Overnight Rise Whole Wheat English Muffins

1. Combine Ingredients and Form Dough

To begin, combine the bread flour, whole wheat flour, kosher salt, and instant dry yeast in a large bowl. Add the cold milk, honey, and egg white, and mix everything together with a flexible spatula until a dough forms. This should take around five minutes.

2. First Rise

Cover the bowl with plastic wrap and let the dough rise at room temperature. You'll know it's ready when it becomes spongy, light, and has more than doubled in size, which usually takes about 4 to 5 hours.

3. Shape and Second Rise

Use a spatula to dollop portions of the dough onto a rimmed aluminum baking sheet generously dusted with fine cornmeal. Sprinkle some more cornmeal on top of the dough portions to prevent sticking. Cover the baking sheet with plastic wrap and refrigerate for 12 to 42 hours.

4. Cook the Muffins

When you're ready to cook the muffins, preheat an electric griddle to 350°F or heat a 12-inch cast iron skillet over medium-low heat. Melt a small amount of bacon fat, unsalted butter, or oil on the griddle or skillet. Carefully transfer the dough portions onto the hot surface, being gentle to keep their shape. Cook the muffins for about 8 minutes on each side, until they are golden brown and cooked through. Use a square-end spatula to flip them halfway through.

5. Cool and Serve

Once cooked, transfer the muffins to a wire rack to cool slightly. To serve, split the muffins with a fork to reveal their nooks and crannies, then toast them to your liking.