Dam Good English Muffins Are Just That
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I forgot about English muffins for, I don’t know, 20 years. But now, in my tiny corner of the world, English muffins are undergoing a miniature revival. And no offense to a particularly popular variety named after a certain Mr. Samuel Thomas, but I’m not talking about the flimsy two-biters of my youth. No, I’m talking about English muffins with more heft and flavor. Of all of the ones I love—homemade with sourdough discard (you have my permission to roll your eyes), snagged from Motzi Bread in Baltimore, or found in the freezer section of my grocery store—my very favorite is the sourdough English muffins from Dam Good English Muffins in Cortlandt, New York.
Ever since my friend Ali introduced them to me, I’ve been ordering packs online and stowing them in the freezer for whenever I need a pick-me-up. What I love about these muffins is that they’re tangy thanks to the natural yeasts in the sourdough starter and the cold fermentation; they’re chewy; they’re salty; and they’re LARGE. These are the kind of English muffins that can stand up to a fully loaded breakfast sandwich. They’re sturdy enough to handle a poached egg, a muffin-size pizza, or a heavy-on-the-PB&J sandwich. (They’re also vegan, a trait I nullify as soon as I generously slather them with butter, hot from the toaster.)
I recommend ordering at least three bags to start. That way, you won’t be quite as perturbed when your roommate/partner/mom asks you to share. Not that that’s ever happened to me or anything…