Henry's Overnight English Muffins

Ingredients

Main Dough

All wet plus all dry. Mix, fold, then long cold ferment.

• 500g (4 cups) Bread flour — 12–13% protein for the chew.
• 50g (3 tablespoons) Whole milk (warm) — Warm to about 90°F / 32°C.
• 350g (1½ cups) Water (lukewarm) — Lukewarm, about 90°F / 32°C.
• 12g (2 teaspoons) Honey — Feeds the yeast and helps browning on the griddle.
• 10g (2 teaspoons) Fine sea salt
• 4g (1¼ teaspoons) Instant yeast
• 25g (2 tablespoons) Unsalted butter (melted, cooled)
• 20g (3 tablespoons) Nonfat dry milk powder — Optional. Adds tenderness.

For Dusting & Cooking

Semolina is the right call — it browns instead of scorching.

• 30g (3 tablespoons) Semolina flour (for dusting) — Cornmeal works as a substitute but burns more easily.
• 5g (1 tsp) Neutral oil or cooking spray — Use a thin coating on the griddle

Total flour: 500g

Hydration: 80%

Pro tip: Dry milk powder adds tenderness without changing the hydration math. If you don't have it, skip it. The muffins will still be excellent.

Equipment

Method

Mix the Dough — Fermentolyse (10 minutes active)

We start with a fermentolyse — flour, water, milk, yeast, and butter all together. The 15-minute rest lets the flour hydrate and the gluten start to organize on its own before we add salt.

1. Whisk the dry. In a large bowl, whisk together the bread flour, salt, instant yeast, and dry milk powder.
2. Combine the wet. In a measuring cup, combine the warm milk, lukewarm water, honey, and melted butter. Stir to dissolve the honey.
3. Mix and rest. Pour the wet into the dry. Mix with a dough whisk or wooden spoon until no dry flour remains. The dough will be sticky and shaggy — that's correct. Cover and rest 15 minutes (fermentolyse).

Wait: 15 minutes

Tip: Don't add more flour during mixing. High hydration is the whole point — the nooks and crannies come from steam, and steam needs water.

Stretch and Fold (30 minutes)

One round of folds is enough at this hydration — the long cold ferment will do most of the strength-building for you.

1. First fold set. Wet one hand. Reach under the dough, grab a quarter on one side, stretch it up and fold over the top to the opposite side. Rotate the bowl 90 degrees. Repeat four times total.
2. Rest 30 minutes. Cover and let it sit at room temperature for 30 minutes. The dough should feel noticeably more cohesive.

Tip: Wet hands beat floured hands at this hydration. Flour glues to wet dough; water slides off it.

Overnight Cold Ferment (8 to 12 hours in the fridge)

This is where flavor develops and the sticky dough firms up enough to shape. Don't skip it.

1. Cover tightly. Cover the bowl tightly with plastic wrap or a flexible cover.
2. Refrigerate 8 to 12 hours. Overnight is the target. The cold slows fermentation, develops flavor, and firms the sticky dough so you can actually divide and shape it in the morning.

Wait: 8 to 12 hours

Tip: High-hydration dough is impossible to shape at room temperature. The fridge is the secret weapon. Don't shortcut it.

Shape the Muffins (15 minutes)

Be gentle. You've spent all night building bubbles — don't pop them.

1. Prep the sheets. Dust two parchment-lined baking sheets generously with semolina flour.
2. Pat the dough. Turn the cold dough onto a lightly floured surface. Pat gently into a rough rectangle about ¾ inch thick. Don't degas aggressively. You want those bubbles intact.
3. Divide. Use a bench scraper to divide into 10 to 12 equal pieces (about 80g each). A scale helps.
4. Shape into balls. Tuck the edges of each piece under to form a smooth ball. Don't overwork. Place on the semolina-dusted parchment.
5. Rings (optional) and dust. If using rings, place greased rings around each piece and press gently. If not, leave free-form — they'll spread into discs. Dust tops with more semolina. Cover loosely with greased plastic wrap or another parchment sheet.

Tip: No rings? Tuna cans with both ends removed and the inside greased are a tested DIY substitute.

Final Proof (45 to 60 minutes)

Short room-temp rise to wake the muffins back up after the cold ferment.

1. Proof at room temperature. Let the shaped muffins rise at room temperature (about 75°F / 24°C) for 45 to 60 minutes until visibly puffed.
2. Poke test. Press a finger gently into the side. The indent should spring back slowly. If it springs back fast, give them another 15 minutes.

Wait: 45 to 60 minutes

Tip: Don't over-proof. If the indent doesn't spring back at all, you're past the window — get them on the griddle now.

Griddle Bake (12 to 16 minutes total)

Medium-low and patient. The flat tops and bottoms come from direct contact heat, and the inside has to cook through without burning the outside.

1. Preheat the griddle. Heat a cast iron griddle or 12-inch skillet over medium-low (350°F / 175°C on an electric griddle). Preheat 10 minutes for even heat. Lightly grease with neutral oil.
2. First side — 6 to 8 minutes. Working in batches, transfer muffins to the griddle with a bench scraper. Leave 1½ inches between them. Cook 6 to 8 minutes on the first side until deep golden brown on the bottom. Low and slow.
3. Flip and second side — 6 to 8 minutes. Flip carefully and remove rings if using. Cook another 6 to 8 minutes on the second side.
4. Check internal temp. Insert an instant-read thermometer from the side. Target is 205 to 210°F / 96 to 99°C. If browned but not at temp, finish at 350°F / 175°C in the oven for 5 to 8 minutes on a baking sheet.

