The simplest recipe for Vegan English Muffins, made with just 8 ingredients! These are full of classic flavor and delicious when toasted (with butter + jam) or on a breakfast sandwich. Much richer in flavor than store-bought, you’ll impress your friends with this recipe!
How to Make Vegan English Muffins at Home
Since this dough is yeasted, it benefits from an overnight rise. Be sure you give yourself some starting time before thinking this can be made in one day! Trust me, that extra long sleep in the fridge lets the dough develop a more complex flavor and produces a greater amount of airy holes.
After letting your dough rest in the fridge, you’ll carefully turn it out, build some gluten structure with folding, and then shape into about 12 equal rounds. These need to relax for about another hour and then they’re ready to be cooked: toasted on a griddle and then cooked through briefly. Most of the time needed in this recipe is completely hands-off.
FAQs about English Muffins
What is the difference between active yeast and instant yeast?
In short, active yeast needs to be dissolved in water before using, whereas instant yeast is made with smaller particles that do not require dissolving. Active yeast is the most common packet you’ll find in stores. Dissolving it in water “activates” it (see?) and you’re able to check if it is still alive. If it does not foam after adding warm water, it’s likely dead and you’ll need a new packet to start with. Here are some more differences between active and instant yeast.
What kind of flour do I need to this Vegan English Muffin recipe?
I only recommend using all purpose white flour or bread flour. I do not recommend experimenting with whole wheat your first time, as it tends to be “thirstier” and requires more water. AP flour helps us keep a high-hydration dough, which will yield the most nooks and crannies.
Do I need a stand mixer to make English Muffins at home?
Short answer: no! While a stand mixer can definitely be convenient, it is not a necessity here. A little extra elbow grease will get the job done.
How long do these Vegan English Muffins need to rest before baking?
These muffins require an overnight rest of at least 8 hours before baking, as this time is when the dough will slightly “ferment” and develop a more complex flavor. This will also help bubbles build up in the dough, to encourage more of the characteristic holes in texture.
How to Shape English Muffins (without a biscuit cutter)
- Taking one of the 12 portions of risen dough at a time, fold each corner of the square inward to create a little package.
- To develop more gluten, push dough back and forth on a clean work surface to create a tighter unit. This will help build surface tension and insure the the muffins hold their shape. Do this by holding the dough loosely between your fingers and palm, with your hand gripped in a “claw” shape. Rub the dough back and forth across the countertop, to create a smooth top surface.
- Gently mold into a loose sphere and place on the cornmeal-dusted sheet. Repeat with remaining pieces of dough. Do not press down too much, as you don’t want to lose the air built up in the muffins.
I hope you enjoy this recipe for Vegan English Muffins! If you’re looking to do some more bread baking, try one of these recipes next:Print