Za'atar English Muffins

配料

English Muffins

1 cup + 2 Tbsp lukewarm water (below 110°F / 270 g)

5 tbsp lukewarm whole milk (75 g)

1 tbsp granulated sugar (12 g)

1 tbsp honey (20 g)

2 tbsp unsalted butter, melted and cooled (30 g)

3 ½ cups bread flour (430 g)

2 tsp Diamond Crystal kosher salt (or 1 ¼ tsp Morton kosher salt — 12 g)

1 ½ tsp instant yeast (5 g)

For cooking: 2 tbsp of olive oil

Homemade Za’atar (or sub store-bought za’atar)

3 tbsp sesame seeds

4 tbsp dried thyme

2 tbsp ground sumac

2 tsp dried oregano

2 tsp Diamond Crystal kosher salt (or 1 ¼ tsp Morton kosher salt)

½ tsp Aleppo pepper (optional)

步骤

Make the Za’atar

Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until golden and fragrant (about 2–3 minutes).

Let cool slightly, then combine toasted sesame seeds with thyme, sumac, oregano, salt, and optional Aleppo pepper.

Transfer to a shallow bowl or plate and set aside.

Make the English Muffins & First Rise

In the bowl of a stand mixer fitted with the dough hook, add water, milk, sugar, honey, and cooled melted butter.

Add flour, salt, and instant yeast.

Mix on low speed until combined but still shaggy, about 1 minute.

Cover and rest 20 minutes to allow the flour to fully hydrate.

Knead on medium‑low speed for 5–6 minutes, until smooth, elastic, and very sticky but cohesive.

With greased hands, shape dough into a loose ball and place in a well‑greased medium bowl.

Cover with plastic wrap and let rise at room temperature 1 ½–2 hours, until puffy, jiggly, and about doubled in size.

Overnight Option

For improved flavor and flexibility, the dough can be cold-proofed overnight after shaping.

After the first rise, shape the dough into rounds and coat with za’atar as directed. Place on the parchment-lined tray, cover tightly with plastic wrap, and refrigerate for 8–10 hours.

The next day, let the dough come back to room temperature and rise until puffy (this may take 60–90 minutes, depending on your kitchen temperature).

Shape & Second Rise

Line a sheet tray with parchment paper.

Turn out the dough and divide into 8 equal pieces (about 100 g each).

Shape each piece into a ball by pinching ends together and rolling on a surface without flour to seal. Then gently press to flatten into rounds.

Dip both sides of each round into the za’atar mixture, pressing down firmly so it adheres.

Place coated rounds on the prepared tray, leaving space between them.

Loosely cover with plastic wrap and let rise about 1 hour, until noticeably puffy.

Cook & Bake

Preheat oven to 350°F (175°C).

Heat 2 Tbsp olive oil in a cast‑iron skillet over medium‑low heat for 2–3 minutes.

Working in batches (3–4 at a time depending on pan size), cook muffins 4–5 minutes per side, until deep golden brown. Maintain medium-low heat to prevent the za’atar from burning.

Transfer seared muffins to a parchment‑lined baking sheet.

Bake for 8–10 minutes, until the centers are fully cooked (internal temp ~200°F).

Let cool 20–30 minutes before splitting. Split by piercing around the edge with a fork and pulling apart; this gives classic nooks and crannies.

备注

YouTube short: https://youtube.com/shorts/VdaqmctPFxw?

I landed on a hybrid method: start the muffins on the stovetop to develop a deep, golden crust, then finish them in the oven so they bake through completely.

The dough is high hydration (about 80%), which creates the classic nooks and crannies English muffins are known for. It does make the dough a bit stickier to work with, so grease your hands and trust the process.

Unlike traditional English muffins cooked in a dry pan, these are pan-fried in olive oil and coated in za’atar, a Levantine spice blend of sesame, sumac, and herbs. The result is a savory, salty English muffin that’s great on its own or topped with labneh, eggs, tomatoes, or avocado.

I like these served toasted, with labneh or whipped ricotta, a drizzle of olive oil, a sprinkle of flaky salt, or toppings like fresh herbs, tomatoes, cucumbers, avocado, or soft-boiled eggs. These muffins are also great as sandwich bases or paired with shakshuka.

Store in an airtight container at room temperature for up to 2 days. I don’t recommend refrigerating, as it can dry them out.

For longer storage, these freeze very well. Place in freezer bags and store for up to 2 months. Toast directly from frozen, or thaw at room temperature first.