be making these someday. Thanks Gemma
Let me know how they turn out!
Well, now, that's so easy! They do look very tasty Gemma! Thanks for sharing, may have to give this a go. Can I substitute part of the flour for wheat flour?
Sure! Use 1/2 whole wheat flour and 1/2 all-purpose flour for whole wheat English muffins.
@@biggerbolderbaking Thanks Gemma! XO
Hi
Bigger bolder:)
Thanks for this awesome recipe 👍🏻 I make these every Monday morning. I love no kneed and prepare mixture the night before idea this works great for me. Thanks I love how you explain your recipes.
Well done to you, Harpreet. Thank you for sharing.
Delicious, is what these are! Made with love! ❤ Thank you for this easy breezy recipe! 👍🌹👍
Thanks a million, Cecilie!
I love these english muffins,So convenient to make and super perfection !!!!!! Thanks for sharing,Gemma !!!!
You are so welcome!
I live by English muffin, ok?! It is amazing I will definitely start making my own
Letting the dough to rest overnight really makes a big difference. Your recipe is awesome. My whole house now smells like I just cooked sourdough bread. After all this time, making English muffins differently had to switch to your recipe. Thank you very much.
You are so welcome, Alex! I'm thrilled to hear that how much you like this recipe!
Thank you. Using your recipe during covid-19 crisis. Grocers out of bread, so I'll make English muffins. ❤️
That sounds like a good plot. Go for it!
@@biggerbolderbaking I'm about to do the same thing!
I can certainly relate. I'm from the Philippines. 😥
Same! I've been using all the no knead bread recipes (artisan bread, raisin bread, brioche, etc.) I'm planning to continue to make them even after this whole covid-19 thing blows over. Thanks Gemma! Hope everything is going well with baby!
Amazing Recipe ua-cam.com/video/cPxGmG2xKtY/v-deo.html
This video is great. I love that you explain why you do some of the things. That information is both interesting and valuable.
Glad you enjoyed it!
OMG I just loveeeee English muffins♥
Especially in the breakfast with a nice cup of coffee and strawberry jam♥
Yummm my mouth's watering!
I'll make those muffins right now!!!!
Thank u so much Gemma for this awesome and easy recipe...
With love,
Ur biggest fan♥ xoxo
Let me know how they turned out!
They turned amazinggg Gemma!!
I ate em with strawberry jam and a cup of coffee in my breakfast today♥
It was soo pleasing...
♥
I just made these and so easy and the taste is incredible!
Glad you like them! Well done, Michelle.
Hello
Congratulations on your book!
I was wondering if you have an English CRUMPETS recipe, prefably overnight dough so it's just to cook it in the morning for breakfast?!
Thank you & have a lovely weekend!
Thank you so much, Sharon. I definitely have crumpets on my list. Stay tuned!
Thank you so much for this recipe. is the butter necessary?
It is not necessary, but it is important as it enhances the flavor of the muffins.
Great recipe... just an idea... I've been making my own bread for years already, NEVER using clingfilm... I just simply moisten a clean kitchen towell and pop it on top... environmentally friendly, and I never had a skin on my doughs. :)
Thank you for sharing.
Wow that looks so easy. Gonna try it. The eng muffins look better than store bought
Hope you love them!
mind blown!! yet again... . Great job🤗☺
I JUST made these using the exact recipe...and it worked out EXACTLY AS SHOWN....MMMM THANKS!!! I will NEVER buy an english muffin again. I had never made any yeast related anything until this...and now I am Hooked...you're the best, I looked at a lot of different UA-cams and this is the one I chose. I did do a little "no no"...I added a teaspoon of sugar to my yeast...did that just add calories?? I wanted to feed it....:)
Thank you, Mr Mark! Glad you enjoyed this recipe! Gemma 😊
These look amazing. And I love the details and tips you include. Thanks for sharing.
So easy and soooo good. They are very yummy.
Thanks for sharing this recipe! I will definitely try! ❤️
Emma, you are great, super easy to make and a wonderful taste
Thank you for the kind words.
May I just say that English muffins are my favorite kind of bread for breakfast.
Delighted to hear that. We love it for breakfast, too. I hope you'll give this a go. Here's the recipe www.biggerbolderbaking.com/homemade-english-muffins/
@@biggerbolderbaking appreciated. Definitely gonna give it try.
Love all your recipes. They are all true and very easy to follow. Thank for sharing. ❤❤❤
You are welcome
My muffins came out perfectly, thank you very much it was delicious 👏👌👌👌❤️
Upload a pic to my site! Would love to see them!
Tried this today! It was so easy and the result is amazing!
Wonderful! This is also one of my favorites!
Oh, wow. Ms. Gemma! I can hardly wait to try this! Thank you!
Give them a go this weekend! bit.ly/How2MakeEnglishMuffins
Thank you for this excellent tutorial. End result looks great! Will definitely try it. You have a lovely, clear voice, and would like to hear your talk through without that agitated, competing background music.
Cast iron pan, as one of the commentators below mentions, might be a better, less toxic
substitute for any 'non stick'. But otherwise---thanks again for your very well put together tutorial.
Thank you for being here.
looks amazing. gotta try this; been looking for a good sour dough recipe.
Wow! They look so divine. Now to find the yeast.
Maybe you can check the restaurant suppliers stores.
Gemma Can they be made with wholemeal flour or combination of wholemeal and buckwheat?
Teresa Elizondo her website gives you some alternative to use other types of flour like whole meal and she gives the quantity ratios as well.
Very, very nice and practical presentation. Thank you!
You're very welcome!