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BrokeAss Gourmet

Homemade English Muffins

It sounds really crazy, but we use pizza dough.

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I stole this idea from Arizmendi, one of my favorite San Francisco bakeries. They make outrageously good pizza dough, which they also use to make bialys, focaccia, and a daily pie. One Sunday morning, I stopped in early to pick up some treats for a brunch I was hosting, and a bag of house-made English muffins caught my eye. “How do you make these?” I asked the cashier, holding them up to her. She leaned in and whispered, “It sounds really crazy, but we use our pizza dough. We just throw them on the grill. They’re amazing.” Never before have I felt so culinarily understood. Yes. Pizza dough. Duh. Oh, how I wished I had thought of that when I was writing my book. But no matter, I’ve done it now. These will kick your egg sandwich or butter and jam into complete overdrive. They are toasty, chewy, and crisp, all at the same time. Note: If you’re going to freeze them (and they freeze really well), be sure to fork-split them first (instructions below).


flour for rolling Pantry
1 recipe pizza dough or 1 pound of store-bought pizza dough $1.50
cornmeal, for dusting optional

Total cost of ingredients: $1.50


Sprinkle about 1/4 cup cornmeal on a plate. Set aside.
Lightly flour a clean, dry work surface and place your pizza dough on it.
Roll the pizza dough out into a 9-inch circle, about 3/4-inch thick.
Use a mason jar, biscuit cutter, or water glass to cut out dough circles that are approximately 3 inches in diameter. You should have about 10.
Paint a light coating of water over one side of a dough round.
Lightly dip the water-painted dough round into the cornmeal, if using.
Repeat the dough-painting and dipping process with each dough round.
Arrange the dough circles on a floured or parchment paper-lined baking sheet, cornmeal side-up. Cover loosely with plastic wrap.
Let rise for 20 minutes.
Heat a large, heavy-bottomed pan or griddle (preferably cast-iron) over medium-low heat.
Working in batches, cook the dough rounds, cornmeal side-down, for about 10 minutes (use a spatula to check their bottoms to make sure that they do not burn). They should puff up nicely.
Flip the muffins and cook on the other side, this time for 7-8 minutes. Once they’ve cooked, remove from the pan and let them cool slightly.
To split, poke the muffins gently in the sides with a fork, so they come apart easily. Pull the sides of the English muffin apart. Toast, butter, and enjoy.

Serves 10.

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