Dill Pickle Ranch English Muffins
Dill pickle lover? Savory English muffins infused with fresh dill, Ranch seasoning, dill pickles & dill pickle juice! Perfect for lox and cream cheese!
Dill Pickle Ranch English Muffins
Savory english muffins with fresh dill, dill pickle juice and infused with Ranch seasoning.
Ingredients
- ¼ cup warm water
- 2 tsp dry active yeast
- 1 tbsp honey or sugar
- 1¼ cup dill pickle juice
- 1 packet Ranch seasoning
- 1 cup finely chopped pickles
- 1 sprig fresh dill
- 3½ cups all purpose flour
- corn meal for griddling
Instructions
- In a large mixing bowl, combine ¼ cup of warm water with 2 tsp of dry active yeast and 1 tbsp of sugar or honey. Stir until sugar is dissolved and let stand 5 mins until foamy. If your house is cold, you may need to set it it in the oven TURNED OFF but with the oven light on to activate.
- Once the yeast has bloomed, add 1 ¼ cup pickle juice, Ranch seasoning packet, chopped pickles, finely chopped dill and 3½ cups all purpose flour. Stir until combined, gently bringing together with your hands if needed until a dough ball forms, adding more flour ¼ cup at a time as needed if too sticky. **Note: because the pickles will release juice in the dough, this will be a stickier dough. Try not to overwork the dough, and have it covered in just enough flour that it can be transferred to your bowl in the form of a large ball.** Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit in a a warm dry place for about 1 hr, until doubled in size.
- Once the dough has risen, transfer to a lightly floured surface and divide into 6-8 equal pieces. You will likely need to continue to sprinkle dough with flour during this process. A dough scraper is an excellent tool to use for this step as it will help you handle the sticky dough. A good rule of thumb for this step is to sprinkle with flour whenever a sticky side is exposed and handle it lightly.
- Gently tuck edges into the shape of a ball. Cover dough balls with plastic wrap to let rise for another 30 minutes.
- Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.
- Bake at 350 F for 10 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.
I love your recipes and I love pickles and dill! So when I saw this recipe, of course I had to make it ASAP. So delicious, fluffy, dilly, and pickely. Can’t wait to have it as a breakfast sandwich in the morning! Thank you for such great recipe!