Here to answer some questions that keep popping up in the comments: Q: You said at 05:24 that aluminum heats more evenly than cast iron? That's just not true??? A: It's a prevalent myth that cast iron heats evenly. I don't know what brought this notion about, but it's been so often repeated that it's taken for fact. In reality, cast iron is pretty terrible at heating evenly. It's inherent to the material itself. Cast iron has a thermal conductivity of 52 W/m K (watts per meter Kelvin) as opposed to aluminum at 237 W/m K and copper at 413 W/m K. In other words, aluminum is 4.5x better than conducting heat than cast iron and copper is a whopping 8x better. The higher the thermal conductivity, the more readily heat is conveyed across the surface of the metal, meaning more even heating. One of the main advantages of cast iron is its high heat capacity. Once it gets hot, it stays hot. In order to truly heat cast iron evenly, we need to keep these properties in mind: low conductivity, high heat capacity. Cast iron should be pre-heated for a long time at a lower heat, for at least 5 minutes, preferably 10 minutes. During this time, the heat can slowly spread to the entire pan, not only heating it evenly but also using up more of the pan's heat capacity; think of it like charging a battery. Once the pan is "charged", it'll stay hot longer and have more heat to give off. This is especially handy when searing meats where sustained high temperatures are a necessity. Anyway, I digress and can chat about cast iron all day, but back to the question: unless a cast iron pan is pre-heated for at least 5-10 minutes, an aluminum pan will always heat more evenly. I'm not knocking cast iron at all and it'll turn out delicious muffins, but I'd prefer not to waste energy/time pre-heating the pan when an aluminum skillet works just as well. Sources: homecookworld.com/is-cast-iron-a-good-conductor-of-heat/ www.seriouseats.com/the-truth-about-cast-iron cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/ Q: Can I use plain yogurt instead of Greek yogurt? A: Yes definitely. Since regular yogurt is wetter than Greek yogurt, hold back about a 1/4 cup (~60mL) of the water in the recipe. Only add the water as needed once the dough is all mixed up in order to match the dough consistency shown in the video. Q: My dough is too sticky. Help! A: Every flour has a different absorbency and that coupled with environmental differences, makes it difficult to give an exact amount of liquid to use in a recipe. With all bread recipes, use your best judgement. Follow visual and textural clues as opposed to hard numbers (same goes for kneading time and proofing time, etc). Once the dough is mixed up, it should have the same consistency as shown in the video (around 02:17). The dough will be sticky but shouldn't be wet. It should form a coherent mass that is able to somewhat retain its shape as opposed to immediately spreading out. If the dough is feeling too wet, add some flour (up to a 1/4 cup or 35g) and knead it in until the dough is feeling less wet. If the opposite is true and the dough is feeling too dry, add water a tablespoon at a time while kneading. Make note of how much water or flour you added this time so that you'll have a good reference for next time. Q: I can't get cornmeal, will something else work? A: Coarse semolina will do the job. If you can't get that either, it's a little more tricky. Just flour may work but I'd worry about scorching the flour. May try un-toasted sesame seeds. It'll create a different muffin but will be delicious. English Muffins crusted in toasted sesame seeds? That sounds pretty good to me. Q: Can I use whole wheat/whole grain? A: Certainly can, but expect denser muffins. A great place to start is to replace half of the flour in the recipe with whole wheat. That way, you get the goodness of whole wheat but also the strength and lightness of white flour. Whole wheat flour tends to be more absorbent than white flour so adjust accordingly by adding more water as needed. Q: Can I freeze the muffins? A: Oh yes you can and they freeze beautifully. Make the muffins as usual. Once cooled, pre-split them and assemble the two halves back together. Place the split muffins into an airtight container or freezer bag and freeze until hardened. They'll keep for at least 3 months that way. To re-heat, simply take out the muffin, pry apart the two halves, and pop them straight into the toaster. It may take a bit more time, but they'll toast up to taste just like fresh.
If you want good copper pots and pans i recommend Soy they're a turkish brand, they also have barware. It's unbelievable how good the copper pans are at conducting heat and spreading it all around the pan, simply the best for heat control. No teflon either! that stuff is nasty for you
Thanks for explaining the cast iron thing. I've been a cast-iron guy all my life. Your comment about aluminum raised my hackles a bit, but I reminded myself that my devotion to cast iron is as much religious as practical, given my background. (Old Settler [Puget Sound pioneer] stock.) So I shrugged it off. But reading your elaboration, I realized that I've always used cast iron the way you describe: long slow heating up, and relying on the material to "coast" to doneness by lowering or turning off the heat when the dish is almost done. (Or to keep it warm pending serving.) Nobody ever told me to do this; I guess I just learned it unconsciously through use. So thanks for the insight! Recipe looks terrific! I'm going to make it myself, then see if I can adapt a sourdough recipe based on it.
This is subtly one of the best recipe videos I've ever seen. From using weight and volume-based measurements, to the low-key background music, to the tips like cast iron hot spotting, you've brought everything together in such a concise and engaging way. Love it!
This is probably one of the only cooking channels where it goes in to details on the little intricacies and little bits of knowledge you need for baking breads. One of the best youtube bakers there is!
It's pretty commonly used by Chinese chefs! Especially when splitting out dough for dumpling wrappers, etc. For some reason I don't really see others doing it when it works so well for everything!
@@nirmalsuki Using a scale and weighing out the dough, or literally any other method of division would also be basic "maths"... I was pointing out the ingenuity of using a method that I had never seen before. Not sure what the point of your comment is unless you're just trying to sound like a know-it-all?
seems to be a common method all over asia, especially when using non-sliced bread to make sandwiches and stuff. this is because bread/butter knives are not common around here while forks are more readily available in a household, since they're used for desserts
I was talking about how he divides the dough into sections before baking. The fork method as I understand it is to give the English muffin it’s characteristic “nooks and crannies”.
Okay not that I’m just watching English muffin tutorials every day or anything but this is the best video of a recipe/tutorial I’ve ever seen! In general, really for any food. Super informative, easy to follow & not boring at all
Thank you for all of the many many details you gave about bread making and specifically for this type of bread. Nuances make all the difference in bread.
Thank you for how gently straightforward and informative this video AND your replies in the comments section have been! The tip about using a fork to break into the muffins totally changed my whole english muffin game.
had to make these as soon as I saw the video! I'm not a very experienced baker but these turned out wonderfully! Your explanations are great, all the info really helps me to feel more confident in the kitchen :)
Made these today, prepared the dough yesterday afternoon: what an AMAZING recipe! Let me point out how extremely forgiving the recipe is... even though my dough was extremely wet to begin with, I did not manage to knead it at all and my rising times were all over the place, the results were delicious anyway! I got a feel for the dough and managed to roll them properly after a few attempts, giving the ball of dough a little strength. They did take a lot longer than 12 minutes to cook, at least in my skillet. All things considered, it's an incredible staple especially if you don't want to turn on your oven!
