Seeded English Muffins

Instructions

1. 1

   Combine warm water, yeast, and sugar in a bowl. Let sit for 5 minutes until foamy to activate the yeast.

   Tip: This ensures your yeast is alive and active before mixing with other ingredients.

2. 2

   In a large mixing bowl, whisk together flour and salt. Pour the yeast mixture into the flour and stir until a shaggy dough forms.

   Tip: Don't overwork the dough at this stage; it will come together as you knead.

3. 3

   Drizzle olive oil over the dough and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

   Tip: Knead on a lightly oiled surface to prevent sticking while building gluten structure.

4. 4

   In a small bowl, combine sesame seeds, sunflower seeds, and poppy seeds. Fold the seed mixture into the dough until evenly distributed.

   Tip: Reserve a tablespoon of mixed seeds to sprinkle on top of each muffin before cooking.

5. 5

   Cover the dough with a damp cloth and let it rise in a warm place for 60-90 minutes until doubled in size.

   Tip: A warm kitchen corner or oven with the light on works well for proofing.

6. 6

   Turn the dough onto a floured surface and divide into 8 equal portions. Shape each into a ball, then gently flatten to about 1 centimetre thick.

   Tip: Keep the edges slightly thicker than the center for a more authentic English muffin texture.

7. 7

   Dust a baking tray generously with cornmeal. Place muffins on the tray and cover with a cloth. Let rise for 30-40 minutes until puffy.

   Tip: The cornmeal prevents sticking and creates that characteristic bumpy bottom texture.

8. 8

   Heat a large griddle or frying pan over medium heat. Cook muffins for 5-7 minutes per side until golden brown and a hollow sound is heard when tapped.

   Tip: Work in batches if needed to avoid overcrowding. The muffins will puff slightly as they cook.

9. 9

   Transfer cooked muffins to a wire rack to cool. Once cooled, split horizontally with a fork to create the traditional nooks and crannies.

   Tip: Splitting with a fork creates more texture than cutting with a knife.