
This English muffin bread bakes up with all the nooks and crannies you love—just like the real thing, but without all the fuss. It’s no-knead, stirs together in minutes, and slices up into the perfect toast: crispy, golden edges with soft, airy middles that soak up butter like a sponge.

🎧 Listen to the recipe
Not in the mood to read all this? Hit play below and I’ll walk you through the audio version of this English muffin bread recipe with all the sass, tips, and biscuit-loving charm you’ve come to expect from me.
Table of Contents
- 🎧 Listen to the recipe
- 🎥 Video: English muffin bread
- Reasons to love this english muffin bread
- 📋 English muffin bread ingredients
- 📖 Recipe
- 🔪 How to make English muffin bread step by step
- 🔍 What should the dough look like? Hint: Gloopy Is Good!
- Marye’s Pro Tips (They’ll Save Your Loaf)
- 📚 More bread recipes you'll love
- 💬 Comments
🎥 Video: English muffin bread
Wanna know what gloopy perfection looks like? Watch this quick video to see exactly how your English muffin bread dough should look—nail the texture, and you’re golden (literally).
Reader Review: (5 stars) Made this tonight, and I was a little nervous as I’ve never attempted bread before. Easy recipe to follow and turned out absolutely delicious!!! Was going to share my second loaf with a neighbor but I changed my mind after the first bite! ~Rachel
Reasons to love this english muffin bread
Some mornings demand real toast — crispy edges, buttery craters, and zero kneading. This loaf delivers everything you want in a slice of toast—without asking you to wrestle with a dough hook.
- No kneading required – stir by hand
- Sticky, gloopy dough = right texture, trust me. (It might look like a hot mess in the bowl, but that’s the secret to those buttery craters we’re all here for).
- Use cornmeal for that signature crust
- Best for toasting — crispy edges, fluffy inside
- Done in just over an hour (plus rising time)
📋 English muffin bread ingredients
You'll just need basic ingredients for this recipe - most are probably in your pantry right now.
- Yeast -You can use instant yeast instead of regular yeast - just add it in with the dry ingredients and skip the first step of proofing in water.
- Water - Make sure your water temperature isn't too hot nor too cold - it should be about 110F. This is important! Use a thermometer if you're not an experienced baker.
- Sugar - Yeast need sugar to "eat" in order to rise properly. You can substitute honey if you prefer.
- All-purpose flour - No need for bread flour for this recipe.
- Milk - Any kind of milk is fine - just make sure it's 110F.
- Butter - Salted or unsalted is fine. Whatever you have handy.
- Baking soda - Helps to make the craters.
- Salt - Is important for flavor as well as keeping the yeast under control.
- Cornmeal - Not essential but it is traditional.
🍞 Grab your Free English Muffin Kitchen Cheat Sheet for extra tips, FAQs, and more.
📖 Recipe
English Muffin Bread Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 4 ½ cups flour, you may need less or a little more
- 2 tablespoons yeast, or 2 packets
- 1 tablespoon honey, or sugar
- ¼ cup warm water, 110F
- 2 teaspoons kosher salt
- ¼ teaspoon baking soda
- 2 ¼ cups warm milk, 110F
- Butter and cornmeal for greasing and dusting the pans
Instructions
- Mix the yeast, honey, and water. Set aside.
- Stir the salt, baking soda, and 1 cup of flour together.
- Add the milk to the yeast mixture.
- Blend well.
- Add the remaining flour, OR ENOUGH TO GIVE YOU A SOFT GOOPY DOUGH and beat.
- You should have a very soft, goopy dough. Yes. I said goopy. See the video for a visual.
- Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal.
- Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30 to 45 minutes.
- Preheat the oven to 425F
- Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped. Interior should register 190F-200F on an instant-read thermometer stuck in the center.
- Bake for 20-25 minutes if you want a crisper, more golden crust.
- Cool and slice.
Notes
- The pans I use are 9x5-inch.
- Just use all-purpose flour in this recipe. No need for bread flour.
- The batter should be very loose and gloopy. If you add too much flour you won't have those lovely nooks and crannies.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪 How to make English muffin bread step by step
This is an easy, no-knead yeast loaf. You don't need a mixer or a breadmaker - just a big wooden spoon and some patience. In about an hour you'll have a loaf that's perfect for toasting.
- Butter two 9x5-inch bread pans.
- Dust with cornmeal.
- Add the sugar to the water in small bowl.
- Stir in the yeast.
- Set aside until foamy.
- Blend the dry ingredients.
- Add the yeast mixture to a large mixing bowl.
- Add the milk.
- Add ENOUGH FLOUR TO GIVE YOU A SOFT GOOPY DOUGH.
- Spoon the dough from the large bowl into each prepared loaf pan. Try to keep the amount of batter in each one equal. Set aside in a warm place to double. Dust the tops of the dough with cornmeal and bake until the top of the loaves are golden brown.
- Cool loaves.
- Slice.
🔍 What should the dough look like? Hint: Gloopy Is Good!
I've had so many people ask what a gloopy dough is so I grabbed one of the images from the video. This is the perfect texture!
It's a very wet dough. Usually if you can't get the bumpy texture like in my pictures you've added too much flour because you're afraid of the sticky dough.
Marye’s Pro Tips (They’ll Save Your Loaf)
- This is an easy bread recipe to stir together by hand. I DO NOT recommend making it with an electric mixer because it will get over beaten, even on low speed, and your perfect texture will be lost.
- You can let the dough for this English muffin loaf rise overnight in the refrigerator if you want to save time in the morning or if you prefer to develop the flavor more. Spray plastic wrap with no stick spray and cover the batter so it won't dry out.