I'd like to think I'm a pretty good and adventurous cook, but I have never baked anything that required using yeast in my life. This was my first recipe and even though I made a couple of mistakes, they STILL turned out so perfectly perfect that I can't wait to make them again! Such a great recipe, the video is super helpful to gauge size, texture and details that don't always translate in a written recipe. Thank you!
Wow Krista! Thank you for trusting in the process and figuring it out. Baking is all about trial and error and even if things don't turn out perfectly, there's still usually a delicious product at the end of it. Hope you give more yeasted recipes a try! It's like magic and chemistry and biology all combined :)
Aaaaah Sheldon these look so delicious! Your descriptions are always so clear, and your obvious passion for food makes these videos extremely entertaining.
Love your presentation and aesthetic. Your visuals and teaching are just outstanding. Every time I felt a question bubbling up you read my mind and answered it in your explanation. This happened a few times. I used to love English muffins as a child. I'm not currently eating wheat but these look absolutely delicious. Thanks.
I loved, LOVED this tutorial! The amount of easily digested information (no pun intended) is phenomenal. I’ve been looking for a great English muffin recipe for years. I can’t buy them in my country and a lot of the recipes seem complicated and require equipment I don’t have 🤪 thank you!
This video was absolutely wonderful!! I can't believe it's taken me a year to find it. Better late than never. Thanks so much from Canada, and I'm making these today! 🥰
I did something wrong at every step with these and they still turned out! I'm not kidding...I don't think I stretched them enough, I shaped them horribly, made them too big and still I'm happy with them. I think after I get the stretching technique down they'll be perfect! I really like how you can start them on a Friday night and then have fresh baked english muffins all weekend. :)
So happy to hear that you managed to troubleshoot your way through the recipe. That’s how you develop a “feel” when baking. Next time (and each time after) you’ll know what areas to improve on. That’s why I always recommend mastering a few recipes rather than trying to bake a bunch of different things. This way you get to know the nuances through repetition and really learn a lot rather than starting from scratch with each different recipe. Anyway, I digress. Hope you had a great weekend!!!
@@sheldoskitchen Thank you! You're explanations were great by the way, I can just be impatient! haha. I feel a lot more confident making these again and I'm enjoying a lovely egg sandwich as we speak. Looking forward to the next video!
I will be trying these, Sheldo! The one I get in stores are so plain tasting and tough and yours looked like I wanted to bite right through my laptop! I know people say it takes too long, but then WHY are they even watching how to make a "bread" product? Things take time and most require rising. Things that take time usually taste better in my experience. I love cooking, and even more so I love watching a man cook who knows as much as you do about his craft. Sending much love as I watch more of your videos.
You can hear the cast iron in the oven for 30 minutes before putting it on the stove. This engages even heat distribution when cooking with cast iron pans.
You can also just let your cast iron heat up for longer on the stove. The pan isn't fully preheated until the handle is uncomfortably hot to touch. Stove elements don't stay on the whole time, that's why cast iron is so magical, it stays hot through the fluctuations; IF you let it fully preheat
That's good advice for anyone that doesn't have another skillet option handy. Ideally, you want a more conductive material than cast iron steel. Aluminum, or something with aluminum or copper in the core are your best bets for even heating. Cast iron is good for when you want a lot of thermal mass, but it's a very poor option for when you want low and slow, even heating.
Thanks for a great recipe! I mistakenly used regular yogurt instead of Greek, and tried to fix it with 60 g of extra flour. Probably not enough, but I managed to deal with the very sticky dough, and the muffins came out so well! Great start to my weekend!
This looks so good. I love cooking in skillets. I'm dying of munchies watching you make this breakfast sandwich. What a smart way to melt some cheese without charring the bread. I'm stealing that for other ideas. This is the best looking sandwich I've ever seen and it could easily be a signature item at a tiny menu breakfast joint. I feel like I need another fridge just for dough now though.
Loved your comments to explain why each step was needed as well as the comments related to trouble shooting. I found these VERY helpful as I wasn’t able to glean the same tips from my previous research. Thx!
I can’t wait to try this when I get home. I especially like the fact that I can start the dough a couple of days ahead and allow the dough to ferment a couple of days to get that flavor profile going!
The longer you leave them in the fridge, the better they’ll taste! Not to mention the convenience of getting to decide when to cook them instead of beholden to the whims of yeast!
The Best!! I have tried several different recipes for English Muffins over the years, but they never satisfied. This is the best recipe I have ever tried, and the technique you show is the key to success. The only substitution I made was I used sour cream as I didn't have yogurt on hand, and my non-stick cookware is cast iron. They came out superb!! I will use yogurt next time as I prefer a tad more tang to them which I think the yogurt will definitely provide. Thank you so much for this amazing recipe and showing us the step by step method for perfect results every time!
I’m so happy to hear that the recipe worked so famously for up! Greek yogurt will provide slightly more tang than sour cream. You can also try leaving the dough in the fridge for a longer time, up to 48 hours, and the dough should develop more flavour!
@@sheldoskitchen Oh yes, I will definitely use the Greek Yogurt in the future as well as fermenting for 48 hours. I did ferment for about 16 hours, but I was in a hurry to see how they would turn out for the first time. I was not disappointed! Thanks again.
So, I thought I had a good recipe for English Muffins but here comes Sheldo and brings this magical and delicious 😋 recipe. This is my new go-to recipe from now on! Thanks so much. I'm learning so much through your videos.
That tip with cutting the muffins in half is brilliant. My daughter loves English muffins and she says that it makes them better than when cut with a knife.
I’m so glad I found your channel. I am not good at baking but I can’t wait to try making my first batch of these! Your step by step demonstration has taken the terror out of baking for me, Thank you.🙏
No criticism here, these look incredible! As a note, it's more normal (in the UK) for english muffins to use semolina, rather than cornmeal (there is an incredibly slight difference in taste/texture, but not enough to worry about if it's easier to get cornmeal where you are.) It's also normal (well, for my grandmother's generation) to make a week's worth of these and store in the breadbin for up to a week before toasting them.
hi there, I discovered your channel through your stabilized cream video and I must say!!! your content is amazing, this recipe is awesome and your tone and attitude are very pleasant and calming :) please keep it up, your stuff is A++
Yes, my exact thoughts. Except I only have a feeding tube until I can swallow again, if that ever happens. I doubt that I can squeeze a muffin in the tube and don't think it can be juiced. Haha. I was just so tempted to see how it's possible to make homemade english muffins. Amazing. He's so efficient in his presentation. First video of his that I saw - and promptly subscribed. He's great!
These are outstanding! I just made a batch and they’re better than any I’ve ever had. It takes time but not difficult and is well worth the effort. Thank you!
