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.
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. ⚘⚘⚘
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!
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!
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 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.
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!
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 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 👍
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.
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!
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!!
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.
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 😁
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.❤️
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!
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.
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.
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!
I was born and raised in England and had never heard of English muffins until my first visit to the US (aged about 30). I don't actually like them much - unless they are part of Eggs Benedict. They are perfect for Eggs Benedict!
Lokki, try separating the english muffin with a fork. Don’t cut with a knife. Then toast it, spread it with butter and English orange marmalade! Yum! Great for eggs Benedict and individual pizzas., too!
@@SandwichLady I don't dislike them, I just can't get excited about them. I much prefer drop scones or pikelets or crumpets, etc. etc. That said, English Muffins are still the best base for Eggs Benedict in my opinion - halved & toasted first, of course. 😍
I warn you, they’re sooooo yummy, you’ll want them over and over again! Soooooooo good! I wonder how it would be to use a full grain flour, for a bit more healthy version. I have started using a flour which you can just substitute white flour with, so easy! ☺️ Maybe one of these boring days... 😷👍
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 🥰😘🤩
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!
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!
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 😄
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!
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 :)
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!
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.
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!
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 TH-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!
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.
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/
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. :))
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.
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.
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! 😋😉
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!
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.
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!
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 will place each of them on a parchment square sheet so it will be easier to transfer the muffins by holding the paper edges and flipping them over into the skillet :)
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..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
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.
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
Hi Gemma! I am thrilled that you taught us this recipe! I have tried to make a sourdough starter and failed over and over again😫. I remember eating English muffins, store bought, all the time while I was growing up. I can't wait to give this a go. Gemma I am always learning things from you. I had no idea that English muffins were fried. The only problem I think I'm will have, is when my ma sees the dough out on the counter LOL. She gets very worried about leaving things out. These recipes and seeing you talk about your new wonderful cookbook has me so excited for my own to arrive. I had mentioned, I know you can't remember everything people say, that I had also ordered a copy for my five-year-old niece sevda. I bought her a new more serious looking Chef's apron and hat to give to her when she gets her book. Of course it is in pink! I am so looking forward to creating great memories with her! She already loves to cook and now she will have an amazing baking cookbook for herself for always. Thank you so much Gemma for giving me this tool to help pass on the gift of baking and to help her keep developing her love of baking. I think I see a future member of the Bigger Bolder Baking Community!👩🍳❤💚❤
Kelly, I know you'll get the hang of sourdough someday! Would you be interested in a sourdough making video series? I've been toying around with the idea for a while now!
@@biggerbolderbaking That would be fantastic! You are a fabulous teacher. In my opinion, I think you would be smashing! That is not only as a student, but as a teacher myself. You have a gift Gemma at making the steps in a recipe very clear. As well as giving we in your community, the feeling that we can achieve our goal.👩🍳❤💚🙌🙌
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!
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 TH-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....:)
Julia Child made English muffins once, but I never tried the recipe because her dough was really loose & soft, and you had to pour it into molds (she used empty tuna fish cans) on the griddle. This looks much easier. Mr. Samuel Thomas would approve.
your tutorial is so thoughtful and well done. LOVE IT! Cant wait to make these! brief question I don't like non stick because I've been told it is bad for birds, could I do this on a skillet?
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!
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?
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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.
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'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!
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/
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 ❤️
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 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!!!♥♥♥
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 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!
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!
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!
love how you explain WHY you do certain steps. Thank you
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 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'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!
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.
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 😁
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.
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 th-cam.com/video/cPxGmG2xKtY/w-d-xo.html
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.
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!
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.
I love this channel...Gemma is so informative and easy to follow with No inflated ego....no names mentioned Gordon Ramsey!
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!
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!
No way! I've never had English muffins before! I should definitely try these to make Eggs Benedict.
Al would anything other than a nonstick pan work?
I was born and raised in England and had never heard of English muffins until my first visit to the US (aged about 30). I don't actually like them much - unless they are part of Eggs Benedict. They are perfect for Eggs Benedict!
Lokki, try separating the english muffin with a fork. Don’t cut with a knife. Then toast it, spread it with butter and English orange marmalade! Yum! Great for eggs Benedict and individual pizzas., too!
@@SandwichLady I don't dislike them, I just can't get excited about them. I much prefer drop scones or pikelets or crumpets, etc. etc.
That said, English Muffins are still the best base for Eggs Benedict in my opinion - halved & toasted first, of course. 😍
I warn you, they’re sooooo yummy, you’ll want them over and over again! Soooooooo good! I wonder how it would be to use a full grain flour, for a bit more healthy version. I have started using a flour which you can just substitute white flour with, so easy! ☺️ Maybe one of these boring days... 😷👍
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!
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.
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!
I just made this recipe, they turned out amazing. Thank you for the video.
Thanks!
Same , It was sooooooooooo goooooooooood😋 thanks Gemma
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
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.
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!
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!
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!
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.
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
Delicious, is what these are! Made with love! ❤ Thank you for this easy breezy recipe! 👍🌹👍
Thanks a million, Cecilie!
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 TH-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!
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.
