English Muffins (Vegan)
Ingredients:
- 360 g (3 cups) all-purpose flour
- 2 1/4 tsp active dry yeast
- 240 ml (1 cup) warm unsweetened plant milk
- 12.5 g (1 tbsp) sugar
- 6 g (1 tsp) salt
- 30 ml (2 tbsp) neutral oil
- Cornmeal, for dusting
Features:
Soy-Free
Nut-Free
Nutrition:
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Let the dough rise fully and rest again after cutting — this gives the English muffins their signature nooks and crannies.
Instructions:
- Activate the Yeast: Combine the warm plant milk, sugar, and yeast, and let sit for 5-10 minutes until foamy.
- Mix & Knead the Dough: Mix in the flour, salt, and oil, kneading until smooth. Let rise for 1 hour, until doubled.
- Roll & Cut: Roll the dough out to 1/2-inch thickness and cut into rounds using a biscuit cutter.
- Dust & Rest: Dust with cornmeal and let rest for 20 minutes.
- Cook on the Griddle: Cook on a dry griddle over medium-low heat for 6-8 minutes per side, until golden and cooked through.
- Cool & Split: Let cool slightly, then split with a fork to toast.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Let the dough rise in a warm, draft-free spot for the best texture.
Storage: Store in an airtight container at room temperature for 2-3 days, or freeze for up to 2 months. Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The warm unsweetened plant milk adds creaminess and helps everything come together smoothly. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
English Muffins (Vegan)
Ingredients:
- 360 g (3 cups) all-purpose flour
- 2 1/4 tsp active dry yeast
- 240 ml (1 cup) warm unsweetened plant milk
- 12.5 g (1 tbsp) sugar
- 6 g (1 tsp) salt
- 30 ml (2 tbsp) neutral oil
- Cornmeal, for dusting
Why These Ingredients:
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The warm unsweetened plant milk adds creaminess and helps everything come together smoothly. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Prep:
Let the dough rise fully and rest again after cutting — this gives the English muffins their signature nooks and crannies.
Instructions:
- Activate the Yeast: Combine the warm plant milk, sugar, and yeast, and let sit for 5-10 minutes until foamy.
- Mix & Knead the Dough: Mix in the flour, salt, and oil, kneading until smooth. Let rise for 1 hour, until doubled.
- Roll & Cut: Roll the dough out to 1/2-inch thickness and cut into rounds using a biscuit cutter.
- Dust & Rest: Dust with cornmeal and let rest for 20 minutes.
- Cook on the Griddle: Cook on a dry griddle over medium-low heat for 6-8 minutes per side, until golden and cooked through.
- Cool & Split: Let cool slightly, then split with a fork to toast.
