
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.

Tamra says
I'm definitely going to make this recipe! I do have a question, though. Can a nut or soy milk be used vs dairy milk? I have a vegan family member.
Thank you!
Marye says
I'm sure it can - I've never tried but it seems like it would be fine.
Donna says
I can hardly wait to try this recipe once the cooler weather comes!
Marye says
Let me know what you think!
Mel says
Do you think bread flour would be good with this recipe? I only have a little AP flour left but have a bag of bread flour, so am curious if it would produce a similar result! Thanks in advance!
Marye says
It will change the texture a bit but should be fine.
Erma says
Excellent bread! Cannot get enough of it. Easy and fast! Better than English Muffin.
Thank you for sharing this wonderful recipe
Marye says
Thanks Erma! So glad you like it.
Marie Blatz says
Is there a recipe for the bread maker?
Marye says
No there's not. I don't use one. You could try adding everything as written.
Marye says
I don't think freezing would work with a batter bread - I think it would deflate but I've never tried.
Faith says
Can I use my hand mixer for this recipe or is a stand mixer strictly recommended? I'm so excited to try this; I plan to do make-ahead breakfast sammiches with it to go in my freezer!
Marye says
I think it would be too thick for a hand mixer unless it was a very powerful one.
Mindy says
I thought a stand mixer was NOT recommended?
Marye says
It's not.But some people still want to do it that way.
Cindy says
Your recipe, if I read it correctly, said the bread doesn’t turn out as nicely using a stand mixer vs bread maker. Can I just use a wooden spoon to mix everything?
Marye says
You can - the trick is NOT to overmix.
Sheila Hoffman says
Will make someday, but was wondering: Can I make muffins instead of the bread. Muffins freeze better then bread.
Marye says
I've never tried but I am sure you could.
Olivia says
I'm really good at messing up bread. I did not mess up this recipe. Lovely!
Marye says
that's great!
Wendy says
Goopy was right! But this is the best recipe EVER!! Made 2 loaves today and understand why you suggested doubling recipe!! Making it again tomorrow,, great loaf to give friends during this frigid weather!!!
Marye Audet says
I am SO glad you liked it!
Lisa Gould says
I'm not sure if anyone else had this issue but I found the amount of flour to be way too much. I put in four cups initially and even that was too much. No way that was a goopy dough. I think probably 3 cups would be enough. It's rising now so we'll see how it turns out.
HOLLIE says
I've been looking for an English Muffin bread recipe that tastes like bread I was given from a bakery and I finally found it! This turned out wonderful! Tastes perfect toasted. Thank you so much for sharing!
Cindy Ott says
do you think this would turn out with gluten free flour? Pamela's artisan mixture???
Marye Audet says
No I don't think so.
Debbie says
I am diabetic and would like to try this recipe with whole wheat flour. Do you or any of your followers have any advice for me ?
Marye Audet says
You could use whole wheat flour - but it would be a little heavier.
Laura says
Just made two loaves tonight and they turned out fantastic!! Going to fry a couple eggs and put them over top after toasting....yum! Definitely a keeper!
Marye Audet says
YAY! Glad you liked them!
Sue says
Hi,
I only use instant yeast packets. Should I use the same amount as said in the recipe?
Marye Audet says
yes - use 2 packets. 🙂
Sue says
Thank you so much for your reply.
Lisa says
Yes, you need the correct amount of yeast. This is wonderful bread. Just took mine out of the oven!
Connie says
I am making this bread now and it is rising, but not very fast. One thing I want to ask is, what is gloopy? Is it a very wet gloopy, a poofy airy gloopy, or a big semi dry like regular bread dough gloopy? I realized I didn't understand this as I was stirring it. Also, when beating by hand how long do I do this? I followed the recipe and I will let you know how it turns out. Hopefully I will have a delicious breakfast in the morning.
Connie says
Wel, it is delicious! Thank you for the recipe. Perfect English muffin bread.
Marye Audet says
Thanks Connie!
Jacks says
Do we cover the bread as it’s rising?
Marye Audet says
This goes so quick you don't have to but you can.
FannieMae says
Is it best to use all purpose flour or bread flourr? So excited to try this recipe! 🙂
Marye Audet says
🙂 all-purpose is fine for this.
Rosie Stock says
how did you get the calorie count because i got a completely different one?
Marye Audet says
I have a pretty accurate nutrition calculator which is how I get all my counts
P. Varlotta says
What size loaf pan do you recommend and can this be made in the foil disposable pans?
Marye Audet says
The Pyrex glass loaf pans I have are 1-1/2 quarts and measure 8.5 x 4.5 x 2.5