Repeat with remaining dough, kneading leftover dough.
Sprinkle a light layer of cornmeal on top of each English muffin.
Cover with a tea towel and let rise for an additional hour. Muffins will almost double in height. This is the air pockets being formed.
After 1 hour, Grab a clean skillet and put it on the stove.
Heat DRY skillet over medium heat until nice and toasty.
GENTLY transfer english muffins into the skillet. Do not let them touch. This will take several batches and will depend on the size of your skillet. You’ll want to test one before doing them all as the timing is tricky.
Cook each English muffin for 5-6 minutes then flip and cook the other side for 5-6 minutes. The dough in the middle will cook through.
Remove from the skillet and place on a cooling rack to cool.
Once FULLY cool, it’s time to open!
With English Muffins you NEVER USE A KNIFE.
Take a fork and prick the outside edges around the muffin.
On your last prick (after you’ve gone all the way around, gently lift up on your fork and separate the muffin into two pieces.
Notes
These do have nooks and crannies. However not quite as many as the store bought ones. But if you open them up like taught above you’ll hopefully get a few small nooks and crannies.
If muffins are a little doughy, cook the future ones a little longer.
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