@@wknfriends4138 oh yeah, I'll go on a place like all recipes and pull up a few things that are similar and look good... then mix things up a bit. Even misktakes are good. Liquid smoke turns mac & cheese to a dead flesh gray but it adds some more flavors, especially if you're throwing some meat, mushrooms, or veggies into the mix. ;)
Great recipe and video, thanks for including the weights. For my first attempt, I went strictly with weights given, even though it seemed too wet. Nope, came out perfect and very tasty!
I love how I thought this might be a recipe with simple ingredients that I have at home, and the recipe started with the one thing that I never have. Also I had no idea what "english muffins" were so I didn't realize it was a long recipe. Maybe another time ! They do look delicious.
I made these yesterday and they were incredible. I did halve the recipe and was initially concerned by how sticky my dough was, but the final product was so good. Thanks for the amazing and easy-to-follow recipe 😆.
Hi ! First time viewer here.. I need to say, (as someone who is not a good cook) the way you prepare the video REALLY helps a fool like me follow step by step. Your words are very clear, the video coincides wonderfully, you give extra helpful information (if this happens..do this, if this doesn’t happen, that’s okay) yet it’s not overbearing. Also, I find most TH-cam food content to be rather condescending…as if I’m too dumb to ever understand, but you are very well spoken and make it feel attainable.
Hey Daniel! Thank you for the kind words. My goal is for it to feel like we’re hanging out in the kitchen making delicious food together! And if you get to learn something in the process, then all the better. Cheers!
I've tried making English muffins in the past and they didn't turn out that great. Went right back to buying them 😅. Your recipe seems easy to follow and more promising. I think I'll give this a whirl and hopefully have better luck!
I made so many mistakes but they were still so good 😋. My dough was so sticky I couldn’t handle them added a little flour then made the balls and let them grow. They grew so big and touched each other that I had to separate them with my spatula . They still turned out so yummy thanks I’m gonna try and perfect this thank you again.
I made these and they turned out great! I'm going to split them into maybe 15 muffins next time....they were a great size but a little smaller will make more and still be a great size.
In general, that makes sense. It's a cost-benefit analysis. And I agree, for the most part. I'm going to buy my broccoli, not grow it, becayse it's a ton of work for little benefit. But if I'm making sweets or bread, my margins are very different because it's not sustenance; it's a treat. I also want the cooking experience of making something complex and challenging. So my perceived benefit of an English muffin is ordinarily incredibly low. I don't hate them, but I don't particularly like them. But these muffins look 100x better and probably taste that way, too. It's a treat, and the cost of getting an English muffin from the store is tiny, but I receive little to no benefit (even with a food I like a little more, such as a bagel), plus it's not great for my digestive system so I don't need convenience here. The cost of making these is probably 100x higher, assuming I make minimum wage (and if you've got the time to make these you've probably got a higher wage), but I get 200x the benefit. I get better quality food, certainly, but I enjoy it. But what if I just genuinely don't like English muffins? The thing that really does it for me is the baking experience. If I can learn to do complex stuff in the kitchen, I can do easy stuff better and I can get jobs at bakeries, which is great for me, a high school student. Yeah, not everyone can make these or even should. But the peoppe watching this video might get something out of it, which is why I'm subscribed
Please please please do a video for homemade crumpets with the same precision as this one! I love crumpets, but I haven't been satisfied with other recipes yet!
Hahaha gotta tell it like it is! They still turned out despite the lack of sugar, but the sugar does help boost yeast activity and makes for a more tender crumb. Lmk if you give these a try!
Yes definitely! Both coconut or oat would work beautifully. Instead of 325 mL water and 167g yogurt, can also use ~490g plant milk and add 2 tbsp white vinegar to make “buttermilk”. Just don’t add all of it at once, hold back some and add only if needed since it won’t have quite the same viscosity of yogurt.
This popped up in my feed & I just wanted to say they look good. I make English muffins once a week. Through trial & error I will suggest you try a pizza stone for cooking these. A stone on the bottom rack of your oven preheat to 450° will up your game. I've tried using a skillet, the hot stone is way superior for cooking these. I use the stone for pitas ,muffins and wraps. Just a friendly suggestion. You'll be surprised by the difference .
I've been making my own 'Canadian Bacon' from whole pork loins, and this looks like a perfect match for it. Be it Eggs Benedict, or simple 'bacon, egg and cheese muffins', you can't go wrong with homemade!
@@Killer1986Chris Maybe where you are, but if you walk into 99% of the stores here asking for back bacon? They'll just look at you funny. Even the commercial packages are labeled Canadian Bacon.
SUBBED SHELDO!!! I didn't think I'd even consider making my own english muffins but you won me over with the sausage egg muffin. Man after my own heart!
Hi there, new subscriber here. This looks amazing. Going to start a batch the minute my husband gets back from the store. Sending him for the cornmeal the minute they open. Homemade English muffins, with butter and homemade cherry-cranberry jam or fruit butter. Even better, a little bit of butter, slice of cheese, and a freshly laid egg from a truly free range flock. (Our flock has full run of the 1/2 acre backyard and lay bright and "happy" eggs. They are pets, and they help make breakfast, who knew?) Anyway I can't wait to make this for my family and your video is excellent. Thank you.
just subscribed to your channel after finding your whipped cream video on my recommended! i'm planning to try these english muffins at home but unfortunately i don't think cornmeal is accessible where i live. would breadcrumbs be a good alternative or do you have any other recommendations? thank you! 🥰
Hmmm I’d be worried about the breadcrumbs burning. Try greasing the baking sheet thoroughly with butter so that the muffins don’t stick and omit dusting with anything. Then, add some oil to the pan when grilling the muffins so they get some crunch.
@@chelsea_18 Chelsea, unsure where you live, but cornmeal is used in many countries. Italians make polenta, Mexicans use this a lot, South Africans too, etc. I would try a delicatessen store that carries European products. Or any large supermarket. (In Canada, for instance, Superstore carries cornmeal, as do most grocery stores these days. Try the Italian section. You may find a bags of cornmeal located near the pasta & Arborio rice. Or check the Latin products section. Hope this helps,
I really like that I don't need to use a mixer to make these. The dough came together nicely using my dough whisk, although you didn't use yours. First batch came out beautiful, but had an off flavor that I suspect came from the stone ground cornmeal that I used, or the 2% milkfat Greek yogurt, or both. I bought fresh whole milk Greek yogurt and used degermed cornmeal for the 2nd batch. Those also came out looking great. My husband said he liked the 2nd batch, so I'll be making these whenever we want English muffins. Thank you for providing this recipe with great instructions and excellent video. I'm looking forward to trying some of your other recipes.
I never thought I’d be able to make my own bread! (At least one that tastes good aha) I just found your channel and love love love your content ❤️ I was planning on making these with whole wheat flour/atta instead of AP flour- anything I should know before I do?