Love English Muffins will have to try this , thanks for showing how to do it
Of course, Cheryl!
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.
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. 😊
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
I’ve made several English muffin recipes and this one is by far the best! Yummy!
Thank you for your kind words.
I love how well you explain everything 🥰
You are the best, thank you from Australia 🇦🇺
You are welcome, Pippa. 😊
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.
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!
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!
These look amazing. And I love the details and tips you include. Thanks for sharing.
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!
I love these english muffins,So convenient to make and super perfection !!!!!! Thanks for sharing,Gemma !!!!
You are so welcome!
mind blown!! yet again... . Great job🤗☺
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!
So glad TH-cam suggested your channel! I don’t have a stand mixer and don’t want to get one. So happy your recipes don’t require it.
I'm glad TH-cam did too!
Thanks for sharing this recipe! I will definitely try! ❤️
Brilliant. I learn so much from this channel.
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!
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.
I live by English muffin, ok?! It is amazing I will definitely start making my own
Oh, wow. Ms. Gemma! I can hardly wait to try this! Thank you!
Give them a go this weekend! bit.ly/How2MakeEnglishMuffins
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!!!
Love all your recipes. They are all true and very easy to follow. Thank for sharing. ❤❤❤
You are welcome
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!
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.
I will place each of them on a parchment square sheet so it will be easier to transfer the muffins by holding the paper edges and flipping them over into the skillet :)
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.
Amazing every single time . GOD BLESS YOU Gemma
Thanks for the kind words!
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
They look *so good* 🤤 If it weren't for the fact that I work this weekend I totally would have made some. I love English muffins!
When you do get a chance, let me know how you get on!
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!
Great recipe and really well demonstrated thank you
Thanks a million for the kind words :)
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...
♥
Hi Gemma! I am thrilled that you taught us this recipe! I have tried to make a sourdough starter and failed over and over again😫. I remember eating English muffins, store bought, all the time while I was growing up. I can't wait to give this a go. Gemma I am always learning things from you. I had no idea that English muffins were fried. The only problem I think I'm will have, is when my ma sees the dough out on the counter LOL. She gets very worried about leaving things out. These recipes and seeing you talk about your new wonderful cookbook has me so excited for my own to arrive. I had mentioned, I know you can't remember everything people say, that I had also ordered a copy for my five-year-old niece sevda. I bought her a new more serious looking Chef's apron and hat to give to her when she gets her book. Of course it is in pink! I am so looking forward to creating great memories with her! She already loves to cook and now she will have an amazing baking cookbook for herself for always. Thank you so much Gemma for giving me this tool to help pass on the gift of baking and to help her keep developing her love of baking. I think I see a future member of the Bigger Bolder Baking Community!👩🍳❤💚❤
Kelly, I know you'll get the hang of sourdough someday! Would you be interested in a sourdough making video series? I've been toying around with the idea for a while now!
@@biggerbolderbaking That would be fantastic! You are a fabulous teacher. In my opinion, I think you would be smashing! That is not only as a student, but as a teacher myself. You have a gift Gemma at making the steps in a recipe very clear. As well as giving we in your community, the feeling that we can achieve our goal.👩🍳❤💚🙌🙌
I am going to try this right now! They look heavenly! All your recipes do!
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!
Mmmmmmmmm... those English muffins taste so good. That taste fluffy and spongy bread. Great recipe. See u next time.
Let me know how they turn out for you, Kenny!
@@biggerbolderbaking thanks.
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 TH-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 😊
Wonderful recipie. I used the left over milk/butter mix in the scambeld eggs that accompanied the muffins for brunch.
Julia Child made English muffins once, but I never tried the recipe because her dough was really loose & soft, and you had to pour it into molds (she used empty tuna fish cans) on the griddle. This looks much easier. Mr. Samuel Thomas would approve.
Julia Child is a wonderful saint, but I'd rather do it my easy way ;)
those were crumpets.
looks amazing. gotta try this; been looking for a good sour dough recipe.
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.
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.
My muffins came out perfectly, thank you very much it was delicious 👏👌👌👌❤️
Upload a pic to my site! Would love to see them!
your tutorial is so thoughtful and well done. LOVE IT! Cant wait to make these! brief question I don't like non stick because I've been told it is bad for birds, could I do this on a skillet?
Finally a recipe that I like. I have tried others and this is the best
Delighted to hear that, Rick. Thank you for sharing.
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 .
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
Amazing. You definitely inspired me to make Own channel..keep up the good work. Great video love 💕 🌸
Good luck!! Thanks for the kind words :)
Thank you and your most welcome 🙏🏾
Very soft and moist
Like a delicious little pillow.
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!
Love my English muffins. I always have at least one every morning. 👍❤
The perfect way to start the day!
@@biggerbolderbaking Yes indeed it is. Love your shows. You're a great woman.👍❤
Thanks, William!
@@biggerbolderbaking you are so very welcome.❤☺❤👍
This looks amazing.......can't wait to make these sometime soon 😊
Give them a go! bit.ly/How2MakeEnglishMuffins
So easy and soooo good. They are very yummy.
I made these today, Delicious! Thanks for the excellent instructions.