Ingredients:

  • 2 1/4 tsp (1 packet / 7 g) active dry yeast
  • 1 tbsp (12 g) granulated sugar
  • 1 cup (240 ml) whole milk, warmed to 105–115°F (40–46°C)
  • 1/4 cup (60 ml) warm water, 105–115°F (40–46°C)
  • 2 tbsp (28 g) unsalted butter, melted and cooled slightly
  • 1 1/2 tsp (8 g) fine sea salt
  • 3 to 3 1/2 cups (360–420 g) all-purpose flour (start with 3 cups, add more as needed)
  • 1/4 cup (30 g) fine cornmeal or semolina, for dusting
  • 1–2 tbsp (15–30 ml) neutral oil or butter for the skillet/griddle
  • Extra cornmeal for the cooking surface (optional)
  • 8 large eggs (2 per sandwich if you like them meatier, otherwise 1 per sandwich)
  • 4 slices (about 4 oz / 115 g total) sharp cheddar or American cheese
  • 2 tbsp (28 g) unsalted butter, divided (for frying eggs and toasting muffins)
  • Salt and freshly ground black pepper, to taste
  • Optional: 2 tsp (10 ml) mayonnaise or softened butter for spreading; hot sauce or ketchup to taste

Instructions:

  1. Activate yeast and mix dough: combine warm milk, warm water, sugar, and yeast; let sit 5–10 minutes until foamy. Stir in melted butter and salt, then add 3 cups (360 g) flour and mix until a shaggy dough forms; add extra flour a tablespoon at a time if too sticky.
  2. Knead and first rise: knead dough 6–8 minutes with a stand mixer dough hook or 8–10 minutes by hand until smooth and slightly tacky. Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1–1.5 hours depending on temperature.
  3. Shape and proof muffins: turn dough out and pat to 3/4–1-inch (2 cm) thickness. Dust surface with cornmeal, cut rounds with a 3–3½ inch cutter or rings (press straight down, do not twist). Re-shape scraps gently and place rounds on a parchment-lined baking sheet dusted with cornmeal. Cover and proof 30–45 minutes until puffy (not fully doubled).
  4. Cook English muffins on the griddle: heat griddle or heavy skillet over medium-low to medium, lightly grease and dust with cornmeal. Cook muffins 6–8 minutes per side until golden brown and cooked through, adjusting heat so the exterior browns slowly while the interior finishes. Transfer to a rack to cool slightly. Key cues: surface should be golden and firm; muffins should sound slightly hollow when tapped; internal temp about 200°F (93°C) if using a thermometer.
  5. Split muffins to create nooks and crannies: use a fork to split each muffin horizontally to preserve interior texture better than slicing.
  6. Assemble and cook eggs: heat 1 tbsp butter in a skillet over medium. For fried eggs, crack eggs into skillet and cook until whites set and edges crisp; flip if you prefer over-easy/medium. For soft-scrambled, whisk eggs with a pinch of salt and cook gently, folding until creamy. Season with salt and pepper. Place cheese on the muffin bottom to melt, top with egg, then crown with the top muffin. Spread mayo or softened butter on muffin if desired.
  7. Serve: press gently, slice if desired, and serve hot. Pair with home fries, salad, or fruit, and enjoy immediately.