• Line a large baking sheet with parchment paper and sprinkling with cornmeal. Set aside.

Making the Dough

• In a large bowl or stand mixer bowl, combine the flour and salt. Set aside.
• To a medium bowl, combine the water, milk, sugar, honey, and yeast. Mix until well combined. Allow to bloom for 5 mins or until mixture is foamy.
• Once the milk mixture is foamy, add in the egg and butter. Stir until slightly combined.
• Pour the wet mixture into the dry mixture. Using your mixer, fitted with a paddle attachment, begin mixing until a very soft sticky dough forms.
• Continue to beat until dough is elastic and pulls away from the sides of the bowl. About 10 minutes or so.
We are trying to form a decent amount of gluten so this requires a lot of mixing.
• Grease mixing bowl with some neutral oil. Roll dough around making sure it is coated with oil. Cover and let rise in warm place for about 1-3 hours or until dough has double in size.
• At the 1 hour mark, do the first coil folds. Rest for another hour. At the 2nd hour mark, do the next coil folds. Rest another hour. Do the 3rd coil folds at the 3rd hour. (See video for demonstration)

Form the English Muffins

• Lightly flour your work surface and pour your dough out onto the work surface. Flour the top of dough and cut dough in half. Begin stretching each dough half out until it is about a 1 inch thick disks.
• If using cutter: Using your cutter, begin cutting out circles of dough and place them onto your parchment paper and cornmeal lined baking sheet. Sprinkle the tops with additional cornmeal. Cover and let rise again for about 10 minutes or until doubled.
Flour your cutter between cuts to make cutting the dough easier.
• If using Bench Scraper: begin cutting each disk of dough into 8 equal pieces. You should have 16 pieces in all. Roll the pieces into balls and place on cornmeal lined cookie sheet, leaving space to grow. Cover and let rise for 10 minutes or until doubled.

Cooking English Muffins

• Over medium heat, add your skillet. Sprinkle in a little cornmeal to coat the surface. Now place your English muffins in the pan doing 2-3 at a time. I like working in batches. Be careful not to deflate the English muffins
• Cook the English muffin on 1 side 6-8 minutes. Flip onto the other side. Cover and let cooks for about 6-8mins on the other side. Test for doneness. English muffins should be golden brown on both sides.
Always clear the pan of burned cornmeal between batches.
• Make the rest of your English muffins.
• Enjoy!