I'd suggest starting with 50/50 of whole wheat and AP. That way you get the best of both worlds, flavour and health benefits of whole wheat, plus strength and elasticity of all-purpose. I fear that using 100% whole wheat will make the muffins too dense but I haven't tried it myself with this recipe so can't speak from experience.
I just tried whole wheat (wholemeal) bakers flour and everone loved the flavour! The texture is similar with a little less rise than all purpose (plain) flour but a hit none the less. Good thing too because that was all we had in the cupboard.
This is the recipe that I was looking for! Amazing taste, crunchy, easy to make. Beautifully explained. Inspired me to subscribe to your channel and I will visit you in Vancouver if you have a retail space. Thank you Sheldo!!!
Without a doubt I find Sheldo’s recipe creates the best English muffins. Both ease of preparation and flavor are fantastic. I’m sure the Greek yogurt deserves the credit. I will say cooking time varies depending on both heat source and the pan you use.
That's awesome, but I'm definitely still buying English muffins from time to time. Sometimes convenience is the ultimate deciding factor and that's ok :)
Nah thanks, I'd rather spend just 53p more and not spend hours making them myself. The time saved is worth it. Some things cost way less when you make them from scratch yourself, and therefore justifies the time spent making said thing. This is not one of them. I'd rather get store-bought muffins and instead use the hours it would take to make them on making money or working out.
I have tried several recipes (they don't sell English muffins where I live and I miss them) this recipe looks good - a bit time consuming but good I will be giving it a try.
I wish I could hit the like button 50 times!! THANK YOU I’ve been making McMuffins for my kids for some time, but when it is hard to find English muffins....and harder to find a non brick creating recipe....we miss homemade McMuffins!!!💞thank you
Love your intro!!!! I don’t see that kind of intro very often on cooking/baking videos (where we see the finished product being enjoyed). Really well done!!!
YESSS! I've been making english muffins for a couple years now, and they are so insanely good! And let me tell you....want to impress friends? Bust out a batch of these babies!
Can't wait to try this recipe. I've tried making muffins before, didn't turn out well. This method looks to be more effective. Thank you, and I have SUBSCRIBED. Looking forward to more of your recipes. Cheers!
I live in England so have easy access to buying good ones in shops. Thank you for the tip on how to split them though, I've always used a knife. I like to split them and make mini pizzas, my kids loved them when they were young at home
I think I'll get a batch of those started tonight. The greek yogourt seems like it gives them a sort of bazlama vibe (tasty, fluffy, turkish flatbreads). You give very clear instructions, great work! I'll probably post here again soon with feedback!
They look fantastic... will be handy when the craving for a English Muffin sausage and egg sandwich comes in mind. Thanks for sharing your recipe! Cheers from QC!
Here to answer some questions that keep popping up in the comments:
Q: You said at 05:24 that aluminum heats more evenly than cast iron? That's just not true???
A: It's a prevalent myth that cast iron heats evenly. I don't know what brought this notion about, but it's been so often repeated that it's taken for fact. In reality, cast iron is pretty terrible at heating evenly. It's inherent to the material itself. Cast iron has a thermal conductivity of 52 W/m K (watts per meter Kelvin) as opposed to aluminum at 237 W/m K and copper at 413 W/m K. In other words, aluminum is 4.5x better than conducting heat than cast iron and copper is a whopping 8x better. The higher the thermal conductivity, the more readily heat is conveyed across the surface of the metal, meaning more even heating.
One of the main advantages of cast iron is its high heat capacity. Once it gets hot, it stays hot.
In order to truly heat cast iron evenly, we need to keep these properties in mind: low conductivity, high heat capacity. Cast iron should be pre-heated for a long time at a lower heat, for at least 5 minutes, preferably 10 minutes. During this time, the heat can slowly spread to the entire pan, not only heating it evenly but also using up more of the pan's heat capacity; think of it like charging a battery. Once the pan is "charged", it'll stay hot longer and have more heat to give off. This is especially handy when searing meats where sustained high temperatures are a necessity.
Anyway, I digress and can chat about cast iron all day, but back to the question: unless a cast iron pan is pre-heated for at least 5-10 minutes, an aluminum pan will always heat more evenly. I'm not knocking cast iron at all and it'll turn out delicious muffins, but I'd prefer not to waste energy/time pre-heating the pan when an aluminum skillet works just as well.
Sources:
homecookworld.com/is-cast-iron-a-good-conductor-of-heat/
www.seriouseats.com/the-truth-about-cast-iron
cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/
Q: Can I use plain yogurt instead of Greek yogurt?
A: Yes definitely. Since regular yogurt is wetter than Greek yogurt, hold back about a 1/4 cup (~60mL) of the water in the recipe. Only add the water as needed once the dough is all mixed up in order to match the dough consistency shown in the video.
Q: My dough is too sticky. Help!
A: Every flour has a different absorbency and that coupled with environmental differences, makes it difficult to give an exact amount of liquid to use in a recipe. With all bread recipes, use your best judgement. Follow visual and textural clues as opposed to hard numbers (same goes for kneading time and proofing time, etc).
Once the dough is mixed up, it should have the same consistency as shown in the video (around 02:17). The dough will be sticky but shouldn't be wet. It should form a coherent mass that is able to somewhat retain its shape as opposed to immediately spreading out.
If the dough is feeling too wet, add some flour (up to a 1/4 cup or 35g) and knead it in until the dough is feeling less wet. If the opposite is true and the dough is feeling too dry, add water a tablespoon at a time while kneading. Make note of how much water or flour you added this time so that you'll have a good reference for next time.
Q: I can't get cornmeal, will something else work?
A: Coarse semolina will do the job. If you can't get that either, it's a little more tricky. Just flour may work but I'd worry about scorching the flour. May try un-toasted sesame seeds. It'll create a different muffin but will be delicious. English Muffins crusted in toasted sesame seeds? That sounds pretty good to me.
Q: Can I use whole wheat/whole grain?
A: Certainly can, but expect denser muffins. A great place to start is to replace half of the flour in the recipe with whole wheat. That way, you get the goodness of whole wheat but also the strength and lightness of white flour. Whole wheat flour tends to be more absorbent than white flour so adjust accordingly by adding more water as needed.
Q: Can I freeze the muffins?
A: Oh yes you can and they freeze beautifully. Make the muffins as usual. Once cooled, pre-split them and assemble the two halves back together. Place the split muffins into an airtight container or freezer bag and freeze until hardened. They'll keep for at least 3 months that way.
To re-heat, simply take out the muffin, pry apart the two halves, and pop them straight into the toaster. It may take a bit more time, but they'll toast up to taste just like fresh.