Don't forget the free English Muffin Kitchen Cheat Sheet for more.
📚 More bread recipes you'll love
🍞 Cinnamon Raisin Slow Cooker Bread - All the cozy vibes, none of the work.
🍞 Buttermilk Bread -Southern charm in a fluffy, no-fail loaf.
🍞 No-Knead Sandwich Bread - Your new go-to for toast and grilled cheese.
Once you’ve had a slice of this English muffin bread fresh from the toaster, I promise — you’ll never go back to store-bought. Leave a rating, drop a comment, or tell me what you slathered on top (I’m a strawberry butter girl, but I don’t judge). And don’t forget to grab your free English muffin bread cheat sheet while you’re here — it’ll save your loaf more than once.
Holly D, Erickson says
I CANNOT THANK YOU ENOUGH FOR THIS RECIPE, ESPECIALLY NOW WHEN THE COST OF THIS STORE-BOUGHT BREAD HAS SHOT THROUGH THE ROOF. I ALSO HAVE HOPE THAT PERHAPS I CAN FINALLY DISCOVER THE SECRET TO MAKING PERFECT PIE DOUGH CRUSTS, WHICH I FAIL AT MISERABLY.
Robin says
Unless you watch the video you won't know to mix the salt and baking soda with just 1 cup of the flour as the instructions tell you to mix with flour....hoping mine turns out as I didn't use the whole amount of flour....
Robin says
I make this recipe A LOT!!!
My friends and family love it!
Never had an issue with it at all!!
Making a batch as we speak
Thank you!
Cathy says
Made this for my mom yesterday. She said it was the best bread she's ever eaten!
Thanks for sharing!
Anita says
Can you use sourdough starter in place of the yeast? If so, how much?
Marye says
I don't know. I've never done it that way.
Betty says
Also, I was wondering if I could make those round English Muffins with this recipe. Thanks so much! I can't wait to try this!
Marye says
You may be able to, I haven't tried.
Betty says
I haven't made this yet, but I want to. I was wondering if I could substitute some of the flour with whole wheat flour? I love whole wheat English Muffins!
Marye says
You can but it does change the texture.
Carmen says
This turned out great! I am not a bread baker but I love English muffins, now I love this bread even more. I also made my own butter to go with it, thank you for this easy to follow recipe with video instructions! Definitely a keeper.
Celeste Davis says
This is my go to bread. I love it!!! My husband loves it. So nice to not have a bunch of risings. So i wanted to try to make hamburger buns. It worked ok but really spread. Still same texture inside. Firm on the outside. But only baked for 7 min at 425. So didn’t brown. But inside browned nicely on the skillet. I change 1c flour to whole wheat. They make great skinny sandwich buns. I will use a mold for hamburger buns. Thanks for this great recipe!!!
stacey says
I haven't tasted it yet, but I sure wasted a lot of flour. It only took a little over 2 cups and I was a bit more than goopy. I didn't want to put it back because I don't know how much salt or baking soda was left behind? Seems I did something wrong, or this is wonky.
Marye says
Well, most of the comments are very happy with the recipe so I'd guess you messed up somewhere. Did you watch the video?
Christina Henry says
This bread came out delicious but did not rise all the way so it baked a bit concave. I used instant rise yeast, should I have used active rise?
Marye says
Either should be fine. If it fell in a little you may have let it rise a touch too long or had a touch too little flour.
Dot says
I've been making and sharing this recipe for several years now. It's a staple in my house, made just as is! I have a question though, have you experimented with making a sourdough version?
Nancy says
Made this today and used 1/2 AP flour and 1/2 white whole wheat. I was nervous about how “gloopy” you said to make the dough. Mine was pretty “gloopy” so I added another 1/4 cup flour. The bread didn’t have the large nooks and crannies your bread did but it was pretty close. I cut the bread into 1/2 inch slices and my husband and I had a slice with dinner, toasted with butter. He said the bread was great and I agreed. Next time I won’t add the extra flour.
Jeanne says
Very good flavor of bread, mine tended to fall apart a bit after slicing, would have liked it to be more like the actual muffin.
Pamela says
Your recipes are the BEST 😋 use your bread recipe all the time I never buy bread anymore. Thank you for sharing 🥰 I'm waiting on my rise now & in the oven 😋 use I'm making my regular bread for the next 2 weeks
Tina says
If you let the dough rise overnight in the refrigerator do you need to let it come to room temperature before baking or go straight in the oven?
Thanks!
Marye says
I usually set it out for at least 30 minutes but it's not totally necessary.
Vanessa Watson says
Lovely recipe.. was just wondering if I could use a gluten free flour mix instead??
Marye says
I haven't done it so I can't say. My initial response would be that it wouldn't work.
Jennifer says
It tastes very yeasty to me. The 1/4 cup does not dissolve yeast correctly. I had to pour my milk into it.
Marye says
Sorry you had trouble. I've done it exactly that way for over 50 years with no trouble at all. The video might help.
Doug k says
I’ve made it a few times. Comes out perfect, but make sure you use a large enough bread pan or it can be a real mess. Everyone loves the nooks and crannies
Deni says
First time trying this. It rose to the top of the pans, but when I put it in to bake it fell just slightly (maybe a 1/4 inch) and never rose again during baking. The taste is great - it just didn’t rise at all during baking. What did I do wrong?
Marye says
You might need just a touch more flour to support the rise of the batter.
stacey says
Mine did the same thing. I used enough flour because it was a touch past goopy