How to Make Homemade English Muffins

• Activate the Yeast. Combine the milk, water, and sugar in a microwave-safe bowl or glass measuring cup. Warm the mixture until it reaches about 110°F.
  ½ Cup Water, 2 Tablespoons Granulated Sugar, ¾ Cup Whole Milk
• Stir in the active dry yeast and let it sit for 5 to 7 minutes. The mixture should become foamy on top.
  1 Packet Active Dry Yeast
• That foam is a good indication that the yeast is active and ready to use.
• Mix the Dry Ingredients. While the yeast is activating, add the flour and salt to the bowl of a stand mixer. Whisk briefly to combine.
  3 Cups All-Purpose Flour, 1 Teaspoon Salt
• Fit the mixer with the paddle attachment.
• If you are using a mixer that requires dough hooks, those work well too.
• Make the Dough. Whisk the room-temperature egg and slightly cooled melted butter into the milk and yeast mixture.
  1 Large Egg, 3 Tablespoons Unsalted Butter
• Turn the mixer to low and slowly pour the liquid into the flour mixture.
• Once everything is combined, increase the speed to medium-high and mix for about 7 to 10 minutes. The dough should become smooth and elastic and begin pulling away from the sides of the bowl.
• Don't be concerned if the dough seems stickier than you expect. English muffin dough is supposed to be soft and somewhat sticky. That extra moisture helps create the airy texture and nooks and crannies inside the muffins.
• Let the Dough Rise. Transfer the dough to a large, lightly oiled bowl. Cover tightly with plastic wrap and place it somewhere warm to rise for about 1 hour, or until it has doubled in size.
• Shape the English Muffins. Line one or two large baking sheets with parchment paper. Sprinkle the parchment generously with cornmeal.
• Transfer the risen dough onto a lightly floured countertop.
• Sprinkle a little flour over the top and gently pat the dough until it is just under 1 inch thick.
• Use a 2½-inch round cutter to cut the muffins. A wide-mouth mason jar lid works surprisingly well as a cutter if you don't have a round biscuit cutter.
• Carefully transfer the rounds to the prepared baking sheets. A spatula can make this easier since the dough is soft.
• Gently press the scraps together, pat them out again, and continue cutting until all the dough has been used.
• Let the Muffins Puff Up. Loosely cover the baking sheets with plastic wrap and let the shaped muffins rise in a warm place for about 30 minutes.
• They should look noticeably puffed and airy when they are ready for the skillet.
• Cook the English Muffins. Heat a large skillet over medium-low heat. Because every stovetop and skillet is a little different, I recommend cooking one English muffin first. This gives you a chance to find the right temperature before cooking the entire batch.
• Sprinkle a little cornmeal into the skillet and carefully add 3 to 4 muffins, leaving room between them.
  Cornmeal
• Cover the skillet with a lid and reduce the heat a bit. Cook for about 6 to 8 minutes. The bottoms should be golden brown and the tops should look dry.
• Carefully flip the muffins and continue cooking uncovered for another 6 to 8 minutes, or until the second side is nicely browned and the muffins are cooked through.
• Finish the Remaining Muffins. English muffins can leave some toasted cornmeal behind in the skillet.
• Before starting another batch, carefully wipe out any burnt cornmeal. Add a fresh sprinkle of cornmeal and continue cooking the remaining muffins.
• Allow them to cool slightly before serving.