Revisionist History The Formula

In our season finale, we team up with the Culinary Institute of America to reverse engineer the secret recipe for Thomas’s English Muffins.

You can read our top secret muffin recipe below!

English Muffins – Two Versions: Sourdough or Yeast-Only

Option 1: Sourdough Version

Ingredients:

• 3 1/2 cups (430g) all-purpose flour
• 1 1/3 cups (330g) water, room temperature
• 1 1/2 tablespoons (15g) dry milk powder
• 1 3/4 teaspoons (10g) salt
• 1 1/2 teaspoons (5g) instant yeast
• 2 tablespoons (25g) granulated sugar
• 2 teaspoons (10g) vegetable oil
• 2/3 cup (140g) mature sourdough starter (100% hydration)
• Farina or semolina, for dusting

---

Option 2: Yeast-Only Version (No Sourdough)

Ingredients:

• 4 cups (500g) all-purpose flour
• 1 2/3 cups (400g) water, room temperature
• 1 1/2 tablespoons (15g) dry milk powder
• 1 3/4 teaspoons (10g) salt
• 1 1/2 teaspoons (5g) instant yeast
• 2 tablespoons (25g) granulated sugar
• 2 teaspoons (10g) vegetable oil
• 1 teaspoon (5g) apple cider vinegar
• Farina or semolina, for dusting

Instructions (for both versions):

1. Mix the Dough:
   • Add all ingredients (except farina) to the bowl of a stand mixer fitted with a dough hook.
   • Mix on low speed for 1–3 minutes until combined.
   • Increase to medium speed and knead for 6–8 minutes, until the dough is smooth and elastic.
2. Cold Ferment Overnight:
   • Place dough in a lightly oiled bowl or sheet pan. Cover tightly with plastic wrap.
   • Refrigerate overnight (8–16 hours).
3. Shape the Muffins:
   • Remove dough from fridge and let it warm slightly for 10–15 minutes.
   • Generously dust a work surface with farina.
   • Gently turn the dough out and dust the top with more farina.
   • Pat or lightly roll the dough to about 1 inch thick.
   • Cover loosely with plastic wrap or a clean bag and let rest for 30 minutes.
4. Cut the Muffins:
   • Use a 3.5-inch round cutter to cut out muffins. Handle the dough gently to avoid pressing out air.
   • Place on a farina-dusted baking sheet.
   • Cover and let rise for 30–60 minutes until puffy and the sides start to round out.
5. Cook the Muffins:
   • Heat a griddle or cast iron skillet over medium-low heat (no oil).
   • Place muffins on the dry surface and cover with a lid or sheet pan.
   • Cook for 2–3 minutes per side, flipping as needed, until both sides are deeply golden and the centers are cooked through.
6. Cool Before Splitting:
   • Let muffins cool completely before splitting with a fork to reveal the classic nooks and crannies.

---

Get ad-free episodes to Revisionist History by subscribing to Pushkin+ on Apple Podcasts or Pushkin.fm. Pushkin+ subscribers can access ad-free episodes, full audiobooks, exclusive binges, and bonus content for all Pushkin shows. 

Subscribe on Apple: apple.co/pushkin
Subscribe on Pushkin: pushkin.fm/plus