If you want good copper pots and pans i recommend Soy they're a turkish brand, they also have barware. It's unbelievable how good the copper pans are at conducting heat and spreading it all around the pan, simply the best for heat control. No teflon either! that stuff is nasty for you
Thanks for explaining the cast iron thing. I've been a cast-iron guy all my life. Your comment about aluminum raised my hackles a bit, but I reminded myself that my devotion to cast iron is as much religious as practical, given my background. (Old Settler [Puget Sound pioneer] stock.) So I shrugged it off.
But reading your elaboration, I realized that I've always used cast iron the way you describe: long slow heating up, and relying on the material to "coast" to doneness by lowering or turning off the heat when the dish is almost done. (Or to keep it warm pending serving.)
Nobody ever told me to do this; I guess I just learned it unconsciously through use.
So thanks for the insight! Recipe looks terrific! I'm going to make it myself, then see if I can adapt a sourdough recipe based on it.
@@RobMacKendrick please post again if you try a sourdough version!
great thanks a lot
@@DiustheZ what a shame i didn't read your recommendation. Just returned from Turkey 🤦♀️
This is subtly one of the best recipe videos I've ever seen. From using weight and volume-based measurements, to the low-key background music, to the tips like cast iron hot spotting, you've brought everything together in such a concise and engaging way. Love it!
I agree. I love Sheldo's music. I bet he is/was a musician.
This is probably one of the only cooking channels where it goes in to details on the little intricacies and little bits of knowledge you need for baking breads. One of the best youtube bakers there is!
I made these today and they were PHENOMENAL. Next time I will double the recipe. My husband ate 4 while they were still warm!
I really love the method of forming a uniform log by creating a circle, poking it, and splitting it. That is freaking genius.
It's pretty commonly used by Chinese chefs! Especially when splitting out dough for dumpling wrappers, etc. For some reason I don't really see others doing it when it works so well for everything!
It's basic maths....
@@nirmalsuki Using a scale and weighing out the dough, or literally any other method of division would also be basic "maths"... I was pointing out the ingenuity of using a method that I had never seen before. Not sure what the point of your comment is unless you're just trying to sound like a know-it-all?
seems to be a common method all over asia, especially when using non-sliced bread to make sandwiches and stuff. this is because bread/butter knives are not common around here while forks are more readily available in a household, since they're used for desserts
I was talking about how he divides the dough into sections before baking. The fork method as I understand it is to give the English muffin it’s characteristic “nooks and crannies”.
Okay not that I’m just watching English muffin tutorials every day or anything but this is the best video of a recipe/tutorial I’ve ever seen! In general, really for any food. Super informative, easy to follow & not boring at all
Thank you so much Heather! I really appreciate that.
Thank you for all of the many many details you gave about bread making and specifically for this type of bread. Nuances make all the difference in bread.
It’s the details that count! This recipe is pretty forgiving though because even ugly English muffins still taste great!
Thank you for how gently straightforward and informative this video AND your replies in the comments section have been! The tip about using a fork to break into the muffins totally changed my whole english muffin game.
Aw thanks Merry!!!
had to make these as soon as I saw the video! I'm not a very experienced baker but these turned out wonderfully! Your explanations are great, all the info really helps me to feel more confident in the kitchen :)
That's dedication!!! Thank you for giving the recipe a try and I hope it becomes a favourite in your regular rotation!
No store bought muffin can compare with homemade! Kudos.
Sift the flour and mix it with the salt before adding the yeast so your yeast grows better.
How do they compare to Thomas’s?
@@coolstamper Will let you know tonight, mine are currently on their final proof before cooking!
Made these today, prepared the dough yesterday afternoon: what an AMAZING recipe!
Let me point out how extremely forgiving the recipe is... even though my dough was extremely wet to begin with, I did not manage to knead it at all and my rising times were all over the place, the results were delicious anyway!
I got a feel for the dough and managed to roll them properly after a few attempts, giving the ball of dough a little strength.
They did take a lot longer than 12 minutes to cook, at least in my skillet.
All things considered, it's an incredible staple especially if you don't want to turn on your oven!
I'd like to think I'm a pretty good and adventurous cook, but I have never baked anything that required using yeast in my life. This was my first recipe and even though I made a couple of mistakes, they STILL turned out so perfectly perfect that I can't wait to make them again! Such a great recipe, the video is super helpful to gauge size, texture and details that don't always translate in a written recipe. Thank you!
Wow Krista! Thank you for trusting in the process and figuring it out. Baking is all about trial and error and even if things don't turn out perfectly, there's still usually a delicious product at the end of it. Hope you give more yeasted recipes a try! It's like magic and chemistry and biology all combined :)
I managed it! I made these and they are brilliant. You're right, I'm never going back to buying English muffins again. Thanks :)
SO much better than storebought right??? Like astoundingly so. I'm so happy they turned out good for ya
I bet you do lol.
I will because I don't have hours a day to spend on making English muffins I can buy for like 1.29
Now I know why most ppl buy their english muffins : > \
@@ZacharyBittner you’ll spend hours watching people make/do things yet you’re time is limited 😂
Aaaaah Sheldon these look so delicious! Your descriptions are always so clear, and your obvious passion for food makes these videos extremely entertaining.
Omg thank you Sydney!!! (I just wanna call you auntie hahah). But seriously, that means so much to me
Love your presentation and aesthetic. Your visuals and teaching are just outstanding. Every time I felt a question bubbling up you read my mind and answered it in your explanation. This happened a few times. I used to love English muffins as a child. I'm not currently eating wheat but these look absolutely delicious. Thanks.
I loved, LOVED this tutorial! The amount of easily digested information (no pun intended) is phenomenal. I’ve been looking for a great English muffin recipe for years.
I can’t buy them in my country and a lot of the recipes seem complicated and require equipment I don’t have 🤪 thank you!
Just finished making these muffins. The best muffin I have ever had. Thank you for this recipe.
I made these last weekend and they turned out wonderful. Thank you so much for sharing, excellent video.
YAY happy to hear that the recipe worked out for you!!!
This video was absolutely wonderful!! I can't believe it's taken me a year to find it. Better late than never. Thanks so much from Canada, and I'm making these today! 🥰
I did something wrong at every step with these and they still turned out! I'm not kidding...I don't think I stretched them enough, I shaped them horribly, made them too big and still I'm happy with them. I think after I get the stretching technique down they'll be perfect! I really like how you can start them on a Friday night and then have fresh baked english muffins all weekend. :)
So happy to hear that you managed to troubleshoot your way through the recipe. That’s how you develop a “feel” when baking. Next time (and each time after) you’ll know what areas to improve on. That’s why I always recommend mastering a few recipes rather than trying to bake a bunch of different things. This way you get to know the nuances through repetition and really learn a lot rather than starting from scratch with each different recipe. Anyway, I digress. Hope you had a great weekend!!!
@@sheldoskitchen Thank you! You're explanations were great by the way, I can just be impatient! haha. I feel a lot more confident making these again and I'm enjoying a lovely egg sandwich as we speak. Looking forward to the next video!
