Everything Bagel English Muffins

Just a stack of English Muffins! 

Just a stack of English Muffins! 

I have to admit that there are times that I am definitely #basic. No, I don't care for pumpkin spice lattes, like at all, but yes, I do own a ridiculous amount of lululemon leggings (and sometimes wear them to brunch, which I also love... #basic). 

Why am I confessing my shameful lack of unique thought, you ask? Well, one, you might as well embrace it, and two, this recipe is a little on-trend right now. I do enjoy the odd food trend every now and again, but limit it to things that I think sound delightful. So, you can take your unicorned mermaid-ish fairy frappucino out of my Instagram feed. I am a sucker for a well-composed acai bowl. I do enjoy the odd inventive paleo dessert. And I swear by kombucha for the ultimate wine hangover cure. 

One trend that I have seen popping up in the social media feeds as of late is the everything bagel seasoned [fill in the blank]. One particularly trendy sounding recipe I did not click on was for an "Everything Bagel Cauliflower Roll." What. The. Heck are cauliflower rolls? Don't even think about trying to trick these refined tastebuds into thinking cauliflower is anything but just that. Mom tried to pull that on me with mashed potatoes once, and let's just say things did not end well.

Nooks and crannies are better when you make the English Muffins yourself.  Thomas' ain't got nothing on you!

Nooks and crannies are better when you make the English Muffins yourself.  Thomas' ain't got nothing on you!

In any case, I decided to hop on the everything seasoning trend train and make some real bread. Instead of a bagel though I opted for my personal favorite breakfast bread, English Muffins. I love the way EM nooks and crannies (probably terms trademarked by Thomas' brand) cradle the pools of butter, but stay crunchy around the edges. There is usually a bit of sourdough kick to them as well that just make for a darn good accompaniment to your traditional bacon and eggs. For this particular recipe, I am using my usual english muffin dough and smooshing (technical term) some everything bagel seasoning (recipe also included) into the tops and bottoms of the muffin rounds as soon as I pull them from the pan. The result is something to be proud of, no matter how #basic it means you are for following a trend.

What are some of your favorite food trends, past or present? Comment below!

Happy Eating!!

The Recipe: Everything Bagel English Muffins

It's all about the Everything Bagel Seasoning with these English Muffins

It's all about the Everything Bagel Seasoning with these English Muffins

~yields 12 muffins

The Bits and Bobs:

for the starter:

3/4 cup                      bread flour (ok to use ap flour if that's what you have)

1/2 cup                       luke warm water

1/2 tsp                        active dry yeast

for the dough:

1 cup                           whole milk, brought up  to room temp

1 tsp                            active dry yeast

2 tbsp                          sugar

2 tbsp                          unsalted butter, melted and slightly cooled

1 tsp                             salt

3 cups                          bread flour (again, ok to use ap flour if that's what you have)

                                    butter for cooking

for the bagel seasoning:

2 tbsp                           sesame seeds, toasted (heat in dry pan for a few mins until golden)

2 tbsp                           poppy seeds

1 tbsp                            dried minced onion

2 tsp                             dried minced garlic

1 tsp                              coarse sea salt (I used Maldron)

The How-Tos:

Make the dough starter first by stirring together the warm water, yeast and flour. You will want to beat the mix together until it is smooth and glossy. Cover the bowl with a kitchen towel and set aside somewhere warm. The starter needs to sit for at least 1 hour and up to 12 hours. Each hour is extra flavor, so leave for as long as you can.

Once the starter is bubbly and roughly doubled in size, start on the dough. In a big bowl, stir together the room temp milk and the yeast. Dump all of the starter into the milk mix and whisk until it has dissolved in the milk. Add the sugar, the butter, and the salt and whisk again. Mix in the 3 cups of flour stirring until you have formed a shaggy dough.

If you have a stand mixer with a dough hook, use that to then knead the dough until you form a smooth ball (takes about 5 mins with the mixer on low). You can also knead on a floured surface until you achieve that smooth ball (this way will take about 10-15 mins). If the dough still feels too tacky, add more flour a bit at a time. 

Grease a big bowl with oil or a bit of butter and transfer the dough ball to this bowl. Cover tightly with plastic wrap and allow to rise in the fridge overnight, or on the counter for 2 hours until doubled in size. While that is rising, make the seasoning by stirring together all the spices in a small, resealable container. When stored airtight the seasoning can last months!

Once it has risen, turn the dough out onto a floured surface and divide into 12 pieces. Roll each piece into a smooth ball. Arrange on a baking sheet with space between each ball. Cover with a kitchen towel and allow to rise again. Cold dough will take about 2 hours and room temp dough will only take an hour. 

When they have risen some more, warm a skillet with a small amount of butter in the pan to prevent sticking. Place two or three balls into the warmed pan and cook on for 5 minutes each side, flipping only when you have reached a nice golden brown color. They will puff as the cook. Lightly brush some more melted butter on either side of the cooked muffin and smoosh some seasoning into the top and bottom (or just the tops!).  Allow to cool on a wire rack. 

When you are ready to eat, split with a fork by stabbing the tines all the way around the muffin. It should easily split open. Toasting will heat up the seasoning and make it more fragrant and flavorful, and of course a healthy pat of butter doesn't hurt.