Tip: Burning before cooked through means your heat is too high. Pull it back, give it more time, and finish in the oven if you have to.

Cool and Fork-Split (45 minutes cool)

Never cut with a knife. Pry open with a fork — that's how you keep the nooks and crannies.

1. Cool on a rack. Transfer to a wire rack. Cool completely before splitting — about 45 minutes.
2. Fork-split, never knife-cut. Insert a fork into the side at the equator and work your way around, poking every quarter inch. Pry the halves apart. The nooks and crannies are the whole point. A knife crushes them.
3. Toast and load up. Toast cut-side until golden. Butter, jam, honey, eggs, breakfast sandwiches — whatever you're into.

Tip: Best the day they're made. Fork-split, freeze the rest, toast directly from frozen.

Shape into Rounds

Tuck the edges of each portion underneath to form a smooth ball. The cold dough is forgiving — minimal force.

Hand-Shaped (Free-Form) (recommended)

No rings — the muffins spread into rustic 4-inch discs.

1. Divide into 80g pieces. Bench scraper, scale.
2. Tuck edges under. Form a smooth ball.
3. Coat in semolina. Roll edges in the dusting.
4. Cover and proof. Loose plastic wrap, 45–60 minutes.

Ring-Molded (Uniform)

Greased 3.75-inch rings give you tall, uniform muffins.

1. Grease the rings. Neutral oil or cooking spray inside the ring.
2. Place around each ball. Press the dough gently to fill the ring.
3. Dust tops with semolina. Cover and proof.
4. Remove after flipping. Pull rings off once the first side has set.

Proof test: Press a finger gently into the side. The indent should spring back slowly. If it springs back fast, give them another 15 minutes.

Griddle, Not Oven

Direct-contact heat on a flat surface creates the signature flat tops and bottoms. Medium-low keeps the outside from burning while the inside cooks through.

Oven: 175°C / 350°F. Internal temperature when done: 96–99°C / 205–210°F.

Cast Iron Skillet or Griddle (recommended)

The classic method. Even heat, beautiful crust.

Equipment: Cast iron skillet or griddle, medium-low heat

1. Preheat. Medium-low for 10 minutes.
2. Grease lightly. Thin layer of neutral oil.
3. Cook 6–8 min per side. Until deep golden and 205–210°F / 96–99°C internal.

Electric Griddle

Set-it-and-forget-it consistency.

Equipment: Electric griddle set to 350°F / 175°C

1. Preheat to 350°F. Let the surface stabilize.
2. Lightly grease. Brush with neutral oil.
3. Cook 6–8 min per side. Flip once, check internal temp.

Stovetop + Oven Finish

Helpful if your stovetop heat runs uneven.

Equipment: Skillet plus 350°F oven

1. Brown both sides. 5–6 minutes per side on the griddle.
2. Finish in oven. 350°F / 175°C for 5–8 minutes until 205°F / 96°C internal.

Storage

• Room temperature: 2 to 3 days in a paper bag or bread box. They stale faster than a sandwich loaf because of the high hydration.
• Refrigerated: Not recommended. The fridge stales bread quickly.
• Frozen: Up to 3 months. Fork-split before freezing so you can toast straight from frozen. Store in a zip-top bag with the air pressed out.

Toast from frozen or thawed. Don't try to re-bake them in the oven — the toaster is the right tool.

Frequently Asked Questions

Why is my dough so sticky?

High hydration is the secret to the nooks and crannies. The overnight fridge ferment firms it up. Don't add more flour during mixing — you'll end up with dense muffins. Wet your hands when handling. Trust the process.

My muffins came out flat. What happened?

Three possible causes. Yeast was old — do a quick proof test next time. The final proof wasn't long enough — they should look puffy and jiggle when the pan moves. Or the griddle was too hot, which burned the outside before the inside could rise. Medium-low heat, not medium.

No nooks and crannies. What did I do wrong?

Almost always one of two things. The dough was too dry — you added flour during mixing or shaping. Or you degassed the dough too aggressively when dividing. Be gentle. Pat, don't punch.

Can I use cornmeal instead of semolina for dusting?

Yes, but cornmeal burns more easily on the griddle. Semolina browns instead of scorching, and the texture is finer. If cornmeal is what you have, use it. Just watch the heat.

Can I skip the overnight cold ferment and do this same day?

You can, but you'll lose flavor and the dough will be much harder to shape. If you must, bulk ferment at room temperature 2 to 3 hours until doubled, then go straight to shaping. The muffins will be softer in flavor and structure.

Why is my interior gummy and undercooked?

The griddle was too hot. The outside browned before the inside reached temperature. Pull the heat back and finish in a 350°F oven for 5 to 8 minutes. Use a thermometer next time — 205 to 210°F / 96 to 99°C internal is the target.

Can I make these without rings?

Yes. Without rings the muffins spread into discs about 4 inches across instead of 3 inches across and ¾ inch tall. They taste the same — they just look more rustic. King Arthur tested both and confirmed it.

I have a sourdough starter — can I use it instead?

Yes. Use the sourdough version — Henry's Overnight Sourdough English Muffins, linked from this recipe. Same texture, same overnight method, starter instead of commercial yeast.

Nutrition

Per serving (1 muffin (about 80g)): 180 calories, 34g carbohydrates, 6g protein, 2g fat, 1g fiber, 270mg sodium. Makes 10-12 servings.