#FoodieTuesday Recipe - Everything Mexican Bagel Spice English Muffins
Everything Mexican Bagel Spice English Muffins
This recipe is inspired by the baking queen Chef Anna Olson's own English Muffin Recipe. We tested many recipes and found, this one allows for the inclusion of flavouring ingredients like the Everything Mexican Bagel Spice quite seamlessly.
Tools
Rolling Pin
2 Baking Sheets
Parchment paper or silicone paper
3 7/16" / 88mm Round Cookie Cutter or Tuna Can
Cast Iron skillet
Ingredients
/Starter/
2 cups (500 mL) lukewarm water
2 ⅔ cups (400 g) bread flour
1 ¼ tsp (5 g) instant dry yeast
1 tsp (6 g) honey
2 ⅔ cups (400 g) bread flour
1 ¼ tsp (5 g) instant dry yeast
1 tsp (6 g) honey
/Dough/
4 cups (600 g) bread flour
2 Tbsp (30 g) unsalted butter, at room temperature
4 Tbsp Everything Mexican Bagel Spice
1 ¼ cups (310 mL) lukewarm water
1 cup + 2 Tbsp (300 g) Starter
2 ¼ tsp (1 pkg/8 g) instant dry yeast
1 Tbsp (15 g) salt
1 Tbsp (12 g) sugar
Cornmeal, for sprinkling
Procedure
/Starter/
Make the starter 12 - 24 hours ahead of making the dough. In a mixing bowl, stir together all starter ingredients. Cover /leave lots of room for the bubbles to grow/ and leave on the counter to rise for a day.
It will make more than you need for this recipe, but once the muffins are made, you can add more flour & water and keep the starter going – it will improve over time (and needs feeding every other day) and should be stored in the fridge after the first 2 days.
/Dough/
For the dough, place the flour in the bowl of a stand mixer fitted with the hook attachment and add the butter to work in, until pieces are no longer visible. The flour will look like a sandy beach.
Add the ingredients and mix the dough on low speed until blended - mix for about 5 minutes, until the dough is smooth and elastic. Cover the bowl with plastic wrap and let it sit on the counter for about an hour, until doubled in size.
Turn the dough out onto a lightly floured work surface and roll it out /sprinkling with flour as needed/ to just over ½-inch (12 mm) thick. Use your cutter to cut out circles. Sprinkle a parchment-lined baking tray with cornmeal and place the muffins on the tray. Sprinkle the tops of the muffins with cornmeal, cover with a tea towel and let rest 20 minutes.
Preheat the oven to 400 ºF (200 ºC). Heat a cast iron griddle pan over medium high heat. Griddle the muffins /don’t overcrowd the pan – you may have to do this in batches/ 2 minutes on each side, until browned. Once all the muffins are griddled, bake them for about 10 minutes, until browned a little further.
Cool the muffins for at least 30 minutes and enjoy safely with friends, fam or alone!