LOL, it's Friday afternoon here and now for me. Gonna send this & get started on the English muffins. My weekend self thanks you!
I will be trying these, Sheldo! The one I get in stores are so plain tasting and tough and yours looked like I wanted to bite right through my laptop! I know people say it takes too long, but then WHY are they even watching how to make a "bread" product? Things take time and most require rising. Things that take time usually taste better in my experience. I love cooking, and even more so I love watching a man cook who knows as much as you do about his craft. Sending much love as I watch more of your videos.
You can hear the cast iron in the oven for 30 minutes before putting it on the stove. This engages even heat distribution when cooking with cast iron pans.
You can also just let your cast iron heat up for longer on the stove. The pan isn't fully preheated until the handle is uncomfortably hot to touch. Stove elements don't stay on the whole time, that's why cast iron is so magical, it stays hot through the fluctuations; IF you let it fully preheat
Yes, and then you can use chopsticks instead of spatulas if you use 20 of them glued together, too.
@@BouncingTribbles Yeah, but people need to make things more complicated than they need to be :D
That's good advice for anyone that doesn't have another skillet option handy. Ideally, you want a more conductive material than cast iron steel. Aluminum, or something with aluminum or copper in the core are your best bets for even heating. Cast iron is good for when you want a lot of thermal mass, but it's a very poor option for when you want low and slow, even heating.
I'm in love with your description!
I love all your practical little tips, like having a damp cloth nearby to wet your hands! These are the best kind of recipe videos 🥰
(Also thank you for including non-imperial measurements!)
You’re welcome!!! Thanks for leaving such a nice comment Isabel!
This is the greatest tutorial video I've ever seen! So easy to understand and follow....I'm making these muffins tomorrow!!! Thanks so much ❤️
I keep coming back to your videos again and again. You’re a great teacher! Thank you.
what a joy it is to watch you bake!
Aw thanks Sonia! Baking is my coping mechanism haha
Thanks for a great recipe! I mistakenly used regular yogurt instead of Greek, and tried to fix it with 60 g of extra flour. Probably not enough, but I managed to deal with the very sticky dough, and the muffins came out so well! Great start to my weekend!
This looks so good. I love cooking in skillets. I'm dying of munchies watching you make this breakfast sandwich. What a smart way to melt some cheese without charring the bread. I'm stealing that for other ideas. This is the best looking sandwich I've ever seen and it could easily be a signature item at a tiny menu breakfast joint. I feel like I need another fridge just for dough now though.
I have a small second fridge just for baking stuff crammed into the corner of my office LOL. Alas, the sacrifices we make for good food 😂
Loved your comments to explain why each step was needed as well as the comments related to trouble shooting. I found these VERY helpful as I wasn’t able to glean the same tips from my previous research. Thx!
I can’t wait to try this when I get home. I especially like the fact that I can start the dough a couple of days ahead and allow the dough to ferment a couple of days to get that flavor profile going!
The longer you leave them in the fridge, the better they’ll taste! Not to mention the convenience of getting to decide when to cook them instead of beholden to the whims of yeast!
@@sheldoskitchen How long we can store the dough in the fridge? TIA 🥰
The Best!! I have tried several different recipes for English Muffins over the years, but they never satisfied. This is the best recipe I have ever tried, and the technique you show is the key to success. The only substitution I made was I used sour cream as I didn't have yogurt on hand, and my non-stick cookware is cast iron. They came out superb!! I will use yogurt next time as I prefer a tad more tang to them which I think the yogurt will definitely provide. Thank you so much for this amazing recipe and showing us the step by step method for perfect results every time!
I’m so happy to hear that the recipe worked so famously for up! Greek yogurt will provide slightly more tang than sour cream. You can also try leaving the dough in the fridge for a longer time, up to 48 hours, and the dough should develop more flavour!
@@sheldoskitchen Oh yes, I will definitely use the Greek Yogurt in the future as well as fermenting for 48 hours. I did ferment for about 16 hours, but I was in a hurry to see how they would turn out for the first time. I was not disappointed! Thanks again.
So, I thought I had a good recipe for English Muffins but here comes Sheldo and brings this magical and delicious 😋 recipe. This is my new go-to recipe from now on! Thanks so much. I'm learning so much through your videos.
That tip with cutting the muffins in half is brilliant. My daughter loves English muffins and she says that it makes them better than when cut with a knife.
That cross cut in the end looks mouthwatering. Thanks for sharing another approachable recipe.
Can't beat a gooey egg! You're very welcome. I hope you give the recipe a try!
I! Love! English! Muffins! I am going to give this recipe a try! Thank you so much!
I’m so glad I found your channel. I am not good at baking but I can’t wait to try making my first batch of these! Your step by step demonstration has taken the terror out of baking for me, Thank you.🙏
No criticism here, these look incredible!
As a note, it's more normal (in the UK) for english muffins to use semolina, rather than cornmeal (there is an incredibly slight difference in taste/texture, but not enough to worry about if it's easier to get cornmeal where you are.) It's also normal (well, for my grandmother's generation) to make a week's worth of these and store in the breadbin for up to a week before toasting them.
hi there, I discovered your channel through your stabilized cream video and I must say!!! your content is amazing, this recipe is awesome and your tone and attitude are very pleasant and calming :) please keep it up, your stuff is A++
Thank you so much for the super kind comment!
This is by far the best video I've ever encountered on how to make anything bread. Those looked beautiful.
Thank you so much!
I'm still BUYING English muffins? Yeah because I don't want to spend 7+ hours making them. Excellent tutorial. Very tasty.
eloquently explained, very informative, and most of all, it is inspiring me to cook them!
Promise you won't regret if you do!
Yes, my exact thoughts. Except I only have a feeding tube until I can swallow again, if that ever happens. I doubt that I can squeeze a muffin in the tube and don't think it can be juiced. Haha. I was just so tempted to see how it's possible to make homemade english muffins. Amazing. He's so efficient in his presentation. First video of his that I saw - and promptly subscribed. He's great!
These are outstanding! I just made a batch and they’re better than any I’ve ever had. It takes time but not difficult and is well worth the effort. Thank you!
These look like they are freaking delicious! Enough to get me to sub after seeing only one episode.
Cooking is a combination of art and science.
I know right? He details every step, clearly. I cant wait to make these! Looks delicious! I subbed after this one video!
@@wknfriends4138 oh yeah, I'll go on a place like all recipes and pull up a few things that are similar and look good... then mix things up a bit.
Even misktakes are good. Liquid smoke turns mac & cheese to a dead flesh gray but it adds some more flavors, especially if you're throwing some meat, mushrooms, or veggies into the mix. ;)
Great recipe and video, thanks for including the weights. For my first attempt, I went strictly with weights given, even though it seemed too wet. Nope, came out perfect and very tasty!
