How to Make English Muffins

Directions

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   Proofing Your Yeast

   In a small bowl, mix yeast, 1 1/3 cup warm milk (~110° F), and 1 teaspoon of sugar. Let sit until foamy, about 5 minutes to proof the yeast.
   
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   Make Your Dough

   In a mixing bowl add baking mix, 2 tablespoons of melted butter, and proofed yeast and milk mixture from Step 1. Using a wooden spoon, spatula or flexible dough scraper mix until a shaggy dough forms. Knead the dough for about 1 minute. Dough will be soft and sticky and should have no dry spots.
   
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   Let Dough Rise

   Cover the bowl with plastic wrap and a towel and let it rise in a warm place for 1 hour. After an hour, dough should be doubled in size.
   
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   Roll Out Your Dough

   On a floured worksurface, turnout your dough and stretch or gently roll it out to ½” thickness.
   
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   Cut Your English Muffins

   Line a baking sheet with parchment paper and generously dust with cornmeal (or flour). Using an inverted wide-mouth jar or ring mold cut out your English muffins by pushing straight now and gently twisting at the base. Move English muffins as you cut them out to the prepared baking sheet. Scraps of dough can be rerolled to form then last few English muffins. Dust the tops of the English muffins with cornmeal or flour and cover and let rest for 20 minutes.
   
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   Cooking Your English Muffins

   Pre-heat a cast-iron pan or griddle over low heat. Add your English muffins and cover with lid, cook for 6 minutes or until the bottom is golden brown. Flip muffins and cook an additional 4-5 minutes on the other side. Transfer to a rack to cool and repeat for all muffins.
   
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   Fork Split

   Use the tines of a fork to make holes all the way around your English muffin and then gently pull the two sides of your English muffin apart to preserve all the nooks and crannies.