Sheet Pan English Muffins (Print Version)

Soft, golden English muffins baked on a sheet pan, ideal for warm, toasted servings with toppings.

# What You'll Need:

→ Dough

01 - 3 1/2 cups bread flour
02 - 2 tbsp granulated sugar
03 - 2 1/4 tsp active dry yeast (1 packet)
04 - 1 1/2 tsp fine sea salt
05 - 1 cup whole milk, warm (about 110°F)
06 - 1/2 cup warm water
07 - 3 tbsp unsalted butter, melted
08 - 1 large egg, room temperature

→ For Dusting

09 - 1/4 cup cornmeal

# How To Make It:

01 - Whisk together bread flour, sugar, yeast, and salt in a large bowl.
02 - In a separate bowl, whisk warm milk, warm water, melted butter, and egg until fully integrated.
03 - Pour wet ingredients into dry mixture and stir until shaggy dough forms; knead by hand or with a stand mixer for 6 to 8 minutes until smooth and elastic.
04 - Cover bowl and place dough in a warm spot; let rise for 1 hour or until doubled in size.
05 - Lightly grease a rimmed 13x9-inch sheet pan and evenly sprinkle cornmeal over the bottom.
06 - Transfer risen dough to pan and gently press into an even layer reaching all corners; sprinkle additional cornmeal on top.
07 - Cover loosely with plastic wrap or a clean towel and let rise for 30 to 40 minutes until puffy.
08 - Heat oven to 375°F.
09 - Bake dough for 18 to 22 minutes until golden brown and set.
10 - Allow to cool for 10 minutes in pan, then transfer to wire rack to cool completely.
11 - Cut into 12 squares, split each horizontally with a fork or serrated knife, toast, and serve with desired toppings.

# Expert Tips:

01 -
  • Perfect for a crowd-pleasing brunch
  • Soft, golden, and fluffy texture
02 -
  • For a vegan version, use plant-based milk and butter, and replace the egg with 3 tbsp unsweetened applesauce.
  • Serve with butter, jam, honey, or as the base for eggs Benedict.
03 -
  • Always use warm liquid ingredients to activate the yeast properly.
  • Don't skip the cornmeal dusting to prevent sticking and add texture.
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