I love how I thought this might be a recipe with simple ingredients that I have at home, and the recipe started with the one thing that I never have.
Also I had no idea what "english muffins" were so I didn't realize it was a long recipe. Maybe another time ! They do look delicious.
I made these yesterday and they were incredible. I did halve the recipe and was initially concerned by how sticky my dough was, but the final product was so good. Thanks for the amazing and easy-to-follow recipe 😆.
Thanks Stephanie! Hope the muffins become part of your regular rotation.
I enjoyed watching this WAY more than I should have! Great job
Hi ! First time viewer here.. I need to say, (as someone who is not a good cook) the way you prepare the video REALLY helps a fool like me follow step by step. Your words are very clear, the video coincides wonderfully, you give extra helpful information (if this happens..do this, if this doesn’t happen, that’s okay) yet it’s not overbearing. Also, I find most TH-cam food content to be rather condescending…as if I’m too dumb to ever understand, but you are very well spoken and make it feel attainable.
Hey Daniel! Thank you for the kind words. My goal is for it to feel like we’re hanging out in the kitchen making delicious food together! And if you get to learn something in the process, then all the better. Cheers!
I've tried making English muffins in the past and they didn't turn out that great. Went right back to buying them 😅.
Your recipe seems easy to follow and more promising. I think I'll give this a whirl and hopefully have better luck!
Let me know how it goes!
I made so many mistakes but they were still so good 😋. My dough was so sticky I couldn’t handle them added a little flour then made the balls and let them grow. They grew so big and touched each other that I had to separate them with my spatula . They still turned out so yummy thanks I’m gonna try and perfect this thank you again.
this video inspired me to make english muffins immediately - so glad you posted on SAB, all of your videos are super informative and interesting!
Ooooo let me know how your muffins turn out!!!!! Can't wait to see them. And thanks so much for checking out my videos. I really appreciate it!
I made these and they turned out great! I'm going to split them into maybe 15 muffins next time....they were a great size but a little smaller will make more and still be a great size.
Saw this on Instagram and had to sub. Your videos are excellent, and I’m excited to try your recipes. Thank you!
Thank you for the sub! I really appreciate it :)
What a great video. Such clear concise direction, and a great recipe. Well done
Everything home made is usually better. I love home made stuff because you can always tell it's different
Totally agreed!
You have such a calming voice... I enjoy having a coffee and relaxing to your videos :D! Sending good wishes from NYC, fellow canadian :D
Video: “yOu still bUyInG english muffin??!?!!!?”
Me: “Yes.”
Video: Takes roughly a day to make english muffin.
Me: “That’s why i buy my muffins”
In general, that makes sense. It's a cost-benefit analysis. And I agree, for the most part. I'm going to buy my broccoli, not grow it, becayse it's a ton of work for little benefit. But if I'm making sweets or bread, my margins are very different because it's not sustenance; it's a treat. I also want the cooking experience of making something complex and challenging. So my perceived benefit of an English muffin is ordinarily incredibly low. I don't hate them, but I don't particularly like them. But these muffins look 100x better and probably taste that way, too. It's a treat, and the cost of getting an English muffin from the store is tiny, but I receive little to no benefit (even with a food I like a little more, such as a bagel), plus it's not great for my digestive system so I don't need convenience here. The cost of making these is probably 100x higher, assuming I make minimum wage (and if you've got the time to make these you've probably got a higher wage), but I get 200x the benefit. I get better quality food, certainly, but I enjoy it. But what if I just genuinely don't like English muffins? The thing that really does it for me is the baking experience. If I can learn to do complex stuff in the kitchen, I can do easy stuff better and I can get jobs at bakeries, which is great for me, a high school student. Yeah, not everyone can make these or even should. But the peoppe watching this video might get something out of it, which is why I'm subscribed
Very impressed with the level of detail here. Just right.
Please please please do a video for homemade crumpets with the same precision as this one! I love crumpets, but I haven't been satisfied with other recipes yet!
It's on the list!!!! I love a good crumpet. The texture is unbeatable.
telling you right now this channel will go far. ive seen many youtube channels fail and many explode. you sir, will explode in popularity.
Aw man thank you! Will do my best to make your comment come true :)
Love how u keep it real… forgot the sugar 😂 also the tips are so 🔑 thanks for the awesome recipe can’t wait!
Hahaha gotta tell it like it is! They still turned out despite the lack of sugar, but the sugar does help boost yeast activity and makes for a more tender crumb. Lmk if you give these a try!
Exactly! Love your authenticity. I’m tired of the arrogance and fake perfection of sooo many TH-cam channels!! 👍🏼
Would the lactose in the yogurt provide the sugar for the yeast?
very quickly you've become one of my fav cooking channels on the site, keep it up bro
Damn that means a lot. Thank you!
These look amazing! Could you sub the yoghurt for a coconut or oat alternative to make them vegan?
Yes definitely! Both coconut or oat would work beautifully. Instead of 325 mL water and 167g yogurt, can also use ~490g plant milk and add 2 tbsp white vinegar to make “buttermilk”. Just don’t add all of it at once, hold back some and add only if needed since it won’t have quite the same viscosity of yogurt.
@@sheldoskitchen please if anyone tries this please report back!
@@jessicac.7080 just did using oat milk and a bit of apple cider vinegar. So delicious!
This popped up in my feed & I just wanted to say they look good. I make English muffins once a week. Through trial & error I will suggest you try a pizza stone for cooking these. A stone on the bottom rack of your oven preheat to 450° will up your game. I've tried using a skillet, the hot stone is way superior for cooking these. I use the stone for pitas ,muffins and wraps. Just a friendly suggestion. You'll be surprised by the difference .
I've been making my own 'Canadian Bacon' from whole pork loins, and this looks like a perfect match for it.
Be it Eggs Benedict, or simple 'bacon, egg and cheese muffins', you can't go wrong with homemade!
Back bacon*
@@Killer1986Chris Yeppers! That's another word for it.
@@DuckGuy-1957 No, that IS the name of it.
@@Killer1986Chris Maybe where you are, but if you walk into 99% of the stores here asking for back bacon? They'll just look at you funny. Even the commercial packages are labeled Canadian Bacon.
@@DuckGuy-1957 so you're all wrong.
is the BEST video I've seen for making English Muffins! Thank you, keep up the good work.
Wow, thank you!
SUBBED SHELDO!!! I didn't think I'd even consider making my own english muffins but you won me over with the sausage egg muffin. Man after my own heart!
