High Protein English Muffins (Yeast)
Soft, fork split high protein English muffins with 12 grams of protein each and no protein powder. Made with Greek yogurt and yeast for a chewy crumb full of nooks and crannies, ready in a few hours.
Servings: 8 English Muffins
Calories: 260kcal
Equipment
- Large mixing bowl
- kitchen scale
- Digital thermometer
- Sheet pan
- Thin plastic bowl scraper
- Cast iron skillet
Ingredients
- 475 g bread flour 3 3/4 cups plus 2 tsp
- 285 g nonfat plain Greek yogurt 1 cup plus 2 tbsp
- 90 g water about 6 tbsp
- 6 g instant yeast 1 3/4 tsp
- 1 large egg
- 15 g honey 1 tbsp
- 20 g unsalted butter softened (1 1/2 tbsp)
- 8 g salt 1 1/3 tsp
- Cornmeal for dusting the pan
Instructions
The Dough
- Warm the Greek yogurt in the microwave for about 30 seconds, just enough to take the chill off. Stir well so it is room temperature or slightly warmer, not hot.
- In a large mixing bowl, combine the warmed yogurt, egg, and honey. Stir into a wet base.
- Add the bread flour and salt on top of the wet ingredients, then add the instant yeast on top of the flour. Pour the warm water, around 120 degrees F, over the yeast. Check the back of your yeast packet, since the recommended temperature varies by brand.
- Mix until a shaggy dough forms. Once it is roughly cohesive, knead in the softened butter a little at a time. Knead thoroughly until the dough is smooth, supple, and slightly tacky. If the dough feels stiff like bagel dough, add water 1 tablespoon at a time until it softens.
- Cover the dough and let it rise at room temperature until doubled, about 1 to 1.5 hours depending on the warmth of your kitchen.
- Divide the dough into 8 equal pieces, about 119 g each. If you want more muffins, make them smaller.
To Shape
My Preferred Method
- Using the weigh and ball method, shape each piece into a smooth round by cupping your hand over the dough against the counter and moving in a small circular motion to build a smooth top. Place each on a cornmeal dusted sheet pan.
Roll and Cut
- Dump the dough onto a flour work surface and roll out to approximately 3/4-1 inch thickness. Using a 3-3.5 round cutter, cut your muffins. Do not twist the cutter when cutting. Smoosh the dough back together and repeat until dough is used. If you have resistance. cover and et rest for 15-20 minutes to allow the gluten to relax. Place on a cornmeal covered baking sheet and cover.
- Let the shaped rounds rest 15 minutes, then gently press down on each to take the dome off.
Second Proof
Same Day
- Cover and let proof at room temperature until puffed and airy, about 45 minutes. Use the poke test. Press the side gently with a floured finger. The muffins are ready when the indent springs back slowly and leaves a faint mark. Use a thin plastic bowl scraper to transfer them without deflating to the hot pan.
Overnight
- Cover and place in the fridge overnight. Pull out and let come to room temperature until they're showing proper signs of fermentation.
- Preheat the oven to 350 degrees F.
- Heat a dry cast iron skillet over medium low heat. Use a thin plastic bowl scraper to transfer them to the hot pan without deflating. Cook the muffins 5 to 7 minutes per side, until deep golden brown.
- Transfer the muffins to a sheet pan and finish baking 8 to 10 minutes, until they reach 200-205 degrees F internal temperature.
- Cool completely before fork splitting. Do not cut with a knife. Fork split only to preserve the open crumb.
Notes
Yogurt brand:
Macros are calculated using Kirkland organic nonfat Greek yogurt and King Arthur organic bread flour. Thick, dry yogurts make a stiffer dough. If yours feels stiff, add water 1 tablespoon at a time. Looser brands may need a little less water.
Active dry yeast:
To use active dry yeast in place of instant, use about 7.5 g (2 tsp). Bloom it first in the warm liquid with a pinch of the honey until foamy, about 5 to 10 minutes, using a gentler liquid temperature around 100 to 110 degrees F. Always check your yeast packet.
Make ahead and overnight option:
Mix the dough in the evening, shape and dedome the muffins, then refrigerate them on the pan overnight, about 8 to 12 hours, in place of the room temperature second proof. In the morning, let them finish proofing at room temperature until puffed and passing the poke test, then cook as directed.
Sizing:
This dough makes 8 muffins at about 119 g each, which backs the 12 grams of protein per muffin. For larger muffins, make 6 at about 159 g each. For smaller muffins, make 10 at about 95 g each.
Storage:
Store at room temperature in an airtight container up to 3 days, or freeze up to 2 months. Toast straight from frozen, no thawing needed.
