Ingredients for Bacon English Muffins
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How to Make Bacon English Muffins
- In a large bowl, combine 1 cup warm water (105-115°F), 2 ¼ teaspoons active dry yeast, 1 tablespoon sugar, and 1 teaspoon salt. Let stand for 5 minutes until foamy.
- Add 3 cups all-purpose flour, 1 tablespoon olive oil, and 1 egg to the yeast mixture. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add more flour as needed to prevent sticking.
- Add 4 slices cooked and crumbled bacon and ½ cup shredded cheddar cheese to the dough. Gently knead to incorporate.
- Lightly grease a large bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Sprinkle ½ cup cornmeal on a clean work surface. Punch down the dough and turn it out onto the cornmeal. Gently roll the dough into a ½-inch thick rectangle.
- Using a 3-inch cookie cutter or a glass, cut out 10 rounds.
- Place the muffins on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 20 minutes.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Cook the muffins for 4-5 minutes per side, or until golden brown and cooked through.
- Serve warm, split, and optionally toasted. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
3g
Fat
27g
Carbs
10g