Hi there, new subscriber here. This looks amazing. Going to start a batch the minute my husband gets back from the store. Sending him for the cornmeal the minute they open. Homemade English muffins, with butter and homemade cherry-cranberry jam or fruit butter. Even better, a little bit of butter, slice of cheese, and a freshly laid egg from a truly free range flock. (Our flock has full run of the 1/2 acre backyard and lay bright and "happy" eggs. They are pets, and they help make breakfast, who knew?) Anyway I can't wait to make this for my family and your video is excellent. Thank you.
just subscribed to your channel after finding your whipped cream video on my recommended! i'm planning to try these english muffins at home but unfortunately i don't think cornmeal is accessible where i live. would breadcrumbs be a good alternative or do you have any other recommendations? thank you! 🥰
Hmmm I’d be worried about the breadcrumbs burning. Try greasing the baking sheet thoroughly with butter so that the muffins don’t stick and omit dusting with anything. Then, add some oil to the pan when grilling the muffins so they get some crunch.
You could also try sesame seeds instead of cornmeal. The muffins would taste different but will be nutty and delicious!
@@sheldoskitchen thanks so much for the suggestion! i'll look into where i can find cornmeal and if i can't, i'll keep your recommendation in mind :)
@@chelsea_18 Chelsea, unsure where you live, but cornmeal is used in many countries. Italians make polenta, Mexicans use this a lot, South Africans too, etc.
I would try a delicatessen store that carries European products. Or any large supermarket. (In Canada, for instance, Superstore carries cornmeal, as do most grocery stores these days.
Try the Italian section. You may find a bags of cornmeal located near the pasta & Arborio rice. Or check the Latin products section.
Hope this helps,
You could use semolina, if you can find that.
This looks amazing. Picking up some yogurt today, cooking a batch of these muffins tonight. Thanks a million!
Oooo hope you enjoy them!
These looks so beautiful ☺️ would’ love to try this (both making and eating 😆). And thanks for the tip to cut with a fork instead of a knife!
I encourage you to give them a try!!! You’ll never look at storebought English muffins the same way again
I really like that I don't need to use a mixer to make these. The dough came together nicely using my dough whisk, although you didn't use yours.
First batch came out beautiful, but had an off flavor that I suspect came from the stone ground cornmeal that I used, or the 2% milkfat Greek yogurt, or both. I bought fresh whole milk Greek yogurt and used degermed cornmeal for the 2nd batch. Those also came out looking great. My husband said he liked the 2nd batch, so I'll be making these whenever we want English muffins.
Thank you for providing this recipe with great instructions and excellent video. I'm looking forward to trying some of your other recipes.
I never thought I’d be able to make my own bread! (At least one that tastes good aha) I just found your channel and love love love your content ❤️
I was planning on making these with whole wheat flour/atta instead of AP flour- anything I should know before I do?
I'd suggest starting with 50/50 of whole wheat and AP. That way you get the best of both worlds, flavour and health benefits of whole wheat, plus strength and elasticity of all-purpose. I fear that using 100% whole wheat will make the muffins too dense but I haven't tried it myself with this recipe so can't speak from experience.
I just tried whole wheat (wholemeal) bakers flour and everone loved the flavour! The texture is similar with a little less rise than all purpose (plain) flour but a hit none the less. Good thing too because that was all we had in the cupboard.
Hearing that knife scrape across that toasted english muffin brought tears to my eyes.
This is the recipe that I was looking for! Amazing taste, crunchy, easy to make. Beautifully explained. Inspired me to subscribe to your channel and I will visit you in Vancouver if you have a retail space. Thank you Sheldo!!!
Hey Vicky! Thanks so much for the kind comment and the sub. Really appreciate it!
@@sheldoskitchen ooo do you have a retail space?
Without a doubt I find Sheldo’s recipe creates the best English muffins. Both ease of preparation and flavor are fantastic. I’m sure the Greek yogurt deserves the credit.
I will say cooking time varies depending on both heat source and the pan you use.
That's awesome, but I'm definitely still buying English muffins from time to time. Sometimes convenience is the ultimate deciding factor and that's ok :)
Thank you thank you thank you… they are amazingly delicious
I’m in the middle of making my third batch!
Nah thanks, I'd rather spend just 53p more and not spend hours making them myself. The time saved is worth it.
Some things cost way less when you make them from scratch yourself, and therefore justifies the time spent making said thing. This is not one of them.
I'd rather get store-bought muffins and instead use the hours it would take to make them on making money or working out.
They look beautiful! I have to make my own, I can only eat organic food because of allergies, so thank you very much for sharing your recipe!
I have tried several recipes (they don't sell English muffins where I live and I miss them) this recipe looks good - a bit time consuming but good I will be giving it a try.
I wish I could hit the like button 50 times!! THANK YOU I’ve been making McMuffins for my kids for some time, but when it is hard to find English muffins....and harder to find a non brick creating recipe....we miss homemade McMuffins!!!💞thank you
You are so welcome!!! Hope you and the family enjoy the muffins :)
Just started watching this channel. I'm happy to see a fellow Asian American and food lover with such well made videos 🥰
AAPI represent!!!
I really like the way you present your videos. Thank you for sharing
Love your intro!!!! I don’t see that kind of intro very often on cooking/baking videos (where we see the finished product being enjoyed). Really well done!!!
YESSS! I've been making english muffins for a couple years now, and they are so insanely good! And let me tell you....want to impress friends? Bust out a batch of these babies!
Nothing says love like a batch of fresh English muffins!
Absolutely excellent video! Thank you for sharing!
Can't wait to try this recipe. I've tried making muffins before, didn't turn out well. This method looks to be more effective. Thank you, and I have SUBSCRIBED. Looking forward to more of your recipes. Cheers!
Hope this recipe works out for you! And welcome to the channel :)
A new family favorite. So, so yummy.😋😋
I live in England so have easy access to buying good ones in shops. Thank you for the tip on how to split them though, I've always used a knife.
I like to split them and make mini pizzas, my kids loved them when they were young at home
I'm drooling watching this... Time to test it out!
You've got to try it out! They are such a treat. And so satisfying in their simplicity. Like, deeply so.
Very good video instructions. Excellent! Love muffins...will try it for the VERY FIRST TIME. 😂
Just put the dough in the fridge. Tomorrow night is going to be AWESOME. So excited.
I used to make these when mods were little in the 80s !! You brought back a lot of memories and inspired me to do it again thank you
Good easy to understand directions, thanks.
I think I'll get a batch of those started tonight. The greek yogourt seems like it gives them a sort of bazlama vibe (tasty, fluffy, turkish flatbreads). You give very clear instructions, great work! I'll probably post here again soon with feedback!
They look fantastic... will be handy when the craving for a English Muffin sausage and egg sandwich comes in mind. Thanks for sharing your recipe! Cheers from QC!
Cheers and hope you’re having a great weekend!
Looks awesome. Thank you for a great step by step video.
Will attempt to make very soon after a quick trip to the grocery store.
LOVE LOVE LOVE this video, the recipe and you!!! xx
Thank you...I'm addicted to you now!
Can't wsit to try this! Lovely video. Easy listening. Thank you.